Homemade Beignets
Equipment
Ingredients
Dough
active dry yeast (dry)
7 g
granulated sugar
50 g
warm water (warm)
120 ml
evaporated milk
120 ml
large egg
1 piece
vanilla extract
5 ml
all-purpose flour
500 g
salt
3 g
unsalted butter (melted)
30 g
Frying & Finishing
vegetable oil
1000 ml
powdered sugar
100 g
Instructions
Activate the yeast
Dissolve the yeast and a pinch of sugar in warm water and let it sit until foamy.
Make the dough
Combine the activated yeast mixture with evaporated milk, egg, vanilla, melted butter, sugar, salt, and gradually add flour to form a soft dough.
Knead and rest the dough
Knead the dough for 2 minutes, then cover and let it rest in a warm place for 1 hour until doubled in size.
Roll and cut the dough
Roll the dough to 6 mm thickness and cut into 5 cm squares.
Second rise
Place the cut squares on a tray, cover lightly, and let them rise for 30 minutes.
Heat the oil
Heat vegetable oil in a deep pot to 180°C.
Fry the beignets
Fry the squares in batches for 1-2 minutes per side until golden brown.
Dust with powdered sugar
Drain the beignets briefly on paper towels, then dust generously with powdered sugar while still warm.
Original recipe
Storage
Best eaten fresh. Store leftovers in an airtight container.
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