Beignets
"This beignet recipe is a little different, as it uses milk instead of water. Adapted from John Besh's _My New Orleans_, as posted at Serious Eats by Caroline Russock. http://bit.ly/ciB1u8"
- Ready In:
- 8hrs 20mins
- Ingredients:
- 8
- Yields:
-
30 beignets
ingredients
- 1 cup lukewarm whole milk, about 110 F
- 1⁄2 cup granulated sugar, divided
- 2 1⁄4 teaspoons dry yeast (1 packet)
- 4 cups all-purpose flour, divided
- 1⁄2 cup melted butter
- 1⁄2 teaspoon table salt
- 1⁄2 teaspoon vanilla extract
- 1 cup powdered sugar
directions
- In a large bowl, whisk together milk, 1 tbsp sugar, yeast and 1 heaping tbsp flour, until sugar and yeast are dissolved.
- When surface of milk begins to be foamy, whisk in butter, salt and vanilla. Add the remaining sugar and flour and fold in with a rubber spatula. Knead the dough in the bowl for about 5 minutes, then cover with plastic wrap and refrigerate 6-8 hours.
- Transfer dough to a floured surface and roll out to 1/4" thickness. Cut into 2" squares, cover loosely with plastic wrap and let rise 1 hour.
- Heat 4-6 cups canola or cottonseed oil in a large pot until it reaches 350°F Fry 4-6 beignets at a time, being careful not to overcrowd the pot. Turn beignets every 30 seconds until golden and crispy all over. Remove finished beignets and drain on paper towels. Dust warm beignets generously with powdered sugar.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
