1 cup whole milk
1/4 cup plus 1 tablespoon sugar, divided
1/4 cup vegetable oil
1 teaspoon salt
1 scant tablespoon active dry yeast
1/2 cup warm (about 105 degrees F.) water
3 1/2 - 4 cups all-purpose flour, divided
1 egg
Peanut oil for frying
Powdered sugar
Directions:
Combine milk, 1/4 cup sugar, vegetable oil, and salt in a small saucepan. Heat over medium heat until small bubbles form around the edges of the pan. Remove from heat.
While the milk mixture is heating, combine yeast and 1 tablespoon sugar with warm water. Allow to stand 10 minutes or until its very bubbly.
Combine heated milk and 2 cups flour in the bowl of a stand mixer. Mix, scraping the bowl occasionally, until smooth (about 2-3 minutes). Add the egg and mix until well combined. Add yeast mixture. Add enough flour to make a soft dough that sticks slightly to your finger.
At this point, you can either place the dough in a bowl sprayed with nonstick cooking spray and cover with a piece of sprayed plastic wrap and refrigerate the dough up to 1 day or you can roll the dough out on a lightly floured surface. When ready to use, roll it into a large rectangle about 1/4-inch thick. Using a pizza wheel, cut the dough into about 3 x 4-inch rectangles. Slightly separate the dough pieces and cover with a clean cloth. Allow to rise 30 minutes.
When the dough has about 15 minutes left to go, heat 2-3 inches peanut oil in a large skillet or saucepan to 325 degrees F. (use a candy thermometer). When oil is heated, fry dough pieces for about 1 1/2 to 2 minutes per side or until they are golden. Carefully remove beignets from oil and allow to drain on a paper-towel-lined baking sheet.
Place some powdered sugar in a fine-mesh strainer and sprinkle powdered sugar generously over the beignets. Serve immediately.
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