It’s important that you don’t skimp on the sugar at the end of this recipe, as that’s what gives the beignet its perfect flavor and crunch. The sugar will caramelize just a little on the hot pastry and turn into the perfect glaze as you eat. Bread flour is also an important component of this recipe – don’t substitute it with anything else or it won’t get the right texture. This recipe by Baker By Nature is a little exacting, but it’s so worth the effort of getting the ingredients just right. Thank you so much to the mastermind behind this recipe! It’s bringing back all my favorite memories.

 

Ingredients

 

1 and 1/2 cups warm water

2/3 cup granulated sugar

2 and 1/4 teaspoons active dry yeast

2 large eggs, at room temperature

1 cup evaporated milk

2 and 1/2 teaspoons pure vanilla extract

7 cups bread flour

1 and 1/2 teaspoons salt

5 tablespoons unsalted butter, at room temperature

4 cups peanut oil, for deep frying

2 cups confectioners’ sugar

 

Instructions

In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here – this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt.

Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.

Line a large rimmed baking sheet with three layers of paper towels, set aside.

In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.

In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.

Dust with powdered sugar and serve at once!

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Quick tip: Make sure that the water for proofing the yeast is no hotter than 115 degrees F, and no cooler than 110 degrees F. Any more or less, and the yeast will not rise.

Recipe and image courtesy of Baker by Nature