Ingredients
Scale
- 4 C Flour, more for the kneading process (about 1/2 C)
- 1/4 C Granulated Sugar
- 1 1 /2 C Whole Milk, heated to be lukewarm
- 2 tsp Active Dry Yeast
- 1 Lg Egg, room temperature
- 1/2 C Butter – melted
- 2 tsp Salt
- 1 TBSP canola oil
- Oil for frying, use enough to have your pan covered about and inch and a half deep
- 1/4 C Powdered Sugar, divided *see notes
- Brown paper bag
Instructions
- Combine flour and salt in a large mixing bowl and set aside.
- Warm milk in microwave to like warm temperature (just above room temperature).
- Add yeast to milk and allow to sit 5 mins to activate the yeast.
- Melt the butter and allow to cool to room temperature.
- Add sugar, egg and melted butter to milk mixture and mix well.
- Add milk mixture to four mixture and mix. Once combined, dough will be sticky, knead for 5 mins on a floured surface until dough is smooth and not sticky.
- Coat the doughs surface with the tablespoon of oil and place back into the bowl, lightly cover with plastic wrap and then cover with a clean kitchen towel.
- Allow to rise 2 hours.
- After two hours punch the dough down and remove air bubbles.
- Pour dough on floured surface and roll into a rectangle shape about an inch in thickness
- Cut into 2” squares and allow to rest for 10 minutes.
- Pour oil into fry pan about an inch and a half high in pan put on stove top and turn on to medium heat.
- Allow oil to heat up, then take a cut dough piece, flatten out with your fingers and slowly place into heated oil. Repeat with additional dough. Do not over crowd the pan.
- Allow to cook until golden brown and then flip the dough to cook the other side.
- Remove from oil and place on a paper towel to cool for 2 mins.
- I love to put 2-3 TBSP of powdered sugar into a brown paper lunch bag and place 3 or 4 of the beignets in the bag, close the bag tight and shake to coat them. Alternatively, you can sprinkle with powdered sugar.
- Repeat until all beignets are coated with powdered sugar and LOVE ever bite of THESE!
Notes
Note #1: Put 2-3 TBSP of powdered sugar in the brown paper bag at a time and 3-4 warm Beignets.
- Prep Time: 10 Minutes
- Resting Time: 2 hours
- Cook Time: 10 Mins
