Beignets
HB-6150 · Hand-built original · American
Yeast-raised beignets from a vanilla milk dough enriched with butter, chilled, rolled and cut into squares, fried until golden, and served warm under honey and a snowfall of powdered sugar.
AmericanDessertVegetarian
Main ingredient: bread flour
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- ½ + ⅓ cup warm whole milk
- ¼ cup sugar
- 2¼ tsp active dry yeast
- 1 egg, room temp
- 1 tbsp pure vanilla extract
- 2½ cups bread flour
- 1¼ tsp salt
- ¼ cup softened unsalted butter
- Topping:
- Honey drizzle
- Powdered sugar, sifted
Method
- Stir the warm whole milk, sugar and active dry yeast together in a bowl and rest the mixture for 5 to 10 minutes, until foamy.
- Whisk the room-temperature egg and the vanilla extract into the foamy yeast, add the bread flour and salt, mix the dough to a shaggy mass, then work in the softened unsalted butter.
- Knead the beignet dough for 8 to 10 minutes, until smooth and elastic.
- Set the dough in a lightly oiled bowl, cover it, and let it rise for 1 to 1½ hours, until doubled, then refrigerate it for at least 1 hour or overnight.
- Roll the chilled dough out on a floured surface to about 1/2 inch thick, cut it into squares, cover the pieces, and rest them for 20 to 30 minutes, until slightly puffy.
- Heat oil to 350°F and fry the beignet squares in batches until golden brown on both sides, draining them on a rack.
- Drizzle the warm beignets with honey, sift powdered sugar generously over them, and serve the beignets while they are still warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).