Prep 8 hrs
Cook 20 mins
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
- 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
- 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.