French Beignets

Method7 steps

1. 1

   Step 1: Stir the active dry yeast (2.25 tsp) into the 3/4 cup milk warmed to 105°F (41°C). Rest for about 10 minutes, until active and foamy.

   Proof yeast · 10 minUses 2.25 tsp active dry yeast · 3/4 cup milk, warmed to 105°F (41°C)

2. 2

   Step 2: With a stand mixer paddle, beat the softened butter (2 tbsp) and granulated sugar (3/4 cup) until light and fluffy, about 2 minutes.

   Uses 2 tbsp unsalted butter, softened · 3/4 cup granulated sugar

3. 3

   Step 3: Add the activated yeast-milk mixture, whole egg (1), egg yolk (1), salt (1/2 tsp) and vanilla (1.5 tsp) to the creamed butter and sugar. Mix on low until combined.

   Uses Activated yeast and milk · Creamed butter and sugar · 1 whole egg · 1 egg yolk · 1/2 tsp kosher salt · 1.5 tsp vanilla extract

4. 4

   Step 4: With the mixer running, gradually add the 3 cups dough flour and mix until smooth. Shape into a round, put in a large bowl lightly greased with the extra oil, cover and leave in a warm place for about 1 hour, until slightly expanded.

   Dough rise · 60 minUses Wet beignet mixture · 3 cups all-purpose flour for dough · Extra oil for greasing the dough bowl, as needed

5. 5

   Step 5: Turn the risen dough onto a surface lightly dusted with the extra flour. Roll to a 1/4-inch-thick oval or rectangle and cut 3-inch rounds. Place them on a parchment-lined tray, cover loosely and rest for 30 minutes. The author yield is about 12 beignets; the actual count depends on rolling and cutting.

   Rest rounds · 30 minUses Risen beignet dough · Extra flour for dusting the work surface, as needed

6. 6

   Step 6: Heat the 2 cups frying oil in a suitable saucepan to 350°F (175°C), checking with a thermometer. Fry the rested rounds in batches of no more than 2–3, turning to brown both sides and cooking their centres through. Keep the oil near 350°F between batches. Transfer the fried beignets to a paper-towel-lined plate.

   Uses Rested cut dough rounds · 2 cups oil as the frying bath; absorbed amount varies

7. 7

   Step 7: When the beignets have cooled from hot to warm, dust with powdered sugar and serve immediately.

   Uses Fried beignets · powdered sugar, for sprinkling on top