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New Orleans-Style Beignets

Source of Recipe


Adapted from "86 Recipes: New Orleans"



List of Ingredients



• 1 tsp plus ½ cup sugar (divided use)
  
• 1 envelope active dry yeast
  
• ¼ tsp kosher salt
  
• 4 cups flour, plus extra for work surface (divided use)
  
• 1 cup whole milk
  
• 4 Tbsp unsalted butter
  
• 1 large egg, at room temperature
  
• Peanut oil or vegetable oil, for deep-frying
  
• At least 2 cups powdered sugar, for dusting
  






Instructions



1. In a small bowl, combine ¼ cup warm water and 1 teaspoon of the sugar. Sprinkle the yeast over the mixture. Let sit 5 to 6 minutes; if the yeast is not absorbed, stir lightly until the mixture is creamy. Combine the remaining ½ cup sugar, salt, and 3 cups of the flour in a large bowl with a whisk, or in the bowl of a stand mixer with a whisk attachment.
   
   
2. Combine the milk and butter in a small saucepan and heat over low heat just until the butter is melted. If you are using a stand mixer, swap out the whisk attachment for the dough hook. In a slow, steady stream, mix the milk mixture into the sugar-salt-flour mixture. If mixing by hand, stir with a fork or a wooden spoon. Add the egg, the yeast mixture, and the remaining 1 cup of flour. Mix until a soft dough forms (you may need to scrape down the sides of the bowl with a rubber spatula). Cover tightly with plastic wrap and set aside in a warm spot until the dough doubles, 1 to 2 hours.
   
   
3. Heat about 3 inches of oil in a deep fryer or Dutch oven until the temperature reaches about 370° F.Divide the dough into thirds. Working in batches on a floured surface, knead each piece briefly. Using a rolling pin, roll the dough out into a rectangle less than ¼-inch thick. Cut the dough into roughly 3-inch squares and gently drop them, two or three at a time, into the hot oil. Cook 1 to 2 minutes, until golden brown, then flip them over carefully with a slotted spoon. Cook 1 to 1½ minutes longer, until the beignets are puffed and evenly browned. Using a slotted spoon, transfer the beignets to paper towels to drain off excess oil. Dust thickly with powdered sugar and serve hot or warm.
   
   Makes 3 dozen beignets;
   Serves 12