Epicurious
| January 2010
1 cup lukewarm milk, about 110°F1/2 cup granulated sugar
1 package dry yeast
4 cups all-purpose flour
1/2 cup melted butter
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4–6 cups canola oil
1 cup powdered sugar
1. Pour the warm milk into a large bowl. Mix 1
tablespoon of the granulated sugar, the yeast, and a heaping tablespoon
of the flour into the milk, mixing with a whisk, until both the sugar
and the yeast have dissolved.
2. Once bubbles have developed on the surface of the
milk and it begins to foam, whisk in the butter, salt, and vanilla. Add
the remaining flour and sugar, folding them into the wet ingredients
with a large rubber spatula. Knead the dough by hand in the bowl for
about 5 minutes, then cover the bowl with plastic wrap and refrigerate
the dough for 6–8 hours.
3. Remove the dough from the refrigerator and roll out
on a floured surface to a thickness of 1/4 inch. Cut into 2-inch
squares, cover loosely with plastic wrap, and allow the beignets to rise
for about an hour.
4. Heat the oil in a large deep skillet over high heat
until it reaches 350°F. Use a candy thermometer to check temperature.
Fry the beignets in small batches in the hot oil, turning them every 30
seconds or so with tongs, until golden brown all over. Use tongs to
remove beignets from the oil and drain on paper towels. Put the powdered
sugar into a fine-mesh strainer and dust the warm beignets generously
with the sugar.
( I also rolled mine in some crushed pecans and dunked them in some Crème anglaise, why not, right?).
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