Ingredients

The following ingredients have 12 Servings
  • 1 package (2 1/2 tsp.) active dry yeast 
  • 1/4 cup warm water (105° to 115°F)  
  • 1 cup milk 
  • 4 Tbs. (1/2 stick) unsalted butter 
  • 4 1/2 cups all-purpose flour 
  • 3 Tbs. granulated sugar 
  • 3/4 tsp. salt 
  • 1 egg 
  • Peanut or canola oil for deep-frying 
  • Confectioners’ sugar for dusting 

Instruction

  • In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. In a small saucepan over medium heat, combine the milk and butter and heat gently until the milk is warm but not steaming and the butter melts. Remove from the heat.
  • To make the dough by hand, in a large bowl, stir together 3 cups of the flour, the granulated sugar and the salt. Gradually add the milk mixture to the flour mixture and, using a wooden spoon, stir until blended. Add the egg, the yeast mixture and the remaining 1 1/2 cups flour and stir just until a soft dough forms.
  • To make the dough with a food processor, combine 3 cups of the flour, the granulated sugar and the salt in the processor and pulse 2 or 3 times to mix. With the processor running, pour the milk mixture through the feed tube and process until well blended. Add the egg, the yeast mixture and the remaining 1 1/2 cups flour and process just until a soft dough forms.
  • Preheat an oven to 200°F. Line an ovenproof platter with paper towels.
  • In a deep, heavy saucepan, pour in oil to a depth of 3 inches and heat to 360°F on a deep-frying thermometer.
  • Turn the dough out onto a lightly floured work surface and divide in half. Knead 1 piece of the dough briefly until soft but not sticky. Roll into a rectangle about 1/4 inch thick. Cut into 6 equal rectangles.
  • When the oil is hot, place 2 or 3 rectangles into the oil and fry, turning once, until puffed and brown, about 2 minutes per side. Using a slotted spoon, transfer the beignets to the paper towel-lined platter to drain and keep warm in the oven. Repeat with the remaining rectangles and then with the remaining dough.
  • Arrange the warm beignets on a serving plate. Using a fine-mesh sieve, dust them with confectioners’ sugar and serve immediately. Makes 12 beignets.
  • Adapted from Williams-Sonoma <i>Essentials of Breakfast and Brunch,</i> by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).