Yields: 10-15 beignets
Beignets
• 3/4 cup warm water
S I D E T R AC K
• 1/2 Tbsp. yeast
ingredients
• 1/4 cup sugar • 1/2 cup milk • 2 Tbsp. butter • 1 egg
• 1/2 Tbsp. vanilla • 4 cups all-purpose flour + 1/4 cup reserved for mixing • 1/4 Tbsp. kosher salt • Peanut oil, for frying • Powdered sugar, for topping
Directions
JASON GREER, EXECUTIVE CHEF
Add the warm water, sugar, and yeast to the bowl of a mixer. Whisk to dissolve the sugar. Allow the yeast to bloom for 15 minutes. Heat the milk and butter so that it’s warm. Add all the remaining ingredients to the mixer (except the reserved 1/4 cup of flour). Use the paddle attachment and mix for 30 seconds to incorporate all ingredients. Switch to the dough hook and mix for 1-2 minutes. Add the reserved flour to the mixing bowl and mix for 1-2 minutes. Pour the dough out onto two half sheet pans sprayed with non-stick spray. Spray the top of the dough with non-stick spray. Wrap with plastic wrap. Let the dough proof for 1-2 hours in a warm place. Once the dough is proofed, flour your worktable heavily. Turn the dough out onto the table and then coat the top with lots of flour. Shape into a rectangle and then roll to 1/4-inch thick. Cut into 3-inch by 3-inch squares. Fry in peanut oil at 360-375° until fully puffed and golden brown, about 2-3 minutes each side. Remove from oil and allow to drain briefly. Dust with powdered sugar and serve immediately.
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