New Orleans Beignets - Bestrecipe005

  • 3/4 cup lukewarm water
  • 1 (.25-ounce) (or 7 g) packet active dry yeast
  • 1/2 cup evaporated milk
  • 1/3 cup sugar
  • Pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 3/4 – 4 cups all-purpose flour
  • 3 tablespoons melted butter
  • corn oil or any flavorless oil , for frying
  • powdered sugar , for dusting

  1. In a large bowl or stand mixer, combine lukewarm water and
    yeast. Let it sit until dissolve for about 5 minutes. 
  2. Lightly whisk evaporated milk, sugar, salt, egg and vanilla
    extract. Add it to the yeast mixture. 
  3. Mix in about 2 cups flour and continue mixing with hand or
    dough mixer. If using a stand mixer, mix for about a minute or 2. 
  4. Finally add melted butter, mix until dough is sticky but
    smooth. Add in additional flour (if needed) to make soft dough.
  5. Turn dough on lightly floured surface and knead for 1-2
    minutes Place dough in a greased bowl, turning once to coat the dough. Cover
    loosely with a clean cloth and let rise in a warm, draft-free place for about 2
    hours or until doubled. 
  6. Punch the dough down- remove the dough from the bowl.
  7. Roll out the dough on a lightly floured surface into ¼ – 1/3
    inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp
    knife or pizza cutter. Let it rest for about 10 minutes before frying. 
  8. Working in batches so as to not crowd the oil, fry the dough
    squares until they are puffy and golden brown. Remove from the oil, make a pit
    stop on the paper towels and immediately dust with powdered sugar.
  9. Serve hot with Café au lait!!!!!

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