This is one of the recipes Andrea made in Culinary Class this week. I think we all agree it may be our very favorite recipe so far this year. (Ummm, schoool year 🙂 )
Ingredients
- 3/4 c lukewarm water
- 1/3 c granulated sugar
- 1 heaping tsp active dry yeast
- 1 egg slightly beaten
- 1 tsp salt
- 2 tsp vanilla extract
- ½ c evaporated milk opt: replace with milk and add 2 Tbl sugar
- 3 ½ c bread flour
- 2 Tbl butter melted
- confectioner's sugar for dusting
- 2 Tbl butter melted
Servings: beignets
Instructions
- Mix water, sugar, and yeast in a large bowl and let sit for 5-10 minutes.
- In a medium bowl, whisk the eggs, salt, vanilla extract and evaporated milk.
- Add egg mixture to yeast mixture and mix.
- Stir in the melted butter, followed by the bread flour.
- Using a spatula or your hand, bring the dough together into a ball. This dough should be a little sticky.
- Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
- Let rise at least 2 hours or place in refrigerator overnight.
- Preheat oven to 350°F.
- Roll dough to ¼-inch thickness and cut 1 ½”.
- Place the squares, on a parchment-lined sheet pan, 1” apart and let the dough proof for about 45 minutes.
- Brush each square lightly with milk and bake for 12-15 minutes, or until golden brown.
- While the beignets are still warm, brush them with butter and generously dust with confectioners’ sugar.
- Best warm.
Share this Recipe
Powered byWP Ultimate Recipe