Beignets (New Orleans)

Step 1

In a large bowl or stand mixer, combine lukewarm water and yeast. Let the mixture do its job for about 5 minutes or until it's dissolved and looks a little frothy.

Step 2

Lightly whisk evaporated milk, sugar, salt, egg, and vanilla extract. Add it to the yeast mixture.

Step 3

Mix in about 2 cups flour and continue mixing with a hand or dough mixer. If using a stand mixer, mix for about 1-2 minutes.

Step 4

Finally, add melted butter and mix until the dough is sticky but smooth. Add in additional flour (if needed) to make a soft dough.

Step 5

Turn the dough onto a lightly floured surface and knead for 1-2 minutes. Place the beignet dough in a greased bowl, turning once to coat it. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.

Step 6

Punch the dough down and remove it from the bowl. Roll out the dough on a lightly floured surface until it is about ¼ - ⅓ inch thick.

Step 7

Cut the dough into 1 ½ to 2" squares using a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.

Step 8

Working in batches to not crowd the oil, fry the dough squares until puffy and golden brown.

Step 9

Remove them from the oil, making a pit stop on a paper towel to soak up any extra oil.

Step 10

Dust with powdered sugar immediately. Serve hot with café au lait and enjoy!!!