3 hrs 15 mins
Tasty beignets, baked instead of deep fried.
3⁄4 cup water lukewarm
1⁄4 cup granulated sugar
11⁄2 tsp active dry yeast
1 egg slightly beaten
1 tsp salt
2 tsp vanilla extract
1⁄2 cup evaporated milk
3 1⁄4 cups all-purpose flour
2 tbsp unsalted butter melted, for dough
powdered sugar for rolling & dusting
1⁄4 cup milk for brushing beignets for baking
2 tbsp unsalted butter melted, to brush when rolling in sugar
Mix water, sugar, and yeast in a large bowl, set aside for 10 minutes.
In a separate bowl, whisk egg, salt, vanilla extract and evaporated milk.
Pour egg mixture into yeast mixture. Stir.
Whisk in melted butter, then add flour.
Use your hand to mix dough together completely. Dough will be sticky.
Coat a large bowl with oil (I used canola), place dough in bowl and cover with plastic. Wrap with a towel and set aside to rise for 2 hours.
Heat oven to 200 degrees F. Line 3 baking pans with parchment paper.
On a lightly floured surface, roll out dough into a rectangle, 1⁄4 inch thick.
Cut 2 inch squares with a pasta or pizza cutter and place on baking sheets.
Turn off oven and place all baking sheets inside to rise for another 45 minutes. Make sure to crack the oven door to allow heat to escape.
Remove baking sheets from oven and heat to 375 degrees F. Brush each beignet with milk before baking. Bake one tray at a time for 10 minutes. If golden brown is not achieved, broil for a few seconds.
Brush beignet tops with melted butter and roll in powdered sugar. After placing on plate, lightly dust the tops with more powdered sugar.
Left over beignets can be reheated in the microwave, buttered, then dusted with powdered sugar the next day.
Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.