Beignets classiques enrobés de sucre

Ingrédients

• ¼ cup plus 1 teaspoon raw cane sugar, divided
• 1 packet rapid-rise active dry yeast
• ½ cup evaporated milk
• 1 large egg, whisked
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• 4 cups bread flour, divided
• 2 tablespoons unsalted butter, room temperature
• Peanut oil, for frying
• 2 cups sifted confectioner’s sugar

Préparation

1. 1

   Pour ¾ cup very warm water into a stand mixer bowl.

2. 2

   Add 1 teaspoon raw sugar and then sprinkle on the yeast.

3. 3

   Let the mixture stand for about 10 minutes until the yeast creates a thick, foamy layer on top.

4. 4

   Add the evaporated milk, egg, ¼ cup raw sugar, and vanilla extract to the yeast mixture.

5. 5

   Using a paddle attachment, mix on low for about 1 minute to fully dissolve the sugar.

6. 6

   Switch to the dough hook and add the salt and 1 cup of the bread flour.

7. 7

   Mix on low speed until most of the flour is incorporated, then continue to add the remaining flour 1 cup at a time, setting aside ¼ cup for rolling out the dough.

8. 8

   Once the flour has been incorporated, add the butter in small pieces, allowing each piece to be mixed into the dough before adding the next.

9. 9

   Knead the dough on medium-low speed for 3-4 minutes until it is smooth, then remove the dough from the mixer bowl and shape it into a smooth ball.

10. 10

    Use a small amount of the peanut oil to oil the mixer bowl and add the dough, turning to coat.

11. 11

    Cover the dough with a layer of plastic and a kitchen towel, then place in a warm, draft-free spot (like the inside of a turned-off oven).

12. 12

    Let the dough rise until doubled (about 1 ½ hours), then punch it down to release the gases.

13. 13

    Divide the dough into 2 pieces.

14. 14

    Cover 1 piece with plastic or a towel and roll the other piece into a rectangle about ¼-inch thick on a surface dusted with some of the remaining flour.

15. 15

    Use a pizza cutter to cut the dough into 2-inch squares.

16. 16

    Cover the squares and repeat the process with the other piece of dough.

17. 17

    Heat about 2 inches of peanut oil to 360 F in a deep, heavy pot or Dutch oven.

18. 18

    Once the oil is hot, add 3-4 dough squares (depending on the size of your pot) and cook for about a minute until golden brown.

19. 19

    Use tongs or a slotted spoon to flip the beignets and cook on the other side for an additional minute until evenly browned.

20. 20

    Use a slotted spoon to remove the beignets from the hot oil and transfer them to a paper towel-lined plate or platter.

21. 21

    Repeat with the remaining dough, making sure that the oil temperature stays consistent.

22. 22

    While the beignets are still slightly warm, toss them with some of the confectioner’s sugar in batches.

23. 23

    Transfer the beignets to a platter and dust with additional confectioner’s sugar.

24. 24

    Serve the sugar-coated beignets immediately.