Les meilleurs beignets à la mode de La Nouvelle-Orléans

Ingrédients

• 3/4 cups warm water (110-115°F)
• 1/2 cup granulated sugar, divided
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 large egg, at room temperature
• 1/2 cup evaporated milk, room temperature
• 4 tablespoons unsalted butter, melted and lightly cooled
• 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
• 4 cups bread flour
• 1 teaspoon kosher salt
• peanut or vegetable oil, for deep frying
• 1 cup powdered sugar, for dusting
• chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping & serving- optional

Préparation

1. 1

   In the bowl of a stand mixer: combine the warm water, 1/4 cup of granulated sugar, and yeast. Stir the mixture well to combine. Let the mixture sit for 10 minutes to activate the yeast- or until the mixture gets bubbly and fragrant.

2. 2

   Once the yeast mixture is foamy: add in the egg, milk, butter, vanilla, remaining 1/4 cup of sugar, flour, and salt. Secure the dough hook attachment to the mixer and knead the dough on lowest setting for 1-2 minutes. Then increase the speed to medium and continue kneading until the dough becomes cohesive and smooth and pulls away from the sides of the bowl, about 4-5 minutes.

3. 3

   Shape the dough into a ball and place it into a lightly greased, large bowl. Cover the bowl with plastic wrap and place it into warm environment to rise for 2 hours. Alternatively- transfer the bowl into the refrigerator to proof for the same 2 hours or for up to 24 hours.

4. 4

   In a large, deep pot over medium-high heat with a candy thermometer in place, heat a couple inches of oil to 360°F. Then grab a large baking sheet fitted with a wire rack in place (or top with a generous layer of paper towels), set the baking sheet aside.

5. 5

   Once the dough has risen: on a lightly floured surface or pastry mat, roll out the dough into a 1/2-inch-thick rectangle. Using a sharp knife, bench scraper/pizza cutter, cut the dough into 3-inch pieces.

6. 6

   Once the oil temperature is reached, add the beignets into the oil, working in batches (about 3-4 at a time). Fry the beignets until they get puffy on the bottom with a golden color, about 1 minute- then flip the beignet over for a golden color on the other side. Use a slotted utensil to remove the beignets and set onto the prepared baking sheet. Repeat the process with the remaining beignets.

7. 7

   Dust the beignets all over with the powdered sugar immediately. For less mess, you can place them into a large bag and dust. Serve the beignets as is or alongside some chocolate, caramel/dulce de leche, or raspberry fruit sauces for dipping. Enjoy!