Beignets de La Nouvelle-Orléans

Ingrédients

• 1 1/4 oz packet rapid rise yeast
• 1/2 cup lukewarm water (105°F)
• 1/2 cup granulated sugar, plus 1 tsp (divided use)
• 1 cup buttermilk or evaporated milk (room temperature)
• 2 Tbsp vegetable shortening (melted)
• 2 tsp pure vanilla extract
• 1 large egg (room temperature)
• 4 cups bread flour or all purpose flour (plus additional for rolling)
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar for dusting (plus additional as needed)
• vegetable or canola oil for frying

Préparation

1. 1

   To the large bowl of a stand mixer add water, 1 tsp granulated sugar and yeast to the bowl of a stand mixer. Gently stir using the paddle attachment just until the yeast has dissolved. Allow to sit and bloom for 8-10 minutes. The top should look foamy and creamy.

2. 2

   Meanwhile, in a separate small bowl whisk together the remaining 1/2 cup sugar, buttermilk, shortening, vanilla and egg until fully combined.

3. 3

   In a third medium bowl use a whisk to sift together flour, baking powder and salt. Set aside.

4. 4

   After the yeast has bloomed, add the buttermilk mixture to the stand mixer bowl. Mix just until combined using the paddle attachment.

5. 5

   Switch to the dough hook. To the bowl gradually add the dry ingredients with the mixer on low speed. Stop and scrape the sides of the bowl as needed.

6. 6

   Once the dough begins to comes together knead using the dough hook for about 5 minutes or until the dough isn't sticky. (You can also do this by hand on a non-stick surface.)

7. 7

   Form into a round and place into a bowl oiled with a small amount of vegetable or canola oil. Turn dough to coat. Cover with plastic wrap and allow to rise in the fridge for at least 4 hours or overnight.

8. 8

   To Fry: Heat 4 inches of oil in a Dutch oven or deep pot fitted with a fry thermometer to 350-360°F.

9. 9

   Remove dough from refrigerator. Turn the dough out onto a lightly floured surface. Roll the dough into a 1/4 inch thick rectangle. Use a pizza cutter or sharp knife to cut into 2-inch squares.

10. 10

    Cook pieces of dough in batches carefully lowering each beignet into the hot oil. Cook until puffed and golden brown, around 2 minutes on each side. Maintain and monitor the temperature of the oil while cooking.

11. 11

    Use a slotted spoon or stainless steel spider to remove from hot oil to a large paper bag filled with 1 cup of powdered sugar. Close the top and shake vigorously to coat. Add more powdered sugar to the bag as needed.

12. 12

    Transfer to a cooling rack or platter and serve immediately.

13. 13

    Special Note: You can allow the dough to rise in a warm place at room temperature covered with a damp cloth for 2 hours, if you want to fry them immediately.