Whenever I make these, it always reminds me of the delicious beignets with coffee at Cafe Du Monde in New Orleans. This was one of my most popular cooking class with everyone devouring these warm, pillowy, fried dough covered in powdered sugar.
Beignets
Ingredients ¾ cup warm water 1 package (2 1/4 teaspoons) of yeast ¼ cup sugar ½ cup of milk 1 large egg 1 teaspoon salt 3 ½ cups all-purpose flour 3 Tablespoons butter (softened) Vegetable oil for frying Powdered sugar
Directions
In a large bowl, stir the warm water, yeast and sugar together and let sit for 5-10 minutes.
Add milk to a measuring cup and whisk in the egg and salt. Pour into the yeast mixture and stir to combine. Add 2 cups of flour and mix with a wooden spoon. Add butter and continue to mix. Add in the remaining 1 ½ cups of flour and mix until combined.
Place the dough on a floured work surface and knead until smooth. Transfer to a lightly oiled bowl, cover with plastic wrap or towel and let rise for about 1 hour or until doubled in size. To make ahead: let rise overnight in the refrigerator.
Heat oil in a deep skillet or saucepan to 350 degrees F. Roll out the dough into a rectangle shape, about ½ inch thick, on a floured surface. Cut into square or rectangular shapes and fry in batches until golden brown on both sides. Drain on a paper towel lined plate and dust with powdered sugar.
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