Things you'll needBeignets
- 1 envelope (1/4 ounce) active dry yeast
- 1 ½ cups warm water
- 12 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 cup buttermilk
- 3 ½ cups bread flour
- 4 tablespoons vegetable shortening
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more as needed
- 1 tablespoon oil, for coating the bowl and dough
- About 8 cups vegetable oil, for deep-frying
- 3 cups powdered sugar
- Stand mixer fitted with the dough hook
- Large heavy-bottomed pot
- Candy thermometer
- 3-inch star cookie cutter
Let's get started!
- In the bowl of a stand mixer, whisk together the yeast, warm water, and 2 tablespoons of the granulated sugar. Set aside until foamy, about 10 minutes.
- Mix in the remaining 10 tablespoons granulated sugar, the eggs, vanilla, and buttermilk.
- Stir the bread flour, shortening, and salt into the yeast mixture until a thick paste forms.
- With the mixer on low speed, add the all-purpose flour 1/2 cup at a time. Mix until the dough is soft and pulls away from the sides of the bowl, 3 to 5 minutes.
- On a lightly floured surface, knead for an additional minute and form it into a large ball. If the dough is too sticky, add more flour as needed.
- Grease a large bowl with the oil and add the dough. Roll the dough into the oil to completely coat. Cover the bowl with a clean cloth and let rest at room temperature until doubled in size, 1 to 2 hours.
- Pour 4-inches of oil into a large heavy-bottomed pot fitted with a candy thermometer. Heat the oil over medium heat to 350F.
- On a lightly floured surface, roll out the dough to a ½ inch thickness. Cut out beignets with the star cookie cutter.
- Line a baking sheet with paper towels. Working in batches of a few at a time, fry the beignets until golden brown, 1 to 2 minutes per side. Drain the beignets on the paper towels.
Time to decorate!
- Sift powdered sugar over the beignets.
Written By Rosanna Pansino