New Orleans–Style Beignets
We've got a thing for beignets, pillows of fried dough coated in powdered sugar. Fry up a batch of the Louisiana treat for brunch and indulge.
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Cooking tools:
- Stand mixer
- Deep-fry thermometer
- Rolling pin
- Mixing bowl
- Pot
- Baking sheet
- Slotted spoon
- Chef's knife
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Plastic wrap
- Paper towel
Ingredients
- 4 cups all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon kosher salt
- 1 tablespoon active dry yeast
- ¾ cup warm water (95°F to 100°F)
- ½ cup evaporated milk
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, at room temperature
- Vegetable oil, for frying
- Confectioners’ sugar, for garnish
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