Classic New Orleans Beignets Recipe - Reily Products

Ingredients

• 3/4 cup warm water (105-110℉; too hot or cold will inactivate yeast)
• 2 1/4 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 1/2 cup whole milk
• 1 egg, beaten
• 3/4 teaspoon salt
• 2 cups Swans Down Cake Flour
• 2 cups all-purpose flour
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for garnish
• Cafe au Lait, for serving, optional