Hi there fellow foodies! So the day is finally here, where I share this easy to make beignet recipe. I have never made these little beauties before, but the process was incredibly easy to understand and I also learned something new, which was that the beignet dough proofs in the fridge overnight. I genuinely just expected the dough to settle and maybe rise slightly, but I did not expect it to double in size the way it did, which allowed for the donut to puff up beautifully when deep fried.
It's essentially the French version of a fritter, but more thicker in texture, like a donut. I hope you love this recipe as much as I do!
1 1/2 cups warm water
1/3 cup caster sugar
1 packet of instant dry yeast (mine was 10g)
2 eggs, whisked
1 tsp. salt
1 cup evaporated milk
7 cups all purpose flour, sifted
1/4 cup butter-slightly soft
Oil- for deep frying
Mix the water, sugar and yeast in the bowl and allow it to rest for 10 minutes.
In a separate bowl, beat the eggs, salt and evaporated milk together and then add it to the yeast mixture.
Transfer to mixing bowl to make it easier for you to mix the dough, using a dough hook.
Add four cups of the flour to the above mixture, and combine well.
Then add the butter and then the remaining cups of flour.
The dough will seem very sticky but this is normal.
Cover with cling film and chill for up to 24hrs- I know it's long but so worth it.
Roll out the dough to 0.5cm or less, and then cut into 5cm squares.
Heat the oil up to 180 degrees C and then drop the squares of dough in, one by one.
Let it cool on a paper towel, and dust with icing sugar, Best to have when it's hot and fresh!