Beignets
New Orleans Beignets
(makes about 4 dozen, so you can pop some of the dough in the freezer, or share with your friend who loaned you the Kitchen Aid mixer)
2 tsps (1 envelope) active dry yeast
125 ml/1/2 cup water at precisely 46C/115F
1 tsp granulated sugar
250 ml/1 cup evaporated milk
2 large eggs, beaten slightly
1 tsp salt
112g/1/2 cup granulated sugar
250 ml/1 cup water at precisely 46C/115F
55g/1/4 cup butter
900g/7 cups plain/all-purpose flour
In the bowl of the stand mixer, place the yeast, warm water, and 1 tsp sugar. Mix well and leave to sit five minutes. Add milk, eggs, salt and sugar and mix well.
Microwave second quantity of water until the precise temperature is reached, then melt the butter in it. Add to the yeast mixture and on low power, mix well. Gradually add the flour until a sticky dough is reached (you may not need the last 125g/cup or so). Place in an oiled bowl and turn the dough so it is all oiled, then cover tightly with cling film and refrigerate for at least 4 hours, but up to 1 week.
Grab a handful of this dough and place onto a well-floured surface, then flour the dough further. Roll out to half-centimeter/1/4″ thick and cut into squares of your desired size, with a pizza cutter. Bring oil in your frying pan or deep-fryer to 180C/350F and fry the beignets on one side for about 1 minute, or until golden brown, then turn and fry another minute, or until golden brown. Remove to a cooling rack and dust with icing sugar.
