Скачать или смотреть BEST BEIGNETS 🔥 Fluffy, Sweet & Delicious

Best Beignets

¾ c. Warm Water 120-130F.
½ c. Granulated sugar divided
1 packet or 2 ¼ tsp. Active dry yeast or instant yeast ( Rise time will vary if you use instant yeast)
1 lg egg room temperature
½ c. Whole Milk room temperature
2 tsp. Vanilla Bean Paste or Vanilla bean extract
3 ¾ c. + 2 tbsp Bread Flour or All Purpose Flour
3 Tbsp. unsalted butter very soft or room temperature
1 tsp. Fine sea salt
Canola Oil or Sunflower or peanut oil for frying
¼ c. Powdered sugar for garnish

In your mixing bowl add warm water, yeast packet and ½ of the sugar.
Whisk for 20 sec. and set aside, cover in a warm place for about 15 minutes until foamy
Once the Yeast mixture is frothy, add milk, egg, vanilla bean paste and the rest of the sugar and whisk together.
In a separate bowl add your flour and salt and mix together.
Next add in half of the flour and mix.
Then transfer your bowl to the stand mix with the dough attachment and add in butter.
Mix and then add in the rest of the flour.
Continue to mix and add flour as needed until the dough does not stick to your fingers. The dough will be sticky but should not fully stick to your fingers.
Add your dough to an oiled bowl and cover with wrap or a towel. Let rise for 2 hrs until or until it has doubled in size.
Once the dough has doubled in size, strat heating the oil to medium heat.
Flour your surface and remove your dough from the bowl.
Cut it in half and gently roll out a stretch of your dough.
Once your dough is stretched, cut it into 2x2in squares and set aside
Heat your oil to 325F. Anything over that will cook your dough too quickly and they will burn.
Gently add in 3 pieces and after about 45-50 seconds flip your beignet. They should be golden brown on each side.
Drain your beignets on a wire rack.
Repeat the frying process until all of your beignets are finished cooking.
Dust your beignets with powdered sugar.
Best eaten when hot! Enjoy!