Warm, pillowy beignets without having to leave your house! 😉
#beignet #beignets #Recipe #neworleans #louisiana #recipes #gamedayfood #gameday #evaporatedmilk #carnationmilk #carnationnation Beignets Recipe Makes about 2 dozen beignets Ingredients: ¾ c warm water ⅓ c sugar 1 ⅛ tsp instant yeast ½ c Carnation Evaporated Milk 1 egg, room temperature 1 ¼ tsp vanilla extract 3 ½ c All-purpose flour, divided in half ½ tsp cinnamon ¾ tsp salt 2 Tbsp unsalted butter, softened 1-quart vegetable oil 1c powdered sugar How to make beignets: 1. In a medium bowl add sugar, warm water, and yeast. Whisk to combine and set aside for 10 minutes or until the mixture is bubbly. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg until smooth. Then add the Carnation Evaporated Milk and vanilla. Beat on medium speed until incorporated. Then add half of the all-purpose flour. Mix on low then increase speed until smooth. Then place the mixer on low and slowly stream in the yeast mixture until smooth. Add the butter and mix until incorporated. Then add in the remaining flour, salt, and cinnamon. Beat the dough until nice and incorporated. About 2 minutes. The dough will be sticky. This is OK! 3. Cover the dough with plastic wrap and place in the fridge for at least 2 hours or up to 24hrs. 4. In a large heavy-bottom Dutch oven over medium heat, heat the vegetable oil to 360 degrees. Line a large rimmed baking sheet with paper towels and set aside. Remove the dough from the fridge. 5. While the oil is preheating, on a floured work surface, roll out the dough with a rolling pin to about a ¼ inch thick. Using a bench scraper or knife, slice the dough evenly into strips, then slice the dough into 2 ½ inch squares. 6. Working in batches, fry the dough until they are puffed up and golden in color. Flipping after a minute or so. Using a slotted spoon or spider, transfer the beignets to the prepared baking sheet and repeat with the remaining dough. 7. Generously dust the beignets with powdered sugar and serve warm!