P.S. I have an un-official resolution to make more doughnuts this year so hopefully these will be the first of many!
modified from Preppy Kitchen
Ingredients:
3/4 cup warm water
1/2 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 large egg room temperature
1/2 cup milk or evaporated milk, room temperature
1 TBSP vanilla extract
3 3/4 cups All Purpose flour
1 teaspoon salt
3 tablespoons salted butter, at room temperature
vegetable oil for deep frying or peanut oil
1 cup powdered sugar
Honey, for drizzling
Instructions:
Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.
Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.
Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.
Attach a dough hook then add the remaining flour and begin mixing on medium speed, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ cup of flour.
Transfer the dough to a large, lightly oiled bowl (I just leave the dough in my Kitchen-Aid bowl) then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours. *
Instructions:
Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.
Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.
Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.
Attach a dough hook then add the remaining flour and begin mixing on medium speed, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ cup of flour.
Transfer the dough to a large, lightly oiled bowl (I just leave the dough in my Kitchen-Aid bowl) then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours. *
Add about 3 inches of oil to a large pot fitted with a candy thermometer and place over medium-high heat. Cover a wire cooling rack with a few layers of paper towels.
Once risen, roll the dough into a ½ inch thick rectangle on a well floured surface. Cut into 2-2 ½ inch squares using a pizza cutter.
Once the oil reaches 360F add the beignets 3-4 at a time; fry until the bottom is puffed and golden, flip over and remove with a spider or slotted spoon once the bottom is golden too.
Place onto the paper towels, dust liberally with powdered sugar, drizzle with some honey and enjoy!
Once risen, roll the dough into a ½ inch thick rectangle on a well floured surface. Cut into 2-2 ½ inch squares using a pizza cutter.
Once the oil reaches 360F add the beignets 3-4 at a time; fry until the bottom is puffed and golden, flip over and remove with a spider or slotted spoon once the bottom is golden too.
Place onto the paper towels, dust liberally with powdered sugar, drizzle with some honey and enjoy!
*For a faster rise time, try using a "bread proof" setting on the oven or preheating to the lowest heat then turn oven off. Place the bowl in the oven. This cuts the rise time in half!
*If you don't have a cooking thermometer, you can test the oil temp. by placing the handle of a wooden spoon in the oil. If little little bubbles immediately form around the oil it's ready to go. Or you can just place a small piece of dough in the oil to see how fast it browns.
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