30 180ml 31/2 2 120ml 3 50g 500g 1/2 1.52.(1)3.4.(2)(3)25.(4)30126.7.3025cm5cm8.180(7)349.-------------------------------------------------------------------------------------------BeignetsMakes 30 beignetsPREP_TIME_MINUTES15 minutesCOOK_TIME_MINUTES30 minutesTOTAL_TIME_MINUTES105 minutesINGREDIENTS cup water, lukewarm3 teaspoons active dry yeast (1 -ounce envelopes) 2 large eggs cup whole milk3 tablespoons unsalted butter, melted cup plus 2 tablespoons granulated sugar4 cups bread flour, plus more for dusting teaspoon kosher salt8 cups canola oil, for frying, plus more for greasing Powdered sugar, for toppingPREPARATION1. Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.2. Add the eggs, milk, melted butter, and sugar, and whisk to combine. 3. In a large bowl, whisk together the flour and salt.4. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.5. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.6. Punch the dough down with your fist, then turn it out onto a lightly floured surface. 7. Roll the dough into a large rectangle, about inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper.8. Heat the canola oil in a large pot over medium-high heat until it reaches 350F (180C).9. Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain. 10. Dust the beignets with powdered sugar and serve warm.11. Enjoy!
