Authentic New Orleans Style Beignets
By Chef Sharon of Christen’s Gourmet Pralines
2 1/4 tsp active dry yeast
1 1/2 c warm water (110 degrees)
1/2 c raw sugar
1/2 tsp salt
2 eggs, room temperature
1 tsp vanilla
1 c evaporated milk
5 c unbleached flour
1/2 stick butter
vegetable oil for frying
powdered sugar for garnish
In a large bowl, dissolve yeast in warm water, with a teaspoon of sugar let stand for about 3 minutes or until the yeast starts to bubble.
Add the remaining sugar, salt, eggs, butter, vanilla, and evaporated milk and blend well.
Mix 4 cups of the flour and knead dough until smooth. If dough is very sticky, gradually add the remaining flour until smooth.
Spray a large bowl with nonstick spray. Place dough in bowl and cover with a towel and set in a warm place, let rise for approximately 2 hours, doubling in size.
Preheat oil in deep fryer to 350 degrees. Punch dough down and roll out to about 1/4 inch thickness. Cut into 2 in squares.
Deep fry flipping until beignets become golden brown. Drain a few seconds on paper towels then sprinkle with powdered sugar.