You Won’t Feel Guilty Eating These Homemade Beignets

These Homemade Beignets put such a smile on my face. First, the smell brings back so many childhood memories. Second, I love the fact that she baked them instead of frying. Of course, I love them fried but the fact that they are baked allows me to have more than one.

I must say that you really can’t go wrong by just covering them with powdered sugar, however if you really want to indulge, I also have had them with chocolate ganache and raspberry sauce. For whatever reason those two dipping sauces go great with beignets.

¾ cups (6oz/170g) lukewarm water
⅓ cup (2 ½ oz/75g) granulated sugar
1 heaped teaspoon active dry yeast
1 egg, slightly beaten
1 teaspoon salt
2 teaspoons vanilla extract
½ cup (4oz/115g) evaporated milk*
3 ½ cup (18oz/ 525g) bread flour
2 tablespoons (1oz/30g) butter, melted
confectioner’s sugar for dusting
2 tablespoons (1oz/30g) butter, melted

Mix water, sugar, and yeast in a large bowl and let sit 5-10 minutes.
In a medium bowl, whisk the eggs, salt, vanilla extract and evaporated milk together.
Add egg mixture to yeast mixture and mix.
Stir in the melted butter, followed by the bread flour.
Using a spatula or your hand bring the dough together into a ball (I like to use my hand so you can feel whats going on). You will notice that this dough will be a little sticky, that’s ok.
Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
Let rise at least 2 hours or place in refrigerator overnight.
Preheat oven to 350F (180C).
Roll dough to ¼-inch thickness and cut 1½ inch squares. (This is easy to do with a pizza cutter.)
Place the squares on a baking sheet lined with parchment paper 1 inch apart and let the dough proof for about 45 minutes.
Brush each square lightly with milk and bake for 12-15 minutes, or until golden brown.
While the beignets are still warm, brush them with butter and generously dust with icing sugar.

Source: Gemma Stafford