Jacob’s Beignets

Jacob Mapa jacob-mapa

Ingredients

• 1 & 1/2 cups cups warm water
• 2/3 cup sugar
• 1 cup evaporated milk
• 7 cups bread flour
• 4 cups peanut oil
• 2 cups powdered sugar
• 2 & 1/4 teaspoons yeast
• 2 & 1/2 teaspoons vanilla extract
• 1 & 1/2 teaspoons salt
• 5 tablespoons unsalted butter
• 2 large eggs

Instructions

1. Whisk warm water, sugar, and yeast. Set aside for 10 minutes
2. Beat eggs, vanilla extract, evaporated milk, and half of the flour supply. Using a mixer, turn at low speed and slowly pour in the mixture from step 1. Beat until smooth.
3. Beat in remaining flour and salt until dough is smooth.
4. Cover bowl with plastic wrap and refrigerate for 2-24 hours.
5. Prepare your desired beignet platform. Cover with three layers of paper towels (it can get oily!)
6. Heat oil to 360F
7. Remove dough from refrigerator and roll dough out into a 1/4-inch thick rectangle on a lightly floured surface.
8. Cut dough into 2 & 1/2-inch squares
9. Fry dough until puffed up and golden brown color.
10. With a slotted spoon, transfer beignets to their platform.
11. Dust with powdered sugar

Enjoy!

back to index