Rushion’s Kitchen Beignets Recipe

Ingredients   

1 ½ cups warm water, between 110 and 115 degrees (F)  

2/3 cup granulated sugar 

2 ¼ teaspoons active dry yeast 

2 large eggs, at room temperature 

1 cup of evaporated milk 

2 ½ teaspoons pure vanilla extract 

7 cups of bread flour 

1 ½ teaspoons salt 

5 tablespoons unsalted Country Crock Plant Butter, at room temperature 

4 cups peanut oil, for deep frying 

2 cups of confectioners’ sugar 

Instructions 

Step 1 

In a medium-size bowl, add warm water, sugar, and yeast and whisk well to combine.  Microwave for 45 seconds.  Set aside for about 30 minutes, or until the mixture has bubbled up and becomes foamy. 

Step 2 

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 ½ cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture; beat until smooth. Add the butter and beat until incorporated. Finally, beat in the remaining 3 ½ cups of flour and salt.  Replace with the dough hook and beat until dough is smooth and cohesive; about 2 minutes. Put the dough in an oiled bowl and cover the bowl tightly with plastic wrap set in warm oven for 1 hour.  The dough should double the size. 

Step 3 

Line a large, rimmed baking sheet with three layers of paper towels, set aside in a warm oven. 

Step 4 

In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch-thick rectangle. Cut the dough into 2 ½ inch squares. 

Step 5 

In batches, fry the dough until they puff up and are golden brown in color, for about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough. 

Step 6 

Dust with powdered sugar and serve it at once!