Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Stick (1/2 cup) | Butter (Unsalted recommended) |
| 1 Cup | Water |
| 2 Teaspoons | Sugar |
| 2 | Eggs (Large) |
| 1 | Egg Yolk (Large) |
| Confectioners Sugar (For dusting) | |
| 1 Cup | Cake Flour |
| Vegetable Oil or Shortening (For frying) |
Instructions
- Make the Dough: In a heavy-bottomed pot, combine the butter, water, and sugar. Bring to a rolling boil over medium-high heat.
- Add Flour: Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon or heat-resistant spatula until the mixture forms a smooth ball that pulls away from the sides of the pot.
- Cool Slightly: Transfer the dough to a mixing bowl (or the bowl of a stand mixer) and let it cool slightly for about 5-10 minutes. This prevents the eggs from scrambling when added.
- Incorporate Eggs: Add the eggs and egg yolk one at a time, beating thoroughly after each addition. The dough will appear to separate at first, but keep beating until it comes back together into a smooth, glossy paste. A stand mixer with a paddle attachment is very helpful here, but it can be done by hand.
- Heat Oil: In a deep fryer or a large, heavy-bottomed pot, heat about 2-3 inches of vegetable oil or shortening to 375°F (190°C). Use a deep-fry thermometer for accuracy.
- Fry the Beignets: Drop the dough by rounded tablespoons (about the size of an egg, as indicated in the original recipe, gives a good size reference) into the hot oil. Do not overcrowd the pot; fry in batches.
- Fry Until Golden Brown: Fry the beignets for about 2-3 minutes per side, turning them as needed, until they are puffed up and golden brown.
- Drain and Dust: Remove the beignets with a slotted spoon and place them on a plate lined with paper towels to drain.
- Dusting. Immediately dust generously with confectioners’ sugar while still warm.
- Serve: Serve warm. Beignets are best enjoyed fresh.
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