New Orleans Beignets
Servings: 20
Ingredients
- 260 g Strong White Bread Flour
- 1 x 7g sachet of Quick action Yeast
- 25 g Granulated Sugar
- 130 g Evaporated Milk
- 30 g Melted Unsalted Butter
- 1 Egg
- 1 Pinch Salt (Only if using unsalted butter)
- 1 tsp Cinnamon
- 50 ml Boiling Water
- Icing Sugar
- Vegetable Oil
Instructions
- Mix together the yeast, flour, sugar and salt (leave out the salt if using salted butter) in a large bowl
- In a separate Jug whisk together the Evaporated milk, Egg and melted Butter
- Add the Boiling water To the Jug, whisk well
- Pour the jug contents into the bowl with the dry ingredients, use a wooden spoon to combine the ingredients.
- Turn out on to a floured surface and knead for roughly 2-4 minutes until smooth and stretchy. If the dough feels too wet add sprinkles of flour until workable.
- Shape the dough into a ball and place in a lined or oiled bowl, cover the bowl with cling wrap and place in the Fridge for 10-24 hours (for the best results I leave mine in the fridge for 24 hours)
- Roll out the dough on a lightly floured or non stick surface and cut out around 20 x squares (see picture)
- Using a Skillet pan or similar pour roughly 1 1/2 inches of oil (around 1/3 full) in the pan and place it on a high heat (you want the oil blistering hot before adding the dough)
- Place kitchen Roll on a plate for the Beignets to drain on
- )Add 3-4 Dough squares at a time to the pan (careful of spatter) Cook for a matter of seconds on each side, turning the Beignets with tongs, until they are golden brown.Place on the Kitchen paper to drain
- Continue the process until all the Dough Squares are cooked
- Lift the warm beignets and place on a wire rack, dust Very generously with icing sugar
- Serve!