Beignets

i'm just putting it out there, we have pretty much the best neighbours you could ask for.  not only are they a blast to hang out with, sometimes they also pop by with fresh, warm, homemade beignets.  we absolutely won the neighbour lottery if ever there was one.  jealous yet?  

beignets, are a louisiana staple {or so i'm told, since New Orleans is still a bucket list item for me, waiting to be checked off} 
deep fried dough, dusted in sugar and so light and fluffy you would think they must be healthy.  even if they aren't, they are worth every delightful, heavenly bite.

so i feel it's my duty to share the recipe in case any of you want to impress friends, family, neighbours, or be selfish and just treat yourselves.

BEIGNETS 

Ingredients

• 3/4 cup warm water
• 3/4 cup warm milk
• 1 tbsp dry active yeast
• 1/3 cup sugar
• 3 tbsp melted butter
• 1/2 of a vanilla bean (1 tbsp vanilla extract)
• 3 cups bread flour
• 2 tsp salt
• 1/4 cup powdered sugar (to finish)

Method

1. Dive in by adding 1/3 of cup sugar to 3/4 cup of warm water. Toss in 1 tbsp of dry active yeast, 1/2 of a vanilla bean (1 tbsp vanilla extract), 3 tbsp of melted butter, and a 3/4 cup of warm milk. Give this a good mix, cover with plastic, and let rest for 15-20 minutes (or until is becomes frothy on top).
2. Transfer mixture to an electric mixer (if mixing by hand double the kneeding time). Add 2 cups of bread flour and 2 tsp of salt. Mix on low to medium speed for 3-4 minutes. Add in the remaining 1 cup of bread flour. Continue to mix for another 4-5 minutes, or until the dough is elastic like and sticky to the touch. Transfer the dough to a buttered bowl and give it a little toss. Cover in plastic and let rest for one hour, or until it has doubled in size.
3. When the dough is ready, dust the work surface with a generous amount of flour and transfer the dough to the work surface. Roll out to about a 1/4" in thickness. Cover with a damp towel and let them proof for 3o minutes.
4. Once proofed, cut the dough in small squares, or desired shape. Heat a large pot filled a quarter way up with canola oil to 350ºF. Transfer the beignets to the pot and fry for 2-3 minutes on each side. Be sure to turn them about 30 seconds in to ensure you get that puffy beignet shape.
5. After they're all fried, transfer them to a plate lined with paper towel to drain any excess grease. Coat with a generous sprinkle of powdered sugar and ENJOY!

neighbour recipe from Byron Talbott