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Beignets

Making your own French doughnuts is easier than you think.

Recipe by Sarah McCullen | Photographed by Joe Worthem


Just in time for Mardi Gras, these classic New Orleans-style beignets will melt in your mouth, especially when paired with Nutella Dipping Sauce.


Beignets

⅔ cup granulated sugar

2¼ teaspoons dry active yeast

1½ cups warm water (110°F to 120°F)

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup evaporated milk

7 cups bread flour

5 tablespoons unsalted butter, at room

temperature

1½ teaspoons kosher salt

4 cups vegetable, canola or peanut oil

2 cups powdered sugar


In a small bowl, stir sugar and yeast into warm water. Set aside until foamy and fragrant, 5 minutes.


In the bowl of a stand mixer fitted with a paddle attachment, beat eggs on medium speed until fluffy and pale, about 3 minutes. Add vanilla and evaporated milk, and beat about 1 minute. With mixer on low speed, gradually add 2 cups of bread flour just until blended. Add one-third of the yeast mixture, and beat until smooth, about 2 minutes. Add butter, and beat 1 minute. Gradually add remaining flour and yeast mixture, beating until incorporated after each addition. Add salt, and beat until incorporated, about 1 minute. Cover bowl with plastic wrap, and refrigerate 2 to 4 hours. The dough should be stretchy and fragrant.


Heat oil in a Dutch oven until 360°F to 370°F. Meanwhile, line a baking sheet with paper towels. Turn chilled dough out on a floured surface, and shape into a long rectangle about ½-inch thick. Cut dough into 2-inch squares. Gently drop dough into hot oil, and fry until golden brown, about 3 to 4 minutes per side. Transfer to prepared baking sheet, and cool slightly, about 2 to 3 minutes. Dust with powdered sugar, and serve.


Nutella Dipping Sauce

1 cup Nutella

⅔ cup whole milk

3 tablespoons salted butter


In a medium-size saucepan, cook Nutella, milk and butter, stirring frequently, until melted and blended, about 5 minutes. Serve with beignets.


10-minute Beignets

4 cups vegetable, canola or peanut oil

1 can refrigerated buttermilk biscuits

2 cups powdered sugar


Heat oil in a Dutch oven until 360°F to 370°F. While oil is heating, line a baking sheet with paper towels, and cut biscuits in half. Gently drop biscuits into hot oil, and fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet, and let cool slightly, about 2 to 3 minutes. Dust with powdered sugar, and serve.

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