Description
Deliciously fluffy beignets drizzled with warm caramel sauce, perfect for any occasion.
Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 1/4 cup unsalted butter, softened
- Vegetable oil (for frying)
- 1 cup caramel sauce
- Powdered sugar (for dusting)
Instructions
- Activate the Yeast: In a large bowl, dissolve the yeast in warm water. Let it stand for about 5 minutes until it becomes frothy.
- Prepare the Dough: Mix in the sugar, salt, eggs, and evaporated milk. Blend well. Add in 4 cups of flour and mix until smooth. Stir in the butter and the remaining flour gradually. Knead the dough on a floured surface until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl and cover it with a damp cloth. Allow it to rise in a warm area for 2 hours or until it has doubled in size.
- Prepare for Frying: Roll the dough out to 1/4 inch thickness on a floured surface. Cut the dough into 2-inch squares.
- Fry the Beignets: Heat oil in a deep fryer or large saucepan to 370°F (185°C). Fry the beignets in batches for 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
- Finish with Caramel: Drizzle the warm caramel sauce generously over the beignets. Dust with powdered sugar before serving.
Notes
- Ensure the oil temperature is consistent to avoid greasy beignets.
- Use a thermometer for precise frying temperature.
- The dough can be made a day in advance and refrigerated. Let it rest at room temperature before cutting and frying.
- Experiment with different flavored caramel sauces or infuse with a pinch of sea salt for a salted caramel variation.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Frying
- Cuisine: French