Ingredients

(For 30 beignets)

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1 1/2 cups lukewarm water

1 packet fast rising yeast

6 1/2 + 1/4 cups flour

1/2 cup sugar

1 tsp baking soda

1/4 tsp salt

4 Tbsp soft butter

1 1/4 cups evaporated milk

2 tsp vanilla extract or rum

2 eggs 

Powdered sugar for dusting

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Instructions

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1 - In a glass, mix together the yeast and the water. Set aside until foamy.

 

2 - Using a stand mixer with the hook attachment, mix together the flour, sugar, salt, and baking soda.

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3 - At a medium speed, add the yeast with the water, then the butter.

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4 - Gradually pour the evaporated milk.

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5 - Once dough comes together, add vanilla extract and eggs.

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6 - Keep kneading at a moderate speed for about 5 to 8 minutes or until dough is silky and sticky.

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7 - Cover with plastic wrap and let rise in a warm spot for one hour.

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8 - One hour later: Dump dough onto a floured surface. 

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9 - Fold dough several times to incorporate air. Use more flour if too sticky.

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10 - Spread dough with a rolling pin into a 16x20 inch rectangle.

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11 - Cut 30 squares.

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12 - Make a small hole in the middle of each square with scissors. 

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13 - Deep fry the beignets a handful at a time. Fry each side until golden-brown.

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14 - Transfer beignets into a dish lined with paper towels.

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15 - Dust with powdered sugar and serve right away.