Homemade Beignets are every bit as pillowy, fluffy and scrumptious as the real deal. Comfort food at its best!
- 1 cup warm water (100-105 degrees)
- 3 tablespoons sugar
- 2 1/4 teaspoons (1 envelope) active dry yeast
- 2 large eggs, at room temperature
- 2 tablespoons vegetable or canola oil, plus more for frying (about 1-2 quarts, depending on skillet size)
- 3/4 teaspoon salt
- 3 cups plus 2 tablespoons all-purpose flour
- 1/4 cup powdered sugar for dusting
- In the bowl of your mixer, combine water, sugar and yeast. Let stand for 10 minutes (until yeast is bubbly and foamy. If this doesn’t happen, start over).
- Attach the dough hook to your mixer and add both eggs as well as 2 tablespoons of oil to the bowl. Mix until incorporated.
- Mix in salt and flour (one cup at-a-time) until fully incorporated and smooth dough forms (dough will be slightly sticky). Remove bowl from mixer and cover with plastic wrap. Place into fridge and let rise for 2 hours.
- Flour your work surface well and line two baking sheets with parchment paper. Remove dough from the fridge and place onto floured surface. Roll out dough to about 1/4-inch thickness. Using a pizza cutter, cut dough horizontally into 2-inch long strips. Going the other way, cut strips vertically (2-inch wide) until you have about 35-40 squares (they don’t have to be exact).
- Place squares onto prepared baking sheets, cover with plastic wrap and place back into fridge for 1 hour.
- Heat oil in a large skillet and bring to 350 degrees F (the oil level should be about 1 1/2 inches deep). Place 4-5 beignets at a time into the oil and fry for 2 minutes per side or until nice and golden. Remove from the oil and drain on paper towels. Dust immediately with powdered sugar and enjoy while still warm.