Browned Butter Beignets

BROWNED BUTTER POWDERED SUGAR BEIGNETS

I’ve perfected (in my own opinion) the pillowy, billowy beignets that when you take out the frying oil, you let sit for a few seconds to dry then toss them in that sweet powdered sugar bath. It’s really the only way to do it.

You just have to have some Louisiana roasted Community Coffee with those beignets!

BROWNED BUTTER POWDERED SUGAR BEIGNETS RECIPE

Ingredients

• 2 tablespoons warm water

• 1 package instant yeast

• 1/4 cups granulated sugar

• 1/2 cup warmed brown butter

• 1 cups warmed vitamin D milk

• 1 large egg, beaten

• 4 cups AP flour

• 1 teaspoons salt

• 1/2 teaspoons baking powder

• 2 inches canola oil in frying pan, or just enough to be able to flip beignet

• 2 cups powdered sugar

I use a pizza cutter to evenly cut the dough. You can estimate the 2” sizes.

A sugar pillow army!

Instructions

In a stand-up mixer, whisk together the water, yeast, and a pinch of sugar. Let it rest for 5 minutes.

Add the browned butter, the warmed milk, 1/4 cup sugar, and beaten egg.

Add 2 cups of flour, the salt, and baking powder. Beat on low speed, adding more flour (2 cups more) until you have a soft, slightly sticky dough.

Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at a warm room temperature for 1 hour.

Punch down the dough and dump it onto a lightly floured work surface.

Roll the dough out into a roughly 16 x 12-inch rectangle and, using a pizza cutter, cut it into 2-inch squares.

In a medium saucepan fitted with a deep-fry thermometer and set over medium heat, heat about 2 inches of oil to 350°F.

Spread a generous amount of powdered sugar into a large bowl for tossing fried beignets.

Working in batches of about four, gently lower the beignets into the hot oil and cook for 2 to 3 minutes total, until golden brown on each side.

Using a slotted spoon, transfer them directly to the powdered sugar and then dust them with them with even more powdered sugar immediately.

Let the oil return to 340-350°F before each batch and repeat with the remaining beignets. Enjoy!