Beignets

By peach106

Ingredients

• 1 pound (grapefruit-size portion) of refrigerated pre-mixed Brioche dough
• Vegetable oil for deep frying
• Powdered sugar
• Special Equipment
• Deep saucepan for frying, or an electric fryer
• Slotted spoon
• Paper towels
• Candy thermometer

Preparation

Step 1

1. Dust the surface of the refrigerated dough with flour and cut off a 1 pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

2. Roll the dough into a 1/4 inch thick rectangle on a lightly floured surface. Using a pizza cutter or knife, cut the dough into 2 inch squares. Allow the dough to rest for 15 to 20 minutes.

3. Meanwhile, fill the saucepan (or electric fryer) with at least 3 inches of oil. Bring the oil to 340 to 350 degrees as determined by the candy thermometer.

4. Carefully drop the beignets in the hot oil 2 or 3 at a time so they have plenty of room to float to the surface. Do not overcrowd, or they will not rise nicely.

5. After 2 minutes, gently flip the beignets over with a slotted spoon and fry for another minute or until golden brown on both sides.

6. Using the slotted spoon, remove the beignets from the oil and place them on paper towels to drain.

7. Repeat with the remaining dough until all the beignets are fried.

8. Dust generously with powdered sugar and eat with a fresh cup of cafe au lait.