Beignets, Vanilla

By MarieR

Taste of the South magazine, March/April, Pages 29-30.
A New Orleans brunch wouldn't be complete without this Louisiana version of light and fluffy doughnuts.

Ingredients

• Makes about 30
• 1/4 cup warm water (105° to 110°)
• 1 (0.25-oimce) package active dry yeast
• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons kosher salt
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 large egg, lightly beaten
• 2 tablespoons unsalted butter, softened
• 1 1/2 teaspoons vanilla extract
• Canola oil, for frying
• Garnish: sifted confectioners' sugar

Details

Adapted from tasteofthesouth.com

Preparation

Step 1

1. In a small bowl, stir together 1/4 cup warm water and yeast; Let stand until mixture is foamy, about 5 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, and salt. With mixer on low speed, add yeast mixture, milk, sour cream, egg, butter, and vanilla, stirring just until combined. Switch to the dough hook attachment; beat at medium speed until smooth and elastic, about
5 minutes.
3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and refrigerate for at least 6 hours or up to 24 hours.
4. Fill a medium Dutch oven with canola oil to half way full, and heat oil over medium heat until a deep-fry thermometer registers 350°. On a Lightly floured surface, roil dough 1A inch thick. Using a sharp knife, cut dough into 21/2 inch squares. Working in batches, fry dough, turning frequently, until golden brown, 2 to
3 minutes. Remove from oil, and let drain on paper towels. Garnish warm beignets with confectioners' sugar, if desired.