- 24
Ingredients
- 1 1 1 cup water
- 3 3 3 tablespoons granulated sugar
- 1 1 1 tablespoon instant or rapid-rise yeast
- 3 3 3 cups (15 ounces) all-purpose flour
- 3/4 3/4 3/4 teaspoon salt
- 2 2 2 large egg
- 2 2 2 tablespoons plus 2 quarts vegetable oil
- Confectioners' sugar
Preparation
Step 1
Heat 1 cup water to 110 degrees. Combine water, 1 tablespoon granulated sugar, and 1 tablespoon instant or rapid-rise yeast in large bowl and let sit until foamy, about 5 minutes.
Combine 3 cups (15 ounces) all-purpose flour, 2 tablespoons granulated sugar, and ¾ teaspoon salt in second bowl.
Whisk 2 large eggs and 2 tablespoons vegetable oil into yeast mixture.
Add flour mixture and stir vigorously with rubber spatula until dough comes together.
Cover bowl with plastic wrap and refrigerate until nearly doubled in size, about 1 hour.
Set wire rack inside rimmed baking sheet. Line second sheet with parchment paper and dust heavily with flour.
Place half of dough on well-floured counter and pat into rough rectangle with floured hands, flipping to coat with flour.
Roll dough into ¼-inch-thick rectangle (roughly 12 by 9 inches).
Using pizza wheel, cut dough into twelve 3-inch squares and transfer to floured sheet. Repeat with remaining dough.
Add 2 quarts vegetable oil to large Dutch oven to measure about 1½ inches deep and heat over medium-high heat to 350 degrees.
Place 6 beignets in oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
Using slotted spoon or tongs, transfer beignets to prepared wire rack. Return oil to 350 degrees and repeat with remaining beignets.
Dust beignets with confectioners’ sugar. Serve immediately.