NEW ORLEANS BEIGNETS

Steps:

• In the bowl of a stand mixer, combine yeast, water and honey; stir. Let it sit for 15 minutes.
• In a small bowl, add eggs, evaporated milk and vanilla extract. Beat the ingredients until well blended and set aside.
• In a large bowl, combine 3 cups flour, cinnamon and salt; whisk and set aside.
• When the yeast is alive, add egg mixture and process on medium speed until blended using the paddle attachment.
• Switch to dough hook attachment and add 3 cups flour mixture and butter; process on low speed until combined. Increase the speed to 3 and working by tablespoons, add the remaining ½ cup flour or as needed until the dough is smooth.
• Form a ball by pulling under and place dough in a bowl lightly greased with grapeseed oil. Cover with a clean dish towel and transfer to a draft-free spot for 2 hours or until it doubles in size.
• On a work surface generously floured, roll out the dough into a rectangle down to ¼-inch thick. Cut it into 2 ½-inch squares using a pizza cutter. Place them in a single layer on a baking sheet lined with parchment paper while making the others.
• In a heavy bottom skillet, bring canola oil to 375ºF
• Working in batches and not overcrowding, carefully drop in the dough squares and fry until golden and plump, flipping them half way, about 1 minute per side. If beignets don't pop up and float it's because the oil is not hot enough.
• Using a spider strainer, transfer them to a wire rack sitting on a baking sheet while working with the others.
• Add hot beignets to a paper bag with confectioners' sugar. Close the bag and shake it until well coated. Serve them immediately. Makes 4 dozen
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/-mutVOibKdk