Beignets

Ingredients

• 1 C warm water (110 g)
• 1 tbs sugar
• 1 tbs instant (rapid rise) yeast
• 2 tbs vegetable oil
• 2 eggs
• 3 C flour
• ¾ tsp salt
• 2 qt vegetable oil (for frying)
• 2 tbs confectioner's sugar

Directions

1. Proof Yeast: Mix water and sugar, add yeast, and proof 5 minutes.
2. Mix Dough: Whisk eggs and oil into yeast mixture. Add flour and salt and stir until a dough forms.
3. Cold Rise: Cover with plastic and refrigerate 1 hour.
4. Heat Oil: Heat 2 quarts vegetable oil to 350°F.
5. Shape: Place half the dough on a well-floured surface. Roll into a 9x12" rectangle, cut into 12 squares, and transfer to a floured, parchment-lined pan.
6. Fry: Fry dough squares about 3 minutes, turning once.
7. Finish: Cool on a wire rack and dust with confectioners' sugar.

Chef's Notes

• Traditionally served with café au lait after a night of indulgence
• Dough will last in the refrigerator for 24-36 hours

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