It is possible to treat your family to beignets without flying to New Orleans or getting up at the crack of dawn to make them! How so you may ask? By making the dough the night before and letting it rise in the refrigerator all night while you sleep! Here’s how it’s done:
PrintOvernight Beignets
Scale
Ingredients
- 3/4 C warm water
- 1/4 C granulated sugar
- 1 t instant yeast
- 1 large egg, slightly beaten
- 1/2 C evaporated milk
- 3 1/2 C flour
- 3/4 t salt
- 2 T butter
- 2 T butter to grease bowl
- Oil for deep frying
- 1 1/2 C confectioners’ sugar
Instructions
- In the bowl of a stand mixer fitted with a dough hook, combine water, sugar, yeast, egg, evaporated milk and 1/2 of the flour
- Mix for a few minutes on low
- Add the butter and remaining flour and salt while the mixer is turning on slow
- Knead on low for a few minutes until the dough is smooth
- Turn out onto a floured surface and knead a few times then form into a ball
- Place the dough in a bowl greased thoroughly with butter, cover with plastic wrap and place in the refrigerator overnight
- IN THE MORNING:
- Let the dough come to room temperature
- Preheat oil in a deep-fryer or dutch oven to 360 degrees
- Roll the dough to about a 1/4 inch thickness on a floured surface and cut into squares
- Deep fry until golden brown on both sides – about 3 to 4 minutes
- Drain for a minute on paper towels, toss with confectioners sugar
Recipe adapted from the Food Network
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