Ingredients:

  • 1 cup (240ml) lukewarm milk (whole or 2%)
  • 2 ¼ teaspoons (7g) active dry yeast
  • ¼ cup (50g) granulated sugar, plus 1 teaspoon for proofing the yeast
  • ½ teaspoon (3g) salt
  • 1 large egg
  • 2 tablespoons (30ml) melted unsalted butter, cooled slightly
  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 4 cups (950ml) vegetable oil, for frying (e.g., canola, peanut, sunflower)
  • ½ cup (60g) powdered sugar, for dusting

Instructions:

  1. Combine lukewarm milk, 1 teaspoon of sugar, and yeast in a bowl. Let stand until foamy (5-10 minutes).
  2. In a large bowl, whisk together the remaining sugar, salt, egg, and melted butter.
  3. Add the proofed yeast mixture to the wet ingredients. Gradually add the flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. It might still be slightly sticky.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in size (approximately 1-1.5 hours).
  6. Gently punch down the dough to release air. Roll it out on a lightly floured surface to about ¼-inch thickness. Cut into 2-3 inch squares or diamonds using a pizza cutter or knife.
  7. Place the cut dough pieces on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30 minutes.
  8. Heat the vegetable oil in a large pot or deep fryer to 350°F (175°C).
  9. Carefully drop the beignets into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and puffed up.
  10. Remove the beignets with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil. Dust generously with powdered sugar while still warm.
  11. Enjoy your Parisian Pillows warm!