Ingredients:

  • 2.25 tsp Active Dry Yeast
  • 0.5 cup warm water (105°F)
  • 2 tbsp granulated sugar
  • 0.5 cup evaporated milk
  • 1 large egg, beaten
  • 3 tbsp unsalted butter, melted and cooled
  • 2 tsp vanilla bean paste
  • 0.5 tsp fine sea salt
  • 3.5 cups all-purpose flour
  • 2 cups neutral oil for frying
  • 1.5 cups powdered sugar for dusting

Instructions:

  1. In a stand mixer bowl, combine warm water, active dry yeast, and granulated sugar. Let stand for 5–10 minutes until foamy.
  2. Whisk the evaporated milk, beaten egg, melted butter, and vanilla bean paste into the yeast mixture until well combined.
  3. Add 3 cups of flour and the sea salt. Using a dough hook, mix on low speed, gradually adding the remaining 0.5 cup of flour until a smooth, slightly sticky 'slacker' dough forms.
  4. Cover the dough and allow it to proof in a warm, draft-free environment for 1 hour and 15 minutes, or until doubled in size.
  5. Roll the dough out on a floured surface to 1/4 inch thickness. Cut into 2-inch squares using a bench scraper or pizza cutter.
  6. Heat neutral oil in a heavy-bottomed pot to exactly 360°F (182°C). Fry beignets in batches for 1-2 minutes per side until golden brown and puffed.
  7. Remove with a spider strainer, drain briefly on paper towels, and dust immediately and generously with powdered sugar.