Homemade Beignets (Baked Not Fried

• Vegetarian

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Evaporated milk

• Baking & Spices

  • 1 heaped tsp Active dry yeast
  • 3 1/2 cup Bread flour
  • 1 Confectioners' sugar
  • 1/3 cup Granulated sugar
  • 1 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 4 tbsp Butter

• Liquids

  • 3/4 cups Water

Found on biggerbolderbaking.com

Ingredients

• ¾ cups (6oz/170g) lukewarm water
• ⅓ cup (2 ½ oz/75g) granulated sugar
• 1 heaped teaspoon active dry yeast
• 1 egg, slightly beaten
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• ½ cup (4oz/115g) evaporated milk*
• 3 ½ cup (18oz/ 525g) bread flour
• 2 tablespoons (1oz/30g) butter, melted
• confectioners sugar for dusting
• 2 tablespoons (1oz/30g) butter, melted

Directions

• Mix water, sugar, and yeast in a large bowl and let sit 5-10 minutes.
• In a medium bowl, whisk the eggs, salt, vanilla extract and evaporated milk together.
• Add egg mixture to yeast mixture and mix.
• Stir in the melted butter, followed by the bread flour.
• Using a spatula or your hand bring the dough together into a ball (I like to use my hand so you can feel whats going on). You will notice that this dough will be a little sticky, thats ok.
• Coat a large bowl with oil, place dough in bowl and cover with plastic wrap.
• Let rise at least 2 hours or place in refrigerator overnight.
• Preheat oven to 350oF (180oC).
• Roll dough to ¼-inch thickness and cut 1½ inch squares. (This is easy to do with a pizza cutter.)
• Place the squares on a baking sheet lined with parchment paper 1 inch apart and let the dough proof for about 45 minutes.
• Brush each square lightly with milk and bake for 12-15 minutes, or until golden brown.
• While the beignets are still warm, brush them with butter and generously dust with icing sugar.

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