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# Beignets

 * **Serves:** 1
 * **Contributor:** MikeCrute

## Ingredients

 * 1/2 cup (122g) whole milk
 * 3/4 cup (177g) of water
 * 1/4 cup (60g) granulated sugar 
 * 2 teaspoons (6g) instant yeast
 * 3.5 cups (525g) of all-purpose flour, plus more for dusting 
 * 1 egg
 * 1 egg yolk
 * 3 tablespoons (42g) unsalted butter, melted
 * 1 teaspoon (6g) fine sea salt
 * 1/2 teaspoon (2g) amylase
 * Vegetable oil for frying
 * Confectioners sugar for dusting  

## Instructions

 1. In a container, add water and milk; heat to 95F, whisk in yeast and sugar till dissolved. 
 1. In a bowl, mix flour, salt, and amylase. To the milk mixture, whisk in whole egg and one egg yolk, and while constantly whisking, slowly stream in melted butter (<100F) until everything is homogenous.
 1. Add your liquid to your stand mixer fitted with the dough hook attachment, turn it on to medium-low, and add your flour in; ¼ cup at a time until all the flour has been added and you have a rough dough. Remove bowl from the stand mixer, and knead by hand for 3 to 5 minutes or until smooth. Next, roll your dough into a ball, place it in a greased bowl, cover with plastic wrap, and rise at room temperature for 2 hours or until doubled. 
 1. Punch down your dough to release the air and place it on a lightly floured work surface. Dust it with flour and roll it out until you get an even size rectangle, about a ¼” thick. Cut 2” wide long strips down your dough, then cut across the strips at 2” intervals to get 2x2” squares. 
 1. Place each square on a lined parchment paper baking sheet. Cover with plastic wrap and rest for 5 minutes. 
 1. Fill a large, heavy-bottom pot halfway with oil (about 3.5 quarts for a 7 quart pot) and set it in a candy/deep fryer thermometer. Heat up to 330 degrees Fahrenheit and add in as many squares as you can without overcrowding; fry your squares, flipping occasionally to color both sides, for about 2 to 3 minutes or until light golden brown. Remove and drain on a plate lined with paper towels. 
 1. For Sweet Version: 
 1. When your beignets are cooked and still hot dust generously with confectioners sugar


<table>
<tr class="header"><td colspan="2"><b>Nutrition Facts</b></td></r>
<tr><td><b>Calories</b></td><td>0</td></tr>
<tr><td><b>Fat</b></td><td>0</td></tr>
<tr><td><b>Saturated Fat</b></td><td>0</td></tr>
<tr><td><b>Cholesterol</b></td><td>0</td></tr>
<tr><td><b>Sodium</b></td><td>0</td></tr>
<tr><td><b>Carbohydrates</b></td><td>0</td></tr>
<tr><td><b>Sugars</b></td><td>0</td></tr>
<tr><td><b>Fiber</b></td><td>0</td></tr>
<tr><td><b>Protein</b></td><td>0</td></tr>
</table>

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CategoryRecipesDessert CategoryRecipesUntested