New Orleans Beignets with a Snowfall of Powdered Sugar

What you need

• 180 ml (3/4 cup) lukewarm water, about 40 °C
• 50 g (1/4 cup) granulated sugar
• 3.5 g (1 1/8 tsp) active dry yeast, half a 7 g sachet
• 1 egg, lightly beaten
• 1/2 tsp salt, heaped
• 120 ml (1/2 cup) evaporated milk
• 450 g (3 1/2 cups) bread flour, plus extra for rolling
• 2 tbsp vegetable shortening, soft
• neutral oil, for greasing and deep-frying, about 1.5 l
• 180 g (1 1/2 cups) powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Stir the water, sugar and yeast together in a large bowl or a stand mixer bowl. Leave until foamy on top, about 10 min.

2. 2

   In a second bowl, beat the egg with the salt and evaporated milk, then pour it into the yeast mixture.

3. 3

   Add about a third of the flour and mix until smooth.

4. 4

   Add the shortening, then work in the remaining flour a little at a time on low speed.

5. 5

   Knead on medium speed, or by hand on a floured counter, until the dough is soft, smooth and only slightly tacky, 6-8 min.

6. 6

   Lightly oil a clean bowl, turn the dough in it to coat, and cover with a towel. Let it rise somewhere warm until doubled, about 2 hours.

7. 7

   Pour oil into a heavy pot to a depth of about 7 cm (3 in) and heat it to 175 °C (350 °F).

8. 8

   Put the powdered sugar in a large bowl or a paper bag.

9. 9

   Roll the dough out on a floured counter to about 6 mm (1/4 in) thick and cut it into 5 cm (2 in) squares.

10. 10

    Fry a few squares at a time, turning them often, until puffed and golden on all sides, 2-3 min.

11. 11

    Lift them out with a slotted spoon and drain briefly on paper towels.

12. 12

    While still hot, toss them in the powdered sugar until thickly coated. Keep frying in batches, letting the oil come back to temperature each time.

13. 13

    Serve hot, with more powdered sugar shaken over the top.

Imported from bunsinmyoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.