French Yeast Beignets Rolled in Icing Sugar

What you need

• 7 g (1/4 oz) active dry yeast, 1 sachet
• 60 ml (1/4 cup) warm water, about 40 °C
• 3 tbsp granulated sugar, divided
• 120 ml (1/2 cup) whole milk
• 45 g (3 tbsp) unsalted butter
• 300 g (2 1/2 cups) all-purpose flour, plus extra for rolling
• 1 pinch salt
• 1 egg yolk
• 1 tsp vanilla extract
• neutral oil, for frying
• 60 g (1/2 cup) powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Mix the yeast into the water with 1 tbsp of the sugar. Leave until foamy, about 10 min.

2. 2

   Put the milk and butter in a small pan on medium-low. Heat until the butter has melted and a thermometer reads about 50 °C (120 °F).

3. 3

   In a large bowl, combine the flour, the remaining 2 tbsp sugar and the salt.

4. 4

   Add the yeast mixture and the warm milk and mix with a dough hook or a wooden spoon for 2 min.

5. 5

   Beat in the yolk and vanilla. The dough should come away from the bowl and feel sticky but not wet. Add a spoonful of flour if it is wet, or a splash of milk if it will not come together.

6. 6

   Rub a little oil over the dough, cover the bowl with a towel and leave in a warm spot until doubled, about 1 hour.

7. 7

   Heat 5-7 cm (2-3 in) of oil in a heavy pot to 190 °C (375 °F).

8. 8

   Turn the dough onto a floured board and roll it out about 6 mm (1/4 in) thick.

9. 9

   Cut into rectangles about 5 x 7.5 cm (2 x 3 in).

10. 10

    Fry 3-4 pieces at a time, basting the tops with hot oil, until puffed and golden underneath, 30-45 seconds.

11. 11

    Flip and fry the second side until golden, another 30-45 seconds.

12. 12

    Lift out onto paper towels to drain, then dust generously with the powdered sugar and serve warm.

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