Beignets

Ingredients

• 1 C warm water (110 g)
• 1 tbs sugar
• 1 tbs instant (rapid rise) yeast
• 2 tbs vegetable oil
• 2 eggs
• 3 C flour
• ¾ tsp salt
• 2 qt vegetable oil (for frying)
• 2 tbs confectioner's sugar

Directions

1. Combine the water and sugar, then add the yeast and proof for five minutes
2. Whisk together the eggs and vegetable oil and add to the yeast mixture
3. Combine the flour and salt, add to the yeast mixture. and stir until dough forms
4. Cover with plastic and let rise for an hour in the refrigerator
5. Heat 2 quarts of vegetable oil to 350°F
6. Place half the dough on a well-floured bench
7. Pat and roll into a 9x12 rectangle, cut into 12 squares, and place in a floured and parchment lined pan
8. Fry in the heated oil approximately three minutes, turning once
9. Cool on a wire rack, dust with confectioners' sugar

Chef's Notes

• Traditionally served with café au lait after a night of indulgence
• Dough will last in the refrigerator for 24-36 hours