Monday, December 3, 2007

My son is a very picky eater but he loooooooooooves these beignets. They are so light and airy.The key is to make the dough a little wet, it is sticky and messy but the result is so good!

500 grams All Purpose flour.

1 tablespoons Granulated sugar.

2 eggs.

1+1/2 teaspoons salt.

3 teaspoons yeast.

4 tablespoons powdered milk (dry milk).

3 tablespoons vegetable oil.

Warm water.

Coating: 1 cup sugar, 1 teaspoon cinnamon


Prepare a frying pan and fill it halfway with vegetable oil.
In a bowl, put the flour, dry milk, sugar, salt and yeast. Mix until well combined. Add the eggs and the oil. Add the warm water until you get a thin, very sticky dough. Work the dough for about 5 minutes (you can use a mixer) then cover the bowl with a kitchen towel and place it in a warm place to proof. from 1 1/2 to 2 hours. The dough should double in size. Whenever I'm working with yeast dough, I put them in the microwave or on top of the fridge to proof because the temperature in these particular places is slightly warmer than the room temperature.
Flour you working surface generously. With oiled hands cut out small balls of the dough and arrange them on the floured surface. One by one, flatten the balls to form a circle about 2 to 2 1/2 inches. Let the doughnuts proof for 30 minutes. Meanwhile heat the oil to 375.Fry the doughnuts until golden brown and drain on a paper towel.
Mix the sugar with the cinnamon and roll the doughnuts while they are warm in this mixture. You can also fill the doughnuts with your favorite jam.