Tiana Style Beignets

Ingredients:

• 3 cups unbleached bread flour

• 1/4 cup granulated sugar

• 1/2 tbs dried yeast

• 3/4 cup warm water

• pinch of sea salt

• 1/2 cup whole or evaporated milk

• 1 large egg

• 2 tbs melted butter

• Powdered sugar

Instructions:

1. Combine warm (not hot) water yeast and sugar together in mixing bowl and allow to bloom for 5 minutes.

2. Once yeast has bloomed add in flour, salt, evaporated milk & eggs and mix on low speed with a dough hook for 5 minutes or until well combined.

3. Once dough is well combined slowly pour in melted butter while dough is mixing and mix only as long as you need to for dough to be fully combined with butter (no more than another 10 minutes)

4. Roll out dough onto a smooth surface and form a loose dough ball, place dough into a large bowl and allow to proof in a warm place for about 1 hour or until dough has doubled in size. You can also alternatively place the dough in the fridge to proof overnight to make beignets for breakfast!

5. Once the dough has proofed you will roll your dough out onto a well floured surface to about 1/2 inch thickness and use a pizza cutter or knife to cut dough into your desired size squares.

6. Allow cut dough pieces to rest for about 15 minutes before frying.

7. Fry in your choice of oil ( I prefer canola ) at 350-375 degrees Fahrenheit for about 1.5 minutes each side.

8. Dust with as much or as little powdered sugar as you’d like and enjoy warm!

*Make sure you are adhering to the recommended mixing times, if you over mix your dough it can cause a tough texture,

*Dough can be used for up to 3 days