Kelsey Barnard Clark's Beignets
 
Serves 4 to 6
Ingredients
  • ¼ cup granulated sugar
  • 1½ tsp active dry yeast
  • 3½ cups all-purpose flour
  • ½ cup whole or 2 percent milk, warm
  • 5 tablespoons unsalted butter, melted
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt, plus ½ teaspoon for dusting
  • 6 cups peanut or canola oil, for frying
  • 1 cup confectioners’ sugar, for dusting
  • Paper bag
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook attachment, stir together the granulated sugar, yeast, and ¾ cup of warm water. Let rest for 5 to 10 minutes or until foamy.
  2. Once the yeast mixture is foamy, add the flour, milk, butter, egg, vanilla, and the ⅛ teaspoon of salt. Mix on medium speed until the mixture is tacky and pulls around the dough hook. Remove the dough from the mixer, cover, and let rest in a warm area for up to 2 hours, or until it has doubled in size.
  3. Once the dough has doubled in size, fill a deep fryer, rondeau, or wide, shallow pot with the peanut or canola oil and heat to 350F.
  4. Remove the dough from the bowl and lightly knead it on a floured work surface. Use a rolling pin to roll out the dough until about ¼ inch thick. Using a pizza cutter, cut the beignets into 2- to 3-inch squares. These do not need to be uniform; they are meant to be misshapen.
  5. Working in batches, carefully drop the beignets in the hot oil and fry, flipping once, until lightly golden, about 2 minutes on each side. Repeat to fry the remaining beignet. Put the beignets in a paper bag with the remaining ½ teaspoon salt and the confectioners’ sugar and shake to coat. Serve immediately.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/enjoy-an-exclusive-taste-of-kelsey-barnard-clarks-new-cookbook/