Beignets
Author: 
 
Ingredients
  • ½ cup salted butter
  • 1 (8-ounce) package cream cheese
  • ½ cup lukewarm water
  • ½ cup granulated sugar, divided
  • 1 (0.25-ounce) package rapid-rise instant yeast
  • 6 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • Vegetable oil, for frying
  • Confectioners’ sugar
Instructions
  1. Let butter and cream cheese sit out for 1 hour to soften.
  2. In a small bowl, combine ½ cup warm water, 1 tablespoon granulated sugar, and yeast. Let stand for 10 minutes.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, and remaining 7 tablespoons granulated sugar, and beat at low speed until combined.
  4. Switch to the dough hook attachment. Add the yeast mixture, butter, cream cheese, milk, and eggs to flour mixture in bowl. Beat at low speed for 3 minutes. Turn mixer off. Using a spatula, scrape sides and bottom of bowl. Turn mixer on low; knead dough until smooth and dough pulls away from side of the bowl, about 5 minutes.
  5. Spray a large bowl with cooking spray.
  6. Shape the dough into a ball, and place in bowl. Cover with a damp dish towel. Let dough stand for at least 2 hours on the counter or in the refrigerator overnight to rise.
  7. After dough has risen, in a large skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  8. Dust a flat surface with flour, and remove dough from bowl and place on floured surface. Punch down dough, turning dough so both sides are dusted with flour. Roll the dough to about ¼-inch thickness. Trim edges with a pizza cutter if you want to keep your beignets as squares. Using the same pizza cutter, cut dough into 3-inch squares.
  9. Before frying, line a baking sheet with paper towels.
  10. Carefully drop the beignets in the oil one at a time. You will see them begin to puff up quickly. Once you begin to see some browning form on the edges, that is when you turn them. Let them fry a little more so each side is golden. Begin removing each beignet, and place on the paper towels. Sift confectioners’ sugar over each beignet. Serve and enjoy!
Recipe by Louisiana Cookin' at https://louisianacookin.com/beignets-2/