- 1 1/2 cups warm water (between 110 & 115 degrees F)
- 2/3 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 2 large eggs at room temperature
- 1 cup evaporated milk
- 2 1/2 tsp vanilla extract
- 7 cups bread flour
- 1 1/2 tsp salt
- 5 tbsp unsalted butter at room temperature
- 4 cups peanut oil for deep frying
- 2 cups confectioners’ sugar
- In a medium size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here – the mixture can splash up if added to quickly); beat until smooth. Add in the butter and beat until incorporated. finally, beat in the remaining 3 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or up to 24 hours.
- Line a large rimmed baking sheet with three layers of paper towels, set aside.
- In a large enameled cast 9iron pan, heat 4 inches of oil to 360F. Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4″ thick rectangle. Cut the dough into 2 1/2″ squares.
- In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
- Dust with powdered sugar and serve at once.