Directions
- 1Combine flour, salt, cardamom, and cinnamon in a bowl and set aside.
- 2Combine warm water, 1/4 cup sugar, and one packet of active dry yeast in another bowl, then set aside for about 5 minutes until foamy.
- 3Once the yeast mixture is ready, add milk, vanilla extract, one egg, and the remaining 1/4 cup sugar to it, mixing well.
- 4Add half of the dry flour mixture to the wet ingredients and mix thoroughly.
- 5Place the bowl on a stand mixer and, using the dough hook, gradually add the remaining flour mixture.
- 6Once the dough starts to come together, slowly add four tablespoons of room temperature butter, mixing until the dough pulls away from the sides of the bowl.
- 7Place the sticky dough into an oiled bowl, cover it, and let it rise for about 2 hours.
- 8After the dough has risen, place it onto a well-floured surface, dust the top with flour, and roll it out to about half an inch thickness.
- 9Cut the dough into rectangular pieces and place them on a parchment-lined baking sheet.
- 10Cover the cut dough pieces and let them rest for an additional 30 minutes, or overnight in the fridge.
- 11Fry the beignets in oil heated to 350 F (175 C) until golden brown.
- 12Remove the fried beignets and place them on a cooling rack.
- 13Optionally, use a piping bag to fill the warm beignets with Nutella.
- 14Plate the warm beignets and dust them generously with powdered sugar.
Ingredients
- 4 cups Flour
- 1 tsp Salt
- 0.25 tsp Cardamom
- 0.25 tsp Cinnamon
- 0.75 cup Water
- 0.25 cup Sugar
- 1 package Active dry yeast
- 0.5 cup Milk
- 1 tbsp Vanilla extract
- 1 Egg
- 0.25 cup Sugar
- 4 tbsp Butter (room temperature)
- Oil
- Nutella
- Powdered sugar
Equipment
Mixing bowlWhiskKitchen scaleStand mixerDough hookRolling pinKnifeBaking sheetParchment paperPlastic wrapPotThermometerCooling rackPiping bagSieve
Tips
- Use warm water for the yeast mixture to ensure it foams up properly.
- Make sure to roll the dough to about half an inch thickness; if it's too thin, the beignets won't puff up well.
- Use a thermometer when frying and maintain the oil at 350 F (175 C) for perfectly fluffy and bready beignets without large air pockets.
- If the dough is too sticky after mixing, add one tablespoon of flour at a time until it reaches the desired consistency.
- For a traditional taste, skip the Nutella filling and just use powdered sugar.
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