- If you've always wanted to
try a New Orleans style beignet but don't live in New Orleans, then my homemade beignet
recipe is for you. And if you like this video don't forget to hit that
like button and subscribe. Ah, you're watching "Preppy
Kitchen", where I John Kanell, teach you how to make
delicious homemade dishes to share with your family and friends. These beignets will be
ready before you know it, so let's get started. It's really cold today, so I actually filled
this up with warm water and I'm just gonna dump it out,
it helps warm that glass up. If it's ice-cold, it brings
the temperature down too much. Three-quarters of a cup
of that warmish water. I'm gonna add one packet of yeast to this and I've measured out half a cup or 100 grams of sugar for this recipe. I'm gonna add about half of that in now. Give it a little bit of a mix and we're gonna set this
aside for five minutes or until it's nice and frothy. And right now we're gonna be measuring out three and three-quarter
cups of all-purpose flour, add a teaspoon of salt into the flour and give it a quick whisk. And then we're gonna set
it aside for a few moments. Right, let's check on that yeast. What look at that monster, okay. Now I'm gonna add half a cup of milk and I have warmed it up
so it's not ice cold. Mm, two teaspoons of vanilla. These are gonna be the best beignets ever. Now I'm gonna add one room
temperature egg in you go. As well as the remaining
half cup of sugar, as well as the remaining
quarter cup of sugar 'cause I already used half of it. Okay, give this a whisk, and
now my favorite thing to do whenever I make any kind of enriched bread or any bread at all really, is to add half of the flour
in first little by little, and then whisk as I go. This way, you'll have a
really nice smooth paste and your mixer is just gonna
mix it up so much more easily. And right now we just have
a nice, smooth batter, almost like you would have
when you make crepes, okay. Get that stand mixer out and
now we're gonna put it to use. ♪ Huh, clap clap is a letter of the day ♪ ♪ It's the letter, it's the letter ♪ ♪ Letter of the day ♪ (whistles) Pop the dough
hook onto your stand mixer. You can also use a hand mixer
for this if you want to. Most of them come with little
dough spiral attachments. I get that question quite a lot. We're gonna add the remaining flour as we mix on a medium speed. After we plugged this in. (mixer whirling) All right now, let's
add the remaining flour. (soft jazzy music) Once the dough comes together, you're gonna add three tablespoons of room temperature, butter and it can be a little bit softer then you might normally use. Even melted if that's what you want to do. (mixer whirling)
All right, toss it in. (mixer whirling) All the butter's in there it'll mix up for about four minutes on medium speed and you'll see it's
just an amazing sticky, but really smooth nice
dough, sticky though. Okay, by the by, whenever
you have a super sticky dough like this one is what? That's just how enriched doughs are. You're loading them with
as much delicious things as possible, like butter and milk. So they kind of have a hard
time acting like a normal dough. That's fine. All you have to do is
use a little bit of flour in some strategic places. You don't wanna load
too much flour in here, but for example, right now
I'm scraping the bowl down and as it mixes I'm just going to sprinkle a
little bit of flour on the edge and that'll help it pull away,
it's totally optional, but. If you're standing by our mixer and have nothing else to do, why not? If your dough seems too wet, you can always add up to
a quarter cup of flour but it should be fine if you measured everything out carefully. Let's take a look. You want your dough to be sticky, but not stick to your finger. So right now, Oh, it's not
sticking to my finger how nice. Ah, maybe a little bit. I'm gonna run this for
just a few more seconds and then it's gonna be
ready to go into a bowl. This dough smells amazing, I
cannot wait to fry these up. But the dough has to rise first and you have two choices right now. You can either let it rise in a warm place for about two hours or you
can make these a day ahead or even two days ahead and just keep the dough in the fridge and it'll, you know, rise up more slowly. I've added some oil to this large bowl. I'm just gonna use a paper towel. You can also use your hands
if you want to swoop it up. I'm not gonna lie to you,
like so many people do with these recipes, and say,
"Oh just an hour is fine." Ah, ah, an hour is fine for pizza dough or something with like nothing in it, but flour and water and yeast. If you're adding any fats or delicious things to this
it's gonna take a longer. Cover it up with plastic and pop it into your warming
drawer or your fridge. After a few hours of rise time, you're gonna have a
monster bit of dough here. And let me tell you one
thing that can go wrong. This is a sticky dough,
as I've mentioned before, and you're gonna want to use more flour then you might expect in your counter. So let's liberally flour it and none of our sticking
problems will happen. It's happened a little bit
in my recipe development. So I had to really
emphasize it in the notes. Before I roll this out, I'm gonna add a candy
thermometer to a big pot. Add some oil and then set
it over medium-high heat. I want this to get nice
and hot by the time these are all cut up and
this happens pretty quick. We want this to get to 360, so really hot, nice, and golden brown. Okay, we're gonna invert the dough onto our well-floured counter,
I hope I used enough oil. It's a little bit sticky, but
I'm going to... (chuckles) I'm gonna use a spatula
to get the rest out. Little bit of flour for
the top and my hands too. And I'm gonna pat this
out almost like you would for a cinnamon roll. Just pat and stretch into
a rectangle or square and you do not want this to be too thin. If you roll this out too
thin, it's not gonna puff up. It's gonna be kind of flat and
a little bit disappointing. Now we're gonna cut those into two to two and a half-inch pieces. I'm using a pizza dough roller and just gently roll across the top. Don't manhandle that dough. These do not have to be perfect either. And as you go, feel free to just kind of gently maneuver the dough and make sure it's not sticking. Now, we're gonna cut this into squares. When your oil is 360,
everything's all cut up and you have some paper towels laid out, we're gonna fry these up. I'm using a bench scraper to
get these off of the counter. They're actually not sticking right now but it really helps you move them around without having to manhandle them and like lose their shape too much. Just gently slide it into the oil, just like an ocean liner
going out of the dock. (ocean liner horn toots)
There you go. You do not want an oil
splash that is a major no-no. I'll be taking these out, using a spider. It's a really handy tool but you could definitely
use a slotted spoon if you don't have one. We can do three at a
time, even four at a time if you feel like it, and just
look for a nice golden color and then flip them over. These are gonna be so good and
perfect with a cup of coffee. Once they're golden on both sides just take them out with your spider. Place them on some paper
towels to sop up the excess oil and repeat the process. Your only challenge is
to not nibble on too many while you're frying 'em up. I ate half of my test batch
the last time I made these before they got any
powdered sugar on them. They're that good. ♪ Sugar, oh honey, honey ♪ (whistling) Last ones out of the oil. All we're gonna do now is
dust them with powdered sugar. The amount is really up to
you, I like a light dusting. These are like perfectly sweet, but if you wanna make
a sugar monster cloud, it's totally okay. Dust it over the top. If you want you could
definitely do a double dust. No one's gonna mind that. I cannot wait to destroy
(chuckles) all of these. If you like this video, check
out my breakfast playlist. (beignet crackles) (chuckles) That is so good. I'll see you in the next video.
