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Espresso-Dusted Beignets Recipe

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This recipe for Espresso-Dusted Beignets is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 cups flour
1/4 cup granulated sugar
One 1/4-ounce package rapid-rise active dry yeast
1/2 teaspoon salt
2/3 cup evaporated milk
1 egg
2 tablespoons vegetable oil, plus more for frying
1 tablespoon instant coffee powder
3/4 cup sifted confectioners' sugar
Directions:
Directions:
In a medium bowl, whisk together the flour, granulated sugar, yeast and salt. In a large bowl, whisk together the evaporated milk, egg and 2 tablespoons oil until smooth. Stir in 1/2 cup warm water. Set aside 1/3 cup of the flour mixture and stir half of the remaining flour mixture into the milk mixture. Gradually stir in the remaining half of the flour mixture to form a stiff dough. With floured hands, knead the dough in the bowl until it’s smooth but not sticky. Cover with a kitchen towel and let stand at room temperature for 10 minutes. Line 2 large baking sheets with wax paper. Sprinkle the work surface and rolling pin with some of the reserved flour mixture. Roll out the dough into a 12-inch square. Cut into 16 squares. Transfer the squares to the prepared baking sheets, cover with a kitchen towel and let stand in a warm place for 2 hours. Fill a large pot with enough oil to reach a depth of 2 inches. Heat over medium-high heat until it registers 3607deg; on a deep-fat thermometer. Working in batches of 3, fry the squares of dough, turning carefully with a slotted spoon, until golden-brown and puffed, about 2 minutes. Transfer the beignets to a paper-towel-lined plate to drain. Dust the beignets generously with the coffee and confectioners’ sugar; serve hot.
Personal Notes:
Personal Notes:
Use a pizza cutter to cut the dough into squares, makes cutting much easier. These are great for breakfast with a good cup of coffee!

 

 

 

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