How To Make Beignets From Scratch

Start making the dough the day before you want to eat your fresh beignets. Put 1 cup of lukewarm milk into a large bowl and add 1 tablespoon of granulated sugar, 1 package of active dry yeast, and a heaping tablespoon of flour. Mix with a whisk until the sugar and yeast have dissolved.

Let the milk sit until bubbles begin to develop on the surface. Then add ½ cup of melted butter, ½ teaspoon of salt, and ½ teaspoon of vanilla extract. Add ½ cup of granulated sugar and 4 cups of all-purpose flour and knead the dough by hand (in the bowl) for about 5 minutes. Then, cover the bowl in plastic wrap and put it in the refrigerator overnight.

Remove the dough from the refrigerator and roll it to ¼-inch thickness on a floured surface. Cut it into 2-inch squares. Cover the squares loosely in plastic wrap and allow them to rise for about an hour.

Fry the beignets in small batches in 350-degree oil (pick a neutral-tasting oil like canola), turning them every 30 seconds, until they are golden brown all over. Drain the cooked beignets on a paper towel-lined plate.

Dust the beignets generously with powdered sugar and eat while they're still warm.

Click here for the full recipe.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.