Big Easy Beignet

I don't remember the first time I had a Beignet but I do remember where it came from (La Provence Bakery) and I remember instantly falling in love. It was literally the best $2.75 I had spent on something edible in a long time. This version is baked as opposed to fried and that makes a difference. While this version was delicious, there's just something special about a fried beignet. Also, I think frying would have made it easier for the dipping-in-cinnamon-sugar part because I had to go back and brush butter on my baked beignet before sprinkling cinnamon-sugar on them in order to get the sugar to stick. Otherwise, perhaps sprinkling them with the sugar before baking would have made more sense.

 

Big Easy Beignet
Source: Sugar Plum
Makes 6 beignet

1/3 cup warm milk (not hot)
1 teaspoon active dry yeast
1 large egg, room temperature
1/4 cup granulated sugar
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups all purpose flour
4 teaspoons oil, divided use
3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Whisk together milk and yeast in the bowl of a stand mixer and allow to sit for 10 minutes, or until slightly bubbly.

Add egg, sugar, butter, vanilla and salt, and mix until well combined. Add flour and mix on medium speed for 8 minutes or until dough is smooth and elastic. Transfer dough to a large greased bowl, lightly cover with plastic wrap, and allow to rise in a warm area for 1-1 1/2 hours or until doubled in bulk.

Brush a cookie sheet with 2 teaspoons oil. On a clean work surface, pat dough into a 1/2-inch thick rectangle, and slice into 6 equal squares. Transfer squares to oiled cookie sheet. Lightly cover and allow to rise for 1 hour.

Heat oven to 400 degrees F. Brush dough squares with additional 2 teaspoons oil. Bake 10 minutes or until well risen and golden brown. Dip beignet into cinnamon sugar mixture.