Beignets
Special Equipment
Stand mixer with dough hook

Ingredients

Dough

  • 540g bread flour
  • 100g granulated sugar
  • 21⁄4 tsp kosher salt
  • 1 tsp baking powder
  • 200g warm water
  • 1 tsp active dry yeast
  • 120g oat milk, room temperature
  • 2 large eggs (100g), room temperature

Other

  • ~6 cups neutral oil for deep-frying
  • Confectioners' sugar for serving

Method

Make the dough

  • Add the flour, sugar, salt, and baking powder to a stand mixer bowl
  • Measure out 200g warm water and dissolve the yeast in it
  • Whisk in the oat milk and eggs
  • Add to the stand mixer bowl
  • Using a dough hook, knead until it pulls away from the sides of the bowl
  • Let it rise until it doubles
  • Degas, cover, and refrigerate for 4 hours to overnight

Shape the dough

  • Pat out to 3/8" thick
  • Cut into 2 1/2" squares

Fry and Serve

  • Heat oil to 370°F
  • Fry for ~2-3 minutes total, flipping once. They're done when brown and puffy

References