Beignets
Special Equipment
Stand mixer with dough hook

Ingredients

Dough
540g 100%bread flour
100g 18.5%granulated sugar
2¼ tsp 2.1%*kosher salt
1 tsp 0.9%*baking powder
200g 37.0%warm water
1 tsp 0.9%*active dry yeast
120g 22.2%oat milk, room temperature
2 18.5%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