Beignets
Total: 2 hr (includes rising time)
Active: 30 min
Yield: 20 beignets
2 cups all-purpose flour, plus more for working the dough (see Cook's Note)
6 tablespoons granulated sugar
One 1/4-ounce packet instant yeast (2 1/4 teaspoons)
1/2 teaspoon kosher salt
1 large egg plus 1 yolk
1/2 cup lukewarm whole milk (about 110 degrees F)
3 tablespoons unsalted butter, melted, plus more for the bowl
1 teaspoon pure vanilla extract
Nonstick cooking spray, for the beignets
Confectioners' sugar, for dusting
Combine the flour, granulated sugar, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Mix to combine. Add the egg, egg yolk, milk, butter, and vanilla, and mix on low speed until incorporated. Increase the speed to medium-high and knead until the dough forms a loose ball around the hook and becomes smooth and elastic, about 3 minutes.
Transfer the dough to a floured surface and knead gently by hand just enough to shape it into a smooth ball. Brush a medium bowl with melted butter, place the dough inside, and turn it to coat with butter. Cover the bowl and let the dough rise in a warm spot until doubled in size, 1 to 1.25 hours.
Punch down the dough and roll it out on a lightly floured surface to a square slightly larger than 10 inches. Trim the edges to create an even square, then cut it into a 4 by 5 grid to make 20 rectangles. Loosely cover the dough and let it rise on the countertop for about 15 minutes.
Preheat a 3.5-quart air fryer to 350°F. Place half of the beignets in the fryer basket and lightly spray them with cooking spray. Cook until puffed and golden, about 6 minutes. Remove and repeat with the remaining beignets. Dust the beignets with confectioners' sugar and serve warm.
Active: 30 min
Yield: 20 beignets
2 cups all-purpose flour, plus more for working the dough (see Cook's Note)
6 tablespoons granulated sugar
One 1/4-ounce packet instant yeast (2 1/4 teaspoons)
1/2 teaspoon kosher salt
1 large egg plus 1 yolk
1/2 cup lukewarm whole milk (about 110 degrees F)
3 tablespoons unsalted butter, melted, plus more for the bowl
1 teaspoon pure vanilla extract
Nonstick cooking spray, for the beignets
Confectioners' sugar, for dusting
Combine the flour, granulated sugar, yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Mix to combine. Add the egg, egg yolk, milk, butter, and vanilla, and mix on low speed until incorporated. Increase the speed to medium-high and knead until the dough forms a loose ball around the hook and becomes smooth and elastic, about 3 minutes.
Transfer the dough to a floured surface and knead gently by hand just enough to shape it into a smooth ball. Brush a medium bowl with melted butter, place the dough inside, and turn it to coat with butter. Cover the bowl and let the dough rise in a warm spot until doubled in size, 1 to 1.25 hours.
Punch down the dough and roll it out on a lightly floured surface to a square slightly larger than 10 inches. Trim the edges to create an even square, then cut it into a 4 by 5 grid to make 20 rectangles. Loosely cover the dough and let it rise on the countertop for about 15 minutes.
Preheat a 3.5-quart air fryer to 350°F. Place half of the beignets in the fryer basket and lightly spray them with cooking spray. Cook until puffed and golden, about 6 minutes. Remove and repeat with the remaining beignets. Dust the beignets with confectioners' sugar and serve warm.