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All public Recipes -> Breakfast -> Espresso Dusted Beignets

Espresso Dusted Beignets

By: Kayla ..

Description:
Time:	2 hr 30 min (2 hr 15 min to prepare, 15 min to cook)
Meal type:	Breakfast
Ethnicity:
Number of Servings:	4
Ingredients:
3 1/2 cups flour 1/4 cup granulated sugar 1/4 ounce package rapid rise active dry yeast 1/2 teaspoon salt 2/3 cup evaporated milk 1 medium egg 2 tablespoons vegetable oil, plus more for frying 1 tablespoon instant coffee powder 3/4 cup sifted confectioner's sugar
Directions:
1. In a medium bowl, whisk together the flour, granulated sugar, yeast and salt. 2. In a large bowl, whisk together the evaporated milk, egg and 2 tablespoons oil until smooth. Stir in 1/2 cup warm water. Set aside 1/3 cup of the flour mixture and stir half of the remaining flour mixture into milk mixture. Gradually stir in the remaining half of the flour mixture to form a stiff dough. With floured hands, knead the dough in the bowl until it's smooth but not sticky. Cover with a kitchen towel and let stand at room temperature for 10 minutes. 3. Line 2 large baking sheets with wax paper. Sprinkle the work surface and rolling pin with some of the reserved flour mixture. Roll out the dough into a 12 inch square. Cut into 16 squares. Transfer the squares to the prepared baking sheets, cover with a kitchen towel and let stand in a warm place for 2 hours. 4. Fill a large pot with enough oil to reach a depth of 2 inches. Heat over medium-high heat until it registers 360 on a deep fat thermometer. Working in batches, fry the squares of dough, turning carefully with a slotted spoon, until golden brown and puffed, about 2 minutes. Transfer the beignets to a paper-towel lined plate to drain. Dust the beignets generously with the coffee and confectioner's sugar; serve hot.
Notes:

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