Warm Beignets (ben-yays) Recipe

Prepare the Yeast

In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.

Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, and salt.

Combine Wet Ingredients

In another bowl, whisk together eggs, melted butter, vanilla extract, and the yeast mixture.

Form the Dough

Add the wet ingredients to the dry ingredients and mix until a soft dough forms. Knead for about 5 minutes until smooth.

Let the Dough Rise

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Beignets

Roll out the dough to about 1/2 inch thick and cut into squares. Let them rise for an additional 30 minutes.

Fry the Beignets

In a deep pan, heat vegetable oil to 350°F (175°C). Fry the dough squares until golden brown on both sides, about 2-3 minutes. Remove and drain on paper towels.

Heat the Milk

In a saucepan, heat milk over medium heat until steaming, but not boiling.

Whisk the Egg Yolks

In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.

Combine Mixtures

Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan.

Cook the Custard

Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract and strawberry puree.

Combine Ingredients

In a saucepan, combine chocolate chips, heavy cream, and butter. Cook over low heat, stirring until melted and smooth.

Plate the Beignets

Dust the warm beignets with powdered sugar, serve with strawberry-vanilla custard and chocolate fudge sauce on the side.