Beignets are Moroccan Street Food with this amazing softness, fluffiness, and tastes heavenly.It is prepared from all purpose four,yeast,eggs,sugar and butter.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
In a large bowl, combine the dry yeast, sugar, and lukewarm water.
Whisk and mix until the yeast is dissolved and let it rest for 5 minutes to activate the yeast, you will be noticing the mixture becoming thicker and will have bubbles on the surface.
Add aq dash of salt and one egg, keep beating until well combined, and add the milk, mix it again.
In a large mixing bowl, place 3 1/2 cups of flour, make a well in the center, and add the liquid mixture. Gently mix all the ingredients by hand until you get a sticky dough.
Then add the butter and continue mixing until completely incorporated. Add the remaining of the flour a little at a time while kneading the dough until getting a soft dough out it.
Transfer the dough on a flat surface and keep kneading it with the palm of your hands until you get a soft non-sticky flexible dough.
Sprinkle some flour in a large bowl and place the dough on it. Cover with a plastic wrap and let the dough rest in a warm place for about 1 hour until it doubles its size.
Remove the plastic wrap and using your fist, push the dough down to remove all the extra air bubbles.
Shape the beignets the place you will be working on, sprinkle some flour, transfer the dough onto it and sprinkle some flour on top of the dough.
Roll out the dough to about ½ cm (¼ inch) thickness. Using a cookie cutter, cut out the circles in the dough, then using a small cookie cutter, cut out holes in the middle of the large circles.
Place the beignets in a baking pan covered with parchment paper and the small round circles of dough in a separate baking pan.
Keep rolling and cutting the rest of the dough until you are done.
Cover the beignets with a clean towel and let them rest in a warm place for about 30 minutes until they gain some volume and size or double its size.
In a frying pan over medium-low flame, heat some oil, then add the beignets and fry them on both sides, keep turning the beignets back and forth so they get an even golden brown color.
Place the beignets on a kitchen towel to absorb excess oil then dip them immediately in granulated white sugar and covered them from all sides. Serve immediately.
Cut the donuts in the middle and fill them with jam. Sprinkle with icing sugar on top.