- 450g flour (1 Ib, 3 ½ cups) all-purpose flour
- ¼ cup granulated sugar
- 1¼ teaspoon Fleischmann’s instant yeast
- 3/4 teaspoon salt
- 2 teaspoons ground cardamom
- ½ cup warm water (about 110ºF)
- ½ cup whole milk
- 1 large egg
- 50g (3 tablespoons) butter or margarine, softened
- Oil for deep frying
- Icing (Confectioners’) sugar, for coating
Instructions
- In the bowl of a stand mixer, whisk the flour, sugar, yeast, salt, and cardamom, creating a well in the center.
- In another bowl, combine the water, milk, and egg. Add the water-milk mixture and butter or margarine to the flour. Use the dough hook attachment to mix until it forms into a ball. Knead the dough for five minutes. (The dough should be firm and slightly sticky at this point.)
- Transfer the dough to a lightly floured surface and knead for about one minute until it loses its stickiness. Shape it into a ball and place it in a lightly oiled bowl. Cover it with cling film (plastic wrap) and let it stand in a warm place for about one hour, or until it doubles in size.
- Knock back the dough on a lightly floured surface, then roll it into a 14-16 inch square, flipping it over from time to time and lightly dusting it with flour to prevent sticking. Using a pizza wheel or sharp knife, cut the dough into 1½ to 2-inch squares.
- Place the squares on a floured baking sheet or parchment paper and cover them loosely with plastic wrap. Let them rise in a warm place for 30 minutes.
- Heat the oil in a medium pot or deep-fryer to a temperature of 350ºF. Add a few squares to the hot oil and deep-fry them, constantly rolling them around with a fork until they turn golden brown, which should take 1 to 2 minutes. Transfer the beignets to a large bowl lined with a paper towel to drain. Deep fry the rest of the beignets.
- Using a fine sieve, coat the beignets with the confectioners’ sugar and serve them warm.
