Description
A new way to enjoy donuts.
Ingredients
Scale
- 1/2 cup warm water
- 2 teaspoons active dry yeast
- 2/3 cup granulated sugar
- 2 large eggs
- 1 cup warm whole milk, about 100°F
- 3 tablespoons sugar
- 3 cups all-purpose flour
- 3 tablespoons unsalted butter
- 2 teaspoons turmeric powder
- 2 teaspoons lemon zest
- Pinch of salt
- 4 cups vegetable oil
- 2 cups confectioners’ sugar
Instructions
- In a medium-sized bowl, combine warm water, granulated sugar, and active dry yeast. Whisk well and set aside for approximately 10 minutes or until the mixture becomes foamy and bubbly.
- Using a stand mixer fitted with the paddle attachment beat the eggs until smooth. Add warm milk and continue beating. Gradually mix in flour until the mixture is smooth.
- Reduce the mixer speed to low and slowly pour in the yeast mixture. Continue beating until the mixture is smooth. Add butter, turmeric powder, lemon zest, and a pinch of salt. Mix until fully incorporated and the dough is smooth.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for a minimum of 2 hours.
- In a large enameled cast-iron pan, heat vegetable oil to 360 degrees Fahrenheit (180 degrees Celsius).
- Remove the dough from the refrigerator. On a floured surface, roll out the dough into a 1/4-inch thick square. Cut the dough into two-inch squares.
- Carefully slip the dough squares into the hot oil and fry them until they puff up and turn golden brown. Transfer the beignets to a paper towel-lined baking sheet to drain excess oil.
- Dust the freshly fried beignets with confectioners’ sugar and serve immediately.