Beignets

Preparation

1. Combine water and yeast, let the yeast dissolve.
2. Mix together milk, sugar, salt, egg and vanilla extract. Add it into the yeast mixture.
3. Melt the butter.
4. Separately, mix wheat flour and HI-MAIZE® 260 Starch. Add in the yeast mixture and melted butter.
5. Mix until the dough is sticky but smooth.
6. Turn dough on a lightly floured surface and knead for 1-2 minutes to make it smooth.
7. Place the dough in a greased bowl, grease and coat the dough.
8. Cover and let it rise until doubled.
9. Roll down to half centimeter thickness and cut into squares.
10. Fill with frozen filling and seal the edges.
11. Fry until golden brown and ready to serve.

Formulation hints and help

1. The beignets need to be sealed tightly or they will burst and lose the filling during the frying step.
2. The beignets need to puff during frying otherwise they will have dense texture and not close to the real beignets but fried dough.
3. Filling need to be frozen quite hard, or it will melt too fast during frying.