Cinnamon and Sugar Beignets

• Cinnamon Sugar↗
• white sugar↗1 cup
• ground cinnamon↗1 teaspoon
• Beignet Dough
• warm water1⁄2 cup
• yeast2 tablespoons
• white sugar↗2 tablespoons
• unsalted butter, soft↗1⁄4 cup
• ground cinnamon↗2 teaspoons
• eggs, large↗2
• egg yolk, from large egg↗1
• salt↗1⁄2 teaspoon
• all-purpose flour↗1 2⁄3 cups
• vegetable oil, for deep-frying↗

Step-by-step instructions

1. 1

   In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.

2. 2

   In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.

3. 3

   Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.

4. 4

   Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.

5. 5

   Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.

6. 6

   Note: Also good rolling them in powdered/confectioners sugar.