In a small bowl, stir together warm water, sugar, and yeast. Let sit for 10 minutes, until it is bubbly.
¾ cups warm water (100-110 degrees), ¼ cup sugar, 1 ¼ teaspoon dry active yeast
Meanwhile, using the paddle attachment for your mixer, beat an egg on medium speed for 2 minutes.
1 egg
Add milk and vanilla to the eggs, and mix well. Then add 2 cups of the flour, and continue mixing until combined.
½ cup milk, 1 teaspoon vanilla, 3 ½ cups bread flour
Pour in yeast mixture into the egg mixture. Mix on low speed for one minute.
Add shortening, and continue mixing.
3 tablespoon shortening
Add remaining 1 ½ cups of flour and salt. Exchange the paddle attachment for your dough hook, and knead on low speed for 2 minutes, or until dough is smooth.
½ teaspoon table salt
Cover and let the dough rise until doubled in size, about 1 hour.If making at least 2 hours ahead, let dough rise in the refrigerator for up to 24 hours.
If refrigerated, bring dough out to room temperature 30 minutes before you are ready to cook.Punch dough down and turn onto a well-floured surface. Roll dough into a ¼-inch thick triangle. Slice into 2-inch by 2-inch squares.
Fill a wide and deep pan with 4 inches of oil, and heat on medium-high until it reaches 350 degrees.
4 cups oil, for frying
Working in batches of 4, fry dough squares until they are puffy and golden brown, 2-3 minutes each side. Using a slotted scoop, transfer to a paper towel lined plate and immediately dust with powdered sugar.
Powdered sugar
Check the oil to ensure it has returned to 350 degres, then continue with remaining batches.Serve immediately.
Praline Sauce
Place sugars, milk, and butter in a saucepan over medium heat. Once the butter has melted, cook and stir for 5 minutes.
½ cup granulated sugar, ½ cup light brown sugar, ⅓ cup milk, 2 tablespoon butter
Remove from heat. Add vanilla and pecans.
½ cup pecans, ½ teaspoon vanilla
Drizzle over beignets to serve.
If sauce has cooled and thickened it can be reheated. Add additional milk to thin to desired consistency.
Notes
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.The nutritional value of fried foods on the site is based on an estimation of 10% oil absorption. Actual oil absorption will vary depending on temperature, time, and oil type.