Buhti (Beignets)
Bulgarian-style beignets. Prep 20 m, cook 5 m, dough rising 2 h, total 2 h 25 m. Makes 24 beignets.
ā±ļø Prep: 20 minš³ Cook: 5 min
Ingredients
| Ā¾ cup | 180 ml | lukewarm water, about 30Ā°C |
| Ā¼ cup | 60 ml | sugar |
| 1 heaping tsp | active dry yeast (or half a packet) | |
| 3Ā½ to 4 cups | 840ā960 ml | flour |
| Ā½ tsp | 2.5 ml | salt |
| 28 g | butter, room temperature, cut into very small pieces | |
| 1 | egg, lightly beaten | |
| Ā½ cup | 120 ml | condensed milk |
| Ā¼ cup | 60 ml | melted butter |
| 1 cup | 240 ml | powdered sugar |
| ā | chocolate sauce or raspberry sauce, to dip |
Instructions
- Mix the warm water, a pinch of sugar and the yeast in a bowl and let it foam for 5 min. If it does not foam, the yeast is not active and you must use fresh yeast.
- Mix 3Ā½ cups flour, salt, 2 tbsp butter and the remaining sugar in a large bowl. Add the egg, the condensed milk and the yeast mixture and stir with a wooden spoon and by hand into a sticky dough. Add a little more flour if needed to form a dough. Transfer to a greased bowl, cover with cling film and let rise for 2 hours or until doubled in volume. You can also let it rest overnight; if you do, remember to bring the dough back to room temperature before continuing the next day.
- Roll out to 1 cm thickness. Cut into rectangles about 5 cm.
- Preheat the air fryer to 200Ā°C (originally 175).
- Brush the beignets on both sides with the melted butter and bake for 5 min per side, flipping them after 5 min.
- As soon as they are baked, dust with powdered sugar and eat warm.