Beigne Tim Horton maison

Un jour, je vais en faire et je risque d'exploser! Les beignes glacés au miel sont un de mes sortes préférés, tout comme les Krispies Kremes... fond dans la bouche!!!

Voici la recette:

From The Little Teochew
*These directions have been updated a few times. If your questions aren't answered in the comments, you can email me at leannebakes[at]gmail[dot]com and I'll do my best to get back to you as quick as I can. 

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal. 2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. :) If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Happy baking!

3 tbsp milk

3 tbsp boiling water

1 tsp dry active yeast

8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)

1 1/2 oz sugar (about 3 tablespoons)

1 egg

1 oz butter, cold to room temperature (just don't melt it, okay?)

dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).

In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.

Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.

Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.

Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.

Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.

Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes.  Be sure to fry only a few at a time so they don’t overcrowd and stick together.

Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:

• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed