- 3/ 4 teaspoon active dry yeast
- 2 tablespoons white sugar
- 1/ 3 cup warm water
- 1/ 4 cup whole milk
- 1 large egg
- 1 tablespoon melted unsalted butter
- 1/ 4 teaspoon salt
- 1 1/ 2 cup all purpose flour, plus more for dusting
- 1/ 2 cup mochiko flour
- Vegetable oil, for greasing the bowl and deep-frying
Matcha Powdered Sugar
- 1/ 2 cup powdered sugar
- 1 teaspoon Aiya Culinary Grade Matcha Powder
In the bowl of you your stand mixer fitted with a dough hook, add yeast, pinch of sugar, and warm water. Give it a quick stir and allow to sit for 5-10 minutes until foamy. In a separate bowl, whisk together milk, egg, butter, salt, and 2 tbsp of sugar. Add the milk mixture to the yeast. Stir the yeast mixture on low speed while gradually adding the flour and mochiko flour. Increase speed to medium and beat for 4-5 minutes, until the dough is smooth. Dough will still be a little sticky.
Place dough in a lightly greased bowl. Toss dough ball in the oil so that it is completely coated. Cover the dough in plastic wrap or a damp paper towel. Allow dough to rest at room temperature for 2-3 hours or in the refrigerator overnight. Dough should double in size.
Heat 1”-2” of oil in a heavy bottom pot or cast iron skillet over medium heat.
Dust a clean work surface with flour. Place dough on the surface and sprinkle a bit of flour over the dough so it doesn’t stick. Roll out the dough until it’s about ¼” thick. Cut into 2” square pieces.
Once the oil is hot, at 360 degrees or test heat with a scrap piece of dough, fry the beignets in batches. Fry on one side for 60-90 seconds, until golden brown. Flip and fry the other side for another 60 seconds. Transfer beignets onto a wire rack set on a baking tray and allow to cool slightly. Repeat with remaining dough.
Whisk/sift together powdered sugar and matcha powder. Dust the warm beignets with matcha powdered sugar and enjoy!