Low Histamine Yeast Beignets

Total time2 hr 15 min

Prep time25 min

Cook time20 min

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Ingredients

6 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Ingredient note
Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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1 tsp granulated sugar, for proofing
¾ cup whole milk, warmed to about 100°f (38°c)
2 tbsp granulated sugar
½ tsp fine salt
2 tbsp unsalted butter, softened
2 ½ cups all-purpose flour, plus more for dusting

For frying

4 cups vegetable oil, for frying

For serving

1 cup powdered sugar, for dusting

Instructions

1
Combine the warm water, yeast, and 1 tsp granulated sugar in a large mixing bowl or the bowl of a stand mixer. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant — if the mixture does not foam, the yeast is not active; start over with fresh yeast.
2
Add the warmed milk, 2 tbsp granulated sugar, salt, and softened butter to the yeast mixture and stir to combine. Add the flour and mix on low speed with the dough hook (or stir with a wooden spoon) until a shaggy dough forms, then increase to medium speed and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. The dough will be softer than bread dough — do not add extra flour unless it is completely unworkable.

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