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1
Heat the milk and butter to 110 degrees F in a small saucepan and place in the bowl of an electric mixer.
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2
Sprinkle the yeast in the bowl and add the sugar, powdered milk and the egg.
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3
Beat, using the whip attachment on low speed, until the ingredients are well blended.
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4
Allow the milk and other ingredients to sit, undisturbed, until the yeast is bubbly and foamy, about 10 minutes.
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5
Add the salt, all-purpose flour and bread flour to the bowl.
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6
Using the dough hook attachment, beat the mixture until a soft dough is formed.
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7
Beat the dough on medium speed for 6 to 8 minutes.
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8
Remove the dough from the bowl of the mixer, and place in a greased medium-sized bowl.
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9
Cover with plastic wrap and set aside in a warm, draft free area until the dough is doubled in size, 1 1/2 to 2 hours.
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10
While the dough is proofing, make the Anglaise.
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11
Fill a large pot 1/3 full with vegetable oil and preheat the oil to 350 degrees F.
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12
After the dough has proofed, punch down the dough, and cut it in half.
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13
Leave one half covered with a moist towel in the bowl, and place the other half on a lightly floured work surface.
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14
Use a rolling pin to roll out the dough to a 1/8-inch thickness.
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15
Cut the dough using a sharp knife into 2 1/2-inch squares.
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16
Fry the beignets in batches of 6 to 8 at a time.
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17
Let the beignets fry for 2 minutes on the first side, and turn over to fry on the second side.
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18
Remove from the hot oil and drain on a paper-lined tray and sprinkle with confectioners' sugar sifted through a fine mesh sieve.
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19
Continue with the remaining pieces of dough, and also with the other half of the dough in the bowl.
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20
Serve with the Cafe Au Lait Creme Anglaise drizzled over all.
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21
(Alternatively, the Creme Anglaise may be served in small demitasse cups for sipping or dunking.)
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22
Heat the coffee in a small saucepan over medium-high heat until it comes to a boil.
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23
Cook at a low boil until it is reduced to 1/4 cup, about 20 minutes.
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24
Set aside to cool.
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25
Heat the cream and milk in a 2-quart saucepan over a medium heat.
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26
Meanwhile, in a medium-sized mixing bowl, combine the sugar and the egg yolks and beat until well-blended and pale yellow in color.
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27
Once the cream and milk come to a simmer, remove from the heat and pour about 1/2 cup of the cream and milk mixture over the eggs and whisk to blend.
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28
Return the saucepan to the stove, and add the egg-cream mixture.
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29
Cook, stirring well with a wooden spoon, being sure to reach into the corners of the pan.
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30
Continue to cook, stirring, until the anglaise begins to thicken and coats the back of the spoon, about 5 minutes.
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31
Once thickened, remove from the heat and strain into a clean bowl using a fine mesh sieve.
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32
Add the vanilla and the reduced coffee to the anglaise and stir to combine.
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33
Serve warm, at room temperature or chilled, with the beignets.
