INSTRUCTIONS

Step 1: Make the Beignet Dough

1. Activate the Yeast:
   • In a large bowl, combine the lukewarm water and yeast. Stir gently and let it sit for about 5 minutes until frothy.
2. Combine Wet Ingredients:
   • Add the evaporated milk, sugar, salt, egg, and vanilla extract to the yeast mixture. Stir until well combined.
3. Incorporate the Flour:
   • Gradually add the flour, 1 cup at a time, mixing thoroughly after each addition. Once the dough starts to come together, add the melted butter and knead until the dough is smooth and elastic (about 5–7 minutes).
4. Rest the Dough:
   • Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1.5–2 hours or until it doubles in size.
5. Shape the Beignets:
   • On a lightly floured surface, roll out the dough to about ¼-inch thickness. Cut into squares or rectangles (about 2–3 inches wide).

Step 2: Fry the Beignets

1. Heat the Oil:
   • Heat neutral oil in a deep pan or fryer to 350°F (175°C). Carefully drop in a few dough pieces at a time to avoid overcrowding.
2. Fry Until Golden:
   • Fry for 2–3 minutes on each side or until golden brown. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
3. Dust with Powdered Sugar:
   • Generously dust the fried beignets with powdered sugar and set aside to cool slightly.

Step 3: Make the Matcha Custard

1. Mix the Protein Powder:
   • In a small bowl, whisk the Matcha Latte Whey Protein with ½ cup of the milk until smooth and free of lumps. Set aside.
2. Heat the Milk:
   • In a medium saucepan, heat the remaining 1½ cups of milk over medium heat until steaming but not boiling.
3. Whisk the Egg Mixture:
   • In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
4. Temper the Eggs:
   • Slowly pour ½ cup of the hot milk into the egg mixture while whisking constantly. Then, pour the tempered egg mixture back into the saucepan with the remaining milk.
5. Incorporate the Protein Powder Mixture:
   • Whisk the matcha mixture into the saucepan. Continue whisking until fully combined.
6. Cook the Custard:
   • Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency (about 5–7 minutes). Do not let it boil.
7. Finish and Chill:
   • Remove from heat and stir in the butter and vanilla extract until smooth. Transfer the custard to a bowl, cover the surface with plastic wrap (pressed directly onto the custard to prevent a skin from forming), and refrigerate for at least 1–2 hours.

Step 4: Fill the Beignets

1. Prepare for Filling:
   • Once the beignets have cooled slightly, use a small knife or skewer to make a small hole on one side of each beignet.
2. Pipe the Custard:
   • Transfer the matcha custard to a piping bag fitted with a small round tip. Insert the piping tip into the hole and gently squeeze to fill each beignet with custard.

Step 5: Serve

1. Dust and Enjoy:
   • Dust the filled beignets with additional powdered sugar for a final touch. Serve warm and enjoy the creamy, protein-packed matcha custard filling!