Beignets

1. In a large mixing bowl, dissolve yeast, and sugar in warm water and let it bloom. Add the eggs, Lemoncello, vanilla, orange blossom water, evaporated milk, and blend well. Mix in 2 cups of the flour and beat until smooth. Add the softened butter, salt and then the remaining flour. Knead dough for 5 minutes on low, then 3 minute on medium speed. Cover and let dough proof at room temperature for 3 hours. Cover and chill for up to 24 hours. If time allows, let this sit in the refrigerator for up to 2 days.

2. Roll out dough 1/8 inch thick, cut into 2 1/2 inch squares and pull the amount needed.

3. Place remaining cut squares on a sheet pan lined with parchment paper, top with another sheet of parchment paper and cover tightly with plastic wrap in freezer until next usage. When ready to use from frozen, remove plastic wrap, remove parchment paper from top, and proof in Steam Convection Oven set to Proof Mode at 100°F for 45 minutes.

4. Proof what is needed for at least 45 minutes, at 100°F (or until the dough doubles in size) before frying.

5. Set the Thermador Freedom Induction Cooktop and activate Wireless Cooking Censor mode to 350°F and fry beignets in hot oil 1 to 1 1/2 minutes or until golden brown. Remove the beignets and drain onto a sheet pan with resting rack.

6. Shake a generous amount of confectioners' sugar on hot beignets and serve warm.