Active Time: 1 Hour 20 Minutes
Total Time: 20 Hours
In the bowl of the stand mixer add the milk, eggs.
In a separate bowl dry mix together the bread flour, salt, sugar, diastatic malt powder, CMC, and vital wheat gluten.
Begin mixing the milk, eggs, and instaferm on low and add ½ of the flour mixture. Mix for 1 minute before adding the remaining flour mixture. Continue to mix until a rough dough is formed, about 2 minutes.
Begin adding the butter and cream cheese in 1 tbsp increments. This should take about 5 minutes. It is fine if the butter or cream cheese is not fully mixed by this point.
Place the mixer on the lowest possible setting and mix for 20-25 minutes.
The dough should have cleaned the sides of the bowl during the mixing. It should also be smooth to the touch, not sticky.
Remove the dough from the mixing bowl and place it in a covered container and proof for 18 hours at room temperature (65°F)
Once proofed, Pre-heat a heavy bottom stock pot filled with oil to 350°F.
Gently dust a table with flour and remove the dough from the container. Do not punch the dough down at this point.
Dust the top of the dough with flour and as gently as possible roll the dough until it is about 1 ½ inches thick. Do not deflate the dough completely.
Cut the dough into squares and dust off and excess flour.
Cover them with plastic and rest for 30 minutes before frying. Fry the beignets for about 2 minutes per side.
Cool the donuts on a wire rack until they are room temperature. Do not skip this step, attempting to dust the beignets while they are hot will only end in sadness.
Dust the beignets with confectioners sugar once cooled.
Serve or eat them the day of frying.