New Orleans Style Beignets (Printable version)
Golden fried pastries with a fluffy texture topped with a generous dusting of powdered sugar.
# Ingredient List:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup whole milk, lukewarm
03 - 1/2 cup warm water (about 110°F)
04 - 1/4 cup granulated sugar
05 - 2 1/4 tsp active dry yeast (1 packet)
06 - 1 large egg, room temperature
07 - 2 tbsp unsalted butter, softened
08 - 1/2 tsp salt
09 - 1/2 tsp vanilla extract
→ For Frying and Topping
10 - Vegetable oil for frying (about 1 quart)
11 - 1 1/2 cups powdered sugar for dusting
# How to Make It:
01 - Combine warm water, 1 tablespoon of sugar, and yeast in a small bowl. Stir gently and let sit for 5-10 minutes until mixture becomes foamy and fragrant.
02 - Whisk together milk, remaining sugar, egg, softened butter, and vanilla extract in a large mixing bowl until fully incorporated. Add the activated yeast mixture and stir to combine.
03 - Gradually incorporate flour and salt into the wet mixture, mixing until a sticky, cohesive dough forms. Ensure all dry ingredients are fully absorbed.
04 - Turn dough onto a lightly floured surface and knead for approximately 5 minutes until smooth, elastic, and no longer sticky to the touch.
05 - Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area for about 2 hours or until doubled in bulk.
06 - Punch down risen dough and roll out on a lightly floured surface to 1/4-inch thickness. Cut into 2 1/2-inch squares using a sharp knife or pizza cutter.
07 - Heat oil in a deep fryer or heavy pot to 350°F. Fry beignets in batches of 3-4, turning occasionally, until puffed and golden brown on both sides, approximately 2-3 minutes per batch.
08 - Remove beignets with a slotted spoon and drain briefly on paper towels. Generously dust with powdered sugar while warm and serve immediately for best texture.
# Expert Suggestions:
01 -
- The outside achieves that irresistible golden crunch while the inside stays impossibly soft and light
- Something magical happens when hot fried dough meets a mountain of powdered sugar
- They transport you straight to a French Quarter morning without leaving your kitchen
02 -
- The dough needs to be sticky to start, so resist adding too much extra flour
- Oil temperature is everything, too cool and they will be greasy, too hot and they will burn outside and stay raw inside
- They puff up dramatically in the oil, so do not overcrowd the pot
03 -
- Room temperature ingredients help the dough develop properly
- A pizza cutter makes the cleanest squares and saves time
- Keep the oil temperature consistent between batches for uniform results