New Orleans Style Beignets (Printable version)
Pillowy fried dough squares dusted with powdered sugar, capturing the essence of New Orleans taste.
# Ingredient List:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted
08 - 1/2 tsp salt
→ For Frying
09 - 2-3 cups vegetable oil (for deep frying)
→ Topping
10 - 1 1/2 cups powdered sugar, for dusting
# How to Make It:
01 - In a small bowl, dissolve the yeast and 1 teaspoon of sugar in the warm water. Let stand for 5–10 minutes until foamy.
02 - In a large mixing bowl, combine the remaining sugar, milk, egg, melted butter, and salt. Whisk thoroughly until well blended.
03 - Add the yeast mixture to the wet ingredients and mix to combine fully.
04 - Gradually add the flour, stirring with a wooden spoon or using a stand mixer with a dough hook, until a sticky dough forms.
05 - Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic, or knead in the mixer for 3–4 minutes.
06 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1–1.5 hours.
07 - Punch down the dough and transfer to a floured surface. Roll out to about 1/4 inch thickness. Using a sharp knife or pizza cutter, cut the dough into 2-inch squares.
08 - Heat the oil in a deep fryer or large heavy-bottomed pot to 350°F.
09 - Fry the dough squares in batches, turning once, until puffed and golden brown on both sides, about 1–2 minutes per side.
10 - Remove beignets with a slotted spoon and drain on paper towels. While still warm, generously dust with powdered sugar and serve immediately.
# Expert Suggestions:
01 -
- They recreate that magical French Quarter moment right in your own kitchen
- The dough comes together with basic pantry staples you probably already have
- Frying them fills your house with the most incredible aroma that draws everyone to the kitchen
02 -
- Hot water kills yeast instantly, so use a thermometer to ensure your water is exactly 110°F
- The dough will feel stickier than bread dough, and that is exactly how it should be
- Do not overcrowd the fryer or the oil temperature will drop and you will end up with greasy beignets
03 -
- Roll the dough on a silicone mat or parchment paper to prevent sticking without adding too much extra flour
- Use a spider skimmer instead of a slotted spoon for easier handling in the hot oil
- Warm your serving plates in the oven so the beignets stay hot longer