Description
Classic New Orleans Beignets Recipe
Ingredients
Scale
- 3 cups (415g) all-purpose flour, plus more for dusting
- 3/4 teaspoon kosher salt
- 3 tablespoons sugar, divided
- 1 cup warm whole milk (about 100°F)
- 2 teaspoons active dry yeast
- 1 large egg
- 3 tablespoons butter, melted
- 1 1/2 to 2 quarts vegetable oil (for frying)
- 3 cups powdered sugar (for dusting)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix 3 cups of flour, kosher salt, and 2 tablespoons of sugar until evenly combined.
- In a separate 4-cup measuring glass or medium bowl, combine warm milk (about 100°F), remaining 1 tablespoon sugar, and active dry yeast. Let it sit for about 5 minutes until foamy to activate the yeast.
- Beat the egg into the foamy yeast mixture, then add it to the flour mixture. Mix at low or medium-low speed using the paddle attachment until a wet dough forms with some dry bits remaining, about 30 seconds to 1.5 minutes.
- Swap the paddle for the dough hook attachment. Add melted butter and mix on medium-low speed until the butter is incorporated, about 1 minute. Increase speed to medium or medium-high and knead for about 6 minutes until dough is tacky but manageable.
- Shape dough into a ball, place in a greased bowl, cover with plastic wrap, and let rise at room temperature until doubled in size, about 1 to 2 hours.
- Fill a large 4-quart pot with 1.5 to 2 quarts of vegetable oil. Set a cooling rack over a baking sheet nearby along with tongs. Sift powdered sugar into a medium bowl for coating the beignets.
- Once risen, turn dough onto a floured surface and roll into a 10×14 inch oblong about 1/4 inch thick. Cut into 16 rectangles. Cover with a flour-dusted tea towel and let rest while oil heats.
- Heat oil to 325°F. Fry beignets in batches, turning after 1.5 to 2 minutes, until golden on both sides.
- Use tongs or a spider to transfer beignets to the cooling rack. Let them drain for about a minute, then immediately toss them in powdered sugar to coat thoroughly while still warm.
- Serve beignets warm with additional powdered sugar and hot coffee for the complete New Orleans experience.
Notes
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Creole
Nutrition
- Serving Size: 1 beignet
- Calories: 458
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 30 mg