Description
Classic New Orleans Beignets are fluffy, sugary fried dough squares perfect for breakfast or an indulgent snack. This recipe yields pillowy, golden beignets dusted generously with powdered sugar, capturing the authentic taste of the Crescent City right in your kitchen.
Ingredients
Scale
Dough
- 3 cups all-purpose flour (415g), 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
Frying and Topping
- 1 1/2 to 2 quarts vegetable oil
- 3 cups powdered sugar
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, kosher salt, and 2 tablespoons of sugar.
- Activate Yeast: In a 4-cup measuring glass or medium bowl, mix warm whole milk (about 100°F), remaining 1 tablespoon sugar, and active dry yeast. Let sit until foamy, about 5 minutes.
- Combine Wet and Dry: Beat the egg into the foamy yeast mixture. Add this mixture to the flour bowl and mix by hand or mixer on low/medium-low until a wet dough with shaggy dry bits forms, about 30 seconds to 1 1/2 minutes.
- Incorporate Butter: Replace the paddle with the dough hook. Add melted butter and mix on medium-low until fully incorporated, about 1 minute.
- Knead Dough: Increase mixer speed to medium or medium-high and knead dough on hook for about 6 minutes until tacky but manageable.
- First Rise: Shape dough into a ball, place it in a greased bowl, cover with plastic wrap, and let rise until doubled in size, about 1 to 2 hours depending on room temperature.
- Prepare Frying Station: Fill a large 4-quart pot with 2 quarts of vegetable oil. Set a cooling rack over a baking sheet nearby, tongs beside it, and sift powdered sugar into a medium bowl for coating.
- Shape Dough: Turn risen dough onto floured surface. Roll into a 10x14-inch oblong about 1/4 inch thick. Cut into 16 rough rectangles. Cover loosely with a flour-dusted tea towel and let rest while heating oil.
- Heat Oil: Heat vegetable oil to 325°F in the pot.
- Fry Beignets: Fry beignets in batches, cooking each side for about 1 1/2 to 2 minutes until golden brown.
- Drain and Sugar Coat: Using tongs or frying spider, remove beignets and place on cooling rack over baking sheet to drain excess oil for about 1 minute. Then immediately drop them into the powdered sugar bowl and toss to coat evenly.
- Serve: Serve the beignets warm with another generous dusting of powdered sugar and hot coffee on the side for a classic New Orleans experience.
Notes
- For a more flavorful dough, prepare the dough the night before and allow it to rise slowly overnight in the refrigerator.
- Make sure the oil is at the correct temperature (325°F) for perfect frying – too hot will burn the outside and undercook the inside, too cool will make them oily.
- Use a deep-fry thermometer to maintain accurate oil temperature throughout frying.
- Dust beignets generously but carefully to avoid sogginess; coat while still warm but not dripping oil.
- All-purpose flour can be substituted with bread flour for a slightly chewier texture.
- Use powdered sugar with cornstarch to prevent clumping when storing leftovers.
Nutrition
- Serving Size: 1 beignet
- Calories: 458 kcal
- Sugar: 27 g
- Sodium: 176 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 38 mg
