Beignets Recipe
A New Orleans classic, hot and powdered.
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Ingredients
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Dough Ingredients
Frying Ingredients
Method
Dough Preparation
Activate Yeast
In a small bowl, combine warm water (about 110°F) with active dry yeast and a tablespoon of granulated sugar. Let it sit for about 10 minutes until frothy.
Mix Ingredients
In a large mixing bowl, combine the flour, remaining sugar, and salt. Create a well in the center and add the yeast mixture, milk, eggs, and melted butter.
Knead Dough
Mix until a sticky dough forms. Knead on a floured surface for about 5–7 minutes until smooth and elastic.
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Frying Beignets
Prepare Oil
In a large pot or deep fryer, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to fully submerge the beignets.
Roll Out Dough
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4 inch thickness.
Cut Beignets
Cut the dough into 2-inch squares or rectangles using a pizza cutter or knife.
Fry Beignets
Carefully drop a few pieces of dough into the hot oil, being careful not to overcrowd the pot. Fry for about 2-3 minutes on each side until golden brown.
Drain and Dust
Using a slotted spoon, remove the beignets from the oil and drain on paper towels. While still warm, dust generously with powdered sugar.