Ray's New Orleans Style Beignets Recipe
Make Ray's New Orleans Style Beignets Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough Ingredients
Frying Ingredients
Method
Dough Preparation
- 1
Activate the Yeast
In a small bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, and salt.
- 3
Heat Milk and Butter
In a small saucepan, heat the milk and butter over medium heat until the butter is melted. Remove from heat and let cool slightly.
- 4
- 5
Knead the Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 6
First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1-1.5 hours, or until doubled in size.
Frying
- 7
Prepare for Frying
Once the dough has risen, roll it out on a floured surface to about 1/4 inch thick. Cut out squares or rectangles about 2 inches in size.
- 8
Heat Oil
In a deep fryer or large pot, heat vegetable oil to 350°F (175°C).
- 9
Fry the Beignets
Carefully drop the dough pieces into the hot oil, frying in batches to avoid crowding. Fry for about 2-3 minutes on each side until golden brown.
- 10
Drain and Dust
Remove the beignets from the oil and place them on paper towels to drain excess oil. Dust generously with powdered sugar before serving.
