Beignets
This recipe guides you through making classic New Orleans-style beignets. Starting with an enriched yeast dough, you'll proof it until doubled, then cut and deep-fry the dough squares until golden and puffy. Finished with a generous dusting of powdered sugar, these light and airy fritters are best enjoyed warm.
Equipment
- 1 Electric Mixer with Dough Hook
- 1 Wide, Deep Pot for deep-frying
- 1 Candy/Deep-fry thermometer for accurate oil temperature
- 1 Slotted Spoon or Spider for removing beignets from oil
- 1 Sheet Tray lined with paper towels for draining
Ingredients
Main
- 3/4 cup lukewarm water
- 1 .25-ounce packet active dry yeast
- 1/2 cup plus 1 teaspoon sugar
- 4 cups all-purpose flour
- Pinch salt
- 2 egg yolks
- 1/2 cup evaporated milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 4 to 6 cups peanut or other neutrally-flavored oil for frying
- Powdered sugar for dusting
Instructions
- In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty.
- In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt.
- In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well.
- Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size.
- In a wide, deep pot, heat the oil to 350 degrees F.
- Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares.
- Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil.
- Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
- Serve hot!!!!!
Notes
1. Ensure your yeast is active by letting it froth. If it doesn't, your dough won't rise properly. Warm water, not hot, is key for yeast. 2. Maintaining the oil temperature at 350°F is crucial for even cooking; too low, they'll be greasy; too high, they'll burn outside before cooking inside. 3. Fry in small batches to avoid crowding the pot, which lowers the oil temperature and leads to soggy beignets. 4. Dust with powdered sugar immediately after removing from the oil; the residual heat helps the sugar adhere. Serve these delightful pastries hot for the best experience.