Description
Classic New Orleans-style beignets featuring a light, fluffy dough fried to golden perfection and dusted with powdered sugar. This recipe guides you through the steps to create approximately 32 delicious, airy beignets that are perfect for breakfast, dessert, or a sweet snack.
Ingredients
Scale
Dough
- ¾ cup lukewarm water
- 2¼ teaspoon active dry yeast (or 1 envelope)
- ¼ cup sugar
- 1 large egg
- ½ cup milk
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons unsalted butter, softened
Frying and Topping
- Vegetable oil (for frying, about 3 inches depth)
- Powdered sugar (for sprinkling, optional)
Instructions
- Activate the yeast: In a small bowl, combine lukewarm water, active dry yeast, and sugar. Whisk lightly and let it sit for 5 to 10 minutes until the yeast dissolves and froths.
- Add wet ingredients: Once the yeast is activated, add the egg and milk to the mixture and whisk until fully combined.
- Mix dough: In the bowl of a stand mixer, combine flour and salt. Add the yeast mixture and softened butter. Using the dough hook attachment, mix on medium speed until the dough comes together and cleans the sides of the bowl, indicating proper incorporation.
- First rise: Remove the dough, place it into an oiled bowl, and cover with a damp towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 hour.
- Shape dough: Roll out the risen dough into a long rectangle about ¾ inch thick. Cut into long strips, then cut strips into squares of desired size.
- Heat oil: Pour vegetable oil to a depth of about 3 inches in a deep frying pan or Dutch oven. Heat the oil to 350°F (177°C), ensuring it reaches the correct temperature before frying.
- Fry beignets: Fry 5 to 6 pieces at a time, turning occasionally until golden brown on both sides. This should take approximately 2 to 3 minutes per batch.
- Drain and serve: Transfer the fried beignets to paper towels to drain excess oil. Sprinkle generously with powdered sugar and serve warm.
Notes
- • This recipe yields about 32 beignets depending on cutting size.
- • Instant or rapid-rise yeast can be used; if so, skip dissolving the yeast in water and mix directly with dry ingredients.
- • To speed up rising, preheat the oven to 200°F (93°C), turn it off, and place the covered dough inside to create a warm environment.
- • Be sure the frying oil is at 350°F (177°C) for proper cooking; test with one piece first.
- • For larger groups, double the recipe as beignets tend to disappear quickly.
Nutrition
- Serving Size: 1 beignet
- Calories: 145 kcal
- Sugar: 3 g
- Sodium: 85 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
