New Orleans Beignets Recipe
New Orleans Beignets are pillowy squares of fried dough, generously dusted with powdered sugar, capturing the essence of the Big Easy. Perfect with a cup of café au lait, these airy treats are a must-try for breakfast or dessert!
Print
Pin
Calories: 190kcal
Servings: 5
Equipment
- Medium bowl
- Stand Mixer with Dough Hook
- Sharp Knife or Pizza Cutter
- Greased Bowl
- Clean Damp Kitchen Towel or Plastic Wrap
- Deep Frying Pan or Dutch Oven
- Digital Cooking Thermometer or Candy Thermometer
- Large Baking Sheet
Ingredients
- As needed Active Dry Yeast (check expiration date)
- Water Lukewarm (98°F to 105°F / 36.5°C to 40.5°C)
- As needed Sugar
- 1 large Egg
- As needed All-Purpose Flour
- As needed Milk
- a pinch Salt
- Unsalted Butter Softened to room temperature
- Vegetable Oil For frying
- As needed Powdered Sugar (optional but recommended)
Instructions
- Activate The Yeast: Whisk warm water, yeast, and sugar in a bowl. Let it sit for 5 to 10 minutes until the yeast dissolves and starts to foam. If it doesn't bubble, the yeast is dead and won't work.
- Add The Egg: After activating the yeast, add the egg and milk to the bowl. Whisk until well combined. Room temperature egg and milk work best.
- Make The Dough: Stir flour and salt in a stand mixer. Add the yeast mixture and butter. Mix on low speed for about 5 minutes with the dough hook until the dough comes clean from the sides of the bowl.
- Let It Rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm, dark place for 1 to 2 hours until it doubles in size.
- Form The Beignets: Roll out the dough into a ¾-inch thick rectangle. Cut into strips, then squares.
- Heat The Oil: Heat 2 to 3 inches of vegetable oil to 350°F (177°C) in a deep frying pan. Use a thermometer to monitor the temperature.
- Fry The Beignets: Fry 5 to 6 squares at a time for 2 to 3 minutes, turning once, until golden brown. Transfer to a paper towel-lined sheet.
- Dust And Serve: Sprinkle powdered sugar on the beignets and serve immediately. Optional: add cinnamon or vanilla sugar for extra flavor. Enjoy!
Notes
Tips for Beignets Recipe:
-
Thermometer:
- Use a deep fry or candy thermometer to ensure the right oil temperature for perfect fried dough. The recommended thermometer is affordable and reliable.
-
Yeast Proofing:
- When proofing the yeast mixture, ensure the water temperature is between 110 and 115 degrees (F). Too hot or too cold can affect yeast activation and dough rising.
-
Serve Hot:
- Beignets are best enjoyed fresh and hot. Serving them immediately is recommended, as they can become soggy and less appealing if they sit for too long.
-
Bread Flour:
- The recipe calls for bread flour, a high-gluten flour with added barley flour and vitamin C. Barley flour aids yeast activation, and vitamin C enhances gluten elasticity and gas retention during rising.
-
Chill Dough:
- Refrigerate the dough for at least 2 hours, and the good news is, it can be prepared up to 24 hours in advance.
-
Generous Yield:
- Be prepared for a large batch of beignets with this recipe, making it perfect for sharing. Consider inviting friends over to help enjoy the abundance.
-
Confectioner's Sugar:
- Don't skip the confectioner's sugar! It adds sweetness and flavor. For easy coating, place beignets in a paper bag a few at a time with a generous amount of sugar and shake. Have paper towels nearby for potential mess.
Nutrition
Calories: 190kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 140mg | Potassium: 60mg | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Calcium: 15mg | Iron: 0.7mg