New Orleans Style Beignets (Printable)
Pillowy fried dough squares generously dusted with powdered sugar, perfect for breakfast or dessert.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm water (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted
08 - 1/2 tsp salt
→ For Frying
09 - 2-3 cups vegetable oil for deep frying
→ Topping
10 - 1 1/2 cups powdered sugar for dusting
# Directions:
01 - Dissolve the yeast and 1 teaspoon of sugar in warm water. Let stand for 5-10 minutes until foamy.
02 - In a large mixing bowl, whisk together the remaining sugar, milk, egg, melted butter, and salt until well combined.
03 - Add the activated yeast mixture to the wet ingredients and mix thoroughly.
04 - Gradually incorporate the flour, stirring with a wooden spoon or using a stand mixer with a dough hook until a sticky dough forms.
05 - Transfer the dough to a lightly floured surface and knead for approximately 5 minutes until smooth and elastic, or 3-4 minutes in a stand mixer.
06 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
07 - Punch down the dough and transfer to a floured surface. Roll out to 1/4 inch thickness and cut into 2-inch squares using a sharp knife or pizza cutter.
08 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
09 - Fry the dough squares in batches, turning once, until puffed and golden brown on both sides, approximately 1-2 minutes per side.
10 - Remove beignets with a slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately.
# Expert Tips:
01 -
- These beignets emerge from the oil with the most irresistibly light and airy interior, like eating a sweet cloud
- The dough comes together with basic pantry staples but tastes like something from a French Quarter bakery
- They reheat surprisingly well in the oven, though they rarely last long enough to need reheating
02 -
- Oil temperature that drops too low will result in greasy, heavy beignets that soak up fat instead of crisping up
- The dough needs to be sticky when rising—adding too much flour while kneading makes for tough beignets
- Powdered sugar must go on while theyre still warm or it wont adhere properly
03 -
- Let the dough rise in a warm, draft free spot—I sometimes turn my oven light on and place the bowl inside
- Do not overcrowd the fryer or the oil temperature will drop too quickly