Description
New Orleans Beignets are golden, square-shaped pastries with a light and airy interior, generously dusted with powdered sugar. Fried to perfection, they’re a classic French Quarter treat best enjoyed fresh and warm.
Ingredients
- 4 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3/4 cup warm water (about 110°F)
- 1/2 cup warm milk
- 2 large eggs, beaten
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Powdered sugar, for dusting
- Vegetable or canola oil, for frying
Instructions
In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let sit 5–10 minutes until foamy.
- In a large mixing bowl, combine flour, granulated sugar, and salt.
- Add milk, eggs, melted butter, vanilla, and the yeast mixture to the dry ingredients. Mix until a dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours or until doubled in size.
- Punch down dough, roll out to 1/4 inch thickness, and cut into 2–3 inch squares.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry dough squares in batches, 1–2 minutes per side, until golden brown.
- Remove with a slotted spoon, drain on paper towels, and dust generously with powdered sugar.
Notes
- Best served immediately after frying for peak texture.
- For extra flavor, add a pinch of cinnamon to the powdered sugar.
- Dough can be refrigerated overnight after the first rise; bring to room temperature before rolling.
- Can be frozen before frying and cooked from frozen with slightly longer fry time.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Frying
- Cuisine: New Orleans, American
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 6g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
