
How To Make New Orleans Beignets
New Orleans beignets are soft, pillowy squares of fried dough popular in Creole cooking. These are perfect for a sweet indulgent breakfast.
Serves:
Ingredients
- 3cupsall-purpose flour,(415g), plus more for dusting
- Âľtspkosher salt
- 3tbspsugar,divided
- 1cupwarm whole milk
- 2tspactive dry yeast
- 1egg,large
- 3tbspbutter,melted
- 8cupsvegetable oil
- 3cupspowdered sugar,for topping
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.
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In a 4-cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit for about 5 minutes until foamy.
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Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with a stand mixer set to low or medium low, until there is a wet dough with shaggy dry bits throughout. Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.
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Turn the mixer up to medium or medium-high (depending on the size and weight of the mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet.
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Shape the dough into a ball and place it in a greased bowl. Cover with plastic and allow it to rise for 1 to 2 hours until doubled in size.
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Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs.
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Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.
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Once the dough has risen, turn it out onto a floured surface and roll it out into an oblong shape (about 10 inches by 14 inches and ÂĽ inch thick). Cut the dough into 12 rough rectangles and cover with a flour-dusted tea towel to rest while heating the oil.
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Heat the frying oil to 325 degrees F. Fry the beignets in batches for about 1½ to 2 minutes per side, until golden.
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Use tongs or a frying spider to lift the beignets out of the frying oil and place them on the baking rack. Let some of the fat drain off for about a minute before covering in powdered sugar.
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Drop the drained beignets into the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.
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Serve warm with another generous dusting of powdered sugar and hot coffee on the side.
Nutrition
- Calories:Â 1607.80kcal
- Fat:Â 153.57g
- Saturated Fat:Â 12.09g
- Trans Fat:Â 1.26g
- Monounsaturated Fat:Â 108.60g
- Polyunsaturated Fat:Â 25.88g
- Carbohydrates:Â 58.18g
- Fiber:Â 1.02g
- Sugar:Â 33.59g
- Protein:Â 4.62g
- Cholesterol:Â 23.00mg
- Sodium:Â 133.40mg
- Calcium:Â 31.13mg
- Potassium:Â 73.13mg
- Iron:Â 1.55mg
- Vitamin A: 39.37µg
- Vitamin C:Â 0.00mg
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