Rich New Orleans Beignets with Powdered Sugar

Name: Rich New Orleans Beignets with Powdered Sugar
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Dessert
Ingredients: Active dry yeast; Warm water; Granulated sugar; Large eggs; Whole milk; Unsalted butter; All-purpose flour; Salt; Peanut or vegetable oil; Powdered sugar

Fluffy, Sugary Delights to Sweeten Your Day

Deliciously fluffy and rich, these New Orleans-style beignets are perfect for a sweet treat any time of the day.

2 h 45 min
8
Intermediate

Ingredients

For the Beignet Dough

Active dry yeast

1 packet (2 1/4 tsp)

Warm water

3/4 cup (110°F)

Granulated sugar

1/2 cup

Large eggs

Whole milk

1 cup

Unsalted butter

1/4 cup, melted

All-purpose flour

4 cups

Salt

1 tsp

For Frying

Peanut or vegetable oil

for frying

For the Topping

Powdered sugar

1 cup, for dusting

Preparation

Preparing the Dough

Dissolve yeast

In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit until frothy, about 10 minutes.

Combine wet ingredients

In a large mixing bowl, beat together sugar, eggs, and milk. Stir in melted butter.

Mix yeast with liquids

Add frothy yeast mixture to the liquid ingredients and mix well.

Mixing the Dough

Add dry ingredients

Gradually add flour and salt to the wet mixture, stirring until a dough forms.

Knead the dough

Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

First rise

Place dough in a greased bowl, cover, and allow it to rise until doubled in size, about 1 to 2 hours.

Ensure no drafts affect the rising environment. Make sure the dough rises in a warm area for the fluffiest beignets. Pro Tip: Use a kitchen towel dampened with warm water to cover the dough for maximum warmth during rising.

Cooking Process

Roll out the dough

Punch down the dough, then roll it out to 1/4 inch thickness on a floured surface.

Cut the dough

Cut the dough into 2-inch squares using a pastry cutter or sharp knife.

Fry the beignets

Heat oil in a deep fryer or large pot to 350°F. Fry dough squares in batches until golden brown, about 2-3 minutes per side.

Plating & Serving