Classic New Orleans Beignets
Enjoy a taste of New Orleans with these classic, fluffy beignets. Perfect for breakfast or a sweet treat, these deep-fried delights are dusted with powdered sugar and guaranteed to satisfy.
Equipment
- Large mixing bowl
- Whisk
- Wooden spoon or stand mixer with dough hook
- Plastic wrap or clean kitchen towel
- Sharp knife or pizza cutter
- Large, heavy-bottomed pot or Dutch oven
- Slotted spoon or spider
- Wire rack
- Baking sheet
- Paper towels
Ingredients
Dough
- 1 ½ cups warm water around 105-115°F
- 1 packet active dry yeast about 2 ¼ teaspoons
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour plus extra for dusting
- ¼ cup unsalted butter, melted
For Frying and Dusting
- Vegetable oil or peanut oil at least 6-8 cups
- Powdered sugar for dusting
Instructions
Preparation
- In a large mixing bowl, combine warm water and granulated sugar, then sprinkle yeast over. Let it sit for 5-10 minutes until foamy.
- To the foamy yeast mixture, add salt, eggs, evaporated milk, and melted butter, then whisk until well combined.
- Gradually add the all-purpose flour, about 1 cup at a time, mixing until a soft, slightly sticky dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic, or use a stand mixer.
- Lightly grease a large bowl, place the dough in it turning once to coat, cover, and let rise in a warm place for 1-2 hours until doubled.
- Punch down the doubled dough, re-cover it, and refrigerate for at least 4 hours or overnight for best results.
- When ready to fry, roll the chilled dough on a generously floured surface into a ¼ inch thick rectangle.
- Trim the edges and cut the dough into 2-inch squares using a sharp knife or pizza cutter.
Frying and Serving
- Heat 2-3 inches of vegetable or peanut oil in a large, heavy-bottomed pot to 350-360°F (175-180°C).
- Carefully drop 3-4 beignet squares into the hot oil at a time and fry for 1-2 minutes per side until golden brown and puffed.
- Transfer fried beignets with a slotted spoon to a wire rack over paper towels to drain excess oil.
- Generously dust the warm beignets with powdered sugar and serve immediately.
Notes
For best results, do not skip the chilling step. This makes the dough much easier to handle and improves the texture of the beignets. Be careful not to overcrowd the pot when frying, as this can lower the oil temperature and result in greasy beignets. Maintain the oil temperature for consistent results.