Classic New Orleans Beignets
So simple, but so good! These Classic New Orleans Beignets are light, fluffy, perfectly sweet, and just melt in your mouth delicious. They're the perfect breakfast/brunch treat any time of year!
Ingredients
- 3 cups all purpose flour*
- 1 teaspoon instant yeast
- 2 Tablespoons unsalted butter room temperature
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup boiling water
- ½ cup evaporated milk
- 1 large egg
- powdered sugar sifted
Instructions
- Spray a lidded container with cooking spray. Set aside.
- Combine flour and yeast in the bowl of a stand mixer fitted with dough hook.
- In a small bowl, combine butter, sugar, salt and boiling water.
- Stir until butter melts and sugar and salt dissolve.
- Mix in evaporated milk.
- Set aside to cool.
- When milk mixture is lukewarm (about 105℉), beat in egg.
- Add liquid ingredients to flour mixture.
- Mix at low speed for 3 minutes.
- Increase speed to medium.
- Mix until it becomes a smooth dough, about 5-6 minutes.
- Place in prepared container, cover, and refrigerate overnight.
- When you are ready to cook, add 2-3 inches of fresh oil to a shallow 6-8 quart pot.
- Heat oil on medium heat to 375 degrees.
- While oil is heating, turn dough out onto on a floured surface.
- Roll into ¼ inch thick rectangle.
- Cut into 2 inch squares.
- When oil is hot, carefully add 4-6 beignets, one at a time.
- When the beignets rise to the surface of the oil and puff, cook 1-2 minutes.
- Flip when lightly browned on bottom.
- Cook for 1-2 more minutes.
- Remove from oil immediately using a slotted spoon.
- Drain on paper towels.
- Dust with powdered sugar.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
Tips To Ensure Success:
- Be careful not to over mix the dough.
- If you don't have a stand mixer, you can knead this dough by hand. Just keep in mind that it will take longer.
- Don't skip the overnight rise in the fridge. This is a crucial part of this recipe!
- Using a pizza wheel to cut the dough makes it fast and easy!
- After you roll out the dough, be sure to work quickly. You don’t want the beignets to rise too much before you cook them.
- Remember to dust the excess flour off the beignets before you drop them in the grease. A pastry brush makes this quick and easy.
- Neutral oils like vegetable or canola work best. Maintain a steady temperature of 375°F (190°C) for consistent browning. A clip on candy/frying thermometer is the best way to keep an eye on the temperature.
- Don't overcrowd the pan! Fry beignets in batches to avoid dropping the oil temperature and compromising their puffiness.
- Don’t leave the beignets unattended when they are frying. They brown quickly!
- These beignets are best served warm.
Nutrition
Serving: 1beignetCalories: 85kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 58mgPotassium: 41mgFiber: 1gSugar: 3gVitamin A: 53IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.