Classic New Orleans Beignets
Delightful, fluffy pastries deep-fried to golden perfection and dusted with powdered sugar, embodying the essence of New Orleans culture.
Equipment
- mixing bowl
- Deep pot or fryer
- Slotted spoon
- Rolling Pin
- Knife or pizza cutter
- Thermometer
- Paper towels
Ingredients
- 1 cup Warm water About 110°F, helps activate the yeast.
- 2 1/4 teaspoons Active dry yeast Essential for making the dough rise.
- 1/4 cup Granulated sugar Adds sweetness to the dough.
- 1 large Egg, beaten Provides richness and helps bind the ingredients.
- 1/2 cup Evaporated milk Contributes to the creamy texture.
- 1/4 cup Unsalted butter, melted Adds flavor and moisture.
- 1 teaspoon Vanilla extract Enhances the overall taste.
- 4 cups All-purpose flour The main ingredient for the dough.
- 1/2 teaspoon Salt Balances the sweetness.
- as needed cups Vegetable oil For frying the beignets to golden perfection.
- as needed cups Powdered sugar For dusting, giving that classic sweet finish.
Instructions
- Activate the yeast by mixing warm water with active dry yeast in a large mixing bowl. Let it sit for about 5 minutes until foamy.
- Add granulated sugar, beaten egg, evaporated milk, melted butter, and vanilla extract to the yeast mixture. Stir until well combined.
- Gradually add all-purpose flour and salt to the wet ingredients. Mix until a soft dough forms, slightly sticky but manageable.
- Turn the dough out onto a floured surface and knead for about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- Punch down the dough, turn it out onto a floured surface, and roll it out to about 1/4 inch thick. Cut into squares, approximately 2-3 inches in size.
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the squares of dough until golden brown on both sides, about 2-3 minutes per side.
- Remove the beignets from the oil using a slotted spoon and let them drain on paper towels.
- While still warm, generously dust the beignets with powdered sugar and serve immediately.
Notes
Classic New Orleans Beignets are best enjoyed fresh and warm, paired with coffee or dipping sauces.