Description
Experience the iconic taste of New Orleans with these classic Beignets, featuring a light, airy dough fried to golden perfection and generously dusted with powdered sugar. Crispy on the outside and pillowy soft inside, they’re perfect for breakfast, brunch, or a sweet treat anytime.
Ingredients
Scale
Yeast Mixture
- 3/4 cups warm water (110-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
Dough
- 1 large egg, at room temperature
- 1/2 cup evaporated milk, room temperature
- 4 tablespoons unsalted butter, melted and lightly cooled
- 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
- Remaining 1/4 cup granulated sugar
- 4 cups bread flour
- 1 teaspoon kosher salt
Frying
- Peanut or vegetable oil, for deep frying
Finishing
- 1 cup powdered sugar, for dusting
- Chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping (optional)
Instructions
- Activate the yeast: In the bowl of a stand mixer, combine warm water, 1/4 cup of granulated sugar, and yeast. Stir well and let sit for 10 minutes until the mixture becomes bubbly and fragrant, confirming the yeast is active.
- Prepare the dough: Once the yeast mixture is foamy, add the egg, evaporated milk, melted butter, vanilla, remaining sugar, bread flour, and kosher salt to the bowl. Attach the dough hook and knead on the lowest setting for 1-2 minutes, then increase to medium speed. Continue kneading until the dough is smooth, cohesive, and pulls away from the sides, about 4-5 minutes.
- Let the dough rise: Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap and let it rise in a warm place for 2 hours, or alternatively refrigerate for 2 to 24 hours for slower proofing.
- Heat the oil: In a large, deep pot, heat a couple inches of peanut or vegetable oil over medium-high heat to 360°F, using a candy thermometer to monitor.
- Shape the beignets: Once risen, lightly flour a surface or pastry mat and roll the dough to a 1/2-inch thickness. Cut into 3-inch squares using a sharp knife, bench scraper, or pizza cutter.
- Fry the beignets: Working in batches of 3-4, add the dough pieces to the hot oil. Fry until golden and puffy on one side, about 1 minute, then flip and cook the other side until golden. Remove with a slotted utensil and drain on a wire rack over a baking sheet or paper towels.
- Serve: Immediately dust beignets with powdered sugar using a sieve or by placing them in a bag with sugar and shaking gently. Serve warm optionally with chocolate, caramel/dulce de leche, or raspberry sauces for dipping.
Notes
- Make sure the water is between 110-115°F to properly activate yeast without killing it.
- Using bread flour gives the beignets a chewy yet tender texture.
- Proofing dough in the refrigerator allows for more flexibility and enhances flavor development.
- Maintain oil temperature carefully; too hot and beignets burn, too cool and they absorb excess oil and become greasy.
- Dust with powdered sugar right after frying for best adherence and flavor.
- Peanut oil is preferred for frying because of its high smoke point and neutral flavor.
- Serve fresh as beignets lose their characteristic texture when cooled.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Creole / New Orleans
Keywords: beignets, New Orleans beignets, deep fried dough, powdered sugar, Creole dessert, southern dessert
