Beignets
These airy, pillowy beignets are SO EASY! Fried golden and dusted with powdered sugar, they bring New Orleans magic right to your kitchen.
Servings: 6 servings
Ingredients
- 1/2 cup lukewarm water
- 2 teaspoons active dry yeast or one envelope
- 1/4 cup sugar divided
- 1 large egg
- 1/2 cup milk
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter softened
- vegetable oil for frying
- powdered sugar for dusting
Instructions
Step 1: Activate the Yeast
- In a small bowl, combine the lukewarm water with 1 teaspoon of sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-7 minutes until foamy.
Step 2: Make the Dough
- In a large mixing bowl, whisk together the flour, remaining sugar, and salt. In another bowl, beat the egg with the milk and softened butter. Pour the yeast mixture and the wet ingredients into the dry ingredients. Stir until the dough begins to come together.
Step 3: Knead the Dough
- Turn the dough out onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook to knead on medium speed for about 5 minutes.
Step 4: Let the Dough Rise
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
Step 5: Roll and Cut
- Once risen, gently punch down the dough and transfer it to a floured surface. Roll it out to about 1/4-inch thickness. Using a knife or pizza cutter, cut the dough into 2-inch squares.
Step 6: Heat the Oil
- Pour vegetable oil into a deep fryer or heavy pot to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
Step 7: Fry the Beignets
- Carefully drop a few pieces of dough into the hot oil, being careful not to overcrowd the pot. Fry each side for about 2-3 minutes until puffed and golden brown. Remove with a slotted spoon and drain on paper towels.
Step 8: Serve Warm
- Sprinkle generously with powdered sugar while still warm. Enjoy your fresh beignets immediately for the best experience.
Equipment
- Mixing Bowls
- Measuring Cups and Spoons
- Whisk or Spoon
- Stand mixer with dough hook (optional)
- Rolling Pin
- Knife or Pizza Cutter
- Deep Fryer or Heavy Pot
- Slotted spoon or spider strainer
- Cooling Rack with Paper Towels
- Sifter or fine mesh strainer
Notes
- Ensure water is lukewarm (100°F to 110°F) to properly activate yeast without killing it.
- Do not skip the dough resting time; it's essential for an airy texture.
- Maintain consistent oil temperature to avoid greasy or undercooked beignets.
- Try adding vanilla extract or nutmeg to the dough for subtle flavor variations.
- Store leftovers in an airtight container at room temperature for up to 1 day and reheat in a warm oven to maintain crispiness.