How to Make Beignets
These fluffy, sugary beignets bring New Orleans tradition to your kitchen with simple ingredients and irresistible fried perfection.
Servings: 4 servings
Ingredients
- 1 cup warm water between 110 and 115 degrees F
- 1/2 cup granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 large egg plus 1 egg yolk at room temperature, slightly beaten
- 2/3 cup evaporated milk at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon salt
- 1/2-1 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 670 grams bread flour SEE NOTES!
- 3 tablespoons unsalted butter softened
- vegetable, canola, or cottonseed oil for frying
- 2 cups powdered sugar
Instructions
- In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy.
- Once the yeast mixture is frothy, add the slightly beaten egg, egg yolk, evaporated milk, and vanilla extract. Whisk together until fully combined.
- In another bowl, whisk together the bread flour, salt, and any optional spices like cinnamon and nutmeg. Gradually incorporate the dry mixture into the wet ingredients, mixing until a dough begins to form.
- Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1-2 hours or until it has doubled in size.
- After the dough has risen, punch it down to release any air bubbles. On a floured surface, roll out the dough to about 1/4-inch thickness. Cut the dough into squares or rectangles.
- In a deep skillet or pot, heat oil to 350°F (175°C). Use a thermometer to check the temperature.
- Carefully drop a few pieces of dough into the hot oil, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side until golden brown. Use a slotted spoon to remove and transfer to a cooling rack lined with paper towels.
- While the beignets are still warm, generously dust them with powdered sugar.
- Serve your beignets warm alongside a cup of coffee or your favorite beverage.
Equipment
- Mixing Bowls
- Whisk
- Rolling Pin
- Fry Thermometer
- Slotted Spoon
- Cooling Rack
Notes
- Store leftover beignets in an airtight container at room temperature for up to two days.
- Reheat beignets in a warm oven to restore crispiness; avoid refrigeration to prevent chewiness.
- Substitute evaporated milk with whole milk or non-dairy milk with added sugar for similar richness.