Authentic New Orleans Beignets
These authentic New Orleans beignets are light, airy, and irresistible. Perfect for a sweet breakfast or dessert, they are best enjoyed fresh and warm.
Equipment
- Large bowl
- Plastic wrap
- Pizza cutter or sharp knife
- Large, heavy-bottomed pot or Dutch oven
- Candy/deep-fry thermometer
- Slotted spoon or spider
Ingredients
Dough
- 2 ¼ teaspoons Active dry yeast
- ¾ cup Warm water (175ml), about 105-115°F (40-46°C)
- ¼ cup Granulated sugar (50g) + a pinch for yeast
- ½ cup Evaporated milk (120ml)
- 1 Large egg beaten
- 3 ½ cups All-purpose flour (420g)
- 1 teaspoon Salt
- 2 tablespoons Shortening or unsalted butter melted
For Frying and Dusting
- 6-8 cups Vegetable oil or canola oil for deep-frying
- 2 cups Powdered sugar (240g), for dusting
Instructions
Preparation
- Dissolve yeast and a pinch of sugar in warm water and let it sit until foamy, which confirms it is active.
- Stir in the remaining granulated sugar, evaporated milk, beaten egg, and melted shortening or butter into the yeast mixture.
- Gradually add flour and salt to the wet mixture, mixing until a shaggy dough forms.
Dough Handling
- Knead dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled.
- Punch down the dough, reform, re-grease the bowl, and refrigerate for at least 4 hours or overnight for best results.
- Roll the chilled dough into a ¼ inch thick rectangle on a lightly floured surface, then cut into 2-inch squares.
Frying and Serving
- Heat 3 inches of vegetable oil to 350°F (175°C) in a heavy-bottomed pot or Dutch oven.
- Carefully drop 3-4 beignet squares into the hot oil and fry for 1-2 minutes per side until golden brown and puffed.
- Remove fried beignets to a wire rack over paper towels to drain oil, then immediately dust generously with sifted powdered sugar.
- Serve your fresh, hot beignets immediately as they are best consumed straight from the fryer.
Notes
Ensure your yeast is active by performing the foam test. For best results, chill the dough overnight. Do not overcrowd the frying pot to maintain oil temperature and ensure even cooking. Sifting powdered sugar will give a clump-free coating. Beignets are best served immediately.