New Orleans Beignets

If you've ever been to New Orleans, chances are you've had a beignet. They're practically impossible to miss, you'll find them on just about every street corner. Crispy on the outside, light and fluffy on the inside, and generously covered in powdered sugar, they're downright irresistible. The best part? They're surprisingly easy to make at home. Enjoy them with a strong cup of coffee or, for the true New Orleans experience, a café au lait.

Course Cake and cookies

Cuisine American

Keyword beignets

Prep Time 20

Cook Time 20

Rising time 2

Total Time 2 40

Servings beignets

Calories 218

Author Simone

Ingredients

240 ml whole milk warmed to 95-100°F (35-37°C)
30 grams granulated sugar
5 grams active dry yeast
400 grams all-purpose flour
4 grams fine salt
1 large egg
40 grams unsalted butter melted
1 liter sunflower oil for frying
250 grams powdered sugar for coating

Metric - Us customary

Instructions

Pour the warm milk into a large mixing bowl and stir in the sugar until dissolved. Sprinkle the yeast over the milk, let it sit for 1 minute, then stir to combine.
Add the flour, salt, and egg. Knead the dough for about 5 minutes until it starts coming together.
Add the melted butter and continue kneading for another 5 minutes until the dough is smooth, soft, and elastic.
Transfer the dough to a lightly oiled bowl or airtight container. Cover and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.
Heat the oil in a heavy-bottomed pot or Dutch oven to 350°F (180°C).
On a lightly floured surface, roll the dough out to about ½ inch (1 cm) thick. Cut into 12 to 16 squares or rectangles using a sharp knife or pizza cutter.
Fry the beignets in batches of three for about 2 minutes per side, until puffed and golden brown.
Place the powdered sugar in a large bowl. As soon as the beignets come out of the oil, toss them generously in the powdered sugar until completely coated.
Serve immediately while still warm, preferably with a strong cup of coffee.

Notes

This recipe makes approximately 12 to 16 beignets, depending on how large you cut them. Smaller beignets are easier to fry evenly.

Beignets are best enjoyed fresh, while they're still warm from the fryer.
Leftovers can be stored (without the powdered sugar) in an airtight container at room temperature for up to 1 day. Reheat in a 300°F (150°C) oven for a few minutes, then dust with fresh powdered sugar before serving.

For longer storage, freeze the fried beignets (without powdered sugar) for up to 2 months. Thaw, warm in the oven, and coat with fresh powdered sugar before serving.

Nutrition