Beignets
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Beignets
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How to make soft, sweet, and delicious New Orleans style Beignets. Don't forget to check out my step by step photos and tips above!
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Ingredients
- 3/4 cup warm water between 110 (F)
- 1/2 cup granulated sugar (100g)
- 2 1/4 teaspoons active dry yeast (1 envelope)
- 1 large egg room temperature
- 1/2 cup milk or evaporated milk (120ml) room temperature
- 2 teaspoons vanilla extract (10ml)
- 3 3/4 cups all purpose flour (450g)
- 1 teaspoon salt
- 3 tablespoons unsalted butter at room temperature (42g)
- vegetable oil for deep frying or peanut oil
- 1/2 cup powdered sugar (60g)
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Instructions
- Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.
- Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.
- Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.
- Attach a dough hook then add the remaining flour and begin mixing on medium speed, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ cup of flour.
- Transfer the dough to a large, lightly oiled bowl then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours.
- Add about 3 inches of oil to a large pot fitted with a candy thermometer and place over medium-high heat. Cover a wire cooling rack with a few layers of paper towels.
- Once risen, roll the dough into a ½ inch thick rectangle on a well floured surface. Cut into 2-2 ½ inch squares using a pizza cutter.
- Once the oil reaches 360F add the beignets 3-4 at a time; fry until the bottom is puffed and golden, flip over and remove with a spider or slotted spoon once the bottom is golden too. P
- Place onto the paper towels then dust with powdered sugar and enjoy!
Notes
- Make sure to use a candy thermometer for monitoring the temperature of the oil. It's essential when frying the beignets that the oil stays at the same temperature or thereabouts so they cook all the way through and don't burn on the outside. No one wants burnt, raw beignets.
- Your water must be warm and not hot or it'll damage your yeast and stop your dough from rising.
- Check the expiration date of your yeast too because if it's past its best used by date it won't work.
- Use a pizza wheel to cut out your beignets and don't worry about them being identical they're supposed to look rustic and homemade.
- Don't roll your dough too thin or they won't puff up when fried. Aim for 1/2 inch thickness when rolling out the dough.
- The dough is enriched and sticky but if it seems too wet you can add an additional 1/4 cup of flour.
- Because the dough is very rich it takes a little time to rise but don't be discouraged it's worth the wait.
- If you're not using the dough right away you can store it in the fridge for up to 48 hours.
- Make sure to fry the Beignets in batches and don't overcrowd the pan or the oil will cool down too much.
- Beignets are best served hot or warm straight after frying they don't taste nearly as good the next day.
Nutrition Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
124mg
(5%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
76IU
(2%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20beignets
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 124mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
225 reviews
Excellent
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