New Orleans Beignets
User Reviews
5
New Orleans Beignets
Description
This recipe begins by activating yeast with warm water and sugar, then adding beaten eggs, evaporated milk, and vanilla. Flour and butter are mixed in to form a soft dough, which is lightly oiled, covered, and allowed to rise until doubled over approximately two hours. The dough is then rolled out to a quarter to half inch thickness and cut into approximately two-inch rectangles or other preferred sizes.
The pieces are deep fried in neutral oil until puffed and golden. The beignets develop a delicate exterior with a soft, airy interior, typical of traditional New Orleans-style treats. After frying, they are sprinkled with abundant powdered sugar for sweetness that balances the slightly rich dough.
Due to their freshness requirements, beignets are recommended to be served warm and are not suited to keeping well or making ahead. The traditional serving size is a two-inch square piece, but the recipe allows for size variation based on preference.
Ingredients
- ¾ cup water 110-115 degrees F, warm
- 1 ¼ teaspoons active dry yeast (1 packet)
- 3 tablespoons sugar
- 1 egg large
- 1 egg yolk
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 3 tablespoons butter salted
- 3 ½ cups all-purpose flour
- 4 cups neutral cooking oil vegetable oil or canola oil, generic cooking oil
- 2 cups powdered sugar
Instructions
- Add the warm water to the bowl of a stand mixer.
- Add the yeast and sugar to the water and whisk to combine. Let the yeast mixture sit for 10 minutes until active and frothy.
- While the yeast is proofing, crack the eggs into a separate small bowl and lightly beat them. Add the vanilla and evaporated milk.
- Place the bowl on the mixer stand with the dough hook attached. Add the egg and milk mixture to the yeast. Mix on low speed for about 1 minute, or until well combined.
- Add half the flour and continue mixing on low speed.
- Add the butter and the remaining flour. Mix on low until the dough forms a ball.
- Transfer the dough to a lightly oiled bowl, turning so that the top side is coated with oil. Cover and place the dough in a warm place until it has doubled in size (approximately two hours).
- Lightly flour a work surface and transfer the dough from the bowl. Sprinkled the top of the dough with additional flour. Roll out the dough to a thickness of ¼- to ½-inch.
- With a sharp knife or pizza cutter, cut the dough into about 2 ½- to 3-inch squares.
- In a Dutch oven or deep cast iron skillet, add oil to a depth of 2-3 inches. Heat to 350 degrees F.
- Add the dough squares, a few pieces at a time, without overcrowding the pot. Fry for about 1 minute per side.
- Use a large slotted spoon or spider to remove the cooked beignets from the hot oil and drain on a paper towel lined baking sheet. Repeat until all the dough is used.
- Transfer beignets to a serving plate and top heavily with powdered sugar. Serve immediately.
Notes
- Beignets are best enjoyed warm as they do not keep well for later serving.
- The traditional serving size is approximately two inches square, but feel free to adjust to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24beignets
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 3 | |
| Calories | 159kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 22mg | 1% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
