New Orleans Beignets
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5.0
15 reviews
Excellent
New Orleans Beignets
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These New Orleans Beignets are light as a feather and sweet as sugar!
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Ingredients
- ¾ cup warm water 110-115 degrees F
- 1 ¼ teaspoons active dry yeast (1 packet)
- 3 tablespoons sugar
- 1 large egg
- 1 egg yolk
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter
- 3 ½ cups all-purpose flour
- 4 cups oil vegetable oil or canola 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
- Serving Size: 3 beignets
- Making beignets in advance - Unfortunately, beignets are meant to be served and enjoyed while still warm. They don't keep well.
- A 2-inch rectangle is the traditional size and is what you'd be served at Cafe du Monde. However, you can make them any size you like.
Nutrition Information
Show Details
Serving
3
Calories
159kcal
(8%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Trans Fat
1g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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