New Orleans-Style Beignets
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4.9
30 reviews
Excellent
New Orleans-Style Beignets
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Beignets are a deep-fried, confectioners' sugar-dusted indulgence that's a New Orleans tradition made famous by Cafe du Monde. But you don't have to go to the Big Easy to experience them. Thankfully they're surprisingly easy to make at home.
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Ingredients
- 1 package (2 1/2 teaspoons) active dry yeast
- 1/4 cup warm 110°F (43°C) water
- 4 1/2 cups all-purpose flour
- 3 tablespoons granulated sugar or more to taste
- 3/4 teaspoon fine sea salt
- 1 cup whole milk
- 4 tablespoons (2 oz) unsalted butter
- 1 large egg
- Peanut oil or mild vegetable oil for deep-frying
- confectioners' sugar for dusting
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Instructions
- In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes.
- In a food processor, combine 3 cups (15 ounces) of the flour, the granulated sugar, and salt. Process briefly.
- In a small saucepan over medium heat, combine the milk and butter and heat gently until the butter melts and the milk is warm but not steaming. Remove from the heat. With the processor running, pour the milk mixture through the feed tube and process until blended.
- Add the egg, yeast mixture, and the remaining 1 1/2 cups (7 1/2 ounces) flour and process just until a soft dough forms. If you prefer a softer beignet, let the dough rest at room temperature for 10 minutes; if you like your beignet a little crisp at the edges, cover and refrigerate the dough until chilled through or up to overnight.
- Preheat the oven to 200°F (95°C). Line an ovenproof platter with paper towels. Pour the oil to a depth of 3 inches in a deep, heavy saucepan or a deep fryer and heat to 360°F (182°C) on a deep-frying thermometer.
- While the oil is heating, divide the dough into 2 equal pieces. On a well-floured work surface, knead 1 piece of the dough briefly until soft but not sticky. Roll into a rectangle about 1/4 inch thick. Cut into 6 equal rectangles (or, if you prefer more modestly sized beignet, 8 or 12 rectangles).
- When the oil is ready, drop 2 or 3 rectangles into the oil and fry, turning once, until puffed and brown, about 2 minutes on each side. Transfer to the paper towels and keep warm in the oven. Repeat with the remaining rectangles, and then the remaining dough.
- Arrange the beignets on a warmed plate and, using a fine-mesh sieve, dust them heavily with confectioners’ sugar or place the confectioners’ sugar in a brown paper bag, add few beignets at a time to a brown paper bag, fold the top of the bag several times to seal, and then gently shake to coat. Serve the beignets at once. (As if you could wait...!)
Notes
- Serving--Plan to serve the beignets immediately after frying. They are best served hot.
- Get ahead--The dough can be stored in the refrigerator for up to 1 day before frying. Dough that is stored overnight with produce a crispier beignet.
- Oil temperature--To avoid greasy or soggy beignets, let your oil return to 360°F between batches.
Nutrition Information
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Serving
1fritter
Calories
355kcal
(18%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
8g
Trans Fat
0.2g
Cholesterol
28mg
(9%)
Sodium
161mg
(7%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 355kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 161mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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