New Orleans-Style Beignets

Name: New Orleans-Style Beignets
Prep time: 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 3 dozen
Ingredients: 1 and 1/2 cups warm water, between 110 and 115 degrees (F); 2/3 cup granulated sugar; 2 and 1/4 teaspoons active dry yeast; 2 large eggs, at room temperature; 1 cup evaporated milk; 2 and 1/2 teaspoons pure vanilla extract; 7 cups bread flour; 1 and 1/2 teaspoons salt; 5 tablespoons unsalted butter, at room temperature; 4 cups peanut oil, for deep frying; 2 cups confectioners’ sugar

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5.0

336 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 45 mins
Servings
3 dozen
Course
Dessert
Cuisine
American

New Orleans-Style Beignets

Iris Warren

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Now you can have New Orleans-Style Beignets without leaving home!

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Ingredients

Servings

1 and 1/2 cups warm water, between 110 and 115 degrees (F)
2/3 cup granulated sugar
2 and 1/4 teaspoons active dry yeast
2 large eggs, at room temperature
1 cup evaporated milk
2 and 1/2 teaspoons pure vanilla extract
7 cups bread flour
1 and 1/2 teaspoons salt
5 tablespoons unsalted butter, at room temperature
4 cups peanut oil, for deep frying
2 cups confectioners’ sugar

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Instructions

In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
Line a large rimmed baking sheet with three layers of paper towels, set aside.
In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
Dust with powdered sugar and serve at once!