New Orleans-Style Beignets
User Reviews
5
New Orleans-Style Beignets
Description
This recipe for New Orleans-Style Beignets starts by activating yeast in warm water with sugar until foamy, then mixing it into a dough of eggs, evaporated milk, vanilla, flour, salt, and butter. The dough is kneaded until smooth, then refrigerated for a resting period between two and twenty-four hours. This chilling time allows the dough to develop flavor and texture. When ready, the dough is rolled out and cut into squares which are deep-fried in hot peanut oil until puffed and golden brown.
After frying, the beignets are sprinkled liberally with confectioners’ sugar, which melts slightly into the warm pastries. The frying process creates a delicate crisp shell while keeping the interior light and tender. Traditionally, beignets are enjoyed fresh and warm, often alongside coffee.
Using peanut oil and precise temperature control helps achieve a consistent golden crust without greasiness. Cooling the dough properly is key to an airy texture. The dough’s balance of ingredients, including butter and evaporated milk, enriches the flavor and tenderness.
Ingredients
- 1 water 1/2 cup, warm, between 110 and 115°F
- 2/3 cup granulated sugar
- 2 active dry yeast 1/4 teaspoon
- 2 egg large, at room temperature
- 1 cup evaporated milk
- 2 vanilla extract pure, 1/2 teaspoon
- 7 cups bread flour
- 1 salt 1/2 teaspoons
- 5 tablespoons unsalted butter at room temperature
- 4 cups peanut oil for deep frying
- 2 cups confectioners’ sugar
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!
User Reviews
Overall Rating
5
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