Classic New Orleans Beignets
Beignets are fluffy, deep-fried pastries coated in powdered sugar.They are best served hot and fresh.Often paired with café au lait, they are a New Orleans classic.Simple ingredients create an unforgettable treat.
Ingredients
- 3½ cups all-purpose flour
- ¾ cup warm water
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- 1 large egg
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons unsalted butter, softened
- Oil for deep frying
- Powdered sugar, for dusting
Instructions
- In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5–10 minutes until foamy.
- Add egg, evaporated milk, vanilla, salt, and butter. Mix well.
- Gradually add flour and knead until a soft, smooth dough forms.
- Place dough in a greased bowl, cover, and let rise until doubled in size.
- Roll dough out to ¼-inch thickness on a floured surface.
- Cut into 2½-inch squares.
- Heat oil to 350°F (175°C).
- Fry beignets in batches for 1–2 minutes per side until puffed and golden.
- Drain briefly and dust generously with powdered sugar.
- Serve immediately.
Notes
- Beignets are traditionally square-shaped.
- Serve immediately for best texture.
- Powdered sugar should be added generously.
- Dough can be prepared in advance and chilled overnight.
- Best enjoyed fresh and warm.