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Authentic New Orleans Beignets

A close-up of several fluffy New Orleans Beignets heavily dusted with powdered sugar on a white plate.
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Follow these steps to make classic, airy New Orleans style beignets dusted heavily with powdered sugar.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 cup evaporated milk
  • 3 1/2 to 4 cups all-purpose flour
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy.
  2. Add the granulated sugar, beaten egg, salt, and evaporated milk to the yeast mixture. Stir to combine.
  3. Gradually add the flour, one cup at a time, mixing until a soft dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel.
  6. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  7. Gently punch down the dough. On a lightly floured surface, roll the dough out to about 1/4 inch thickness.
  8. Cut the dough into 3-inch squares.
  9. Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 375°F (190°C). Use a thermometer to monitor the temperature.
  10. Carefully drop 3 or 4 dough squares into the hot oil, being careful not to overcrowd the pot.
  11. Fry for about 1 to 2 minutes per side, turning once, until the beignets are puffed and golden brown. They should puff up significantly.
  12. Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  13. While still warm, generously dust the beignets with confectioners’ sugar. Serve immediately.

Notes

  • If your oil temperature drops below 365°F, the beignets will absorb too much oil and become greasy. If it is too high, they will brown quickly before cooking through.
  • For the best texture, do not over-knead the dough after the first rise.
  • If you want a very light texture, let the cut squares rest for 15 minutes before frying.

Nutrition

Find it online: https://savorsensations.com/new-orleans-beignets-with-powdered-sugar/