New Orleans Beignets Powdered Sugar (Printable View)
Fluffy fried dough squares with a generous dusting of powdered sugar, inspired by New Orleans traditions.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted
08 - 1/2 tsp salt
→ For Frying
09 - 2-3 cups vegetable oil (for deep frying)
→ Topping
10 - 1 1/2 cups powdered sugar, for dusting
# How-To Steps:
01 - In a small bowl, dissolve the yeast and 1 tsp of sugar in the warm water. Let stand for 5–10 minutes until foamy and activated.
02 - In a large mixing bowl, whisk together the remaining sugar, milk, egg, melted butter, and salt until well combined.
03 - Add the activated yeast mixture to the bowl and stir to incorporate fully.
04 - Gradually add the flour, stirring with a wooden spoon or using a stand mixer with a dough hook, until a sticky dough comes together.
05 - Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, knead in a stand mixer for 3–4 minutes.
06 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
07 - Punch down the risen dough and transfer to a floured surface. Roll out to about 1/4 inch thickness, then cut into 2-inch squares using a sharp knife or pizza cutter.
08 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
09 - Fry the dough squares in batches, turning once, until puffed and golden brown on both sides, about 1–2 minutes per side.
10 - Remove beignets with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar and serve immediately.
# Expert Advice:
01 -
- That moment when you bite into warm dough and a cloud of sugar escapes
- Theyre easier to make than youd think, especially with the hands-off rise time
02 -
- Oil that is too cool makes greasy beignets, while oil that is too hot burns the outside before the inside cooks
- The dough needs to be sticky when you start kneading, or you will end up adding too much flour and making them tough
03 -
- Use a pizza cutter to make squares, it is faster and cleaner than a knife
- Have a paper bag ready for the used oil disposal