New Orleans Beignets Powdered Sugar (Print View)
Light, pillowy beignets fried golden and topped with powdered sugar, inspired by New Orleans traditions.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm whole milk (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1 large egg
06 - 2 tbsp unsalted butter, melted
07 - 1/2 tsp salt
08 - 1/2 tsp vanilla extract
→ For Frying
09 - Vegetable oil for deep frying (about 1 liter)
→ Topping
10 - 1 cup powdered sugar for dusting
# How to Make:
01 - Combine warm milk, sugar, and yeast in a small bowl. Let stand for 5-10 minutes until mixture becomes foamy, indicating the yeast is active.
02 - Whisk flour and salt together in a large mixing bowl. Add the yeast mixture, egg, melted butter, and vanilla extract. Mix until a sticky dough forms.
03 - Turn dough onto a lightly floured surface and knead for approximately 5 minutes until smooth and elastic in texture.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in size.
05 - Roll risen dough to 1/2-inch thickness on a floured surface. Cut into 2 1/2-inch squares using a sharp knife or pizza cutter.
06 - Heat vegetable oil in a deep pot or fryer to 350°F. Maintain temperature throughout frying for consistent results.
07 - Fry 3-4 beignets at a time for 2-3 minutes per side, turning once, until puffed and golden brown on both sides.
08 - Remove beignets with a slotted spoon and drain on paper towels to remove excess oil.
09 - Generously dust warm beignets with powdered sugar. Serve immediately while still warm for the best texture and flavor.
# Expert Suggestions:
01 -
- These beignets come out impossibly light inside, with that irresistible golden crisp exterior that shatters beautifully when you take a bite
- The dough comes together with pantry staples you probably already have, no special equipment or trips to specialty stores required
02 -
- I learned the hard way that adding too much flour while kneading makes dense, tough beignets instead of light ones, so embrace the sticky dough and keep your surface lightly floured
- If your oil isn't hot enough, the beignets will absorb too much fat and turn greasy, while oil that's too hot burns the outside before the inside cooks through
03 -
- Laying a paper towel under your cooling rack keeps counters from getting greasy while still letting air circulate around the fried beignets
- A small pinch of nutmeg in the dough adds subtle warmth that makes people wonder what your secret ingredient is