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New Orleans Beignets Recipe

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4.4 from 3 reviews

Classic New Orleans beignets are pillowy, deep-fried pastries coated generously in powdered sugar. This recipe guides you through making the soft dough, perfect rising times, and frying tips to achieve golden, airy beignets ideal for a luxurious breakfast or decadent snack. Serve them hot with a dusting of powdered sugar and a cup of rich coffee to experience an authentic taste of New Orleans street food.

Ingredients

Dough Ingredients

  • 3 cups (415g) all-purpose flour, plus more for dusting
  • 3/4 teaspoon kosher salt
  • 3 tablespoons sugar, divided
  • 1 cup warm whole milk (about 100°F)
  • 2 teaspoons active dry yeast
  • 1 large egg
  • 3 tablespoons butter, melted

For Frying

  • 1 1/2 to 2 quarts vegetable oil

For Dusting

  • 3 cups powdered sugar

Instructions

  1. Start the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, kosher salt, and 2 tablespoons of sugar. This will form the dry base of your dough.
  2. Bloom the yeast: In a small bowl or measuring cup, mix the warm whole milk (approximately 100°F) with the remaining tablespoon of sugar and the active dry yeast. Let this mixture sit until it becomes foamy, about 5 minutes, indicating the yeast is active.
  3. Make the dough: Beat the egg into the yeast and milk mixture. Add this wet mixture to the flour mixture. Using the paddle attachment on low to medium-low speed, mix until a wet dough forms with some shaggy dry bits; this usually takes 30 seconds to 1 1/2 minutes.
  4. Knead the dough: Replace the paddle attachment with the dough hook. Add the melted butter to the dough and mix at medium-low speed until incorporated, about 1 minute. Increase speed to medium or medium-high and knead the dough for roughly 6 minutes until it feels tacky but manageable.
  5. Shape and rise: Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size, about 1 to 2 hours depending on your environment.
  6. Prepare frying and dusting stations: Heat vegetable oil in a large 4-quart pot to 325°F. Set a cooling rack over a baking sheet nearby and place tongs on hand. Sift 3 cups of powdered sugar into a medium bowl for dredging.
  7. Roll and cut the dough: Once risen, turn the dough onto a floured surface and roll it into an oblong roughly 10 by 14 inches and 1/4 inch thick. Cut into 16 rough rectangles. Cover with a flour-dusted towel and allow them to rest briefly while the oil heats.
  8. Fry the beignets: Fry the dough pieces in batches in the hot oil, turning after about 1 1/2 to 2 minutes per side until golden brown. Be careful not to overcrowd the pot.
  9. Drain and sugar coat: Using tongs, transfer the fried beignets onto the cooling rack to drain excess oil for about a minute. Then immediately toss the warm beignets in the powdered sugar bowl until fully coated. Repeat with remaining pieces.
  10. Serve: Serve the beignets warm with an additional dusting of powdered sugar and paired with hot coffee for the perfect New Orleans-style treat.

Notes

  • Ensure the milk is not too hot when blooming the yeast to avoid killing the yeast.
  • Maintaining oil temperature at 325°F is crucial for even cooking without burning.
  • Use a stand mixer with dough hook for best kneading results, but kneading by hand for 8-10 minutes is also possible.
  • Letting the dough rise fully doubles the volume and improves texture and flavor.
  • Do not overcrowd the oil when frying to maintain temperature and achieve crispiness.
  • Coat the beignets with powdered sugar while still hot for optimal adhesion and sweetness.

Find it online: https://cookedbygrace.com/new-orleans-beignets-recipe/