New Orleans Style Beignets
New Orleans Style Beignets are the fluffiest beignets you'll ever have! Smother them in powdered sugar and enjoy with a cup of coffee!
Equipment
- Dutch Oven or Large Pot
- Pizza Cutter or Sharp Knife (to cut the beignets)
Ingredients
- 2 1/4 tsp Active Dry Yeast
- 1/2 cup Water, (warm, about 105-110 degrees F)
- 2 1/2 cups Bread Flour
- 2 cups All Purpose Flour
- 2 tbsp Milk Powder
- 1/2 cup Sugar, (+ 1 tbsp for the yeast mixture)
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1 tbsp Vanilla Bean Paste , (or vanilla extract)
- 2 Eggs
- 1 Egg Yolk
- 2/3 cup Buttermilk
- 1/2 cup Salted Butter, (room temperature)
- 5 cups vegetable oil, any neutral oil with high smoke point
- 2 cups Powdered Sugar
Instructions
- In a medium bowl, warm 1/2 cup of water in the microwave for about 20 seconds, until lukewarm. Add 2 1/4 tsp of yeast and 1 tbsp of sugar and whisk together. Allow yeast to bloom and become bubbly and puffy for about 10 minutes. Then whisk in eggs, egg yolk, vanilla bean paste, and buttermilk. 1/2 cup Water 2 1/4 tsp Active Dry Yeast 2 Eggs 1 Egg Yolk 1 tbsp Vanilla Bean Paste 2/3 cup Buttermilk
- In a stand mixer, add bread flour, all purpose flour, milk powder, remaining 1/2 cup of sugar, kosher salt, nutmeg and cinnamon. Pour the yeast mixture into dry ingredients and mix the dough together with a rubber spatula, just until a shaggy dough begins to form. Attach the dough hook attachment, knead on medium speed for 2-3 minutes, until the dough comes together, then begin adding butter about 2 tbsps at a time, ensuring the butter is fully incorporated prior to adding more. 2 1/2 cups Bread Flour 2 cups All Purpose Flour 2 tbsp Milk Powder 1/2 cup Sugar 1 1/2 tsp Kosher Salt 1/2 tsp Nutmeg 1/2 tsp Cinnamon 1/2 cup Salted Butter
- Once the butter is all added, increase mixer speed to medium high speed and continue to mix for 5-7 minutes, until the dough is smooth and no longer sticking to the sides of the bowl.
- Spray a large mixing bowl with oil (or cooking spray), and place the dough in the greased bowl. Allow dough to rise in a warm place (or in the oven with the light on) for about 1-2 hours, until doubled in size.
- Once dough has risen, begin heating oil in a large dutch oven pot to 350-375 degrees F. 5 cups vegetable oil, any neutral oil with high smoke point
- Punch down the dough and place onto a lightly floured work surface. Roll dough out until it's about a 1/2 inch thick. Cut dough into 3x3 inch squares. Add the beignets to the hot oil. Turn every 30 seconds, cooking until golden brown, for a total of about 2-3 minutes.
- Remove the beignets from oil and let them cool for 2-3 minutes, then sprinkle with powdered sugar using a fine mesh sieve. 2 cups Powdered Sugar
Notes
- Monitor the temperature of your oil with a candy thermometer or deep-fry thermometer. Monitoring the oil temperature is crucial to preventing the beignets from browning too quickly (too hot) or becoming too greasy because the oil isn't hot enough. Keep the oil between 350-375 degrees F.
- Place beignets on paper towels or a wire rack after frying to let any frying oil drip off. This prevents the beignets from becoming greasy too.
- Fry in batches to prevent overcrowding the pot - it'll prevent the beignets from cooking properly and will also lower the temperature of the oil. I like to use a dutch oven and fill with about 4 inches of oil. This allows me to fry 3-4 at a time, giving the beignets several room to cook evenly.
- Drain briefly, then load up on powdered sugar! Dust the beignets with powdered sugar while they’re hot so it melts slightly and clings like magic.
- Use a pizza cutter or sharp knife to cut the beignets. This will offer the cleanest edges and will prevent the dough from tearing.
Nutrition
Calories: 181kcal, Carbohydrates: 32g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 32mg, Sodium: 184mg, Potassium: 37mg, Fiber: 0.5g, Sugar: 14g, Vitamin A: 159IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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