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Classic New Orleans Beignets
Traditional dish · American (Cajun/Creole)
Light, airy, and pillowy fried dough squares, generously dusted with powdered sugar. A quintessential New Orleans treat.
Ingredients
- All-purpose flour3 cups
- Granulated sugar1/4 cup
- Active dry yeast2 1/4 teaspoons
- Warm milk1 cup
- Eggs2 large
- Unsalted butter, melted1/4 cup
- Salt1/2 teaspoon
- Vegetable oil or shortening, for frying4 cups
- Powdered sugar, for dusting1 cup
Steps
- 1
In a small bowl, dissolve yeast in warm milk. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, whisk together flour and granulated sugar. Make a well in the center.
- 3
Pour the yeast mixture into the well. Add eggs and melted butter. Mix until a shaggy dough forms.
- 4
Turn dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
Punch down the dough and roll it out on a lightly floured surface to about 1/2 inch thickness.
- 7
Cut the dough into 3-inch squares.
- 8
Heat oil in a deep pot or Dutch oven to 350°F (175°C).
- 9
Carefully fry the dough squares in batches, about 2-3 minutes per side, until golden brown and puffed.
- 10
Remove beignets with a slotted spoon and drain on paper towels.
- 11
Generously dust with powdered sugar before serving warm.
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