Beignets Recipe
French / American · Dessert · 35 min total
Light and fluffy French-style doughnuts, deep-fried to golden perfection and generously dusted with powdered sugar. A classic New Orleans treat that's surprisingly easy to make at home.
20
min prep
min prep
15
min cook
min cook
24
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 1 cup warm water (110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup evaporated milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened
- Vegetable oil, for deep frying
- 1 cup powdered sugar, for dusting
Instructions
- In a small bowl, combine warm water, 1 tablespoon of the sugar, and the yeast. Let stand until foamy, about 5 minutes.
- In a large bowl, whisk together the remaining sugar, evaporated milk, egg, and vanilla. Add the yeast mixture and stir.
- Add 2 cups of flour and the salt; mix until smooth. Stir in the butter. Gradually add remaining flour until a soft dough forms.
- Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch down dough. On a floured surface, roll out to 1/4-inch thickness. Cut into 2-inch squares.
- Heat oil in a deep pot to 360°F (180°C). Fry beignets in batches, turning once, until golden brown, about 2-3 minutes total.
- Drain on paper towels. Dust generously with powdered sugar while still warm. Serve immediately.
Tips
- For best results, use a thermometer to maintain oil temperature.
- Beignets are best eaten fresh; they don't keep well.
- You can add a pinch of nutmeg or cinnamon to the dough for extra flavor.
AI estimate may be inaccurate · Terms