Here’s a classic Beignets recipe—the fluffy, golden squares of fried dough popular in New Orleans, dusted with powdered sugar:
Ingredients (Makes about 12–16 beignets)
- 1 cup warm water (110°F / 43°C)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 1 large egg, beaten
- 1/2 cup evaporated milk (or whole milk)
- 3 cups all-purpose flour
- 2 tbsp unsalted butter, softened
- Oil for frying (vegetable or peanut oil)
- Powdered sugar for dusting
Instructions
1. Make the Dough
- In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, combine flour and salt. Add yeast mixture, egg, milk, and butter. Mix until a soft dough forms.
2. Knead and Rise
- Knead dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
- Place in a greased bowl, cover with a towel, and let rise for 1–2 hours, until doubled in size.
3. Shape the Beignets
- Roll dough into a 1/4–1/2 inch thick rectangle.
- Cut into 2×2 inch squares (or rectangles).
4. Fry
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry dough pieces in batches, 2–3 minutes per side, until golden brown.
- Remove with a slotted spoon and drain on paper towels.
5. Serve
- Generously dust with powdered sugar while still warm.
- Best served fresh, with coffee or cafe au lait.
Tips:
- For extra puffiness, let the cut dough rise 10–15 minutes before frying.
- Be careful with oil temperature—too hot, and beignets brown too fast; too low, and they absorb too much oil.
I can also give a quick, simplified air-fryer beignet version that’s less messy but still fluffy and delicious. Do you want me to provide that version?
