New Orleans Beignets, 1st Recipes Style (Print Version)
Soft, square New Orleans beignets fried until puffy and golden, then buried in powdered sugar while still warm.
# Ingredients:
For the dough
01 -
3/4 cup (180 ml) warm water, about 105 F
02 -
1/4 cup (50 g) granulated sugar
03 -
2 1/4 teaspoons instant yeast or active dry yeast
04 -
1/2 cup (120 ml) evaporated milk, room temperature
05 -
1 large egg, room temperature
06 -
2 tablespoons (28 g) unsalted butter, melted and cooled
07 -
1 teaspoon vanilla extract
08 -
3/4 teaspoon fine salt
09 -
1/8 teaspoon ground nutmeg
10 -
3 1/2 cups (420 g) all-purpose flour, plus more for rolling
For frying and finishing
11 -
6 cups neutral oil, such as canola or vegetable oil, for frying
12 -
1 1/2 cups (180 g) powdered sugar, plus more as needed
# Instructions:
01 -
Stir the warm water, sugar, and yeast in a large bowl. Let stand for 5-10 minutes, until foamy.
02 -
Whisk in the evaporated milk, egg, melted butter, vanilla, salt, and nutmeg. Add the flour and mix until a shaggy dough forms.
03 -
Knead by hand or with a dough hook for 4-6 minutes, adding only enough flour to keep it workable. The dough should be smooth, soft, and slightly tacky.
04 -
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1-1 1/2 hours, until puffy and nearly doubled.
05 -
Turn the dough onto a floured surface. Roll to 1/4 inch thick and cut into 2 1/2 inch squares.
06 -
Heat 2-3 inches of oil to 360 F in a heavy pot. Fry 4-5 squares at a time for 1-2 minutes per side, until puffed and light golden.
07 -
Transfer the beignets to paper towels for a few seconds, then dust heavily with powdered sugar while hot. Serve immediately.
# Notes:
01 -
Makes about 24 small beignets, or 8 servings.
02 -
Dough can be refrigerated overnight after the first rise.
03 -
Best eaten hot within 20 minutes of frying.