New Orleans Beignets Powdered Sugar (Printable version)
Pillowy fried dough squares generously dusted with powdered sugar, inspired by New Orleans flavors.
# Ingredient list:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm whole milk (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1 large egg
06 - 2 tbsp unsalted butter, melted
07 - 1/2 tsp salt
08 - 1/2 tsp vanilla extract
→ For Frying
09 - Vegetable oil for deep frying (about 1 liter)
→ Topping
10 - 1 cup powdered sugar for dusting
# Directions:
01 - Combine warm milk, sugar, and yeast in a small bowl. Let stand for 5-10 minutes until mixture becomes foamy, indicating yeast activation.
02 - Whisk flour and salt together in a large mixing bowl. Add the yeast mixture, egg, melted butter, and vanilla extract. Mix until a sticky, cohesive dough forms.
03 - Turn dough onto a lightly floured surface and knead for approximately 5 minutes until smooth and elastic, adding minimal flour only if necessary to prevent sticking.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in volume.
05 - Turn risen dough onto a floured surface and roll to 1/2-inch thickness. Cut into 2 1/2-inch squares using a sharp knife or pizza cutter.
06 - Pour vegetable oil into a deep pot or fryer and heat to 350°F. Use a kitchen thermometer to ensure accurate temperature.
07 - Fry 3-4 beignets at a time for 2-3 minutes per side, turning once, until puffed, golden brown, and cooked through. Maintain oil temperature between batches.
08 - Remove fried beignets with a slotted spoon and transfer to paper towels to drain excess oil briefly.
09 - Generously dust warm beignets with powdered sugar, coating all sides thoroughly. Serve immediately while still warm for best texture and flavor.
# Expert Tips:
01 -
- These beignets emerge from the oil with the most impossibly light interior, like biting into a sweet scented cloud
- The dough comes together in minutes but transforms into something that feels like pure celebration
02 -
- The oil temperature is everything, too hot and they burn outside before cooking inside, too cool and they become greasy
- Dusting while warm helps the sugar stick like snow on a windowsill
03 -
- A pizza cutter makes cleaner squares than a knife and keeps the dough from getting compressed
- The dough should feel tacky, not dry, so resist adding too much flour during kneading