New Orleans Style Beignets with Powdered Sugar

Equipment

Ingredients

Instructions

1. 1
   In a large mixing bowl, combine the warm water, yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, or until the yeast is foamy. This indicates the yeast is active.
2. 2
   Add the egg, salt, and evaporated milk to the yeast mixture and whisk until well combined. Gradually add the flour, 1 cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a soft dough forms. Add the softened butter and continue to mix until the butter is fully incorporated and the dough is smooth and elastic (about 5-7 minutes in a stand mixer).
3. 3
   Lightly grease a clean bowl, place the dough in it, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1.5-2 hours, or until doubled in size.
4. 4
   Once risen, gently punch down the dough. On a lightly floured surface, roll out the dough into a rectangle about 1/4 inch thick. Using a knife or pizza cutter, cut the dough into 2-inch squares.
5. 5
   Heat 4-6 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C). Carefully drop 3-4 beignet squares into the hot oil (do not overcrowd the pot). Fry for 1-2 minutes per side, or until golden brown and puffed up. Use tongs or a slotted spoon to flip them.
6. 6
   Remove the fried beignets and place them on a wire rack set over paper towels to drain excess oil. While still warm, generously dust the beignets with powdered sugar using a fine-mesh sieve. Serve immediately and enjoy!

Nutrition

Frequently Asked Questions