Classic New Orleans Beignets
Enjoy these fluffy, golden beignets, a beloved New Orleans treat perfect for breakfast or dessert.
Ingredients
Dough
- 360 g all-purpose flour
- 2 ¼ tsp active dry yeast
- 240 ml warm water (110°F/45°C)
- 50 g granulated sugar
- ½ tsp salt
- 1 large egg
- 28 g unsalted butter (softened)
- 120 ml evaporated milk
- ml ml Vegetable oil (for frying)
- g g Powdered sugar (for dusting)
Instructions
- Dissolve yeast in warm water with 1 tablespoon sugar; let foam for 5–10 minutes.
- Mix flour, remaining sugar, and salt. Add egg, butter, and milk; stir into dough.
- Knead dough 6–8 minutes, let rise in warm place for 1.5–2 hours.
- Roll out dough to ¼-inch thickness, cut into 2-inch squares.
- Fry in hot oil at 350°F until puffed and golden, 1–2 minutes per side.
- Drain on paper towels, dust with powdered sugar, serve warm.
Notes
Ensure oil is at the correct temperature for perfect puffiness and color.