New Orleans beignets are made with a yeast dough. It’s a specialty in The Big Easy, especially in the French Quarters. They are fried nuggets of sweetened dough, usually square in shape, about 2 inches by 2 inches in shape. Soft, pillowy new Orleans beignet are a Big Easy classic.
Made with a lightly sweetened dough, this recipe puffs up beautifully into doughnut-like pockets and is perfected with lots of powdered sugar. Serve your freshly fried beignets with a café au lait for the most authentic New Orleans flavor. Classic beignets are a crowd-favorite at spring luncheons, garden parties, and baby showers – but we wouldn’t blame you if you wanted this Southern delicacy on a weekly basis.
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- 1 oz active dry yeast
- 1 oz sugar
- 1/2 teaspoon salt
- 1 oz milk powder
- 3 oz unsalted butter room temperature
- 1/4 teaspoon vanilla extract
- 2 large eggs
- 6 oz cake flour
- 11 oz bread flour
- 1/2 tablespoon baking powder
- Oil for deep-frying
- Powdered sugar
- 8 oz 1 cup + 1 tablespoon warm water
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1 ) Mix the water and active dry yeast together, let sit for 10 minutes.
2 ) On a stand mixer using a whip attachment, mix the sugar, salt, milk powder, unsalted butter and vanilla extract until light and foamy on high speed. Add the eggs, one at a time, on medium speed. Add the yeast mixture to it.
3 ) Change the whip to hook attachment and add the cake flour, bread flour and baking powder. Beat on low speed and then on high speed, until the dough separates from the side of the bowl. Let the dough rise for one hour.
4 ) Transfer the dough onto a lightly floured surface, roll it out to about 1/4-inch thickness and cut into 1-inch to 2-inch squares. Heat 3 inches of oil in a frying pan on medium-low heat. When the oil is fully heated, drop the dough and fry them in batches. Keep turning the beignets and deep fry until golden brown.
5 ) Transfer the beignets out with a strainer and drain on paper towels. Sprinkle the powdered sugar generously and serve warm. Enjoy!!!!