Description
These beignets are pillowy, golden, and showered with powdered sugar—classic New Orleans doughnuts made at home.
Ingredients
3/4 cup warm water (110°F)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 large egg, room temperature
1/2 cup whole milk
3 tablespoons unsalted butter, melted
1 teaspoon kosher salt
3 1/2 cups all-purpose flour (plus more for dusting)
Oil for frying (vegetable or canola)
2 cups powdered sugar (for serving)
Instructions
Stir warm water, yeast, and 1 teaspoon sugar; rest 5 minutes until foamy.
Mix in remaining sugar, egg, milk, melted butter, salt, and flour. Knead 4 to 5 minutes until smooth.
Cover and rise 1 hour until doubled.
Roll dough to 1/4-inch thick and cut into 2 1/2-inch squares.
Heat 2 inches of oil to 350°F. Fry in batches 1 to 2 minutes per side until puffed and golden.
Drain briefly and dust heavily with powdered sugar. Serve warm.
Notes
Best served: Fresh and hot.
Make-ahead: Dough can rise overnight in the fridge; bring to room temp 30 minutes before rolling.
Tools: Thermometer, heavy pot, slotted spoon.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Cajun/Creole