New Orleans Beignets
Bring the magic of the French Quarter to your kitchen with these classic New Orleans Beignets! This recipe yields irresistibly light and fluffy fried dough squares, golden on the outside and pillowy on the inside, dusted liberally with powdered sugar for a truly authentic experience. Made with pantry staples like all-purpose flour, warm milk, and a hint of vanilla, the dough is patiently risen to create the perfect airy texture. Fried to perfection in hot oil and best enjoyed fresh and warm, these beignets are a must-have for breakfast, brunch, or a decadent dessert. Pair them with a cup of chicory coffee or café au lait for the ultimate New Orleans treat. Perfect for Mardi Gras or any time you're craving a taste of the Big Easy!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (105°F–110°F)
- 0.25 cups Granulated sugar
- 1 cups Whole milk
- 1 whole Large egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoons Vanilla extract
- 3.5 cups All-purpose flour
- 0.75 teaspoons Salt
- 4 cups Vegetable oil (for frying)
- 1 cups Powdered sugar (for dusting)
Instructions
In a small bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until frothy.
In a large mixing bowl, whisk together the granulated sugar, milk, egg, melted butter, and vanilla extract. Stir in the yeast mixture.
In a separate bowl, mix the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Form the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 2 hours, or until doubled in size.
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares using a knife or pastry cutter.
Heat vegetable oil in a deep pot or deep fryer to 375°F (190°C). Carefully drop 2 to 3 dough squares at a time into the hot oil. Fry for 1 to 2 minutes per side, or until golden brown and puffed.
Use a slotted spoon to remove the beignets from the oil and place them on a paper towel-lined plate to drain excess oil.
Dust generously with powdered sugar while still warm. Serve immediately and enjoy!
Nutrition Facts
Calories |
10773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 986.0 g | 1264% | |
| Saturated Fat | 156.5 g | 782% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 510.5 g | 186% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 188.6 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 394 mg | 30% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1043 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
