Description
Classic New Orleans Beignets are light, fluffy, deep-fried dough squares dusted with powdered sugar, perfect for a sweet breakfast or snack inspired by authentic Creole flavors.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Frying & Finishing
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.
- Combine Wet Ingredients: In a separate bowl, beat together the whole milk, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Make Dough: Pour the wet ingredient mixture into the dry ingredients, stirring gently just until combined to avoid overmixing, which can toughen the beignets.
- Knead and Roll Dough: Turn the dough out onto a floured surface and knead it lightly about 3 to 4 times to bring it together, then roll it out evenly to about ¼ inch thickness for perfect puffing during frying.
- Cut Dough Squares: Using a knife or pastry cutter, cut the rolled dough into approximately 2-inch squares for uniform frying and presentation.
- Heat Oil: In a deep, heavy-bottomed pot, heat vegetable oil to 360°F (182°C); maintaining this temperature is crucial for crisp, golden beignets.
- Fry Beignets: Fry the dough squares in batches, cooking each side for 1 to 2 minutes until they turn golden brown and puff up nicely.
- Drain and Dust: Remove the fried beignets with a slotted spoon, drain on paper towels to remove excess oil, and generously dust with powdered sugar while still warm before serving.
Notes
- Ensure the oil temperature stays consistent at around 360°F for even cooking and to prevent greasy beignets.
- Do not overmix the dough to keep the texture light and airy.
- Serve beignets immediately after frying for the best taste and texture.
- Use a thermometer to accurately monitor frying oil temperature for optimal results.
- Beignets are best enjoyed fresh, but leftovers can be reheated briefly in an oven for crispness.
