Description
These authentic New Orleans Beignets are light, fluffy squares of dough deep-fried to golden perfection and generously dusted with powdered sugar. Perfectly crispy on the outside and tender inside, these beignets bring the taste of NOLA straight to your kitchen for a delightful treat.
Ingredients
Dough
- 1 package active dry yeast
- ½ cup granulated sugar
- 2 tablespoons vegetable shortening
- 1 ¼ cups warm milk (110 degrees F)
- 1 large egg, beaten
- 4 ½ cups all-purpose flour
- Pinch of salt
For Frying and Serving
- Oil for frying (vegetable oil recommended)
- Powdered sugar for dusting
Instructions
- Activate Yeast and Mix Dough: In the bowl of a stand mixer fitted with a dough hook, combine yeast, sugar, shortening, and warm milk. Mix for 2 minutes until combined. Add the beaten egg and mix again. Then, add 4 cups of flour and the pinch of salt.
- Knead the Dough: Continue mixing on low speed until all flour is incorporated, approximately 1 minute. Increase to medium speed and mix until the dough forms a ball that pulls away from the sides of the bowl and climbs the dough hook.
- Proof the Dough: Remove dough from bowl and shape into a smooth ball. Lightly oil a clean bowl and place the dough inside, ensuring the dough is coated with oil on all sides. Cover with plastic wrap and set in a warm, draft-free place to rise until doubled in size, about 2 hours.
- Preheat Oil: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 360°F (182°C), ensuring there is enough oil for the beignets to float freely while frying.
- Shape the Beignets: On a floured surface, pat the dough into a 1-inch thick rectangle. Lightly dust with flour and roll out to approximately 12 ½ inches by 10 inches, about ¼-inch thick. Using a sharp knife, cut the dough into twenty 2 ½-inch squares.
- Fry the Beignets: Fry the beignets in hot oil, working a few at a time to avoid overcrowding, for 3 to 5 minutes or until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
- Serve: Generously dust the warm beignets with powdered sugar and serve immediately for the best taste and texture.
Notes
- Do not overcrowd the oil; frying too many beignets at once lowers the oil temperature and prevents proper cooking.
- Use the dough as soon as it doubles in size; letting it sit longer can degrade the texture and flavor.
- Powdered sugar is essential to capture the true New Orleans beignet experience—don't skip it!
- Beignets are best enjoyed fresh and hot; they lose their appeal when cooled and do not store well.
- Generously flour your work surface and rolling pin to handle the sticky dough easily.
- Prep Time: 2 hours 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Creole / New Orleans
