Ingredients (~15 beignets)
- 1 1/2 tsp active dry yeast
- 1/3 cup warm water (105-110°F)
- 1 1/2 cups bread flour
- 1 1/4 cups all-purpose flour
- 1 Tbsp milk powder
- 1/3 cup sugar (plus 2 tsp for yeast mixture)
- 1 tsp kosher salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1/2 cup buttermilk
- 1/3 cup salted butter, room temperature
- ~4 cups vegetable oil for frying
- 1 1/2 cups powdered sugar
Bloom the Yeast and Mix Wet Ingredients
Warm the water in the microwave for ~20 seconds until it’s lukewarm – not hot.
Add the yeast and 2 tsp of sugar; whisk together and let sit for ~10 minutes until it gets bubbly and foamy.
Once bloomed, whisk in the eggs, egg yolk, vanilla, and buttermilk until combined.
Make the Dough in a Stand Mixer
In the mixer bowl, combine both flours, milk powder, remaining sugar, salt, nutmeg, and cinnamon.
Pour in the yeast mixture and mix with a rubber spatula until you get a shaggy dough.
Attach the dough hook and knead on medium speed for 2-3 minutes until the dough comes together.
Add Butter Gradually
Start adding the room temperature butter about 2 Tbsp at a time.
Make sure each addition is fully mixed in before adding more – this keeps the dough from getting greasy.
Once all the butter is in, increase to medium-high speed and mix for 5-7 minutes until the dough is smooth and pulls away from the sides.
First Rise
Oil a large bowl and place the dough inside.
Cover and let rise in a warm spot (or in the oven with just the light on) for 1-2 hours until doubled.
The dough should feel light and airy when poked.
Heat Oil and Roll Out Dough
Get your oil heating in a heavy pot or Dutch oven to 350-375°F.
Punch down the risen dough and turn it out onto a lightly floured surface.
Roll to about 1/2 inch thick – don’t go thinner or they’ll be tough.
Cut into 3×3 inch squares with a knife or pizza cutter.
Fry the Beignets
Working in batches, add 3-4 squares to the hot oil – don’t overcrowd.
Turn every 30 seconds so they brown evenly on all sides.
Total frying time is ~2-3 minutes until they’re golden brown all over.
The oil temperature will drop when you add dough, so adjust heat as needed to maintain 350-375°F.
Drain and Dust with Powdered Sugar
Remove with a slotted spoon and let drain on paper towels for 2-3 minutes.
Use a fine mesh sieve to heavily dust with powdered sugar while they’re still warm.
Serve immediately – they’re best eaten right away while the outside is still slightly crispy.
New Orleans Style Beignets
Ingredients
Ingredients (~15 beignets)
- 1 1/2 tsp active dry yeast
- 1/3 cup warm water 105-110°F
- 1 1/2 cups bread flour
- 1 1/4 cups all-purpose flour
- 1 Tbsp milk powder
- 1/3 cup sugar plus 2 tsp for yeast mixture
- 1 tsp kosher salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1/2 cup buttermilk
- 1/3 cup salted butter room temperature
- ~4 cups vegetable oil for frying
- 1 1/2 cups powdered sugar
Instructions
- Warm water to 105-110°F, add yeast and 2 tsp sugar, whisk and let sit 10 minutes until foamy.
- Whisk eggs, egg yolk, vanilla, and buttermilk into yeast mixture.
- In stand mixer bowl, combine both flours, milk powder, remaining sugar, salt, nutmeg, and cinnamon.
- Pour in yeast mixture and mix with spatula until shaggy.
- Attach dough hook and knead on medium speed 2-3 minutes.
- Add butter 2 Tbsp at a time, mixing fully between additions.
- Increase to medium-high speed and mix 5-7 minutes until smooth and dough pulls from sides.
- Place dough in oiled bowl, cover, and let rise in warm spot 1-2 hours until doubled.
- Heat oil in heavy pot to 350-375°F.
- Punch down dough, turn onto floured surface, and roll to 1/2 inch thick.
- Cut into 3×3 inch squares.
- Fry 3-4 squares at a time, turning every 30 seconds, for 2-3 minutes total until golden brown.
- Drain on paper towels 2-3 minutes.
- Dust heavily with powdered sugar through fine mesh sieve while warm.
