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
Yeast Needs to be Bloomed with the Wet Ingredients
Heat water in a microwave for around 20 seconds until it reaches a lukewarm temperature — the aim is to create a yeast solution, not a hot water solution.
Combine the yeast with 2 teaspoons of sugar and whisk together, then let the mixture sit undisturbed for approximately 10 minutes or until a foamy head has formed.
Once the yeast has bloomed, whisk into the yeast solution the eggs, egg yolk, vanilla, and buttermilk until combined.
Making the Dough Using a Stand Mixer
Place both flours, milk powder, remaining sugar, salt, nutmeg, and cinnamon into your stand mixer bowl.
Pour in the yeast mixture and use a rubber spatula to combine until you get a shaggy dough.
Attach the dough hook to your stand mixer and knead the dough on medium speed for approximately 2-3 minutes or until a soft dough forms.
Adding the Butter Gradually
Begin by adding 2 tablespoons of room temperature butter into the bowl, then continue adding the rest of the butter in 2-tablespoon increments while mixing on low speed, making sure each addition is fully mixed in before adding more.
This process prevents the dough from becoming too greasy.
After adding all of the butter to the bowl, switch to medium-high speed and mix the dough for approximately 5-7 minutes or until you see a smooth dough that pulls away from the sides of the bowl.
The First Rise
Lightly grease a large bowl with cooking spray or oil, add the dough to the bowl, and cover with plastic wrap.
Allow the dough to rise in a warm area (an oven heated with only the oven light on) for 1-2 hours or until the dough has doubled in size.
The dough should feel fluffy and light when pushed down.
Heating Oil and Rolling Out the Dough
Heat oil in a heavy-bottomed pan or Dutch oven to a temperature of 350-375°F.
Carefully punch down the risen dough and place it on a lightly floured surface.
Use a rolling pin to roll the dough out to a thickness of about 1/2 inch — avoid rolling the dough too thin, or your beignets will be tough.
Cut the dough into squares (approximately 3 inches by 3 inches) using either a sharp knife or pizza cutter.
Frying the Beignets
Working in batches, place 3 or 4 squares of dough in the hot oil, avoiding crowding the beignets while cooking.
Turn the beignets every 30 seconds to ensure even browning on all sides.
Total cooking time for beignets should be approximately 2-3 minutes or until the beignets are an even golden brown color.
Be sure to monitor the temperature of your frying oil as you are adding the beignets, and if the temperature drops below 350°F or rises above 375°F, readjust the burner accordingly.
Drain the Beignets on a Paper Towel
When your beignets are finished cooking, remove them from the frying oil with a slotted spoon and let them drain for about 2-3 minutes on a flat surface lined with paper towels.
Use a fine mesh sieve to sprinkle powdered sugar generously over the warm beignets.
Beignets are best served right after they are done cooking while the outside of the beignet is fresh and 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.
