New Orleans Style Beignets
These are fluffy, yeasted donuts that get absolutely covered in powdered sugar. They're worth the wait for the dough to rise - the texture is completely different from quick beignets.
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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 3x3 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.
Notes
Maintain oil temperature at 350-375°F between batches. Serve immediately for best texture.
Tried this recipe?Leave a comment below & let me know!