new orleans beignets

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By Francine Lizotte
from Surrey South, BC

Light and fluffy, indulge your taste buds with these puffy little doughnuts!

serves 4 dozen
prep time 30 Min
cook time 2 Min
method Deep Fry

Ingredients For new orleans beignets

  • 2 1/4 tsp
    active dry yeast
  • 1 c
    lukewarm water (between 105-110ºf)
  • 3 Tbsp
    honey
  • 1 lg
    free-run egg, room temperature
  • 1/2 c
    evaporated milk
  • 1 tsp
    pure vanilla extract
  • 3 1/2 c
    unbleached all-purpose flour, or as needed and divided plus more for work surface
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground himalayan sea salt
  • 3 Tbsp
    unsalted butter, room temperature
  • 1/2 Tbsp
    grapeseed oil, to grease the bowl
  • 5 c
    canola oil, for frying
  • 1/2 c
    confectioners' sugar, or as needed
  • 1 md
    brown paper bag

How To Make new orleans beignets

  • 1
    In the bowl of a stand mixer, combine yeast, water and honey; stir. Let it sit for 15 minutes.
  • 2
    In a small bowl, add eggs, evaporated milk and vanilla extract. Beat the ingredients until well blended and set aside.
  • 3
    In a large bowl, combine 3 cups flour, cinnamon and salt; whisk and set aside.
  • 4
    When the yeast is alive, add egg mixture and process on medium speed until blended using the paddle attachment.
  • 5
    Switch to dough hook attachment and add 3 cups flour mixture and butter; process on low speed until combined. Increase the speed to 3 and working by tablespoons, add the remaining ½ cup flour or as needed until the dough is smooth.
  • 6
    Form a ball by pulling under and place dough in a bowl lightly greased with grapeseed oil. Cover with a clean dish towel and transfer to a draft-free spot for 2 hours or until it doubles in size.
  • 7
    On a work surface generously floured, roll out the dough into a rectangle down to ¼-inch thick. Cut it into 2 ½-inch squares using a pizza cutter. Place them in a single layer on a baking sheet lined with parchment paper while making the others.
  • 8
    In a heavy bottom skillet, bring canola oil to 375ºF
  • 9
    Working in batches and not overcrowding, carefully drop in the dough squares and fry until golden and plump, flipping them half way, about 1 minute per side. If beignets don’t pop up and float it’s because the oil is not hot enough.
  • 10
    Using a spider strainer, transfer them to a wire rack sitting on a baking sheet while working with the others.
  • 11
    Add hot beignets to a paper bag with confectioners’ sugar. Close the bag and shake it until well coated. Serve them immediately. Makes 4 dozen
  • 12
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/-mutVOibKdk
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