Beignet recipe
If you’ve ever strolled through the French Quarter in New Orleans, you’ve likely come across the irresistible aroma of freshly fried beignets. These pillowy, golden delights are a must-try treat, especially when dusted with powdered sugar and paired with a hot cup of coffee.
Ingredients for Beignet :
- 1 cup warm water (about 110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup whole milk, warmed
- 1 large egg
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, melted
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions:
1. Activate the Yeast
In a large mixing bowl, combine warm water, sugar, and yeast. Let the mixture sit for about 5–10 minutes, or until it becomes foamy. This indicates that the yeast is activated.
2. Make the Dough
Add the warmed milk, egg, vanilla extract, and melted butter to the yeast mixture. Stir until well combined. Gradually add the flour and salt, mixing until a sticky dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
3. Let the Dough Rise
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 1/2 to 2 hours, or until it has doubled in size.
4. Roll and Cut
Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a 1/4-inch thick rectangle. Use a sharp knife or pizza cutter to cut the dough into 2-inch squares.
5. Fry to Perfection
Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F. Fry the dough squares in batches, cooking for about 1–2 minutes per side until golden brown and puffy. Use a slotted spoon to remove the beignets and place them on a paper towel-lined plate to drain excess oil.
6. Dust and Serve
While still warm, generously dust the beignets with powdered sugar. Serve immediately with a cup of coffee or café au lait for the full New Orleans experience.
Tips
- Use fresh yeast to ensure a good rise and a light, airy texture.
- Do not overwork the dough; knead just until smooth to keep them tender.
- Maintain the right oil temperature (around 350°F) to prevent greasy or undercooked beignets.
- Dust with powdered sugar liberally—it’s the signature touch that makes beignets irresistible!
Homemade beignets are easier to make than you might think and are sure to impress your family and friends. Whether for breakfast, brunch, or dessert, these fluffy treats bring a little taste of New Orleans to your kitchen.
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