Indulge in the irresistible allure of Fresh Orleans-style beignets—a dessert that will transport you straight to the vibrant heart of the Big Easy. The key to their pillowy texture lies in the yeasted dough, deep-fried to achieve a golden-brown exterior that is both crispy on the outside and light and airy on the inside. With the very first bite, you’ll be obsessed.
However, fair warning: these delectable treats are known to be incredibly addictive! Whether enjoyed alongside your morning coffee, savored as a delightful daytime snack, or relished as a sweet ending to a meal, New Orleans-style beignets are guaranteed to satisfy your cravings and leave you yearning for more.
This is a rather large recipe, and can be scaled up or down according to your needs.
New Orleans-Style Beignets
Indulge in the irresistible allure of Fresh Orleans-style beignets—a dessert that will transport you straight to the vibrant heart of the Big Easy. The key to their pillowy texture lies in the yeasted dough, deep-fried to achieve a golden-brown exterior that is both crispy on the outside and light and airy on the inside. With the very first bite, you'll be obsessed.However, fair warning: these delectable treats are known to be incredibly addictive! Whether enjoyed alongside your morning coffee, savored as a delightful daytime snack, or relished as a sweet ending to a meal, New Orleans-style beignets are guaranteed to satisfy your cravings and leave you yearning for more.This is a rather large recipe, and can be scaled up or down according to your needs.
Ingredients
- 2 ¼ tsp active dry yeast
- 2/3 cup white granulated sugar
- 1 ½ cup warm water
- 2 whole eggs
- 1 cup evaporated milk
- 2 ½ tsp vanilla extract
- 7 cups bread flour
- 5 Tbsp unsalted butter
- 1 ½ tsp kosher salt
- 10 cups of vegetable oil, for frying beignets
- 2 cups powdered sugar
Instructions
- In a bowl, combine yeast, sugar, and warm water, giving it a gentle stir to ensure everything is well mixed.
- Place the mixture in the refrigerator for approximately ten minutes, or until it becomes bubbly and foamy—a sign that the yeast is actively working its magic.
- Using an electric mixer fitted with the paddle attachment, beat the eggs until smooth in a separate bowl.
- Add the evaporated milk and vanilla to the eggs.
- Continue to mix well, until all of the ingredients are fully incorporated.
- Gradually blend in 3 and ½ cups of flour, ensuring a smooth consistency.
- Reduce the mixer's speed to low and whip the mixture until it becomes smooth.
- While the mixer is still running, gradually add the butter until fully incorporated.
- Lastly, incorporate kosher salt and the remaining three and a half cups of flour.
- *It should take roughly three minutes of mixing to achieve a smooth and cohesive dough.
- Transfer the dough to a bowl, tightly cover it with plastic wrap, and refrigerate for at least two hours, or up to twenty-four hours, allowing the flavors to develop.
- Prepare a baking sheet by lining it with three layers of paper towels and setting it aside.
- In a large enameled cast-iron pan, heat four inches of oil to 360F.
- Retrieve the chilled dough from the refrigerator and roll it out on a lightly dusted surface, creating a ¼” thick rectangle.
- Cut the dough into 2.5” squares.
- Carefully fry the dough in batches for approximately one minute, or until each beignet puffs up and turns a beautiful golden-brown color.
- Use a slotted spoon to transfer the cooked beignets to the prepared baking sheet.
- Repeat this process with the remaining dough, frying it to perfection.
- Once the beignets are ready, it's time to dust them generously with powdered sugar and enjoy them immediately while they are still warm!
Notes
For optimal leavening, it is helpful to ensure the dry yeast you are using is adequately proofed. This entails providing the yeast with nourishment in the form of warm water and a small quantity of sugar. This simple step sets the stage for a healthy rise, and increases your changes of having a successful outcome with your yeasted recipes.
When recipes call for bread flour, you can sometimes use a mixture of bread flour and all-purpose flour. Bread flour has a slightly higher percentage of protein content relative to standard all-purpose flour, and is typically used when you are looking for even more gluten formation in the dough.
These beignets are really best eaten right out of the frier--They aren’t nearly as good leftover. Note that you can find instant-read frying thermometers that have a clip which can attach to the side of your pot—this gives you a constant hands-free reading of the oil temperature as you are cooking. Little gadgets like this are quite helpful if you do a lot of deep frying at home where you are trying to keep the temperature relatively steady.
