Beignets are French fried pastry made from deep-fried choux pastry or yeast dough.
What Does a Beignet Taste Like?
Beignets are fried “fritters” with a dense and doughy interior.
There is nothing not to love about beignets—soft, pillowy, sweet fried dough dusted with sugar, lots of sugar.
They are very light to the palate and much better than donuts!
Beignets in New Orleans
New Orleans beignets are made with a yeast dough.
It’s a specialty in The Big Easy, especially in the French Quarters.
They are fried nuggets of sweetened dough, usually square in shape, about 2 inches x 2 inches in shape.
After being fried, they are sprinkled and coated with sugar.
This beignet recipe is very easy, fail-proof and delivers amazing results.
If you love sweet desserts, you will definitely love this recipe.
Both my son and I finished almost half of these as soon as they were hot off the frying pan.
Serve them with a cup of cafe au lait and enjoy!
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New Orleans Beignets Recipe
New Orleans Beignets - soft, pillowy and the best New Orleans beignets recipe ever. This recipe is fail-proof, anyone can make it.
- 8 oz 1 cup + 1 tablespoon warm water
- 1 oz active dry yeast
- 1 oz sugar
- 1/2 teaspoon salt
- 1 oz milk powder
- 3 oz unsalted butter room temperature
- 1/4 teaspoon vanilla extract
- 2 large eggs
- 6 oz cake flour
- 11 oz bread flour
- 1/2 tablespoon baking powder
- Oil for deep-frying
- Powdered sugar
Mix the water and active dry yeast together, let sit for 10 minutes.
On a stand mixer using a whip attachment, mix the sugar, salt, milk powder, unsalted butter and vanilla extract until light and foamy on high speed. Add the eggs, one at a time, on medium speed. Add the yeast mixture to it.
Change the whip to hook attachment and add the cake flour, bread flour and baking powder. Beat on low speed and then on high speed, until the dough separates from the side of the bowl. Let the dough rise for one hour.
Transfer the dough onto a lightly floured surface, roll it out to about 1/4-inch thickness and cut into 1-inch to 2-inch squares. Heat 3 inches of oil in a frying pan on medium-low heat. When the oil is fully heated, drop the dough and fry them in batches. Keep turning the beignets and deep fry until golden brown. Transfer the beignets out with a strainer and drain on paper towels. Sprinkle the powdered sugar generously and serve warm.
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