Description
Fluffy New Orleans style beignets made from scratch, fried until golden, and finished with powdered sugar.
Ingredients
Scale
- 1 (¼-ounce) packet active dry yeast
- ¼ cup warm water
- 3 tablespoons sugar
- ¼ cup milk
- 3 tablespoons unsalted butter
- 2½ cups all-purpose flour
- 1 egg yolk
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar
Instructions
- Dissolve yeast in warm water with one tablespoon sugar and rest for 10 minutes
- Heat milk and butter until melted and warm
- Combine flour with remaining sugar
- Mix in yeast mixture and warm milk and knead for two minutes
- Add egg yolk and vanilla and mix until dough forms
- Lightly oil dough, cover, and let rise for one hour
- Heat oil to 375 degrees
- Roll dough to ¼-inch thickness and cut into rectangles
- Fry dough pieces 30 to 45 seconds per side until puffed and golden
- Drain on paper towels and dust with powdered sugar
Notes
- Store cooled beignets in a sealed bag at room temperature for up to two days
- Refrigerate after two days to prevent molding
- Freeze after four days
- Reheat in a 350 degree oven for five minutes
- Prep Time: 1 hour
- Cook Time: 1 minute
- Category: Dessert
- Method: Frying
- Cuisine: American, Cajun and Creole
Nutrition
- Serving Size: 1 beignet
- Calories: 262
- Sugar: 7.7g
- Sodium: 135mg
- Fat: 8.5g
- Saturated Fat: 2.1g
- Unsaturated Fat: 6.4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.3g
- Protein: 6g
- Cholesterol: 23mg