new orleans beignets

An authentic recipe for New Orleans-style beignets that turn out pillowy soft and airy on the inside with a crispy golden brown exterior. Serve these beignets with a dusting of powdered sugar and a strong cup of coffee!

New Orleans Beignets

water

sugar

active dry yeast (one packet)

evaporated milk

unsalted butter (melted)

salt

bread flour (540 grams)

Oil (for frying, cottonseed, peanut, canola, or vegetable)

Powdered sugar (for topping)

Use a handheld whisk to mix warm water, sugar, and yeast in the bowl of a stand mixer and let it sit for 7 to 10 minutes until a foamy layer forms on top.

Add the milk, butter, egg, vanilla, and salt to the yeast mixture and whisk until well combined. Add the flour to the bowl and gently mix with a wooden spoon until a shaggy dough forms. Some small dry pockets of flour remaining is fine.

Knead the dough with the bread hook attachment on your stand mixer until it pulls away from the sides of the bowl and climbs up the bread hook. Shape the dough into a smooth ball, lightly oil the stand mixer bowl, and place the dough back into the bowl.

Gently move the dough ball around the bowl to coat it in oil. Tightly cover the bowl with plastic wrap and refrigerate the dough for at least two hours or overnight.

Add enough oil to a Dutch oven or large pot to go about 4 inches up the sides. Heat the oil to 360°F, using a candy thermometer to check the temperature.

While the oil heats, roll the dough out on a lightly floured surface into a 1/4" thick rectangle. Use a pizza cutter to cut the dough into 2-inch squares. Do not attempt to re-work the dough scraps as it will become tough. Just fry the scrap pieces as they are.

Drop 4 beignets in the hot oil at a time. They will rise to the surface in a few seconds. Cook the beignets for about one minute, flipping them once or twice with tongs after they have puffed up so they brown evenly on both sides. Using a slotted spoon or spider, transfer the beignets to a paper towel-lined baking sheet with a wire cooling rack on top to drain.

Dust the beignets in lots of powdered sugar and enjoy warm with a cup of coffee!

These soft, fluffy Beignets are pillows of fried dough that have been generously dusted with powdered sugar and inspired by the ones from Cafe Du Monde in New Orleans. Learning how to make beignets at home in your own kitchen is easier than you would think and they are every bit as delicious!

Beignets

water (about 105 to 110 degrees F)

sugar (divided)

active dry yeast

milk

butter

vanilla extract

all-purpose flour

Combine the warm water, about 2 tablespoons of the sugar, and yeast in a large bowl and let sit for 5-10 minutes until the yeast is foamy.

Add the remaining sugar, milk, butter, salt, egg, and 2 cups of the flour, mixing until well-combined using the paddle attachment of a stand mixer. Add the remaining flour, kneading until it comes together into a soft dough, about 1-2 minutes.

Transfer the dough to a lightly greased bowl, turning to coat, then cover with plastic wrap and let rise until doubled in size, or refrigerate overnight.

Roll out onto a lightly floured surface until about 1/4-inch thick. Cut into 2&quot;x3&quot; rectangles using a pizza cutter.

Heat the oil in a large skillet over medium-high heat to 375 degrees F. Fry the beignets for 1 1/2 to 2 minutes, flipping partway through, until crispy and golden brown on the outside. You will need to work in batches with a few beignets at a time so as not to crowd the pan and drop the oil temperature too much.

Transfer the cooked beignets to a baking sheet lined with a wire rack to drain as they finish. Dust with a generous coating of powdered sugar before serving warm.

These soft, pillowy beignets are naturally leavened with sourdough starter and perfect for Mardi Gras! The dough is super easy and time flexible!

Sourdough Beignets

sourdough starter

all purpose flour

granulated sugar

buttermilk (substitute whole milk + 1 teaspoon lemon juice)

canola oil (for frying)

sugar (for dusting)

In a stand mixer fitted with a dough hook, combine the sourdough starter, flour, granulated sugar, buttermilk, melted butter, and salt.

Knead on low speed for about 5 minutes until fully combined and smooth. The dough should form a nice ball but still be slightly sticky.

Cover the dough and let rest at room temperature for 4-6 hours or until doubled in size. Place the bowl in the fridge and let the dough continue to ferment overnight (or up to 48 hours).

When you&#39;re ready to make the beignets, heat about 2 inches of canola oil over medium-high heat in a large skillet or dutch oven. It should take 5-10 minutes for the oil to heat to 350°F.

Lightly flour the countertop and roll out the dough into a large rectangle, about 1/4 inch thick. Then cut the dough into 3 inch squares.

Fry 3-5 beignets at a time, making sure not to crowd the pan. Flip the dough often until they are puffed and golden brown on each side.

Transfer to a cooling rack for about 2 minutes to drain off the excess oil.

Dust very generously with powdered sugar and enjoy while still warm!

these beignets are super simple to make and oh so delicious - a fluffy light dough square fried and covered in powdered sugar!&nbsp;

Tradition New Orleans Style Beignets Recipe

C warm water

C sugar

eggs

C evaporated milk

C bread flour

C shortening

vegetable oil

In a small bowl or measuring cup combine the warm water, sugar and yeast and stir. Let it proof for 5 minutes.

In your mixer (using your whisks) combine the eggs, evaporated milk and salt, beat until combined.

With the mixer on low, add in the yeast mixture to the egg mixture.

Still mixing on low add in 3 C of the bread flour..

Add the shortening in and continue to mix

Switch to your dough hook then add more bread flour 1/2 C at a time until the dough cleans the bowl as it mixes. you may use less or more than the recipe calls for.

If you have a bosch keem mixing the dough on med until smooth (if you don't then you can hand knead).

Grease a bowl and place the dough inside, cover with a damp towel, set the bowl in a warm area and let it rise for 2 hours, it should double in size.

Sprinkle your counter with a ton of flour, the dough wil be crazy sticky.  Place the dough on top , sprinkle more flour on top and roll out the dough to 1/4? thick. (don't knead in the flour, just use it to keep the dough from sticking to the counter or rolling pin)

Slice into 2 inch squares with a pizza cutter.

Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees.

Then place a few dough squares at a time in the hot oil and watch the magic happen! It's AWESOME

Turn them at least once so they don’t burn on one side. Cook about 1 1/2-2 mins on each side

When you remove them, place them on a cooling rack over a papper towel/newspaper

Dust with a light layer (or heavy layer) of powdered sugar

Serve warm!

These were amazing. I will definitely make these again!

https://www.youtube.com/watch?v=BHOK4-Ao6QY

I'm so excited to share these easy Beignets just in time for Mardi Gras!  Who loves fried food covered in sugar? THIS GIRL!
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I remember watching the Disney movie "The Princess and the Frog" and thinking... I have GOT to make those Beignets, and so I did! on my blog they are known as Tiana's Man Catching Beignets - and yes they are def that good!!!

BEIGNETS
2 1/4 tsp active dry yeast
1 1/2 C warm water
1/2 C granulated sugar
1 tsp salt
2 eggs
1 C evaporated milk
6 1/2 C bread flour
1/4 C shortening
1 quart vegetable oil for frying
Powdered sugar
In a small bowl or measuring cup combine the warm water, sugar and yeast and stir. Let it proof for 5 minutes.
At the same time in your mixer (using your whisks) combine the eggs, evaporated milk and salt, beat until combined.
With the mixer on low, add in the yeast mixture to the egg mixture.
Still mixing on low add in 2 C of the bread flour..
Add the shortening in and continue to mix
Switch to your dough hook then add the remaining 3 1/2 cups bread flour a 1/2 cup at a time
If you have a bosch keem mixing the dough on med until smooth (if you don't then you can hand knead).
Grease a bowl and place the dough inside, cover with a damp towel, set the bowl in a warm area and let it rise for 2 hours, it should double in size.
Sprinkle your counter with a ton of flour, the dough wil be crazy sticky. Place the dough on top , sprinkle more flour on top and roll out the dough to 1/4 inch thick. (note - don't knead in the flour, just use it to keep the dough from sticking to the counter or rolling pin, brush off extra flour)
Slice into 2 inch squares with a pizza cutter.
Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees.
Then place a few dough squares at a time in the hot oil and watch the magic happen! It's AWESOME
Turn them at least once so they don’t burn on one side. Cook about 1 1/2-2 mins on each side
When you remove them, place them on a cooling rack over a papper towel/newspaper
Dust with a light layer (or heavy layer) of powdered sugar
Serve warm!

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ASHLEE MARIE - I'm all about from scratch recipes, cake decorating tutorials and fun themed foods.  I believe anyone can cook with the right tips and tricks.  I love creating delicious food at home and enjoy sharing my recipes with you.  I'm self taught and if I can do it you can do it! I hope that my videos help you learn to make the dishes and desserts you've always dreamed of making

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