New Orleans Beignets
Transport yourself to the bustling streets of New Orleans with these pillowy soft and indulgent beignets. These deep-fried squares of dough are generously dusted with powdery sugar, creating a delightful mess with every bite. The dough, made with yeast, milk, and a hint of sweetness, rests overnight to develop a complex flavor that will have you savoring each and every mouthful.
— Constant Cookbook
Ingredients
- 1 (¼-ounce) envelope active dry yeast (2¼ teaspoons)
- 1½ cups warm water (105° to 115°), divided
- ½ cup granulated sugar
- 1 cup evaporated milk
- 2 eggs, lightly beaten
- 1 teaspoon salt
- ¼ cup vegetable shortening
- 6½ to 7 cups bread flour
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Combine the yeast, ½ cup warm water, and 1 teaspoon granulated sugar in the bowl of a heavy-duty stand mixer; let stand 5 minutes. Add milk, eggs, salt, and remaining granulated sugar.
- Microwave remaining 1 cup water until hot (about 115°); stir in shortening until melted. Add to yeast mixture. Using the paddle attachment, beat at low speed, gradually adding 4 cups flour, until smooth. Switch to a dough hook and gradually add remaining 2½ to 3 cups flour, beating until a sticky dough forms. Transfer to a lightly greased bowl; turn to grease top. Cover and chill 4 to 24 hours.
- When you're ready to fry the beignets, turn the dough out onto a floured surface; roll to ¼-inch thickness. Cut into 2½-inch squares.
- Pour oil to depth of 2 to 3 inches into a Dutch oven; heat to 360°. Fry dough, in batches, 2 to 3 minutes on each side or until golden brown. Drain on a wire rack. Dust immediately with powdered sugar.
Cook Time
40M
Prep Time
PT4H30M
Yield
Approximately 6 dozen beignets
Nutrition
- Calories: 125 kcal
- Carbohydrate Content: 20 g
- Protein Content: 3 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 11 mg
- Sodium Content: 76 mg
- Sugar Content: 3 g
- Serving Size: 1 serving
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