Beignets are New Orleans’ most famous treat: squares of yeasted dough fried until they puff up like little pillows, then buried under a mountain of powdered sugar. In the French Quarter they’re served warm with café au lait. Here’s how to make them at home, light and airy inside with a golden outside.
- Makes: about 24 beignets
- Prep time: 25 minutes
- Rising time: 1 1/2 to 2 hours
- Cook time: 20 minutes
- Total time: about 2 1/2 hours
Ingredients
- 3/4 cup (180 ml) warm water (about 110°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup (50 g) sugar
- 1/2 cup (120 ml) evaporated milk
- 1 egg
- 1/2 teaspoon salt
- 3 1/2 cups (440 g) all-purpose flour
- 2 tablespoons softened butter
- Vegetable oil, for frying
- 2 cups powdered sugar, for dusting
Instructions
- Activate the yeast. In a large bowl, stir the yeast and 1 tablespoon of the sugar into the warm water. Let stand 10 minutes until foamy.
- Make the dough. Whisk in the remaining sugar, evaporated milk, egg and salt. Add 2 cups of flour and mix, then add the butter and the rest of the flour. Knead 5 minutes until soft, smooth and slightly sticky.
- Let it rise. Place in an oiled bowl, cover and let rise 1 1/2 to 2 hours, until doubled.
- Roll and cut. On a floured surface, roll the dough to 1/4 inch thick and cut into 2 1/2-inch squares with a knife or pizza cutter.
- Heat the oil. Heat 2 inches of oil in a heavy pot to 350°F (175°C).
- Fry. Fry a few at a time for 1 to 2 minutes per side, until puffed and golden. Drain on paper towels.
- Dust and serve. While still warm, shower generously with powdered sugar. Serve immediately.
Tips
- Watch the oil temperature: too cool and they absorb oil; too hot and they brown before cooking inside. A thermometer helps a lot.
- Make ahead: the dough can rise overnight in the fridge. Roll and fry straight from cold.
- The powdered sugar trick: put them in a paper bag with the sugar and shake, just like in New Orleans.
Leer esta receta en español: Beignets de Nueva Orleans
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