Image by Gabe Raggio from Pixabay
Yield: 36 beignets
Prep Time: 30 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2 hours 50 minutes
You don’t need to travel to New Orleans for beignets! This recipe shows how easy it is to make these puffy, sugar-dusted treats at home.
Ingredients
– 2 ¼ teaspoons active dry yeast
– 1 ½ cups warm water (110°F/45°C)
– ⅔ cup white sugar
– 1 cup evaporated milk
– 2 teaspoons vanilla extract
– 2 large eggs (room temperature)
– 1 ¼ teaspoons kosher salt
– 7 cups all-purpose flour (divided)
– 5 tablespoons salted butter (softened)
– 4 cups peanut oil (for frying)
– 1 cup confectioners’ sugar
Equipment
– Dutch oven
– Frying spider or slotted spoon
– Baking sheet
Instructions
- In a medium bowl, whisk together the yeast, water, and sugar. Set aside for 10 minutes until frothy and foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. On low speed, add the vanilla, salt, and evaporated milk. Stir in the yeast mixture until combined.
- Gradually add 4 cups of flour and beat on medium-low until smooth. Mix in the softened butter until well combined. Slowly add the remaining 3 cups of flour, beating until the dough is smooth and elastic (about 2-3 minutes). Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Line a rimmed baking sheet with paper towels topped with a wire rack and set aside.
- Heat about 4 inches of oil in a large pot to 360°F (180°C).
- Remove the dough from the refrigerator and roll it out on a floured surface to ¼-inch thick. Using a pizza cutter, cut the dough into 2 ½-inch squares.
- Fry the beignets in batches until golden brown and puffed up. (If the beignets sink and do not pop up, the oil is not hot enough.) Using a slotted spoon, transfer the beignets to the wire rack to drain on paper towels. Repeat with the remaining dough.
- Dust the hot beignets with confectioners’ sugar and serve immediately.
Enjoy making your delicious beignets!