Fluffy New Orleans Beignets! ✨
Indulge in these light, airy, and fluffy New Orleans-style beignets! Perfect for a sweet treat, these fried dough squares are dusted with powdered sugar and are easier to make than you think.
Equipment
- Stand Mixer
- Deep Pot or Fryer
- Rolling Pin
- Sharp Knife or Dough Cutter
Ingredients
- 1 package active dry yeast
- 1/2 cup granulated sugar
- 2 tablespoons vegetable shortening
- 1 1/4 cups milk warm (around 110°F)
- 1 large egg beaten
- 4 1/2 cups all-purpose flour
- Pinch salt
- Oil for frying (like vegetable or canola oil)
- Powdered sugar for dusting
Instructions
- Start the Dough: In the bowl of your stand mixer, combine the yeast, sugar, shortening, and warm milk. Mix with the dough hook for about 2 minutes until well blended.
- Add Wet & Dry: Stir in the beaten egg. Then, gradually add 4 cups of the flour and the pinch of salt. Mix on low speed until all the flour is just incorporated, which takes about 1 minute.
- Form the Ball: Increase the mixer speed to medium and continue mixing until the dough forms a soft ball that pulls away from the sides of the bowl and climbs up the dough hook. Remember, the dough should be soft, not stiff!
- First Rise: Gently remove the dough from the bowl, form it into a smooth ball, and place it in a lightly oiled bowl. Turn the dough to lightly coat all sides. Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for about 2 hours, or until it has doubled in size.
- Prep for Frying: While your dough is finishing its rise, get your frying oil ready. Pour enough oil into a deep pot or fryer and heat it to 360°F (180°C).
- Shape the Beignets: Generously flour your work surface, hands, and rolling pin. Turn the risen dough out and gently pat it into a rectangle about 1-inch thick. Lightly dust the surface of the dough with flour. Roll the dough out to a rectangle roughly 12.5 inches long by 10 inches wide and about ¼-inch thick. Use a sharp, floured knife or dough cutter to cut the dough into twenty 2.5-inch squares. Avoid re-rolling any leftover dough scraps, as this can make your beignets tough.
- Fry to Perfection: Carefully place a few beignet squares into the hot oil at a time, making sure not to overcrowd the pot. Fry for about 3 to 5 minutes, turning them until they are beautifully golden brown and crispy on all sides. Overcrowding can lower the oil temperature and prevent them from puffing up!
- Serve Sweet: Remove the fried beignets and drain them on a plate lined with paper towels. While still warm, generously dust them with powdered sugar. Serve immediately and enjoy these delightful, pillowy treats!
Notes
Prep Time: 2 hours 10 minutes
Cook Time: 5 minutes
Total Time: 2 hours 15 minutes
Servings: 20 servings Nutrition per serving:
Calories: 147kcal
Total Carbs: 27g
Fats: 2g
Protein: 3g
Cook Time: 5 minutes
Total Time: 2 hours 15 minutes
Servings: 20 servings Nutrition per serving:
Calories: 147kcal
Total Carbs: 27g
Fats: 2g
Protein: 3g
