Pour yourself a cafe au lait and enjoy these New Orleans beignets served warm with a heavy dusting of powdered sugar. These fried dough squares are tender, light, and the perfect way to celebrate Mardi Gras!
- 3/4 cup whole milk
- 1/4 oz active dry yeast (1 pkg)
- 2 2/3 cups all purpose flour
- 1/4 cup sugar
- 1 egg, beaten
- 1/4 tsp kosher salt
- 2 Tbsp unsalted butter, softened
- 1/2 tsp vanilla extract
- Vegetable oil for frying
- 1 - 2 cups confectioners sugar
- *brown paper bag
-
Heat the milk over low heat to 105 - 110 degrees. Pour into a small bowl or measuring cup and whisk in the yeast. Let stand for a couple minutes until it begins to activate and froth.
-
Combine the flour, sugar, egg, salt, and butter in the bowl of a stand mixer and beat with the paddle attachment until combined.
-
Pour in the milk/yeast mixture and vanilla and beat until just combined. Switch to the dough hook and knead the mixture for 3-4 mins. Mixture will be smooth, but still quite tacky.
-
Rub a little vegetable oil in a large bowl and turn the dough into the bowl, turning once to coat.
-
Cover tightly with plastic wrap and place in the refrigerator to chill at least 4 hours or overnight.
-
Fill a heavy bottomed pot (a dutch oven will work) with at least 2 inches of vegetable oil. Fit the pot with a deep fry cooking thermometer and heat oil to 375 degrees.
-
While the oil heats, remove the dough from the refrigerator and turn it onto a well-floured surface.
-
Roll or stretch the dough into a rectangle (about 6 x 16 inches), about 1/2 inch thick. Use a sharp knife to cut into 18 - 2 inch squares.
-
Line a baking sheet with paper towels and pour 1 cup confectioners sugar into a brown bag. Set aside.
-
Once the oil is up to temperature, carefully slide 4-5 squares of dough into the oil. Fry until golden brown on one side and using a spider strainer or a slotted spoon, turn the beignets to the other side to brown. Beignets will be done in about 3 minutes total.
-
Remove and drain on the lined baking sheet and then shake the still hot beignets in the confectioners sugar in the paper bag. Repeat with remaining dough.
-
Serve warm, with additional confectioners sugar if desired.
Yields: 18 beignets
Serving size: 2 beignets
- Check the temperature of the milk with an instant read thermometer before adding the yeast. Feed the yeast with a pinch of sugar and be sure the yeast bubbles and activates before adding to the flour mixture. If it doesn't activate, throw it out and start again.
- After chilling the dough, roll or stretch it on a floured board into a rectangle. Cut it into roughly 2 inch squares, but they don't have to be perfect.
- Work with 4-5 squares of dough at a time and drop into the oil. Don't crowd the pot and watch the temperature of the oil. Turn the heat down if it gets too hot.
- Have your paper towel-lined sheet tray ready to go and let the fried beignets drain before adding to the sugar.
- I love a paper bag to shake the beignets in the confectioners sugar. It absorbs the excess oil and distributes the sugar well.