Description
Classic New Orleans Beignets are fluffy, square-shaped fried pastries dusted generously with powdered sugar. These sweet treats are light and airy, perfect for breakfast or a delightful snack, capturing the essence of New Orleans cuisine with a simple, easy-to-follow recipe.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- ¾ cup Whole Milk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
For Frying and Finishing
- Vegetable Oil – enough to fill your pot with about 2–3 inches of oil
- Powdered Sugar – about ½ to 1 cup for dusting
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to create the base dry mixture for the dough.
- Combine Wet Ingredients: In another bowl, beat the whole milk, eggs, and vanilla extract together until smooth and uniform in texture.
- Form the Dough: Slowly add the wet mixture to the dry ingredients, stirring gently until just combined to form a soft dough; avoid overmixing to keep the beignets fluffy.
- Knead and Roll: Lightly knead the dough on a floured surface 3-4 times to bring it together, then roll it out to about ¼ inch thickness. Cut the dough into 2-inch squares using a knife or pizza cutter.
- Heat the Oil: Pour vegetable oil into a deep pot to about 2-3 inches deep and heat it to 360°F (182°C), ensuring optimal frying temperature for crispy yet airy beignets.
- Fry the Beignets: Fry the squares in batches to avoid overcrowding, cooking each for about 1-2 minutes until golden brown on both sides. Use tongs or a slotted spoon to flip them midway through frying.
- Drain and Dust: Remove fried beignets and drain excess oil on paper towels. While still warm, dust generously with powdered sugar for that classic sweet finish and serve immediately for best taste and texture.
Notes
- Ensure the oil temperature is maintained around 360°F for perfect frying; too hot can burn the beignets, too low will make them greasy.
- Do not overmix the dough; it should just come together to keep the beignets light and fluffy.
- Use enough oil to allow the beignets to float while frying for even cooking.
- Serve beignets fresh and warm for the best flavor experience.
