Description
Classic New Orleans Beignets are light, airy, and golden fried dough squares dusted generously with powdered sugar, offering a perfect sweet treat reminiscent of the famous French Quarter cafes. Crispy on the outside and soft on the inside, these beignets are quick to prepare and ideal for breakfast, brunch, or dessert.
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 Serving
- Vegetable oil (for frying)
- Powdered sugar (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 dry base for the dough.
- Combine Wet Ingredients: In a separate bowl, beat together the whole milk, eggs, and vanilla extract until the mixture is smooth and homogeneous, ensuring proper incorporation of flavors.
- Form the Dough: Gradually add the wet ingredients into the dry ingredients and stir gently until just combined, taking care not to overmix which can lead to tough beignets.
- Knead the Dough: Lightly knead the dough on a floured surface about 3-4 times to bring it together, then roll it out evenly to about ¼ inch thickness for even frying.
- Cut the Dough: Cut the rolled dough into 2-inch squares using a knife or pizza cutter, preparing them for frying.
- Heat Oil: Heat vegetable oil in a deep pot to 360°F (182°C). Use a thermometer to maintain consistent oil temperature for proper frying texture.
- Fry the Beignets: Fry the dough squares in batches, cooking 1-2 minutes per side until they puff up and turn a golden brown color, indicating they are fully cooked inside.
- Drain and Dust: Remove the fried beignets with a slotted spoon and drain on paper towels to remove excess oil. Generously dust with powdered sugar while still warm before serving for the classic sweet finish.
Notes
- Maintain oil temperature around 360°F to prevent greasy or undercooked beignets.
- Do not overmix the dough to keep the beignets light and fluffy.
- For extra flavor, you can add a pinch of cinnamon or nutmeg to the dry ingredients.
- Serve beignets immediately for the best texture, as they are crispiest fresh.
- If you want, you can substitute whole milk with buttermilk for a tangier profile.
