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French Quarter Beignets
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Prep Time:
45 minutes
Total Time:
45 minutes
Transport your guests to the streets of New Orleans with these irresistible French Quarter delights.
Ingredients:
  • 1/3 cup granulated sugar
  • 2 1/2 teaspoons regular active dry yeast
  • 1 1/2 cups warm water (105°F to 115°F)
  • 2 eggs
  • 1 cup whole milk
  • 1/3 cup butter, melted
  • 7 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • Vegetable oil for deep frying
  • Powdered sugar
Instructions:
  • Combine granulated sugar and yeast in warm water, stirring until dissolved in a medium bowl. In a large bowl, beat eggs, milk, and melted butter. Mix in the yeast mixture, then add flour and salt until well combined (dough will be sticky). Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
  • Take the chilled dough and divide it into fourths, keeping it refrigerated until needed. Place one portion of dough on a lightly floured work surface, sprinkle with more flour, and use a floured rolling pin to roll the dough to 1/8-inch thickness. Cut the dough into 3-inch squares.
  • Heat 2 to 3 inches of oil in a deep fryer or 3-quart heavy saucepan to 375°F. Fry dough squares in batches of 3 or 4, ensuring not to overcrowd, for 2 to 3 minutes on each side until they are puffed and golden brown. Drain on paper towels or a cooling rack set over a cookie sheet.
  • Continue the process of rolling, cutting, and frying the remaining 3 portions of dough. Finish off by generously sprinkling the beignets with powdered sugar just before serving. Keep the beignets in a tightly covered container at room temperature for storage.

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