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New Orleans Beignets
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
155 minutes
Make fluffy New Orleans Beignets easily at home by preparing dough in advance for a delectable breakfast treat.
Ingredients:
  • 3 cups (415g) all-purpose flour, plus more for dusting
  • 3/4 teaspoon kosher salt
  • 3 tablespoons sugar, divided
  • 1 cup warm whole milk
  • 2 teaspoons active dry yeast
  • 1 large egg
  • 3 tablespoons butter, melted
  • 1 1/2 to 2 quarts vegetable oil
  • 3 cups powdered sugar
Instructions:
  • In the stand mixer bowl with the paddle attachment, blend together 3 cups of flour, salt, and 2 tablespoons of sugar to make the dough.
  • Activate the yeast: Mix warm milk (around 100°F), a tablespoon of sugar, and yeast in a 4-cup measuring glass or medium bowl. Let it sit for about 5 minutes until foamy.
  • Prepare the dough: Combine the egg with the frothy milk mixture and pour it into the mixing bowl with flour. Mix manually or with the paddle attachment on your stand mixer on low to medium-low speed until you achieve a wet dough with dry bits scattered throughout, which should take around 30 seconds to 1 1/2 minutes. Switch to the dough hook attachment, pour in the melted butter, and mix on medium-low speed until the butter is fully incorporated, approximately 1 minute.
  • Knead the dough in a mixer on medium to medium-high speed using the hook attachment for about 6 minutes until it becomes slightly tacky, but still manageable.
  • Form the dough into a ball and transfer it to a greased bowl. Cover with plastic wrap and let it rise until doubled in size, usually 1 to 2 hours, depending on room temperature.
  • Prepare your frying and dusting stations: Pour about 2 quarts of vegetable oil into a large 4-quart pot. Position a cooling rack over a baking sheet and place it beside the pot of oil, along with tongs. In a medium-sized mixing bowl, sift 3 cups of powdered sugar and place it next to the rack and a sheet pan.
  • After the dough has risen, place it on a floured surface and roll it into a 10x14-inch rectangle that is 1/4 inch thick. Cut the dough into 16 rectangles and cover them with a floured tea towel while you heat the oil.
  • Fry the beignets in batches in 325°F hot oil until golden on each side, approximately 1 1/2 to 2 minutes.
  • Lift the hot beignets out of the oil using tongs or a frying spider and place them on a baking rack to drain for a minute. Toss the drained beignets in a bowl filled with powdered sugar, ensuring they are coated evenly. Repeat with the rest of the beignets.
  • To serve, sprinkle another generous amount of powdered sugar on top and enjoy warm with a side of hot coffee. We'd love to hear your thoughts on this recipe - leave a rating and review!

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