Description
Experience the magic of New Orleans with these fluffy, homemade beignets! Light and airy, each pastry is generously coated in powdered sugar, offering a delightful sweetness that will transport your taste buds to a bustling café. Perfect for breakfast or as a sweet indulgence any time of day, this easy recipe promises happiness wrapped in dough. Get ready to impress your family and friends with your very own batch of these scrumptious treats!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1/2 cup warm milk (110°F)
- 1 large egg (room temperature)
- 2 tbsp unsalted butter (melted)
- 1/4 tsp salt
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- 1. Activate Yeast: Combine warm milk, sugar, and yeast in a small bowl. Let sit until frothy (about 5 minutes).
- 2. Make Dough: In a large bowl, whisk together flour and salt. Create a well in the center; add eggs and melted butter. Pour in the yeast mixture and mix until combined.
- 3. Knead Dough: Transfer the dough to a floured surface and knead for 5-7 minutes until smooth.
- 4. First Rise: Place dough in an oiled bowl, cover, and let rise in a warm place until doubled (about 1-1.5 hours).
- 5. Shape Beignets: Roll out the dough to ½ inch thick and cut into squares.
- 6. Fry: Heat oil to 350°F (175°C). Fry each square for about 2-3 minutes on each side until golden brown; drain on paper towels.
- 7. Dust: Generously sprinkle with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: New Orleans
Nutrition
- Serving Size: 1 beignet (50g)
- Calories: 130
- Sugar: 6g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For extra flavor, add chocolate chips or flavored extracts like vanilla or almond to the dough. Store leftovers in an airtight container at room temperature; reheat at 350°F for crispiness.