Ingredients
Dough Ingredients
- 3/4 cups warm water (110-115°F)
- 1/2 cup granulated sugar, divided
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 large egg, at room temperature
- 1/2 cup evaporated milk, room temperature
- 4 tablespoons unsalted butter, melted and lightly cooled
- 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
- 4 cups bread flour
- 1 teaspoon kosher salt
For Frying and Serving
- Peanut or vegetable oil, for deep frying
- 1 cup powdered sugar, for dusting
- Chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping & serving (optional)
Instructions
- Activate the yeast: In the bowl of a stand mixer, combine the warm water, 1/4 cup of granulated sugar, and active dry yeast. Stir well and let the mixture sit for 10 minutes until it becomes bubbly and fragrant, indicating the yeast is activated.
- Make the dough: Once the yeast mixture is foamy, add the egg, evaporated milk, melted butter, vanilla extract or paste, remaining 1/4 cup sugar, bread flour, and kosher salt. Attach the dough hook to the mixer and knead on low speed for 1-2 minutes, then increase to medium and continue kneading until the dough is smooth, cohesive, and pulls away from the bowl sides, about 4-5 minutes.
- Let dough rise: Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap and let it rise in a warm place for 2 hours until doubled in size. Alternatively, refrigerate for 2 hours or up to 24 hours for slower proofing.
- Prepare for frying: In a large, deep pot, pour in a couple inches of peanut or vegetable oil and heat over medium-high heat to 360°F, using a candy thermometer to monitor temperature. Meanwhile, prepare a large baking sheet with a wire rack or layer with paper towels for draining fried beignets.
- Shape the beignets: On a lightly floured surface, roll the risen dough into a 1/2-inch thick rectangle. Using a sharp knife, bench scraper, or pizza cutter, cut the dough into 3-inch squares or rectangles.
- Fry the beignets: When the oil reaches 360°F, carefully add 3-4 beignets at a time. Fry until the bottom side is golden and puffy, about 1 minute; then flip and fry the other side until golden. Use a slotted spoon to remove the beignets and place them on the prepared baking sheet to drain. Repeat with remaining dough pieces.
- Serve: Immediately dust the warm beignets with powdered sugar, either using a sifter or by placing them in a large bag and shaking with sugar. Serve as is or with optional dipping sauces like chocolate, caramel, or raspberry fruit sauce. Enjoy the classic New Orleans treat fresh and warm!
Notes
- Maintaining the oil temperature is crucial for perfectly cooked beignets; too low and they absorb grease, too high and they burn.
- Proofing the dough overnight in the refrigerator enhances flavor and texture.
- Use bread flour for better gluten development and a light, airy texture.
- Vanilla bean paste adds authentic flavor but vanilla extract is an excellent substitute.
- Beignets are best enjoyed immediately after frying while still warm.
- For a mess-free powdered sugar dusting, toss warm beignets in a large plastic bag with sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Cajun, Creole, American (New Orleans)
