Indulge in the crispy, fluffy delight of Classic Beignets, a beloved treat that brings the essence of New Orleans right to your kitchen. These light and airy fried dough squares are generously dusted with powdered sugar, making them a perfect addition to any breakfast or brunch spread. Whether you’re a seasoned chef or a home cook, this recipe will guide you through creating these delicious pastries from scratch.
Ingredients:
3/4 cup warm water (110°F to 115°F)
1/4 cup granulated sugar
1 envelope active dry yeast (2 1/4 teaspoons)
1 large egg
1/2 cup evaporated milk
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
Vegetable oil, for frying
Powdered sugar, for dusting
Directions:
Activate Yeast: In a large bowl, combine warm water, granulated sugar, and yeast. Allow the mixture to sit for 5 minutes, or until it becomes foamy.
Combine Ingredients: Add the egg, evaporated milk, and melted butter to the yeast mixture. Stir until well combined.
Prepare Dough: In another bowl, whisk together the flour and salt. Gradually incorporate the dry ingredients into the wet ingredients, mixing until a dough forms.
Knead Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
Let Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape Beignets: Once risen, punch down the dough and roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares.
Fry Beignets: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Fry the dough squares in batches, cooking for 1-2 minutes on each side, or until they are golden brown and puffed.
Drain and Dust: Use a slotted spoon to remove the beignets from the oil and drain them on paper towels. Generously dust the warm beignets with powdered sugar before serving.
Serving Tips:
Serve Fresh: Beignets are best enjoyed fresh and warm. The crispy exterior and fluffy interior are at their peak immediately after frying.
Dust Generously: For the best taste and presentation, dust the beignets with a generous amount of powdered sugar just before serving. This adds a sweet touch and a classic look.
Pairing: Serve with a cup of coffee or a hot chocolate for a classic New Orleans breakfast experience. Beignets also go well with fruit preserves or a drizzle of honey.
Presentation: Arrange the beignets on a plate lined with parchment paper or a decorative napkin for an elegant touch.
Storage Tips:
Short-Term Storage: If you have leftovers, store beignets in an airtight container at room temperature for up to 2 days. They can lose their crispiness over time, so they are best enjoyed fresh.
Freezing: To extend the shelf life, freeze beignets for up to 1 month. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes.
Reheating: If you don’t freeze them, you can refresh beignets by placing them in a preheated oven at 350°F (175°C) for 5 minutes. This helps to restore some of their original texture.
Avoid Refrigeration: Do not store beignets in the refrigerator as it can make them dry and less enjoyable.
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FAQs:
Can I make beignets ahead of time?
Yes, you can prepare beignets ahead of time. To do so, cook and cool the beignets, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them as described earlier. Just be sure to dust with powdered sugar right before serving to keep them looking and tasting their best.
What type of flour is best for making beignets?
For the best texture, use all-purpose flour. It provides the right balance of structure and softness needed for beignets. Avoid using cake flour or bread flour, as they can affect the final texture of the dough.
Can I use a different type of milk instead of evaporated milk?
Yes, you can substitute evaporated milk with whole milk or buttermilk. If using whole milk, the beignets may be slightly less rich, but they will still be delicious. Buttermilk will add a subtle tanginess and make the beignets a bit fluffier.
What should I do if my beignets are not puffing up as expected?
If your beignets are not puffing up, it could be due to a few factors:
Yeast Activation: Ensure the yeast was properly activated by using warm water and letting it sit until foamy.
Dough Temperature: The dough should be warm during the rising phase. If the dough is too cold, it may not rise properly.
Oil Temperature: Fry beignets in oil that is at the correct temperature (350°F or 175°C). If the oil is too cool, the beignets will absorb more oil and not puff up correctly. If it’s too hot, they may burn on the outside before cooking through.
Conclusion:
Enjoy these Classic Beignets fresh from the fryer for a delightful treat that will transport you straight to the lively streets of New Orleans. Perfect for a weekend brunch or a sweet snack, these beignets are sure to impress family and friends alike!
📖 Recipe:
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Classic Beignets
- Total Time: 2 hours 40 minutes
- Yield: 24 beignets
- Diet: Vegetarian
Description
Enjoy the taste of New Orleans at home with our Classic Beignets recipe. These light and airy fried dough squares are generously dusted with powdered sugar, offering a deliciously sweet treat that’s perfect for breakfast, brunch, or as a delightful snack. Follow this easy recipe to make your own beignets from scratch and impress your family and friends with this classic French Quarter favorite.
Ingredients
3/4 cup warm water (110°F to 115°F)
1/4 cup granulated sugar
1 envelope active dry yeast (2 1/4 teaspoons)
1 large egg
1/2 cup evaporated milk
3 1/2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons unsalted butter, melted
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
- In a large bowl, combine warm water, granulated sugar, and yeast. Let sit for 5 minutes, or until the mixture becomes foamy.
- Add the egg, evaporated milk, and melted butter to the yeast mixture. Stir to combine.
- In another bowl, whisk together flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Once risen, punch down the dough and roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares.
- Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
- Fry the dough squares in batches, cooking for 1-2 minutes on each side, or until golden brown and puffed.
- Use a slotted spoon to remove the beignets from the oil and drain them on paper towels.
- Generously dust the warm beignets with powdered sugar before serving.
Notes
For best results, serve the beignets fresh and warm. They are at their best immediately after frying.
Store any leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
If reheating, warm the beignets in a preheated oven at 350°F (175°C) for 5-7 minutes to restore their texture.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Frying
- Cuisine: American, New Orleans
Nutrition
- Serving Size: 24 beignets
- Calories: 150 kcal
Keywords: Classic Beignets, New Orleans Beignets, Homemade Beignets, Fried Dough Squares, Beignet Recipe, Powdered Sugar Beignets
