Tiana's New Orleans Beignets (Print Version)
# Ingredients:
→ Dough
01 -
2 3/4 cups all purpose flour (or up to 3 cups if needed)
02 -
1/2 cup sugar, split into two portions
03 -
1 teaspoon vanilla extract (pure)
04 -
4 tablespoons melted unsalted butter
05 -
1 cup very warm milk
06 -
1/4 teaspoon salt
07 -
1 large egg, brought to room temperature
08 -
2 1/2 teaspoons active dry yeast
→ Frying & Topping
09 -
Powdered sugar for dusting
10 -
Peanut or vegetable oil for frying
# Instructions:
01 -
Combine yeast, warm milk, and 2 tablespoons of the sugar. Wait 5 minutes for it to foam up.
02 -
Add the egg, melted butter, salt, vanilla, and the rest of the sugar. Give everything a good stir.
03 -
Pour in the flour gradually, then run the dough hook for 3-4 minutes until the dough feels stretchy but sticky.
04 -
Wrap the bowl with plastic or cover with a clean towel. Leave for 2 hours at room temp or overnight in the fridge until it rises and doubles in size.
05 -
Fill a deep pan with 2 inches of oil and set to 350°F.
06 -
Flatten the dough to about ½ inch thick on a lightly floured surface. Cut it into small squares (1-2 inches).
07 -
Drop 4-5 squares into the hot oil at a time, flipping halfway, and fry for about 2-2½ minutes total.
08 -
Place fried squares on paper towels, let cool slightly (around 5 minutes), then cover them with powdered sugar.
# Notes:
01 -
Enjoy them warm as they taste the best fresh.
02 -
Dough should stay sticky—avoid extra flour unless absolutely necessary.
03 -
Make sure the oil is hot enough so they'll puff up right.