New Orleans Beignets Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
20 minutes
Servings:
24 Beignets
Ingredients
  • 3 cups all-purpose flour, plus more for rolling
  • ¾ teaspoon salt
  • ¼ cup sugar
  • 1 packet, or 2 ¼ teaspoons, instant yeast
  • ½ cup evaporated milk
  • ½ cup warm water (about 110 F)
  • 1 large egg
  • 3 tablespoons butter, melted and cooled
  • Vegetable oil, for frying
  • 1 cup powdered sugar
Directions
  1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, sugar, and yeast. Run the mixer for a few seconds to combine the ingredients.
  2. Add the evaporated milk, water, and egg to the bowl of the mixer, and mix until a shaggy dough forms, about 1 minute.
  3. Change the attachment on the mixer to the dough hook. Add the melted butter to the bowl, and then knead the dough on medium speed until the dough becomes smooth, and only slightly sticky, about 5 minutes.
  4. Place the dough into a lightly-greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 to 2 hours, until it doubles in size.
  5. Once the dough has risen, add the vegetable oil to a dutch oven or large pot, so that the oil is at least a few inches deep. Heat the oil to 350 F.
  6. While the oil heats, turn the dough out onto a lightly-floured surface. Roll it out into a rectangle about ⅓-inch thick.
  7. Cut the dough into 24 even rectangles using a pizza cutter.
  8. Once the oil is heated, fry the beignets in batches of about 6 at a time for 1 ½ minutes per side, until they are puffy and golden brown.
  9. Put the fried beignets on a paper towel-lined plate for a few minutes after frying them to remove some of the oil, then sprinkle the powdered sugar over them while they are warm, but not hot. Serve while still warm.