New Orleans Beignets
New Orleans beignets are pillowy deep-fried dough squares generously buried under a snowstorm of powdered sugar, made famous by Cafe Du Monde in the French Quarter. They are crispy on the outside with a light and airy interior that makes them completely irresistible with a cup of chicory coffee.
Classic New Orleans deep-fried dough squares buried in clouds of powdered sugar.
Nutrition per serving
Ingredients
dough
topping
Instructions
Mix and Rise the Dough
Combine flour, yeast, sugar, and a pinch of salt in a large bowl. Add the warm milk and beaten egg and mix until a soft sticky dough forms. Knead for 8 minutes until smooth. Cover and let rise in a warm spot for 60 minutes until doubled.
Roll and Cut
Turn the risen dough out onto a lightly floured surface and roll it to about half a centimeter thickness. Use a sharp knife or pizza cutter to cut the dough into squares of approximately 6 by 6 centimeters. You should get around 18 to 20 pieces.
Deep Fry the Beignets
Heat vegetable oil in a deep pot to 175 degrees Celsius. Fry the beignets in batches of 4 to 5 for about 2 minutes per side until they are puffed up and deep golden brown on both sides. Do not overcrowd the pot.
Dust and Serve Immediately
Remove the beignets with a slotted spoon and drain briefly on paper towels. Transfer immediately to a plate and bury them completely under a very generous amount of sifted powdered sugar. Serve right away as they are best eaten hot.
Substitutions
Common mistakes
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