📝 About This Recipe
Transport yourself to the heart of the French Quarter with these iconic, pillowy squares of golden-fried dough. Deeply rooted in Acadian tradition, these beignets are light, airy, and served under a mountain of snow-white powdered sugar. The secret lies in a hint of nutmeg and a perfectly proofed yeast dough that creates a hollow center just waiting to melt in your mouth.
🥗 Ingredients
The Yeast Bloom
- 1.5 cups Warm Water (between 105°F and 115°F)
- 2.25 teaspoons Active Dry Yeast (1 standard packet)
- 1/2 cup Granulated Sugar (divided use)
The Dough
- 1 cup Evaporated Milk (at room temperature)
- 1 Large Egg (beaten, at room temperature)
- 1 teaspoon Kosher Salt
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 7 cups Bread Flour (plus extra for dusting)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 teaspoon Vanilla Extract
Frying and Finishing
- 2 quarts Vegetable Oil (for deep frying; peanut oil also works well)
- 2 cups Confectioners' Sugar (sifted)
👨🍳 Instructions
-
1
In the bowl of a stand mixer, combine the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
-
2
Add the remaining granulated sugar, evaporated milk, beaten egg, vanilla extract, and salt to the yeast mixture. Whisk by hand until well combined.
-
3
Attach the dough hook to your mixer. Add 4 cups of the bread flour and the nutmeg. Mix on low speed until a shaggy dough begins to form.
-
4
Add the softened butter and continue to mix. Gradually add the remaining 3 cups of flour, one cup at a time, until the dough is smooth and slightly sticky, but pulls away from the sides of the bowl.
-
5
Increase speed to medium and knead for 5 minutes. The dough should be soft, elastic, and tacky to the touch. If it is too wet, add flour 1 tablespoon at a time.
-
6
Transfer the dough to a large, lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel. Place in a warm, draft-free spot and let rise for 1.5 to 2 hours, or until doubled in size.
-
7
Gently punch down the risen dough to release excess air. Turn it out onto a well-floured surface.
-
8
Roll the dough out into a large rectangle, roughly 1/4-inch thick. Using a pizza cutter or a sharp knife, cut the dough into 2.5-inch squares or rectangles.
-
9
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil to exactly 360°F (182°C). Use a deep-fry thermometer to monitor the temperature constantly.
-
10
Carefully slide 3-4 dough squares into the hot oil. Do not overcrowd the pot. The beignets should pop to the surface almost immediately.
-
11
Fry for 1-2 minutes per side, using a slotted spoon to flip them once they are a deep golden brown. They should puff up like little pillows.
-
12
Remove the beignets and place them briefly on a wire rack set over paper towels to drain excess oil.
-
13
While still very hot, place the beignets in a large paper bag with the sifted confectioners' sugar and shake vigorously, or use a fine-mesh sieve to shower them generously with sugar. Serve immediately.
💡 Chef's Tips
Use bread flour instead of all-purpose flour for a better chew and a more significant rise. Ensure your oil stays between 360°F and 370°F; if it's too cool, the beignets will be greasy; if too hot, they will burn before cooking through. For the fluffiest texture, do not over-handle the dough after the first rise; roll it out gently. If you aren't serving them all at once, the dough can be refrigerated in an airtight container for up to 24 hours after the first rise. Always sift your powdered sugar to ensure a light, snow-like coating without clumps.
🍽️ Serving Suggestions
Serve hot with a classic Cafe au Lait made with chicory coffee. Pair with a side of warm chocolate ganache or raspberry coulis for dipping. Enjoy alongside fresh seasonal berries to cut through the sweetness. Serve as a decadent brunch centerpiece with crispy thick-cut bacon.