NOLA Beignets (Print-Friendly Version)
Airy fried dough squares sprinkled with powdered sugar, inspired by New Orleans treats.
# Ingredients List:
→ Dough
01 -
240 ml of milk warmed up
02 -
100 g sugar, split into parts
03 -
2.5 tsp dry active yeast
04 -
1 large egg at room temp
05 -
57 g unsalted butter melted
06 -
1 tsp vanilla extract
07 -
a pinch of salt, about 0.25 tsp
08 -
344 g all-purpose flour plus a bit more if needed
→ Frying
09 -
Peanut or vegetable oil for deep frying
→ Serving
10 -
Powdered sugar for sprinkling
# Detailed Cooking Steps:
01 -
Mix warm milk with 2 tbsp sugar and yeast. Wait at least 5 minutes till it gets bubbly and alive.
02 -
Stir in the rest of the sugar, egg, melted butter, vanilla, and salt into the bubbly yeast mix.
03 -
Slowly add flour using a spoon or dough hook while mixing, just till it sticks together.
04 -
Knead for 3 to 4 minutes, throwing in a little more flour only if it’s too sticky. It should feel smooth, stretchy, and a bit tacky.
05 -
Cover with cling wrap and leave the dough for 2 hours at room temp or refrigerate overnight till it’s about twice as big.
06 -
Heat oil about 5 cm deep in a pan or Dutch oven on medium until it hits 175°C. Check with a cooking thermometer.
07 -
Lightly flour your surface. Plop the dough out, scraping the bowl with a spatula. Dust dough and rolling pin, then roll dough into a 1.3 cm thick rectangle.
08 -
Cut dough into squares of 2.5 to 5 cm using a pizza cutter.
09 -
Fry 4 or 5 squares at once for 2 to 2.5 minutes, flipping once until puffed and golden.
10 -
Take them out and lay on paper towels to soak up extra oil. Keep frying the rest the same way.
11 -
Wait 5 minutes to cool, then cover with powdered sugar and enjoy them right away.
# Helpful Hints:
01 -
The dough should stretch and feel smooth but a little sticky before rising. Add flour carefully so it stays right.
02 -
Keep oil steady at 175°C to get them cooked just right and puffed up.
03 -
Eat right after dusting sugar to get the best flavor and texture.