Classic New Orleans Beignets (Print Version)
# Ingredients:
→ Beignet donuts
01 -
110 g (½ cups) lukewarm whole milk
02 -
50 g (¼ cups) granulated sugar
03 -
12.5 g fresh yeast (or 5 g instant yeast)
04 -
1 egg yolk, room temperature
05 -
1 egg, room temperature
06 -
250 g (2 cups) bread flour
07 -
¼ teaspoon salt
08 -
60 g (⅓ cups) unsalted butter, room temperature
→ For frying
09 -
1.5 liter (6 cups) vegetable or canola oil
→ For the sugar coat
10 -
60 g (½ cups) powdered sugar
# Instructions:
01 -
Mix sugar with lukewarm milk then sprinkle yeast on top. In a warm kitchen environment, allow mixture to sit for 10 minutes until the yeast begins to foam.
02 -
Place the activated yeast mixture into a stand mixer fitted with a kneading hook, then mix together with the egg and egg yolk.
03 -
Mix in flour and salt, then knead until the dough comes together.
04 -
Slowly add room temperature butter chunks piece by piece. Continue kneading for 10 minutes on medium-high speed until the dough becomes elastic, shiny, and no longer sticky.
05 -
Transfer the dough to a bowl and cover with plastic wrap or a tea towel. Allow to rise in the refrigerator overnight, or at room temperature for 1-2 hours.
06 -
After the dough has risen, knock out the air and gently knead for a few seconds. Roll the dough on a lightly floured surface to ¼ inch (6 mm) thickness, then cut into 6 cm (2.5-inch) squares using a pizza wheel.
07 -
Place each dough square onto individual small sheets of baking paper. The dough should yield 20-25 small beignets depending on thickness and size.
08 -
Allow the dough to proof a second time at room temperature for 1-2 hours until noticeably puffed up. Choose a warm spot but avoid direct heat and sunlight.
09 -
Heat vegetable oil in a heavy-bottomed pan over medium heat to 180°C (356°F), or between 175-185°C (347-365°F). Use a thermometer for accuracy.
10 -
Fry 6-8 beignets at a time, ensuring sufficient space between them. Cook each side for approximately 1.5 minutes or until golden brown.
11 -
Place fried beignets on a wire rack lined with paper towels to absorb excess oil. While still hot, toss in powdered sugar.
12 -
Serve immediately while fresh. Store any leftovers in an airtight container at room temperature for 1-2 days.
# Notes:
01 -
All-purpose flour can substitute for bread flour, though bread flour produces a better texture due to higher protein content.
02 -
For best results, allow the dough to rise overnight in the refrigerator, which develops more flavor.
03 -
Maintaining proper oil temperature is crucial - too hot and beignets will brown too quickly without cooking inside, too cool and they'll absorb excess oil.