American · Brunch
New Orleans Beignets
A French Quarter brunch icon, light yeasted dough squares deep-fried until puffed and golden, buried under a blizzard of powdered sugar and served with café au lait.
$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
8gProtein
28gFat
58gCarbs
18gSugar
1gFiber
480mgSodium
65mgChol
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Instructions
1
Prep
Combine 300g flour, 14g yeast, 2 tbsp caster sugar, and 0.5 tsp salt in a bowl. Add 160ml warm milk, 2 beaten eggs, and 40g melted butter; mix until soft, sticky dough forms. Knead on floured surface 3–4 minutes until smooth. Cover and rest 15 minutes until slightly puffed.
2
Roll
On a lightly floured surface, roll dough to 5mm thickness. Cut into 12–16 squares approximately 5cm × 5cm. Set aside on a tray.
3
Fry
Heat 1000ml vegetable oil in a deep heavy-based pan to 180°C/350°F. Fry beignets in batches of 6–8 for 1.5–2 minutes per side over medium-high heat until deep golden and puffed. Remove with a slotted spoon and drain briefly on kitchen paper.
4
Plate
Transfer beignets immediately to a serving plate and bury generously under 100g sifted icing sugar. Serve while hot with café au lait alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) plain flour
- 14g (0.5 oz) fast-action dried yeast
- 2 tbsp caster sugar
- 0.5 tsp salt
- 160ml (2/3 cup) warm whole milk
- 2 large eggs
- 40g (1.4 oz) unsalted butter
- 1000ml (4 cup) vegetable oil
- 100g (3.5 oz) icing sugar