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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Roll
On a lightly floured surface, roll dough to 5mm thickness. Cut into 12–16 squares approximately 5cm × 5cm. Set aside on a tray.
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.
Plate
Transfer beignets immediately to a serving plate and bury generously under 100g sifted icing sugar. Serve while hot with café au lait alongside.
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