Delicious New Orleans Beignets - who can resist cloud like pieces of deep fried dough dusted with powdered sugar?
Course Snack
Cuisine American
Keyword beignet
Prep Time 2 hourshours
Cook Time 20 minutesminutes
Servings 15beignets
Calories 181kcal
Ingredients
3/4cupwarm water
1 1/4tspactive dry yeast
1/3cupsugar
1/2cupmilk
1eggbeaten
3/4tspsalt
3 1/2cupsall-purpose flour
2tbspunsalted buttermelted
Cottonseed oil for frying
Powdered sugarfor dusting
Instructions
In the bowl of a stand mixer dissolve the yeast and sugar in the warm water. Let this sit for 15 minutes (it will become foamy).
Add remaining ingredients. Using a dough hook, knead until dough is smooth.
Cover the bowl with plastic wrap and leave it in a warm place to rise until doubled in size.
Put 3 to 4 inches of cottonseed oil in a frying pan and let it reach 370 degrees (190C). *we put an unlit match in the cold oil and when the match lights up, the oil is ready
Flour a work surface to roll out the dough to about 1/4 inch (1cm) thick and cut the dough into 2 1/2 inch (5cm) square pieces and fry in the oil.
Right after you drop the dough piece in the oil, turn it over and with a spoon, splash oil over it. When it puffs up, turn it over and keep splashing oil for about 30-40 seconds, then turn it again to check the color. If not golden brown, leave for more 30 seconds and turn again. Repeat until they are the desired color (lighter or darker - we prefer lighter).
Remove from oil with a wire spatula and drain on a paper towel-lined plate.
Transfer to a serving plate and dust with lots of powdered sugar.