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New Orleans-style Beignets
These sweet and tender square fritters are reminiscent of beignets, a classic New Orleans breakfast.
An overnight rise means the beignets can be prepared first thing in the morning. They’re best eaten fresh and hot–topped with a generous blanket of icing sugar–and served with coffee!
How to Make It
Ingredients
- 1 envelope (¼ oz / 8 g) active dry yeast
- ¼ cup warm water, 110°F to 115°F
- 1 cup whole milk
- ½ cup salted butter, melted
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 cups all-purpose flour, divided
- Canola oil, for shallow frying
- Icing sugar, for serving
Instructions
- Sprinkle yeast over warm water in a large bowl. Set aside for 10 minutes.
- Stir in milk, butter, sugar, egg, and vanilla until combined. Stir in 3 cups flour until just combined. If needed, stir in more flour, ¼ cup at a time, until mixture forms a rough dough that is sticky, but not runny. Cover bowl tightly with plastic wrap. Refrigerate overnight while dough rises.
- Turn dough onto a floured surface (dough will be soft). Pat dough down to a ¼-in thick rectangle. Cut into 2-in squares.
- Line a baking sheet with paper towels. Pour oil into a pot until it reaches 1-in up the sides. Clip a deep-fry thermometer to the side of the pot. Heat over medium until temperature reaches 360°F (adjust heat as necessary to keep temperature around 360°F).
- Fry beignets, a few at a time, until browned and puffed, about 1 to 2 minutes per side (don’t overcrowd as it may prevent beignets from puffing up). Transfer to prepared sheet.
- Sift icing sugar over warm beignets. Serve immediately.
How to Store It
If you prefer to fry a smaller batch, keep remaining dough refrigerated for up to 2 days.
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