New Orleans-Style Beignets
Erin McDowell

New Orleans, how do we love thee? Let us count the ways: 1) Beignets 2) Jazz Fest 3) Beignets 4) Jackson Square 5) Did we mention beignets? We’ve clearly got a thing for those delightful squares of fried dough coated in powdered sugar. And although Mardi Gras comes but once a year, you can—and should—tuck into these light and airy bites whenever you fancy (which is often, in our experience). They’re actually easier to make than you think (there’s no need for a deep-fryer—a deep skillet or Dutch oven will do). Fry up a batch for breakfast, put on a pot of coffee (or make café au lait if you want to go really traditional) and indulge.

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24 beignets

4 cups all-purpose flour

⅓ cup granulated sugar

½ teaspoon salt

1 tablespoon active dry yeast

¾ cup warm water (95°F to 100°F)

½ cup evaporated milk

1 egg, lightly beaten

2 tablespoons unsalted butter, at room temperature

Vegetable oil, for frying

Confectioners’ sugar, for garnish

1. In the bowl of an electric mixer fitted with the paddle attachment, combine the flour with the sugar, salt and yeast.

2. Add the warm water, evaporated milk, egg and butter, and mix on medium speed until the mixture forms a smooth but sticky dough, 4 to 5 minutes.

3. Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and let rise in the refrigerator for 1 to 2 hours. (See note below for overnight instructions.)

4. When the dough has risen, heat 2 to 3 inches of vegetable oil in a medium pot. Heat until the oil reaches 350°F on a thermometer. Line a baking sheet with several layers of paper towels.

5. While the oil heats, divide the dough in half. Roll out each piece of dough on a lightly floured surface to about ¼-inch thick. Cut the dough into 2-inch squares (no need to be precise).

6. Fry the dough in batches until golden brown and puffed, 5 to 6 minutes. Turn the dough over while it fries to make sure it browns evenly.

7. Using a slotted spoon, transfer the beignets from the oil to the paper-towel-lined baking sheet. Cool slightly, then finish with a generous sprinkling of confectioners’ sugar. Serve immediately.

Note: You can also make the dough the night before and let it rise overnight. Here’s how: Use lukewarm water (80°F to 85°F) in step 2. Transfer the dough to a lightly greased medium bowl, cover with plastic wrap and let it rise in the refrigerator overnight (8 to 10 hours). Remove the dough from the refrigerator and resume with step 4.

887 calories

39g fat

117g carbs

18g protein

20g sugar

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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