How to Make Beignets, New Orleans French Quarter-style. Surprisingly simple to make at home and absolute perfection! The best tips and tricks included!
Recipe byTessa Arias
1large egg, slightly beaten
3 1/2cups(15.75 ounces) bread flour
Oil, for deep-frying
1 1/2cupsconfectioners' sugar
In the bowl of a stand mixer fitted with the dough hook combine the water, sugar, yeast, egg, evaporated milk, and half the flour. Mix until combined. With the mixer on low speed, add the butter and then the remaining flour and salt and increase the speed to medium. Knead until the dough is smooth and just tacky.
Place the dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place for about 2 hours. Don't skimp on the rising time! To make ahead: store the dough in the fridge for up to 4 days. Let come to room temperature before using.
Preheat oil in a deep-fryer to 360°F. Place the confectioners’ sugar in a large bowl.
Roll the dough out to about 1/4-inch thickness and cut into squares. Deep-fry, flipping constantly, until they become a golden color on both sides, about 3 to 4 minutes total (depending on their size). The beignets should float to the surface very quickly after being added to the oil. If they don't, they oil is not hot enough.
After beignets are fried, drain them for a few seconds on paper towels. Keep the freshly fried beignets warm in a 200° oven up to 30 minutes. Toss them into the bowl of confectioners' sugar while still hot.