Homemade Beignets (Pillowy, Soft NOLA Style)
Ingredients
- 1/2 cup lukewarm water
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon sea salt
- 3 1/2 cup All Purpose Flour, plus more for dusting
- 3 tbsp unsalted butter, softened
- Neutral Oil (like vegetable or canola) for frying
- Powdered Sugar for coating
Instructions
Activate the Yeast
- In a large mixing bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let it sit for 5- 10 minutes, until the mixture becomes foamy and fragrant.
Make the Dough
- In a separate bowl, whisk together the beaten egg, milk, and salt. Pour this into the yeast mixture and stir to combine.
- Add half of the flour and mix until mostly incorporated. Then add the softened butter and the remaining flour. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until smooth and elastic.
Let it Rise
- Lightly grease a large bowl with nonstick spray or a bit of oil. Place the dough inside, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for at least 2 hours, or until doubled in size.
Prepare for frying
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Line a plate with paper towels and set aside.
- Pour about 1–2 cups of powdered sugar into a paper bag. This will be your beignet dusting station. You can also roll them in a large bowl.
Shape
- Once the dough has risen, punch it down and roll it out on a floured surface to about ¼-inch thickness. Cut into 2-inch squares using a sharp knife or pizza cutter. You may also use a cookie cutter if you want to make fun shapes.
Fry
- Carefully drop a few dough squares at a time into the hot oil. Fry, flipping occasionally, until puffed and golden brown—about 1–2 minutes per side.
- Use a slotted spoon or tongs to transfer the beignets to the paper towel-lined plate to drain briefly.
Coat in Sugar
- While still warm, toss the beignets into the bag of powdered sugar. Close the bag and shake gently until each beignet is generously coated.
- You can also roll them around in a bowl of powdered sugar, or dust with a mesh sifter.