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Fluffy New Orleans-Style Beignets Recipe Easy Homemade Powdered Sugar Treats

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A quick and easy recipe for fluffy New Orleans-style beignets dusted with powdered sugar, perfect for a sweet treat that tastes like the classic Café du Monde version.

Ingredients

Scale
  • 3 cups all-purpose flour (about 375 g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup sugar (50 g)
  • 1 teaspoon salt
  • 1 ½ cups warm water (about 110°F / 43°C)
  • ½ cup evaporated milk (120 ml)
  • 4 tablespoons unsalted butter, melted and cooled (60 g)
  • 1 large egg, room temperature
  • Powdered sugar for dusting
  • Optional: pinch of nutmeg or cinnamon

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F / 43°C) with sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the flour and salt. In a separate bowl, mix the melted butter, evaporated milk, and egg. Add the yeast mixture to the wet ingredients and stir well.
  3. Combine wet and dry: Slowly add the wet mixture to the flour, stirring with a wooden spoon or dough hook attachment if using a mixer. The dough will be sticky but should form a cohesive ball.
  4. Knead the dough: Turn the dough onto a floured surface and knead gently for about 5 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 3-4 minutes.
  5. First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
  6. Prepare for frying: Once risen, punch down the dough gently to release air. Roll it out on a floured surface to about ½-inch (1.3 cm) thickness. Cut the dough into 2-inch (5 cm) squares or rectangles.
  7. Heat the oil: Pour vegetable oil into a deep fryer or heavy pot to a depth of 2-3 inches (5-7.5 cm). Heat to 350°F (175°C). Use a thermometer or test with a small piece of dough — it should bubble and rise to the surface quickly.
  8. Fry the beignets: Carefully drop a few pieces of dough into the hot oil, avoiding overcrowding. Fry for about 2-3 minutes per side, flipping once, until golden brown and puffed up.
  9. Drain and dust: Use a slotted spoon to remove beignets, draining on paper towels or a cooling rack. While still warm, dust generously with powdered sugar through a sieve.
  10. Serve warm: Enjoy immediately for the best texture and flavor.

Notes

Maintain oil temperature at 350°F (175°C) for best results. Fry in small batches to avoid lowering oil temperature. Dust powdered sugar immediately after frying while beignets are still warm. Dough should be sticky but manageable; avoid adding too much flour during kneading. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. For vegan, replace egg with flax egg and use plant-based milk and butter.

Nutrition

Keywords: beignets, New Orleans, powdered sugar, fried dough, dessert, easy recipe, homemade treats

Find it online: https://hungermind.com/fluffy-new-orleans-style-beignets-recipe-easy-homemade-powdered-sugar-treats/