Description
Classic New Orleans–style beignets that are soft, pillowy, and lightly crisp on the outside, dusted generously with powdered sugar and best enjoyed warm and fresh.
Ingredients
Scale
- ½ cup warm water (105°F–110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- 1 large egg
- ½ cup milk
- ⅓ cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3¾ cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- 3–4 cups canola oil, for frying
- Powdered sugar, for dusting
Instructions
- Whisk the warm water and yeast together in the bowl of a stand mixer and let sit until foamy.
- Add the egg, milk, sugar, vinegar, vanilla extract, salt, and cinnamon; mix on low speed until combined.
- Switch to the dough hook and gradually add the flour, kneading until the dough is smooth and elastic.
- Add melted butter and knead until fully incorporated. Add flour as needed if the dough is too sticky.
- Cover the dough and let it rise in a warm place until doubled in size, about 4 hours.
- Heat canola oil in a deep skillet or Dutch oven to 350°F (175°C).
- Roll the dough out on a floured surface to about ¼-inch thickness and cut into squares.
- Fry the dough pieces in small batches, flipping once, until golden brown on both sides.
- Transfer to a wire rack or paper towels to drain.
- Dust generously with powdered sugar and serve warm.
Notes
- Prep Time: 4 hours
- Cook Time: 35 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 beignet
- Calories: 165
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg