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Fluffy Classic New Orleans Beignets Recipe Easy Homemade Powdered Sugar Cloud

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A classic New Orleans beignet recipe featuring light, fluffy fried dough squares dusted generously with powdered sugar, perfect for breakfast or brunch gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ¼ teaspoons (one packet) active dry yeast
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon salt
  • 1 cup (240ml) warm water (around 110°F / 43°C)
  • ½ cup (120ml) evaporated milk (or whole milk/dairy-free milk alternative)
  • 2 large eggs, room temperature
  • 4 tablespoons (60g) unsalted butter, melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • Vegetable oil or peanut oil for frying
  • Generous amount of powdered sugar for dusting

Instructions

  1. Activate the yeast: In a large mixing bowl, combine 1 cup warm water with 2 ¼ teaspoons active dry yeast and 1 tablespoon sugar. Let sit for about 5 minutes until foamy.
  2. Mix dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon salt.
  3. Add wet ingredients: To the yeast mixture, add ½ cup evaporated milk, 2 large eggs, 4 tablespoons melted butter, and 1 teaspoon vanilla extract. Whisk until smooth.
  4. Combine wet and dry: Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until dough starts to come together. It will be sticky but manageable.
  5. Knead the dough: Lightly flour a clean surface and knead dough for about 5-7 minutes until smooth and elastic. Add flour sparingly if too sticky.
  6. First rise: Place dough back in bowl, cover with towel or plastic wrap, and let rise in a warm spot for 1 ½ to 2 hours until doubled in size.
  7. Roll out the dough: Punch down dough and roll out on floured surface into a ¼-inch thick rectangle.
  8. Cut into squares: Slice dough into 3-inch squares using a sharp knife or pizza cutter.
  9. Heat the oil: Pour vegetable or peanut oil into a heavy-bottomed pot to about 2 inches deep. Heat to 350°F (175°C) using a thermometer.
  10. Fry the beignets: Drop 3-4 pieces into hot oil and fry 2-3 minutes per side until golden brown and puffed. Use a slotted spoon to turn and remove.
  11. Drain and dust: Place fried beignets on a cooling rack lined with paper towels. While warm, dust generously with powdered sugar.
  12. Serve immediately: Best enjoyed fresh and warm.

Notes

Maintain oil temperature at 350°F for best results. Do not overcrowd the pot to keep oil temperature steady. Dust beignets with powdered sugar while warm for best adherence. Dough can be refrigerated overnight and brought to room temperature before frying. For gluten-free or dairy-free versions, substitute ingredients as noted in the recipe.

Nutrition

Keywords: beignets, New Orleans, fried dough, powdered sugar, classic dessert, homemade beignets, easy beignets, breakfast, brunch

Find it online: https://tempotaste.com/fluffy-classic-new-orleans-beignets-recipe-easy-homemade-powdered-sugar-cloud/