Classic New Orleans Style Beignets
Serving Size / Yield
- ½ cup lukewarm water, 4 ounces
- ½ cup lukewarm milk, 4 ounces
- 2 tablespoons melted butter, 1 ounce
- A large egg
- Buttery sweet dough flavor (optional), ½ teaspoon
- ¼ cup sugar, 1 ¾ ounces
- Salt, 2 teaspoons
- 4 cups all-purpose unbleached flour, 17 ounces
- Instant yeast, 2 teaspoons
All the ingredients should be combined, kneaded and mixed together.
Once the dough is prepared, it should be covered for an hour to rise and become puffy. Refrigerate it overnight for a couple of days.
Once removed from the refrigerator, the dough should be placed on a floured or lightly greased work surface.
Roll the dough into rectangles; square off the corners.
Pour safflower, peanut, or canola oil in a deep, electric fry pan.
The oil should be heated to 350 degrees F, with five to six dough squares dropped into the oil.
The squares would sink in the oil and rise again after a few seconds.
The beignets must be fried for a minute - a pair of tongs can be used for turning them over.
The frying process must happen for another minute, until the beignets are all golden brown and puffed.
Once done, remove the beignets and drain them with paper towels.