Homemade New Orleans Style Beignets!
Laissez Les Bons Temps Rouler! Whether you're making these to celebrate Mardi Gras or making a sweet treat, these are sure to be a hit! We served these up on our Cheese Plate and used the Everything Dish for the chocolate dipping sauce!
- 1 1/2 cups warm water, between 110-115 degrees (F)
- 2/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, at room temperature
- 1 cup evaporated milk
- 2 1/2 teaspoons pure vanilla extract
- 7 cups bread flour
- 1 1/2 teaspoons salt
- 5 tablespoons unsalted butter, room temperature
- 4 cups peanut oil, for deep frying
- 2 cups confectioners sugar
- In a medium-size bowl, add the warm water, sugar, and yeast & whisk to combine. Sit aside for about 10 minutes or until the mixture has bubbled up and become foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here- this mixture can splash up if added too quickly!) beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
- Line a large rimmed baking sheet with three layers of paper towels, set aside
- In a large enameled cast-iron pan, heat 4 inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough into 2 1/2 inch squares.
- In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
- Dust with powdered sugar and serve at once!