Beignets - Deep-fried, powdered sugar
Indulge yourself in the pleasure of creating Authentic New Orleans-Style Beignets at home. If you've ever hesitated to make these iconic treats yourself, or if you've encountered challenges in achieving that light and fluffy texture, worry no more. Chef Billy Parisi is here to guide you through the process of making the most amazing, delicious beignets you've ever had. Forget pre-made mixes; we're bringing the authentic Cafe Du Monde experience straight to your kitchen.
Ingredients:
- 1 1/2 cups warm water (112-115°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar, divided
- 1 large whole egg
- 1 egg yolk
- 1/2 cup whole milk
- 3 tablespoons unsalted butter, melted
- 1 teaspoon sea salt
- 4 1/2 cups Bob’s Red Mill All-Purpose Flour, plus more for dusting
- Canola oil or another neutral-flavored oil for frying
- Powdered sugar for dusting
Equipment:
- Stand mixer with hook attachment or large bowl with sturdy spoon
- Rolling pin
- Frying pot
- Candy or deep-fry thermometer
- Plastic wrap or kitchen towel
- Slotted spoon or frying spatula
Instructions:
1. In a bowl of your stand mixer, add warm water. Sprinkle in the active dry yeast and half of the granulated sugar. Whisk together and let it sit for 7-10 minutes until a frothy "raft" forms.
2. In another bowl, crack in the whole egg, add an additional egg yolk, and lightly whisk just until combined.
3. Once the yeast is frothy, add the rest of the sugar, the milk, the whisked eggs, and the melted butter to the stand mixer bowl. Whisk these wet ingredients until just combined.
4. Now, attach the bowl to the stand mixer equipped with a dough hook. Add the sea salt, followed by the Bob’s Red Mill All-Purpose Flour. Mix on a medium-low speed until smooth and the dough pulls away from the side of the bowl, about 2-4 minutes.
5. Remove the bowl from the mixer, covering it loosely with plastic wrap or a kitchen towel. Allow the dough to rise in a warm, dry place for 1-2 hours, or until doubled in size.
6. When there are about 20 minutes left in the rise, start heating up your frying oil in a large pot to 350°F. Use a candy thermometer to check the temperature or test it with a pinch of flour.
7. Once the dough has doubled, lightly flour a clean surface and roll out the dough to about 1/2 to 3/4 inch thick. Using a knife or a pastry cutter, cut the dough into squares.
8. Carefully place the dough squares into the hot oil, but do not overcrowd the pot. Fry until golden brown, then flip to cook the other side, roughly 1-2 minutes per side.
9. Remove beignets from the oil with a slotted spoon or frying spatula and let drain on a wire rack or plates lined with paper towels.
10. Finally, generously dust the fried beignets with powdered sugar and serve warm.
Cook Time: Approx. 1-2 minutes per side.
Total Time: 3 hours (including dough rising).
Servings: Makes about 2 dozen beignets.
Cooking Tips: Ensure the oil temperature is steady at 350°F for perfect frying. Don't overwork the dough to keep beignets light.
This recipe was created by Chef Billy Parisi. Visit their YouTube channel at https://www.youtube.com/@ChefBillyParisi for more delicious recipes and cooking techniques.
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