Do you want to enjoy Mardi Gras in the convenience of your own home?
Prepare beignets. In just one bite,
these fluffy deep-fried doughnuts, generously sprinkled with powdered sugar,
will take you to Bourbon Street.
Yields: 30
Preparation time: 5
minutes
Total time: 2
hour and 35 minutes
Ingredients
to Make New Orleans Style Beignets
- 1 1/4 cups heated to 110° whole milk, separated
- 50 grams (4 tablespoons) of granulated sugar, separated
- 1/4 ounce (2 1/2 teaspoons) of active dry yeast
- One large egg, whisked gently
- Two tablespoons of melted, slightly chilled unsalted butter
- 450 grams (3 3/4 cups) of all-purpose flour plus additional for dusting
- Half a teaspoon kosher salt
- 8 to 10 c. vegetable oil for frying and additional oil for greasing
- Confectioners’ sugar, for dusting
Directions to Make New Orleans Style Beignets
- Mix together 1/2 cup milk and 1 tablespoon granulated sugar in a stand mixer's large bowl. After adding the yeast, let it sit for approximately five minutes, or until it becomes foamy and fragrant.
- Add the egg, butter, remaining 3/4 cup milk, 3 tablespoons granulated sugar, and yeast mixture, whisking to combine. Beat until combined. Place the bowl in the base of the stand mixer that has the dough hook attached after adding the flour and salt. Beat for 1 to 2 minutes on low speed until combined. For an additional 6 to 8 minutes, increase the speed to medium-high and beat until elastic and stretchy.
- Apply a small amount of oil to a large bowl. Form a rough ball out of the dough and put it in a bowl. Once, turn so that the oiled side is up. Make sure the bowl doesn't come into contact with the dough by covering it with a fresh kitchen towel or plastic wrap. Allow to rise at room temperature for 1 to 2 hours, or until doubled in size.
- Turn out the dough on a lightly floured surface. Roll out the dough with a rolling pin to a rectangle that is about 12" x 10" and 1/4" thick, dusting the top with flour if it sticks. Cut the dough into 30 (2") squares with a sharp knife.
- Pour oil three inches deep into a large Dutch oven or heavy pot that has a deep-fry thermometer attached. Turn the heat up to medium-high until the thermometer reads 350°. Place a wire rack inside a large baking sheet.
- Drop dough squares into hot oil, working in groups of four or five. Fry until golden brown, 3 to 4 minutes per side, turning occasionally and adjusting heat as necessary to keep oil temperature between 350° and 360°. Move the beignets to the rack that has been prepared and allow them to cool slightly using a large slotted spoon or spider. Continue with the remaining dough.
- Beignets should be moved to a platter. Sprinkle with powdered sugar and serve hot.
Nutrition Information
|
Calories |
3644 |
|
Fat |
178 g |
|
Saturated fat |
31 g |
|
Trans fat |
1 g |
|
Cholesterol |
278 MG |
|
Sodium |
1161 MG |
|
Carbohydrates |
432 g |
|
Fiber |
14 g |
|
Sugar |
101 g |
|
Protein |
65 g |
|
Vitamin D |
5 MCG |
|
Calcium |
451 MG |
|
Iron |
22 MG |
|
Potassium |
1029 MG |