Beignets
Beignets, the iconic New Orleans treat, can be intimidating if you’re not used to working with wet dough. By wet, I mean soft—much softer than standard bread dough. Adding more flour turns them into doughnuts, and trust me, beignets are lighter, more moorish, and far superior. Serve them warm, heavily dusted with icing sugar, and watch them disappear. The key is confidence: flour your worktop and dough well, and don’t let them sit too long before frying. Patience pays off, so let the dough rest overnight if you can.
Makes 18-24
Hands-on Time 30 minutes (plus proving)
Frying Time 3 minutes
Ingredients
160ml water
150g evaporated milk
2 tsp vanilla extract
2 large eggs
425g bread flour (plus extra for dusting)
120g caster sugar
2 1/2 tsp fast-action yeast
1/2 tsp fine salt
35g unsalted butter (softened)
Up to 1500ml oil for frying (e.g., vegetable oil, plus extra for greasing)
50g icing sugar
Equipment
Jug
Spatula
Freestanding mixer with dough hook
Bowl
Deep fat fryer or large deep-sided pot
Jam thermometer (if using a pot)
Rolling pin
Pizza cutter
Baking tray
Kitchen paper
Wide-edged spatula (optional)
Tongs or slotted spoon
Fine sieve
Method
1. Prepare the dough
In a jug, whisk together the water, evaporated milk, vanilla extract, and eggs until combined.
In the bowl of a freestanding mixer, combine the flour, caster sugar, yeast, and salt.
With the mixer running, gradually add the milk mixture. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
Add the softened butter and mix on medium speed for 5 minutes. The dough will be soft and runny.
2. Chill the dough
Lightly grease a bowl with oil and transfer the dough into it.
Cover and refrigerate for at least 1 hour, or preferably overnight.
3. Fry the beignets
Preheat the oil in a deep fat fryer or large pot to 170°C/325°F. Use a jam thermometer to monitor the temperature if using a pot.
Line a baking tray with kitchen paper and place it near the fryer.
Heavily flour a work surface and turn the dough out onto it. Flour the top of the dough and gently roll it out to about 2cm thick.
Use a pizza cutter to slice the dough into 24 even squares.
Fry the dough squares in batches, being careful not to overcrowd the fryer. Fry for 1 1/2 to 2 minutes on each side, or until puffed and deep golden brown.
Transfer the fried beignets to the lined baking tray to drain and cool slightly.
4. Serve
Dust the warm beignets heavily with icing sugar using a fine sieve.
Serve immediately and enjoy!
Enjoy!
