If a trip to New Orleans isn’t on your list for the year, don’t let that stop you from experiencing the delicious flavors it has to offer. Start your tasty travels off right with some dessert… Nola’s Classic Beignets! These melt-in-your-mouth puffs of buttery perfection will have you marching through the house like the second lines bouncing around the colorful, vibrant streets of The Big Easy. Trumpets will sound as a batch of Nola’s Classic Beignets come out of the fryer. Sprinkled with powdered sugar, there will be no reason for you to be singing the blues!
Ingredients
- 3/4 cup evaporated milk, warmed to 100-110 degrees F
- 1/2 cup water
- 1 (.25-ounce) envelope active dry yeast
- 5 tablespoons granulated sugar, divided
- 3 1/2 cups bread flour, plus more, to taste, for dusting a work surface
- 1/2 teaspoon kosher salt
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, softened
- 8 cups canola oil
- 1 cup powdered sugar
Directions
Step 1 –In a medium bowl, add the evaporated milk, the water, the yeast, and 1 tablespoon of the granulated sugar and whisk to combine.
Step 2 –Let the yeast mixture sit until it is foamy, about 5-10 minutes.
Step 3 –In the bowl of a stand mixer fitted with the dough hook attachment, add 3 1/2 cups of the flour, the salt, and the remaining granulated sugar and mix to combine.
Step 4 –Add the yeast mixture and the beaten egg to the flour mixture and beat on low speed until a mass forms and it starts to release from the sides of the bowl, about 1 minute.
Step 5 –Beat the dough on medium-low speed until it is smooth, about 6-8 minutes.
Step 6 –Add the butter to the dough and beat until it is incorporated, about 1 minute.
Step 7 –Lightly coat a large bowl with cooking spray.
Step 8 –Place the dough in the prepared bowl, then turn to coat both sides.
Step 9 –Cover the bowl with a kitchen towel or plastic wrap, then place it in a warm place to rise until it has doubled in size, 1 hour 30 minutes-2 hours.
Step 10 –In a large Dutch oven over medium-high, heat the oil to 360 degrees F.
Step 11 –While the oil is heating, use the extra flour to dust a work surface.
Step 12 –Place the risen dough on the prepared work surface and roll it into a 15-inch-wide square, about 1/4-inch-thick. Use a pizza cutter to cut it into 36 squares.
Step 13 –Working in batches, add 4-5 of the dough squares to the hot oil, and cook, adjusting the temperature as needed to keep it at 360 degrees F, until they are puffed, about 1 minute. Cover the remaining dough with plastic wrap while you fry the beignets.
Step 14 –Flip the beignets and cook until they are golden-brown on all sides, about 1 minute.
Step 15 –Transfer the beignets to a wire rack and let them cool slightly.
Step 16 –Spoon the powdered sugar into a medium mesh strainer and generously dust the beignets. Repeat the cooking, cooling, and dusting process with the remaining dough squares.
Step 17 –Serve.
