BEIGNETS
In New Orleans, where I live, beignets are served with a snowstorm of powdered sugar. The puffy fried dough squares are sold at loads of places here, including the rightfully famous Café du Monde. (Insider tip: Café du Monde's location in City Park is even more magical than the well-traveled one in the French Quarter.) Anytime you order beignets to go, the paper bag is likewise loaded with powdered sugar. Capture that spirit by tossing these New Orleans-style beignets with powdered sugar in a large paper grocery bag. Or use a baking sheet coated with sugar. Whatever approach you choose, be sure to eat them while they're piping hot. That's half the point. The other half is finding yourself covered in white powder after a few bites.
Provided by Food Network Kitchen
Categories dessert
Time 3h10m
Yield 42 beignets
Number Of Ingredients 9
Steps:
- Put the milk, yeast and 1 teaspoon of the granulated sugar in the bowl of a stand mixer fitted with the dough hook and mix on low to combine. Let sit until foamy, about 5 minutes.
- Add the butter, salt, egg and remaining granulated sugar to the bowl and mix on low speed to combine. Add the flour in 1/2-cup increments, mixing on low speed just until the dough becomes sticky and pliable, about 2 minutes. Cover the bowl with plastic wrap and put somewhere warm to rise, such as inside an unlit oven, until the dough is roughly doubled in size, about 2 hours. (You can also refrigerate the covered dough overnight.)
- Lightly flour a large work surface. Punch down the dough with your fist to remove air, then place the dough on the work surface. Roll the dough into a 12-by-14-inch rectangle that is about 1/4 inch thick. Make 6 cuts 2 inches apart along the 12-inch side and 7 cuts 2 inches apart along the 14-inch side using a sharp knife or pizza cutter for a total of forty-two 2-inch squares. Cover lightly with plastic wrap and let rest for at least 30 minutes. (If you refrigerated the dough, let the dough rest at least 1 hour.)
- Heat the oil to 350 degrees F in a large Dutch oven or electric fryer. Put the confectioners' sugar in a large paper grocery bag or on a large baking sheet. Fry 6 to 8 beignets at a time, flipping them every 30 seconds or so, until both sides are golden brown, 2 1/2 to 3 minutes per batch. If using the paper bag, transfer the beignets to the bag and shake to coat well with the sugar. If using a baking sheet, transfer the beignets to the sheet and, using tongs, toss to coat well with the sugar. Repeat with the remaining dough. Serve immediately.
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Rahma Amrane
[email protected]I'm not sure what happened, but my beignets turned out really weird. They were flat and rubbery, and they didn't taste very good. I'm not sure if I'll try this recipe again.
Abk Gaming
[email protected]These beignets were a total disappointment. They were dense and greasy, and the powdered sugar coating was too thick. I won't be making these again.
Srabonti Srabonti
[email protected]I'm not a fan of beignets, but I thought these were pretty good. They were light and airy, and the powdered sugar coating was just right. I would definitely eat them again if they were offered to me.
Peggy Kirby
[email protected]These beignets were amazing! I loved the crispy exterior and the soft and fluffy interior. They were also very easy to make. I will definitely be making these again.
Salman Amir
[email protected]I thought these beignets were just okay. They were a bit bland and didn't have much flavor. I might try adding some spices or extracts next time.
King Dubai
[email protected]These beignets were a bit too sweet for my taste. I think I would have preferred them with less powdered sugar. Otherwise, they were delicious.
Ameerah Housee
[email protected]I'm not sure what I did wrong, but my beignets didn't turn out as expected. They were a bit too dense and didn't have the light and fluffy texture I was hoping for. I'll have to try again.
Basemera Angela
[email protected]I followed the recipe exactly and my beignets turned out perfectly. They were golden brown and cooked through, with a delicious crispy exterior and a light and fluffy interior. I would definitely recommend this recipe to anyone who loves beignets.
Alade Adedolapo
[email protected]These beignets were a bit more work than I expected, but they were definitely worth it. They were absolutely delicious and everyone at my brunch loved them.
Amar Nisu
[email protected]I've made beignets before, but these are the best I've ever had. The dough was so light and airy, and the powdered sugar coating was perfect. I'll definitely be making these again and again.
Zain King
[email protected]I'm not a huge fan of beignets, but these were surprisingly good. The dough was perfectly cooked and the powdered sugar coating was just right. I'll definitely be making these again.
THE HACKER
[email protected]These beignets were a hit at my Mardi Gras party! They were light and fluffy, with a delicious hint of sweetness. I'll definitely be making them again.