New Orleans Style Beignets

by

Drop

POSTED Mon, 9 February 2015

Serves

32

Total Time

160 MINS

Calories

69

A New Orleans classic. Best served warm in a cloud of sugar, alongside a strong coffee. Sunday breakfasting at its finest.

recipe-image

    INGREDIENTS


  • Water icon
    Water

    120 g (about ½ cup)warm

  • Granulated sugar icon
    Granulated sugar

    50 g (about 3 ⅞ tablespoons)

  • Active dried yeast icon
    Active dried yeast

    7.5 g (about 1 ⅞ teaspoons)

  • Egg icon
    Egg

    1 (about 50 g)

  • Salt icon
    Salt

    1 g (about ⅛ teaspoon)

  • Evaporated milk icon
    Evaporated milk

    125 g (about ½ cup)

  • Plain flour icon
    Plain flour

    2 cups (about 259.2 g)

  • Unsalted butter icon
    Unsalted butter

    25 g (about 1 ¾ tablespoons)

  • Sunflower oil icon
    Sunflower oil

    as needed

  • Powdered sugar icon
    Powdered sugar

    as needed

    METHOD


  • 1. Add water, granulated sugar and active dried yeast to a clean stand mixer bowl
  • 2. Whisk together
  • 3. Leave - 10 min
  • 4. Add egg, salt and evaporated milk to the dough
  • 5. Mix until combined
  • 6. Add plain flour and unsalted butter to the dough
  • 7. Mix until combined
  • 8. Add plain flour to the dough
  • 9. Mix until dough forms - approx 10 min
  • 10. Transfer dough to large mixing bowl
  • 11. Cover with plastic wrap
  • 12. Let rise - 2 hr
  • 13. Heat sunflower oil to the large mixing bowl
  • 14. Roll out stand mixer bowl until 1/4" thick
  • 15. Cut into squares
  • 16. Fry with slotted spoon until golden brown
  • 17. Drain with paper towels
  • 18. Dust with powdered sugar

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