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new orleans beignets

pillowy, powdered, and perfect with coffee,
Course Breakfast, Brunch, Dessert
Cuisine American, French

Ingredients

for the tangzhong

  • 3 tbsp. water
  • 3 tbsp. whole milk
  • 2 tbsp. all-purpose flour

for the dough

  • 3/4 cup whole milk
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup granulated sugar
  • 3 1/2 cups self-rising flour
  • 2 tbsp. buttermilk powder
  • 1 pkt. dough enhancer (optional)
  • 1 1/2 tsp. instant yeast
  • 3 tbsp. butter, softened

for frying + topping

  • oil for frying (neutral, like peanut or canola)
  • powdered sugar (for dusting)

Instructions

make the tangzhong

  • In a small saucepan, whisk together water, milk, and flour over medium heat.
  • Stir constantly until the mixture thickens to a pudding-like consistency and is starting to bubble (1-2 minutes).
  • Remove from heat; place in large mixing bowl.

make the dough

  • Whisk 3/4 cup of whole milk into the hot tangzhong until completely smooth and cooled to room temperature or a little above.
  • Add the egg, vanilla extract, and sugar, whisking until smooth again.
  • In a separate bowl, combine self-rising flour, buttermilk powder, dough enhancer (if using), and yeast. Toss to combine thoroughly.
  • Stir 1/3 of the flour mixture into the wet ingredients. Add 1 tbsp. of the softened butter and begin kneading it into the dough. Alternate the remaining 2/3 of the flour mixture with the remaining 2 tbsp. of softened butter, kneading after each addition.
  • Continue kneading until the dough is smooth, elastic, and slightly tacky (but not sticky), about 8-10 minutes by hand or 5-7 minutes in a stand mixer.
  • Transfer dough into a bowl rubbed with butter or oil; flip the dough over a time or two so that the top surface is oiled as well as the bottom.
  • Cover the dough and let rise until doubled, about an hour.

roll + cut

  • Line a baking sheet with parchment paper and set aside.
  • Turn dough out onto a floured surface and knead briefly, then roll out to a 1/2-inch thickness.
  • Cut rolled dough into 2-inch squares (or whatever shape your heart desires!)
  • Place dough pieces on the parchment paper-lined sheet pan; cover loosely and let rest for 20-30 minutes until puffed but not quite doubled in size.

fry the beignets

  • Heat oil to 375°F (190°C).
  • Fry in batches, flipping once, until golden brown, about a minute per side. Try to make sure the oil is back up to at least 350°F after removing the first batch before adding the second batch.
  • Remove beignets with a spider strainer and place on a rack set over a baking sheet or, in a pinch, on a paper-towel lined plate.
  • Dust or toss with powdered sugar while still warm and serve immediately.