new orleans beignets
pillowy, powdered, and perfect with coffee,
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.