Easy Beignet- New Orleans Style
Yummy this recipe stole our hearts
We love a good beignet filled with Caramel and this took home the first place :)
Its so good.
Fluffy little pillows filled with caramel-
To serve I showered with Powdered sugar but not much since it has Dulce de leche inside and would be extremely
The dough is probably the easiest Dough I have made before- Its. a light fluffy dough
Punch that dough girl- punch it like you mean it.
roll the dough about 1/2 inch thick I didn't nor want too thick because we added the caramel to it
Make squares cut to the size you want and deep fry in hot oil
Easy Beignet- New Orleans Style
For your dough
- 3/4 cup water
- 1 cup powdered sugar
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 11/2 teaspoons active dry yeast
- 1 large egg, beaten
- 2 tablespoons unsalted butter
- very soft 3 1/2 cups all-purpose flour divided,plus more for kneading and cutting
- 1/2 teaspoon kosher salt
- 1 quart peanut or vegetable oil, plus more for the bowl
For the dough
- Warm the water and milk. The mixture should be warm but cooler than 100°F
- Proof the yeast in the warm milk mixture for 15 minutes. Whisk the sugar into the milk mixture, then sprinkle with the yeast and set aside for 15 minutes until the yeast has become foamy.
- Beat in the egg, butter, and flour. Add the egg, salt, butter, and 2 cups of the flour to the milk mixture. Beat with a wooden spoon or sturdy spatula until the mixture is thick but smooth. Add the remaining 1 1/2 cups flour and beat again until just combined. You’re looking for a thick batter-like consistency that is closer to drop biscuits than bread dough here.
- Cover a work surface with flour and knead the dough. Dust a work surface with about 1/4 cup more flour and dump the dough onto it. Gently fold the dough over itself 3 to 4 times (the dough will be sticky and a little loose). Gently shape the dough into a round and place in a well-oiled bowl. Cover with a clean kitchen towel.
- Let the dough rise for 1 1/2 to 2 hours or overnight. Set the bowl in a warm place to rise until doubled in size, 1 1/2 to 2 hours. Alternatively, you can cover the bowl with plastic wrap and let it rise overnight in the refrigerator for 8 to 10 hours.
- Heat the oil in a large Dutch oven to 370°F.
- Roll out and cut the dough. While the oil is heating, dust a work surface with about 1/4 cup of flour and dump the dough onto it. Roll the dough out to a 17x11-inch rectangle that is about 1/4-inch thick. Use a pizza cutter or sharp knife to cut the dough into 20 to 22 (about 2-inch square) pieces. Don’t fret if some of the corner pieces are more triangular, and don’t reroll the dough.
- Fry them until golden brown.
- Move them to a paper towel covered tray to drip the oil
- FINALLY, shower with some powdered sugar I filled mine with Caramel. (Easy homemade Caramel)
- What you will need: Large mixing bowl Measuring cup and spoon Large Dutch oven Candy or deep fry thermometer Rolling pin Pizza cutter or sharp knife Rimmed baking sheet Large fine-mesh strainer The caramel I used was homemade but you can buy Dulce de leche in any stores including amazon