Tiana's Fluffy Homemade Beignets
Classic New Orleans beignets: pillowy squares of yeast dough, deep-fried until golden and dusted with a mountain of powdered sugar.
Equipment
Ingredients
Dough
bread flour
625 g
active dry yeast
16 g
granulated sugar
31 g
baking soda
3 g
salt
6 g
buttermilk
360 ml
whole milk
120 ml
honey
15 ml
Frying
sunflower oil
2000 ml
Finish
powdered sugar
150 g
honey
30 ml
Instructions
Mix Liquids
Combine buttermilk and boiling milk, then add sugar and yeast.
Bloom Yeast
Let the mixture sit for 10 minutes until foamy.
Make Dough
In a large bowl, combine flour, baking soda and salt. Pour in the bloomed yeast mixture and stir until a sticky dough forms.
Rest Dough
Cover the bowl and let the dough rise for 1 hour until doubled in size.
Shape Beignets
Flour work surface, roll dough to ½-inch thick, trim edges, then cut into squares or rectangles.
Heat Oil
Heat oil in a deep pot to 188°C (370°F).
Fry Beignets
Fry a few beignets at a time, basting tops with oil so they puff up. Cook 2 minutes per side until golden.
Drain & Finish
Remove beignets, drain on paper towels, then generously dust with powdered sugar or drizzle with honey.
Original recipe
Storage
Best served fresh and hot. Reheat in oven to restore crispness.
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