New Orleans Classic Beignets (Printable Version)

Light, fluffy fried dough pastries dusted with powdered sugar inspired by New Orleans flavors.

# Ingredients Required:

→ Dough

01 - 240 milliliters very warm milk
02 - 100 grams granulated sugar, divided
03 - 2.5 teaspoons active dry yeast
04 - 1 large egg, room temperature
05 - 57 grams unsalted butter, melted
06 - 1 teaspoon pure vanilla extract
07 - 0.25 teaspoon salt
08 - 344 grams all-purpose flour, plus up to 36 grams as needed

→ Frying

09 - Vegetable or peanut oil for deep frying

→ Serving

10 - Powdered sugar for dusting

# Guide to Cooking:

01 - Combine warm milk, 2 tablespoons of sugar, and yeast in a bowl. Let sit for at least 5 minutes until foamy and activated.
02 - Stir in the remaining sugar, egg, melted butter, vanilla extract, and salt into the activated yeast mixture.
03 - Using a dough hook on a mixer or a spoon, gradually add flour until just combined.
04 - Knead the dough for 3 to 4 minutes, adding additional flour sparingly if dough sticks excessively. The dough should be elastic, smooth, yet slightly sticky.
05 - Cover the bowl with cling wrap and allow the dough to rise at room temperature for at least 2 hours or refrigerate overnight until doubled in size.
06 - Pour oil 5 cm deep into a deep-frying pan or Dutch oven and heat over medium until the oil reaches 175°C, verified with a cooking thermometer.
07 - Flour a work surface lightly, turn out the dough, scraping the bowl with a rubber spatula. Lightly flour dough and rolling pin, then roll dough into a 1.3 cm thick rectangle.
08 - Use a pizza cutter to slice the dough into 2.5 to 5 cm squares.
09 - Fry 4 to 5 squares at a time in hot oil for 2 to 2.5 minutes, flipping halfway through, until each piece puffs up and is golden brown.
10 - Remove beignets and drain on paper towels to remove excess oil. Repeat frying with remaining pieces.
11 - Allow beignets to cool for 5 minutes, then generously dust with powdered sugar and serve immediately.

# Extra Suggestions:

01 - Dough should feel elastic and smooth but remain slightly sticky before the first rise; adjust flour sparingly to maintain texture.
02 - Maintain oil temperature consistently at 175°C to ensure even cooking and proper puffing.
03 - Serve immediately after dusting for optimal taste and texture.

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