Have you ever seen Disney’s The Princess and the Frog? Set in New Orleans, the film provokes a craving for this sweet dessert every time someone raves about Tiana’s beignets. They’re basically fluffy, golden dreams covered in powdered sugar. You’ll eat one. Then another. And another. And you may stop after the third one, but it is not recommended–they’re just too delicious.
If you have an electric stand mixer with a dough hook attachment, then making these pillowy treats involves little to no work at all. If you’re doing this by hand, a little kneading is all you’ll have to do. And when it comes to preparing the dough, don’t be afraid to get your hands a little dirty! It’s good to get to know the dough, so you can tell when it has achieved the perfect consistency.
With this simple recipe, you can enjoy a sweet and crispy treat reminiscent of New Orleans. This tasty dessert goes perfectly with a little coffee or tea any time of the day!
SUGARED BEIGNETS INGREDIENTS:
—1 teaspoon dry active yeast
—3/4 cup very warm water
—1/3 cup sugar
—2 tablespoons butter
—1/2 teaspoon salt
—3 1/2 cups flour, plus extra for rolling
—1/2 cup milk
—1 teaspoon vanilla
—oil for the bowl
—powdered sugar for dusting
STEP BY STEP SUGARED BEIGNETS INSTRUCTIONS:
- In a bowl, gently mix the dry active yeast, warm water, and a spoonful of the sugar together. Let stand for 10 minutes while the yeast activates. If it doesn’t bloom and get foamy, toss it out and try this step again from the beginning.
- In a large mixing bowl, cream together the butter, sugar, and salt.
- Add egg, milk, and vanilla, and mix until incorporated.
- Add the yeast mixture and 2 cups flour. Then, start mixing with a dough hook or kneading by hand.
- Keep adding flour until the dough doesn’t stick to the side of the bowl and feels a little tacky. If using the dough hook, it should pull most of the dough away from the sides of the bowl. When you pull the dough off the hook, you may find that it is still too tacky, so feel free to add a bit more flour.
- Shape the dough into a ball-like mound and place it into a well-oiled bowl. Cover with plastic wrap or a damp towel, and let sit in a warm place for 1 1/2 hours.
- Heat a couple inches of vegetable oil to about 350 degrees.
- Once doubled in size, roll dough out to about 3/4 inch thick on a well-floured surface.
- Cut into squares of roughly 3×3 inches, and deep fry in the oil without overcrowding. The squares of dough should sizzle and immediately poof up into a golden beignet.
- Remove from oil, and drain on a paper towel. Transfer to a plate, and dust generously with powdered sugar.
Do you have a favorite deep-fried dessert?