Welcome back to Smoking and Grilling with AB! Today, we’re diving into the heart of the Big Easy with a foolproof recipe for New Orleans-style beignets. These little pillows of joy are a Southern classic, and I’m gonna show you just how easy it is to recreate that NOLA magic in your own kitchen. So, grab your apron, and let’s get cookin’!
Ingredients
- 3 cups all-purpose flour
- 1½ teaspoons kosher salt
- 1 package instant yeast or active dry yeast
- 1 cup whole milk
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
- Oil for frying
- Powdered sugar, to taste
Instructions
Activating the Yeast:
Start by warming up a cup of milk to 116°F using The SnG Food Thermometer. Add in brown sugar, butter, and sprinkle that magical yeast on top. Wait for that frothy goodness to happen – about 5 minutes.
Crafting the Dough:
In a big ol’ bowl, mix your flour and kosher salt. Blend in the yeast mix, throw in the egg, and a dash of vanilla extract. Stir until you’ve got yourself some beautiful dough.
Rise and Shine:
Cover that bowl with plastic wrap and let the dough rise. Give it an hour, or until it’s doubled in size – like magic!
Rolling and Cutting:
Roll out that dough, cut it into squares, or rectangles if you’re feeling fancy.
Fry ‘Em Up:
Heat that oil to 375°F. Drop those beauties in and let ’em sizzle until they’re golden brown – about 2-3 minutes each side.
Dusting with Sweetness:
Out of the fryer, onto the paper towels, and dust those babies with powdered sugar. It’s the crowning glory of your New Orleans-style Beignets!
The Ultimate Beignet Recipe
Ingredients
- 3 cup all-purpose flour
- 1 1/2 tsp kosher salt
- 1 Pack of instant yeast or active dry yeast
- 1 cup whole milk
- 2 tbsp brown sugar
- 2 tbsp unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- Oil for frying
- Powdered sugar To Taste
Instructions
- Warm the milk to 116°F and add brown sugar and butter.
- Sprinkle the yeast over and let it sit until frothy (about 5 minutes).
- In a large bowl, combine flour and kosher salt.
- Mix in the yeast mixture, then add the egg and vanilla extract. Blend until a dough forms.
- Cover the bowl with plastic wrap and let the dough rise for about 1 hour or until it doubles in size.
- Roll out the dough to 1/4 inch thickness.
- Cut into squares or rectangles.
- Heat oil to 375°F.Fry the beignets until golden brown on both sides (about 2-3 minutes per side).
- Remove from oil, drain on paper towels, and dust generously with powdered sugar.
- Serve warm and indulge in the delightful combination of flavors and textures.
