Classic beignets are yeast-raised pastries from New Orleans, deep-fried until puffed and golden, then heavily dusted with confectioners' sugar. They're traditionally paired with strong chicory coffee for an authentic breakfast experience.
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Combine all of the ingredients, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.
Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk).
Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that will allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.
Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface; a silicone rolling mat works well here.
Roll it into a 14" x 10" rectangle, squaring off the corners as well as you can without being overly fussy.
Cut the dough into 2" squares.
Pour the oil to a depth of at least 3/4" in a 10" electric fry pan (first choice), or a deep, heavy-bottomed 10" frying pan set over a burner.
Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. They'll sink to the bottom, then after about 5 seconds or so, rise to the top.
Fry the beignets for 1 minute, then use a pair of tongs to turn them over. Fry for another minute, until the beignets are puffed and golden brown all over.
Remove from the oil and drain on paper towels.
When the beignets are cool, sprinkle them heavily with confectioners' sugar. For a real New Orleans experience, serve with strong coffee.
Store cooled beignets in an airtight container at room temperature for up to 1 day. Reheat gently in a 300°F oven or serve at room temperature with fresh confectioners' sugar.
electric fry pan or 10-inch heavy-bottomed frying pan · instant-read thermometer · tongs · silicone rolling mat (optional but recommended)
Yes. After the initial 1-hour rise, deflate the dough and refrigerate in a covered bowl or bag for up to 2 days before rolling and frying.
Heat oil to 360°F. Use an electric fry pan or heavy-bottomed frying pan filled to at least 3/4" depth.
Fry each side for 1 minute until puffed and golden brown all over. They'll sink initially, then float to the surface after about 5 seconds.
Yes, use the same amount (2 teaspoons), though instant yeast works slightly faster due to finer granules.
Store in an airtight container at room temperature for up to 1 day. Reheat briefly in a 300°F oven or skip reheating and dust with fresh confectioners' sugar before serving.
