Beignets

The softest, fluffiest doughnut you’ve ever had, Beignets are a New Orleans tradition! But this no-knead dough makes them easy enough to prepare at home. Top with plenty of powdered sugar and enjoy with a cup of Southern chicory coffee!

Yield

24 beignets

Prep Time

0:15

Yield

24 beignets

Prep Time

0:15

ingredients

  • To deep fry corn oil
  • 2 cups bread flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1/2 cup water
  • Extra bread flour for rolling beignets
  • powdered sugar

DIRECTIONS

  1. Preheat oil for frying to about 350°F. Oil should be at least 2-inches deep, if a deep fat fryer isn't available an electric skillet works well for frying beignets.
  2. Combine 1 cup flour, undissolved yeast, sugar, salt and baking powder in a large bowl. Heat buttermilk and water to very warm (120°F to 130°F). Mixture may look curdled. Add to flour mixture and mix until well combined. Add remaining 1 cup flour and mix well. Dough will be sticky.
  3. Place dough on very generously floured surface. Roll dough to a 9 x 15-inch rectangle, adding more flour as needed. Cut into squares, 4 x 6.
  4. Fry 3 to 4 beignets at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then generously sprinkle with powdered sugar. Serve immediately.
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Beignets

  • Yield: 24 beignets
  • Prep Time: 0:15

Ingredients

  • To deep fry corn oil
  • 2 cups bread flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1/2 cup water
  • Extra bread flour for rolling beignets
  • powdered sugar

Directions

  • Preheat oil for frying to about 350°F. Oil should be at least 2-inches deep, if a deep fat fryer isn't available an electric skillet works well for frying beignets.
  • Combine 1 cup flour, undissolved yeast, sugar, salt and baking powder in a large bowl. Heat buttermilk and water to very warm (120°F to 130°F). Mixture may look curdled. Add to flour mixture and mix until well combined. Add remaining 1 cup flour and mix well. Dough will be sticky.
  • Place dough on very generously floured surface. Roll dough to a 9 x 15-inch rectangle, adding more flour as needed. Cut into squares, 4 x 6.
  • Fry 3 to 4 beignets at a time, turning occasionally until well browned, about 2 to 3 minutes. Remove from oil and drain on paper towels. Cool a few minutes, then generously sprinkle with powdered sugar. Serve immediately.