Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 3/4 cup warm milk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- Powdered sugar (for dusting)
- Oil (for frying)
Instructions
- In a large bowl, combine warm milk with active dry yeast; let sit until frothy (about 5 minutes).
- Stir in granulated sugar, melted butter, eggs, and half the flour until well blended.
- Gradually add remaining flour until a smooth dough forms; knead on a floured surface for about 5-7 minutes until elastic.
- Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size (about 1 hour).
- Roll out the risen dough to about 1/2 inch thick and cut into squares or triangles.
- Heat oil in a deep pot to 350°F (175°C). Fry each piece until golden brown on both sides (about 1-2 minutes per side).
- Drain on paper towels and roll in powdered sugar while still warm.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: New Orleans
Nutrition
- Serving Size: 1 beignet (45g)
- Calories: 130
- Sugar: 5g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg