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New Orleans Style Beignets
New Orleans Style Beignets is a traditional American recipe (from New Orleans) for a classic deep fried yeasted cake batter that's proved over night and flavoured with icing sugar. The full recipe is presented here and I hope you enjoy this classic American version of: New Orleans Style Beignets.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night proving)
Makes:
20
Rating: 
Tags : Milk RecipesCake RecipesUSA Recipes
Enjoy these crispy, golden deep fried New Orleans-style beignets. Made with evaporated milk, they are best served warm with a generous dusting of icing sugar.
Ingredients:
4g fast-action dried yeast
250g strong white bread flour, plus extra for dusting
25g caster sugar
125g evaporated milk
1 medium egg
25g unsalted butter, melted
1.5l rapeseed or vegetable oil, for the bowl and deep-frying
icing sugar, for dusting
Method:
Mix together the yeast, flour, sugar and 1 tsp sea salt in the bowl of a stand mixer. Whisk together the evaporated milk and egg and tip into the bowl with the melted butter and 60ml of just-boiled water. Knead on a medium speed for 2 mins in the stand mixer, or for 5 mins on a lightly floured work surface, until smooth.
Shape the dough into a ball and put in a large, lightly oiled bowl. Cover with a damp tea towel and chill in the refrigerator for 8-24 hours (this also allows the yeast to work slowly).
When ready to cook, roll out the dough on a lightly floured work surface into a rough 20 x 25cm rectangle about 1cm thick. Cut into 20 x 5cm squares.
Pour the oil into a deep stock pot or saucepan, so it is no deeper than one-third full. Or, use a deep-fat fryer. Heat the oil to 175°C.
Line a baking tray with kitchen paper. Fry the beignets in batches for 3 mins, turning occasionally with tongs, until puffed up and golden brown. Lift the beignets onto the paper to drain, then move to a wire rack, dust generously with icing sugar and serve warm.
