Beignet (New Orleans Square Fried Dough with Powdered Sugar)
Beignets are square-shaped fried dough pastries that originated in France and became iconic in New Orleans. A yeast-leavened dough of flour, milk, sugar, egg, and butter is mixed and left to rise until airy. The dough is rolled out and cut into rough squares, then dropped into hot oil where it puffs up dramatically - the interior becomes pillow-soft while the exterior fries to a light golden shell. Immediately after draining, each beignet is buried under a generous snowfall of powdered sugar that melts on contact with the warm surface. At Cafe du Monde in New Orleans' French Quarter, beignets are served three to a plate alongside chicory coffee - a pairing that has defined the city's breakfast culture for over a century.
Adjust Servings
Instructions
- 1
Mix flour, yeast, sugar, milk, and egg, then knead in butter.
- 2
After first proof, roll dough 1 cm thick and cut into squares.
- 3
Rest cut dough for 15 minutes to puff slightly.
- 4
Fry in 170C oil on both sides until golden.
- 5
Drain and dust heavily with powdered sugar before serving.
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