Ingredients
Scale
- 1 cup warm milk (110°F/45°C)
- 2 1/4 tsp active dry yeast
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- Vegetable oil for frying
- Powdered sugar, for dusting
Instructions
- In a small bowl, dissolve yeast in warm milk with a pinch of sugar; let sit 5-10 minutes until foamy.
- In a large bowl, whisk flour, sugar, salt, and nutmeg. Add eggs, melted butter, and vanilla; mix until a soft dough forms.
- Knead briefly on a floured surface until smooth; place in a greased bowl, cover; let rise until doubled, about 1 hour.
- Roll dough to 1/4 inch thickness on a lightly floured surface; cut into 2×2 inch squares or triangles.
- Heat oil to 360-375°F (182-190°C) in a deep, heavy pot.
- Fry dough pieces in batches until puffed and golden, about 1-2 minutes per side; drain on a rack.
- Dust generously with powdered sugar and serve warm.
Notes
- Let dough rise in a warm, draft-free place until doubled. Maintain oil temperature around 360-375°F (182-190°C).
- Do not overwork the dough to keep beignets light and airy. If too sticky, refrigerate 15-20 minutes before shaping.
- Serve immediately for best texture; re-crisp briefly in a 350°F oven if needed.
- Prep Time: 25 mins
- Cook Time: 8 mins per batch
- Method: Frying
- Cuisine: New Orleans/American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 beignet
- Calories: 200 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg
