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Oh, Southern beignets! These pillowy, deep-fried delights are like little bites of heaven. Originating from the French influence in New Orleans, they’ve become a Southern staple, perfect for breakfast, brunch, or just a sweet little escape in the middle of a busy day. And let’s be real, the powdered sugar storm that they bring isn’t just fun—it’s mandatory. Eating beignets is an experience, and making them from scratch? Totally worth the effort. Whether you’re craving that cozy cafe vibe in your kitchen or simply looking to impress your friends and family with something scrumptiously different, this recipe is your new best friend.
Southern beignets are a standalone delight, but they love good company. Serve them fresh and hot with a strong cup of chicory coffee, or dive into dessert mode with a scoop of vanilla ice cream on the side. For the more adventurous souls, a dollop of raspberry jam or a drizzle of caramel sauce can be transformative.
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Ingredients:
– 3/4 cup lukewarm water
– 1/4 cup granulated sugar
– 1 packet active dry yeast (approx. 2 1/4 teaspoons)
– 1 egg, lightly beaten
– 1/2 teaspoon salt
– 1/2 cup whole milk, warmed
– 3 1/2 cups all-purpose flour, plus more for dusting
– 2 tablespoons unsalted butter, melted
– Vegetable oil, for frying
– Powdered sugar, for dusting
– 1/4 cup granulated sugar
– 1 packet active dry yeast (approx. 2 1/4 teaspoons)
– 1 egg, lightly beaten
– 1/2 teaspoon salt
– 1/2 cup whole milk, warmed
– 3 1/2 cups all-purpose flour, plus more for dusting
– 2 tablespoons unsalted butter, melted
– Vegetable oil, for frying
– Powdered sugar, for dusting
Directions:
1. In a large bowl, mix the lukewarm water, granulated sugar, and yeast together. Let it sit for about 10 minutes, or until it’s frothy—a sign that the yeast is working its magic.
2. Stir the beaten egg, salt, and warm milk into the yeast mixture.
3. Add half of the flour and mix until it starts to incorporate. Then add the melted butter and continue to mix.
4. Gradually add in the remaining flour and mix until a dough forms. If the dough is too sticky, sprinkle a bit more flour until it’s just right—not too sticky, not too dry.
5. Knead the dough on a lightly floured surface for about 5 minutes.
6. Place the kneaded dough into a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm, draft-free spot for about 2 hours, or until it doubles in size.
7. Once risen, turn out the dough onto a floured surface and roll it out to about 1/4 inch thick. Cut into 2-inch squares or any shape you fancy.
8. Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the beignets in batches, being sure not to overcrowd the pot. They’ll need roughly 1-2 minutes per side, or until they’re a beautiful golden brown.
9. Remove the beignets with a slotted spoon and drain them on paper towels.
10. While they’re still warm, generously dust them with powdered sugar and serve immediately.
Variations & Tips:
– Yeast Patience: Make sure your yeast is fresh for that perfect rise. If the mixture doesn’t bubble, your yeast may have expired.
– Flavor Twist: Infuse the milk with a little vanilla extract, or cinnamon for a subtle flavor boost.
– Shapes and Sizes: Don’t stress about cutting perfect squares. Imperfect shapes mean character and homemade charm.
– Make-Ahead: You can refrigerate the dough overnight after it rises. Just bring it to room temperature before rolling and frying.
– Allergy-Friendly: To accommodate friends with egg allergies, replace the egg with a quarter cup of unsweetened applesauce—it works like a charm!
Remember, making beignets at home isn’t about perfection; it’s about enjoying the process and indulging in a little Southern comfort. So, roll up your sleeves and let’s get dusted in flour (and sugar). Happy cooking!
Remember, making beignets at home isn’t about perfection; it’s about enjoying the process and indulging in a little Southern comfort. So, roll up your sleeves and let’s get dusted in flour (and sugar). Happy cooking!
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