Square, fluffy, and puffed beignets, fried just enough to form a golden shell around a light center. A dusting of powdered sugar transforms them into a true Louisiana coffeehouse treat.
Ingredients
- 500 g T45 all-purpose flour
- 220 ml warm whole milk
- 7 g active dry yeast
- 2 pieces eggs
- 60 g granulated sugar
- 50 g melted unsalted butter
- 1 pinch fine salt
- 1 l neutral oil for frying
- 150 g powdered sugar
Method
- Dissolve the yeast in the warm milk and let it sit until the surface becomes slightly frothy, about 10 minutes.
- Whisk the flour, sugar, and salt, then stir in the eggs, melted butter, and yeast milk until you get a soft, slightly sticky dough.
- Knead until the dough becomes smooth, elastic, and starts to pull away from the sides of the bowl, about 8 to 10 minutes.
- Cover and let rise in a warm spot until the dough doubles in volume and holds an indentation when pressed with a finger, about 1 hour to 1 hour 30 minutes.
- Gently punch down the dough, roll it out on a floured surface into a thick, soft sheet, and cut it into even squares.
- Heat the oil in a deep pot until a small piece of dough sizzles and floats to the top without browning too quickly.
- Fry the squares in small batches, flipping them as soon as they puff and brown, until light, golden, and airy.
- Drain briefly on paper towels, then cover generously with powdered sugar while they are still hot so it sticks and forms a thick layer.
Nutrition
Per serving
- Energy
- 985.7 kcal
- Protein
- 18.44 g
- Carbohydrate
- 145.35 g
- Fat
- 35.88 g
- Fibre
- 4.14 g
- Calcium
- 552.61 mg
- Iron
- 1.84 mg
- Magnesium
- 82.91 mg
