Description
Experience the classic New Orleans treat with these homemade Mardi Gras Beignets. Crispy on the outside, soft and fluffy inside, these deep-fried dough squares dusted with powdered sugar bring a festive atmosphere and rich flavor to your table.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Frying
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground nutmeg to evenly combine all the dry components.
- Mix wet ingredients: In a separate bowl, thoroughly mix the milk, eggs, and melted unsalted butter until the mixture is smooth and homogeneous.
- Combine wet and dry: Pour the wet mixture into the dry ingredients, stirring gently until a cohesive dough forms without overmixing.
- Knead the dough: Transfer the dough onto a floured surface and knead it gently just until smooth to develop a tender texture.
- Roll and cut dough: Roll out the dough to approximately 1/4 inch thickness and cut into desired shapes such as squares or circles.
- Heat oil: Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C), ensuring the proper temperature for frying.
- Fry beignets: Carefully fry the dough pieces in batches, cooking each side for 2-3 minutes until they turn a golden brown.
- Drain excess oil: Remove the fried beignets using a slotted spoon and place them on paper towels to drain any excess oil.
- Dust with sugar: Generously dust the hot beignets with powdered sugar just before serving for the classic sweet finish.
Notes
- Ensure oil is at the correct temperature to prevent greasy or undercooked beignets.
- Do not overcrowd the fryer; fry in batches to maintain oil temperature.
- Serve beignets warm for the best texture and flavor experience.
- Powdered sugar can be added more generously or served on the side for dipping.
