Making your own French doughnuts is easier than you think.
Recipe by Sarah McCullen | Photographed by Joe Worthem
Just in time for Mardi Gras, these classic New Orleans-style beignets will melt in your mouth, especially when paired with Nutella Dipping Sauce.
Beignets
⅔ cup granulated sugar
2¼ teaspoons dry active yeast
1½ cups warm water (110°F to 120°F)
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup evaporated milk
7 cups bread flour
5 tablespoons unsalted butter, at room
temperature
1½ teaspoons kosher salt
4 cups vegetable, canola or peanut oil
2 cups powdered sugar
In a small bowl, stir sugar and yeast into warm water. Set aside until foamy and fragrant, 5 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, beat eggs on medium speed until fluffy and pale, about 3 minutes. Add vanilla and evaporated milk, and beat about 1 minute. With mixer on low speed, gradually add 2 cups of bread flour just until blended. Add one-third of the yeast mixture, and beat until smooth, about 2 minutes. Add butter, and beat 1 minute. Gradually add remaining flour and yeast mixture, beating until incorporated after each addition. Add salt, and beat until incorporated, about 1 minute. Cover bowl with plastic wrap, and refrigerate 2 to 4 hours. The dough should be stretchy and fragrant.
Heat oil in a Dutch oven until 360°F to 370°F. Meanwhile, line a baking sheet with paper towels. Turn chilled dough out on a floured surface, and shape into a long rectangle about ½-inch thick. Cut dough into 2-inch squares. Gently drop dough into hot oil, and fry until golden brown, about 3 to 4 minutes per side. Transfer to prepared baking sheet, and cool slightly, about 2 to 3 minutes. Dust with powdered sugar, and serve.
Nutella Dipping Sauce
1 cup Nutella
⅔ cup whole milk
3 tablespoons salted butter
In a medium-size saucepan, cook Nutella, milk and butter, stirring frequently, until melted and blended, about 5 minutes. Serve with beignets.
10-minute Beignets
4 cups vegetable, canola or peanut oil
1 can refrigerated buttermilk biscuits
2 cups powdered sugar
Heat oil in a Dutch oven until 360°F to 370°F. While oil is heating, line a baking sheet with paper towels, and cut biscuits in half. Gently drop biscuits into hot oil, and fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet, and let cool slightly, about 2 to 3 minutes. Dust with powdered sugar, and serve.