These deliciously easy to make light and fluffy fried beignets covered in powdered sugar will make you feel like your right at Café du Monde in New Orleans.

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This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

Ingredients for this recipe:

• 1 cup warm water (105° to 110°)
• 2 teaspoons active yeast
• 1/3 cups of sugar + 1 tablespoon
• 2/3 cup whole milk
• 1 large egg + 1 yolk
• 3 tablespoons melted unsalted butter
• 1 teaspoon sea salt
• 4 1/3 cup Bob’s Red Mill All Purpose Flour
• neutral oil for frying
• powdered sugar

Makes 24

Prep Time: 15 minutes

Resting time: 90 minutes

Cook Time: 20 minutes

Procedures:

1. Add the warm water, yeast, and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.
2. Next, pour in the remaining sugar, milk, eggs, and melted butter and whisk until combined.
3. Attach the bowl the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
4. Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.
5. Transfer the dough to a large clean surface dusted with flour and roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles.
6. Add 5-6 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1 1/2-2 minutes per side or until golden brown.
7. Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain.
8. Coat heavily in powdered sugar and serve.

CHEF NOTES:

• Café Du Monde is the most traditional place in the United States to eat a beignet at.
• You can absolutely make the dough by hand in a large bowl, just be prepared to knead it with your hands until it is smooth.
• You can cover with plastic wrap or a light towel, which is what I did.
• I used canola oil, but the most traditional oil used is cottonseed oil. Make sure to use a neutral flavored oil.

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