About this recipe
Harmons Cooking School Chef Christian Gonzalez brings the magic of New Orleans right to your kitchen with this soft, golden beignet recipe. Crispy on the outside, fluffy on the inside, and finished with a sweet cloud of powdered sugar.
“(Making beignets is) not difficult at all,” Gonzalez said. “As long as you have a KitchenAid, you can do them. They do require good gluten structure, so make sure to knead it for at least 15 minutes since it is a pretty wet dough.”
Gonzalez recommends using corn oil to fry the beignets, although vegetable or canola oil will work as well.
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“If your oil is too low, it’ll take forever to cook, and it’ll absorb more oil, and you don’t want a greasy beignet,” he said.
Serve these beignets simply with a dusting of powdered sugar, or go the extra mile with Nutella or jam.
Ingredients
Yields: 8 servings
Beignets
Directions
Beignets
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Using the KitchenAid with the dough hook, place your dry ingredients in the mixing bowl.
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Add your eggs, whole milk and yolks into the dry ingredients and mix on low until a dough starts to form and all of the flour is incorporated with the wet ingredients.
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Mix on medium-high speed for about 7 minutes until a good gluten structure starts to form.
TIP:
Knead for at least 15 minutes if mixing by hand due to wet dough. -
Cover the dough and let it proof for an hour or until doubled.
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Get your fry station going by adding oil to a deep cast iron or Dutch oven.
TIP:
Use corn oil for best results; vegetable or canola oil also work.
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Punch the dough down and roll it to about ⅓ of an inch thick.
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Cut into squares and fry them on each side until golden brown and delicious.
TIP:
Ensure oil temperature is high enough to avoid greasy beignets.
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Dust powdered sugar and serve immediately.
TIP:
Serve with Nutella or jam for extra indulgence.
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