Print

Fluffy Beignets Recipe Easy Homemade with Powdered Sugar and Chicory Coffee

fluffy beignets recipe - featured image
Print Recipe

This recipe creates light, airy beignets dusted with powdered sugar, paired perfectly with bold chicory coffee. It’s a quick and easy treat reminiscent of New Orleans cafés, perfect for lazy weekend mornings.

Ingredients

Scale
  • 2 ½ cups (320 grams) all-purpose flour, sifted
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup (240 ml) warm water (around 110°F / 43°C)
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • ½ cup (120 ml) evaporated milk, room temperature
  • 1 large egg, beaten
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • About 4 cups (950 ml) vegetable oil for frying (can substitute canola oil)
  • Powdered sugar for dusting
  • Chicory coffee grounds for brewing coffee

Instructions

  1. Activate the yeast: In a small bowl, whisk together warm water (110°F/43°C), sugar, and yeast. Let it sit for about 5-7 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, combine sifted all-purpose flour and salt. Make a well in the center.
  3. Combine wet ingredients: Add evaporated milk, beaten egg, melted butter, and the yeast mixture into the well of the flour. Stir gently with a wooden spoon until a sticky dough forms.
  4. Knead the dough: Lightly flour a clean surface and knead the dough for about 5-7 minutes until smooth and elastic. Add a bit more flour if too sticky, but not too much.
  5. First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for about 1 to 1 ¼ hours, or until doubled in size.
  6. Roll out the dough: Punch the dough down to release air. On a floured surface, roll it out to about ¼ inch (6 mm) thickness.
  7. Cut into shapes: Use a sharp knife or pizza cutter to slice the dough into roughly 3-inch (7.5 cm) squares or rectangles.
  8. Heat the oil: In a Dutch oven or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature.
  9. Fry the beignets: Carefully drop a few pieces of dough into the hot oil without overcrowding. Fry for about 2-3 minutes, flipping halfway, until golden brown and puffed.
  10. Drain and sugar dust: Remove beignets with a slotted spoon and place on a cooling rack over a baking sheet to drain excess oil. Dust generously with powdered sugar while still warm.
  11. Serve with chicory coffee: Brew chicory coffee strong and hot, and serve immediately alongside the beignets.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt beignets. Proof yeast properly for best rise. Roll dough to about ¼ inch thickness for perfect puff. Dust generously with powdered sugar. Dough can be refrigerated overnight after rising and brought back to room temperature before frying. Avoid microwaving leftovers; reheat in toaster oven or oven for crispness.

Nutrition

Keywords: beignets, fluffy beignets, homemade beignets, powdered sugar, chicory coffee, New Orleans, fried dough, easy dessert, brunch recipe

Find it online: https://jodierecipes.com/fluffy-beignets-recipe-easy-homemade-with-powdered-sugar-and-chicory-coffee/