thepioneerwoman
Joy the Baker's Overnight New Orleans Beignets Recipe Will Transport You to the Big Easy
Joy Wilson, a.k.a. Joy the Baker, shares her amazing Overnight New Orleans Beignets recipe with us. Learn how to make this famous fried dough dessert right at home!
👥 36 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 45 min👤 Erin Cavoto📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●saucepan
- ●baking sheet
📝 Preparation Steps
1
In the bowl of a stand mixer, whisk together the water, yeast, and a pinch of sugar. Let it rest for ⏱️ 5 minutes, until foamy. Add the browned butter, the warmed milk, 1/4 cup sugar, and egg.
large egg, lightly beaten1
2
Add 2 cups of flour, the salt, and baking powder. Beat on low speed, adding more flour (up to 1 1/2 to 2 cups more) until you have a soft, slightly sticky dough. Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at room temperature for ⏱️ 30 minutes before placing in the refrigerator overnight.
3
In the morning, remove the dough from the refrigerator and let it sit at room temperature for ⏱️ 30 minutes.
4
Punch down the dough and dump it onto a lightly floured work surface. Roll the dough out into a roughly 16 × 12-inch rectangle and, using a pizza cutter, cut it into 2-inch squares. Cover lightly with plastic wrap.
5
In a medium saucepan fitted with a deep-fry thermometer and set over medium heat, heat about 2 inches of oil to 375ºF.
6
Spread a generous amount of confectioners’ sugar on a rimmed baking sheet. Working in batches of about four, gently lower the beignets into the hot oil and cook for 2 to ⏱️ 3 minutes total, until golden brown on each side. Using a slotted spoon, transfer them directly to the confectioners’ sugar and toss immediately. Let the oil to return to 375ºF before each batch and repeat with the remaining beignets. Serve immediately.
Nutrition Facts
calories
190 Calories
fat Content
6 g
fiber Content
0 g
sugar Content
21 g
sodium Content
76 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
13 mg
carbohydrate Content
31 g
saturated Fat Content
2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...