Skip Nav

Beignets

Beignets

From Bobby Flay

Notes

I didn't have time to make my own jam as the original recipe calls for, but these lemon-zest- and nutmeg-flecked beignets still threw a Mardi Gras-scale party in my mouth. Don't be afraid to get creative with the toppings!

Beignets

Ingredients

  1. 1 1/4-ounce envelope active dry yeast
    3/4 cup warm water, about 110ºF
    1/4 cup granulated sugar
    3/4 teaspoon salt
    1 teaspoon finely grated lemon zest
    1/2 teaspoon freshly grated nutmeg
    1 large egg
    1/2 cup whole milk
    3 1/2 cups all-purpose flour, divided
    2 tablespoons unsalted butter, softened
    2 quarts canola oil, plus more to oil bowl
    Confectioners' sugar, for dusting

Directions

  1. Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add the salt, lemon zest, nutmeg, egg, milk, and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until the dough comes together. Turn the dough onto a lightly floured surface. Knead in the remaining 1/4 cup flour by hand until the dough is smooth, about 5 minutes.
  2. Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about one hour. Remove the dough from the bowl and punch down. Roll out the dough on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.
  3. Heat the oil in a medium pot or deep fryer until it registers 350ºF on a deep-fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels, and dust with confectioners' sugar.
Latest Recipes, Menus, Food & Wine