Eggless New Orleans Beignets
These eggless New Orleans beignets are soft, fluffy, and wonderfully indulgent. They make a delightful family treat for breakfast, dessert, or sharing.
Equipment
- candy or deep-fry thermometer
Ingredients
- 3/4 cup Whole Milk, Warm
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1/2 cup Plain Greek Yogurt
- 3 tbsp Unsalted Butter, Melted
- 1 tsp Vanilla Extract
- 1/2 tsp Fine Salt
- 1/4 tsp Ground Nutmeg
- 3 cups All-Purpose Flour
- 6 cups Neutral Oil, For Frying
- 1 cup Powdered Sugar
Instructions
- Stir the warm whole milk, yeast, and 1 tablespoon of the granulated sugar together in a large bowl. Let the mixture stand for 5 to 10 minutes, until visibly foamy.
- Whisk in the remaining granulated sugar, Greek yogurt, melted butter, vanilla extract, salt, and nutmeg until smooth.
- Add the flour gradually and mix until a soft, slightly tacky dough forms. Knead for 6 to 8 minutes, until the dough becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60 to 90 minutes, until approximately doubled in size.
- Roll the dough to about 1/4-inch thickness and cut it into 2 1/2-inch squares. Cover the pieces loosely and let them rest for 15 minutes while the oil heats to 350°F.
- Fry the beignets in small batches for about 1 to 2 minutes per side, until puffed and deep golden. Transfer them to a paper towel-lined tray and allow excess oil to drain briefly.
- Dust the warm beignets very generously with powdered sugar and serve immediately while the centers are soft and fluffy.
Nutrition
Serving: 1servingCalories: 436kcalCarbohydrates: 58gProtein: 7gFat: 20g
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