New Orleans Style Beignets with Pumpkin Pie Spice

5 from 1 vote

New Orleans Style Beignets with Pumpkin Pie Spice

One-Pot, Nut-Free, Vegetarian

It’s pure joy to watch these beignets pillow and puff. After visiting the French Quarter, I really wanted these donuts to have a similar texture; these light and chewy beignets with powdered sugar are every bit as good as the beignets I had in New Orleans. While the recipe produces a small quantity of dough, you will get about 24 donuts that expand in the fry oil. Aim for three donuts at a time and try using refined coconut oil if you can; it fries cleanly, has no taste, and produces high-quality donuts.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Keyword: donuts

Servings: donuts

Calories: 369kcal

Author: Chef Sara Furcini

Ingredients

½ cup lukewarm water 115℉
3 tablespoons granulated sugar
1 teaspoon active dry yeast
1 large egg
½ teaspoon salt
3 tablespoons whole milk or half-and-half *the higher the fat, the softer the donut
2 ⅓ cup bread flour plus extra for dusting
1 tablespoon shortening
4 cups refined coconut oil for frying
⅓ cup powdered sugar
1 tablespoon pumpkin pie spice optional for a Fall seasonal twist

Instructions

Activate the yeast. In a medium bowl, combine warm (not hot) water with the sugar and yeast. Stir with a spoon. After about 5 minutes, you will see tiny bubbles form, an indication that the yeast is alive and well. If so, proceed with the other liquids.
Mix the dough. Combine the egg, salt, and milk with the activated yeast and stir gently. Add the flour and shortening and stir to form a sticky dough.
Knead the dough and let it rise. Sprinkle flour on the counter and knead the dough for several minutes until the surface becomes smooth. Grease a bowl and set the dough inside. Cover with a clean cloth and let rise in a warm place until doubled in size, at least 2 hours.
Heat and test the oil. Warm the oil in a Dutch oven over medium heat to about 325°F. When the oil is hot, add a small piece of dough as a tester. When the tester floats and turns golden, the oil is ready.
Roll the dough out and deep fry. Roll the dough out to about ¼-inch thickness and use a pizza cutter or dough scraper to cut into rows, then squares. Gently drop the dough, one piece at a time into the oil and fry until golden, flipping constantly. Use a slotted spoon to transfer the beignets to a plate. In a small bowl, combine the powdered sugar and pumpkin pie spice. To serve, sift the powdered sugar mixture over the hot donuts and serve right away.

Video

Notes

Technique Tip: It’s best to fry 1 to 3 donuts at a time. Any more, and you run the risk of over-crowding the beignets and lowering the fry temperature.

Nutrition