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Powder puff beignets

Australian Gourmet Traveller recipe for powder puff beignets.

By Emma Knowles
  • 15 mins preparation
  • 15 mins cooking plus resting
  • Serves 8
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Powder puff beignets
Beignets have been cooked in New Orleans since the French colonised the Louisiana area in the 18th century. They're the official state doughnut. True story.

Ingredients

  • 6 gm dried yeast (2 tsp)
  • 55 gm caster sugar (¼ cup)
  • 2 tbsp lard
  • 60 ml each milk and pouring cream (¼ cup)
  • 1 egg
  • 560 gm plain flour (3¾ cups)
  • For deep-frying: vegetable oil
  • For dusting: pure icing sugar, sieved

Method

Main
  • 1
    Combine yeast and 60ml lukewarm water in a small bowl and stand in a warm place until foamy (8-10 minutes).
  • 2
    Combine sugar, lard and ½ tsp salt in a large bowl, add milk, cream and 125ml boiling water and stand until lukewarm. Add yeast mixture and egg, whisk to combine. Sieve over flour, mix to a dough, turn onto a lightly floured surface, knead until smooth, wrap in plastic wrap and refrigerate to rest (1 hour).
  • 3
    Heat oil in a deep saucepan to 180C. Divide dough in thirds, roll out each piece to 3mm thick, then cut into rough 5cm diamonds. Deep-fry in batches, turning occasionally, until golden and puffed (2-3 minutes; be careful as hot oil may spit), drain on absorbent paper. Dust generously with icing sugar and serve hot.
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  • undefined: Emma Knowles