8 cups canola oil (1.9 L), for frying, plus more for greasing
powdered sugar, for topping
Nutrition Info
Calories 592
Fat 58g
Carbs 15g
Fiber 0g
Sugar 1g
Protein 2g
How to Make It
1. Step
Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
2. Step
Add the eggs, milk, melted butter, and sugar, and whisk to combine.
3. Step
In a large bowl, whisk together the flour and salt.
4. Step
Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
5. Step
Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
6. Step
Punch the dough down with your fist, then turn it out onto a lightly floured surface.
7. Step
Roll the dough into a large rectangle, about ¼ inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
8. Step
Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
9. Step
Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
10. Step
Dust the beignets with powdered sugar and serve warm.
