HELLO MY LOVES!!!
I hope you’re having such a happy week. At the beginning of quarantine I shared a recipe for Tiana’s Beignets… it was a quick bread recipe that didn’t call for yeast, so technically, not authentic beignets, but I wanted to give an “easier” recipe to start. Ever since then, I’ve been wanting to try it again, this time using yeast, to see the difference and HOLY MOLY I’m glad I did!!
Truly, I loved both recipes but something about this one is so spot on I felt like I was transported straight to New Orleans after the first bite. These pastries are so soft and fluffy and the honey drizzle knocks it out of the park. I hope you love them!!
Click here for the recipe video
P.S. MERCH is coming soon (omg) and I cannot wait!! You guys have been so supportive and I want to say THANK YOU so when it drops, I’ll be doing giveaways for the die hard nomad fam. To make sure you’re in the fam, enter your email on the homepage and subscribe to my YouTube channel! I LOVE YOU.
- 1 cup warm water (105° to 110°)
- 2 teaspoons active dry yeast (about 1 pack)
- 1/3 cups of sugar + 1 tablespoon
- 2/3 cup whole milk
- 1 large egg + 1 yolk
- 3 tablespoons melted unsalted butter
- 1 teaspoon sea salt
- 4 cups All Purpose Flour
- cinnamon and nutmeg (just a little sprinkles for some flavor 🙂
- neutral oil for frying (I used vegetable oil)
- powdered sugar
- Add the warm water, yeast, and 1 tablespoon of sugar to the bowl of a stand mixer and whisk until combined. Let it sit for 7-10 minutes.
- Add the remaining sugar, milk, eggs, and melted butter and whisk until combined.
- Attach the bowl to a stand mixer with the dough hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes. (you can also do this step by hand)
- Cover the dough with a towel and let sit for 90 minutes until it has doubled in size.
- Flour a surface and roll your dough out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles. (or mickey shapes)
- Add 3-4 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1 1/2-2 minutes per side or until golden brown. (Use a thermometer and be very careful!)
- Repeat the last step until all the beignets are fried and set on a drying rack lined with paper towels to cool. (check your oil temperature after each batch so it doesn’t get too hot!)
- Drizzle with honey and heavily sprinkle with powdered sugar (don’t be shy!!)