Easy French Beignet Recipe New Orleans Style Beignets

Instructions:

1. In a large mixing bowl, whisk together the warm milk and yeast. Let stand for 5-10 minutes, or until foamy.
2. Add the melted butter, sugar, salt, vanilla extract, nutmeg (if using), lemon zest (if using), and eggs to the yeast mixture. Whisk until well combined.
3. Gradually add the flour to the wet ingredients, mixing with a wooden spoon or dough scraper until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and roll it out to about ½-inch (1.25 cm) thickness. Use a pizza cutter or sharp knife to cut the dough into approximately 2-inch (5 cm) squares.
7. Place the cut beignet squares on a baking sheet lined with parchment paper. Cover loosely with a clean kitchen towel and let rest for 30 minutes.
8. Heat the vegetable oil in a deep pot or deep fryer to 350°F (175°C). Use a deep-fry thermometer to ensure accurate temperature.
9. Carefully drop the beignet squares into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and puffed up.
10. Remove the beignets with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. While still warm, generously dust with powdered sugar.
11. Serve immediately.