Beignets | America's Test Kitchen
The city’s legendary doughnuts are light, airy, and delicate. If only we could make them at home . . .
Keywords
- Desserts or Baked Goods
- Southern
- Breakfast & Brunch
Ingredients
- 1 cup water, heated to 110 degrees
- 3 tablespoons granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 3 cups (15 ounces/425 grams) all-purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- 2 tablespoons plus 2 quarts vegetable oil
- Confectioners' sugar
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