Low Sodium New Orleans Beignets

Total time1 hr 45 min

Prep time25 min

Cook time20 min

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Ingredients

6 servings

For the dough

¼ cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
¼ cup granulated sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup whole milk, at room temperature
1 large egg, lightly beaten
2 tbsp unsalted butter, softened
3 cups all-purpose flour, plus more for dusting

For frying

4 cups vegetable oil, for frying

For serving

1 cup powdered sugar, for dusting

Instructions

1
Combine the warm water and yeast in the bowl of a stand mixer (or a large mixing bowl) and let stand for 5 minutes, until foamy and fragrant.
2
Add the sugar, salt, milk, and beaten egg to the yeast mixture and stir to combine. Add the softened butter and 2 cups of the flour. Mix on low speed with the dough hook (or beat with a hand mixer) until a shaggy dough forms, about 1 minute.

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