Low Histamine 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)
Ingredient note
Low histamine diets often flag yeast because of its association with fermentation, but baker's yeast is a fresh cultured leavening that does not carry the pre-formed histamine of aged or fermented foods, and the small amount used to raise dough adds little. It is likely fine here. If you prefer to always avoid active dry yeast, please tap it and change its rating to Red.
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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¼ cup granulated sugar
½ tsp salt
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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