Nickel Allergy Friendly New Orleans Beignets

Total time1 hr 45 min

Prep time25 min

Cook time20 min

Nickel Allergy Friendly New Orleans Beignets

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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)
¼ cup granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!