Description
Classic New Orleans Beignets are light, fluffy fried dough squares generously dusted with powdered sugar. Perfectly golden and pillowy, these iconic French-style doughnuts are a beloved treat best enjoyed warm with a hot cup of coffee. This recipe guides you through making the dough from scratch, letting it rise for a tender texture, and frying to golden perfection for an authentic taste of New Orleans at home.
Ingredients
Scale
Dough
- 3 cups (415g) all-purpose flour, plus more for dusting
- 3/4 teaspoon kosher salt
- 3 tablespoons sugar, divided
- 1 cup warm whole milk (about 100°F)
- 2 teaspoons active dry yeast
- 1 large egg
- 3 tablespoons butter, melted
For Frying
- 1 1/2 to 2 quarts vegetable oil
For Topping
- 3 cups powdered sugar
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, kosher salt, and 2 tablespoons of sugar to create the base of your dough.
- Activate Yeast: In a 4-cup measuring glass or medium bowl, mix the warm whole milk with the remaining tablespoon of sugar and 2 teaspoons active dry yeast. Let it sit for about 5 minutes until foamy, indicating the yeast is active.
- Mix Wet Ingredients: Beat the large egg into the foamy milk and yeast mixture. Add this wet mixture to the mixing bowl with your dry ingredients.
- Form Dough: Mix by hand or at low speed with the paddle attachment until a wet dough with some dry bits forms, about 30 seconds to 1 1/2 minutes. Then swap to the dough hook attachment.
- Add Butter and Knead: Pour in melted butter and knead on medium-low speed to incorporate it. Once incorporated, increase speed to medium or medium-high and knead for about 6 minutes until the dough is tacky but manageable.
- First Rise: Shape the dough into a ball, place in a greased bowl, cover with plastic wrap, and let it rise until doubled in size, about 1 to 2 hours depending on room temperature.
- Prepare for Frying: Fill a large 4-quart pot with 1 1/2 to 2 quarts of vegetable oil and set a cooling rack over a baking sheet nearby. Also, sift 3 cups powdered sugar into a bowl for coating.
- Shape Beignets: Turn the risen dough onto a floured surface. Roll it into a 10 by 14 inch oblong about 1/4 inch thick. Cut the dough into 16 rough rectangles. Cover with a flour-dusted tea towel and let rest while heating the oil.
- Heat Oil: Heat the vegetable oil in the pot to 325°F, ideal for frying the beignets to a golden color.
- Fry Beignets: Fry the beignets in batches for about 1 1/2 to 2 minutes per side, until golden brown and puffed.
- Drain and Coat: Use tongs or a frying spider to transfer the beignets to the cooling rack. Let excess oil drain for about a minute. Then immediately toss the warm beignets in the bowl of powdered sugar to coat well.
- Serve: Serve the beignets warm with an extra dusting of powdered sugar and a hot cup of coffee for an authentic New Orleans experience.
Notes
- Enjoy pillowy New Orleans-style Beignets right at home—no trip to Cafe du Monde required!
- You can start the dough the night before and let it rise slowly overnight for a sweet breakfast treat.
- Ensure oil temperature stays steady at 325°F for even frying without burning.
- Use a dough hook attachment for proper kneading to develop the perfect texture.
- Beignets are best eaten immediately after frying while still warm and fluffy.
Nutrition
- Serving Size: 12 beignets
- Calories: 458 kcal
- Sugar: 27 g
- Sodium: 176 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 38 mg
