There’s nothing quite like biting into a warm, pillowy beignet, its delicate golden crust dusted generously with powdered sugar, melting into a soft, airy center.
Beignets are more than just a treat in New Orleans—they’re a way of life. Whether you’re strolling through the French Quarter or dreaming of Café du Monde from your kitchen, these iconic pastries bring a little slice of Louisiana magic to your table.
And while you’re frying up these beauties, why not pair them with a refreshing Spiced Citrus Shrub Cocktail? The bright, tangy notes of citrus balanced with warm spices complement the sweetness of the beignets, creating a perfect harmony of flavors.
The beauty of this recipe lies in its simplicity. You don’t need fancy equipment or rare ingredients—just patience and a love for classic Southern flavors. The dough comes together quickly, with a subtle vanilla aroma wafting as it rises.
Beignets have a fascinating history, tracing back to 18th-century French settlers who brought the technique of frying dough to Louisiana.
Over time, they’ve become a hallmark of New Orleans cuisine, celebrated for their irresistible texture and universal appeal.
Why This Is My Go-To Recipe?
- Effortlessly Impressive: Guests are always amazed that these café-quality pastries come out of my kitchen.
- Perfect Every Time: The recipe is foolproof, yielding consistently light, airy beignets.
- Customizable: Whether dusted with cinnamon sugar or drizzled with honey, they adapt beautifully to any craving.
- Comfort in Every Bite: These beignets remind me of a trip to New Orleans and the warmth of its culture.
- Freezer-Friendly: Fry them fresh anytime; the dough holds up beautifully in the freezer.
New Orleans Beignets Recipe
New Orleans Beignets are pillowy squares of fried dough, generously dusted with powdered sugar, capturing the essence of the Big Easy. Perfect with a cup of café au lait, these airy treats are a must-try for breakfast or dessert!
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Calories: 190kcal
Servings: 5
Equipment
- Medium bowl
- Stand Mixer with Dough Hook
- Sharp Knife or Pizza Cutter
- Greased Bowl
- Clean Damp Kitchen Towel or Plastic Wrap
- Deep Frying Pan or Dutch Oven
- Digital Cooking Thermometer or Candy Thermometer
- Large Baking Sheet
Ingredients
- As needed Active Dry Yeast (check expiration date)
- Water Lukewarm (98°F to 105°F / 36.5°C to 40.5°C)
- As needed Sugar
- 1 large Egg
- As needed All-Purpose Flour
- As needed Milk
- a pinch Salt
- Unsalted Butter Softened to room temperature
- Vegetable Oil For frying
- As needed Powdered Sugar (optional but recommended)
Instructions
- Activate The Yeast: Whisk warm water, yeast, and sugar in a bowl. Let it sit for 5 to 10 minutes until the yeast dissolves and starts to foam. If it doesn't bubble, the yeast is dead and won't work.
- Add The Egg: After activating the yeast, add the egg and milk to the bowl. Whisk until well combined. Room temperature egg and milk work best.
- Make The Dough: Stir flour and salt in a stand mixer. Add the yeast mixture and butter. Mix on low speed for about 5 minutes with the dough hook until the dough comes clean from the sides of the bowl.
- Let It Rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm, dark place for 1 to 2 hours until it doubles in size.
- Form The Beignets: Roll out the dough into a ¾-inch thick rectangle. Cut into strips, then squares.
- Heat The Oil: Heat 2 to 3 inches of vegetable oil to 350°F (177°C) in a deep frying pan. Use a thermometer to monitor the temperature.
- Fry The Beignets: Fry 5 to 6 squares at a time for 2 to 3 minutes, turning once, until golden brown. Transfer to a paper towel-lined sheet.
- Dust And Serve: Sprinkle powdered sugar on the beignets and serve immediately. Optional: add cinnamon or vanilla sugar for extra flavor. Enjoy!
Notes
Tips for Beignets Recipe:
-
Thermometer:
- Use a deep fry or candy thermometer to ensure the right oil temperature for perfect fried dough. The recommended thermometer is affordable and reliable.
-
Yeast Proofing:
- When proofing the yeast mixture, ensure the water temperature is between 110 and 115 degrees (F). Too hot or too cold can affect yeast activation and dough rising.
-
Serve Hot:
- Beignets are best enjoyed fresh and hot. Serving them immediately is recommended, as they can become soggy and less appealing if they sit for too long.
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Bread Flour:
- The recipe calls for bread flour, a high-gluten flour with added barley flour and vitamin C. Barley flour aids yeast activation, and vitamin C enhances gluten elasticity and gas retention during rising.
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Chill Dough:
- Refrigerate the dough for at least 2 hours, and the good news is, it can be prepared up to 24 hours in advance.
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Generous Yield:
- Be prepared for a large batch of beignets with this recipe, making it perfect for sharing. Consider inviting friends over to help enjoy the abundance.
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Confectioner’s Sugar:
- Don’t skip the confectioner’s sugar! It adds sweetness and flavor. For easy coating, place beignets in a paper bag a few at a time with a generous amount of sugar and shake. Have paper towels nearby for potential mess.
Nutrition
Calories: 190kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 140mg | Potassium: 60mg | Fiber: 1g | Sugar: 6g | Vitamin A: 50IU | Calcium: 15mg | Iron: 0.7mg
Variations that Will Help You Customize Your Dish
- Flavored Beignets: Add a teaspoon of vanilla extract or cinnamon to the dough for a subtle flavor twist. For a more decadent version, mix a pinch of nutmeg or cardamom into the flour before mixing.
- Gluten-Free Beignets: Replace all-purpose flour with a gluten-free flour blend. Be sure to also add a teaspoon of xanthan gum to help with texture.
- Mini Beignets: Roll the dough out thinner (about 1/4 inch) to make mini beignets. These cook faster and are great for parties or sharing.
- Filled Beignets: For a fun variation, stuff the dough squares with a filling before frying. Popular fillings include chocolate, cream cheese, or fruit preserves. Seal the edges well to avoid spills during frying.
- Citrus Beignets: Add zest from one lemon or orange to the dough for a fresh citrus flavor. It complements the powdered sugar and adds a nice twist to the traditional beignet taste.
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