When it comes to iconic Southern treats, nothing quite compares to the classic New Orleans beignet.
Fried to golden perfection and dusted generously with powdered sugar, these pillowy squares of sweetened yeast dough are a beloved staple of The Big Easy — especially in the bustling streets of the French Quarter. Whether enjoyed for breakfast, dessert, or a late-night snack, beignets deliver a melt-in-your-mouth experience that’s worth every bite (and every sprinkle of sugar on your shirt!).
This recipe brings the magic of Café du Monde into your own kitchen. Using a yeast-based dough, these beignets puff up beautifully during frying to form light, airy centers and slightly crisp edges.
They may look fancy, but with a little guidance, anyone can make authentic beignets at home. And the best part? You don’t have to fly to Louisiana to enjoy them warm and fresh!
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Ingredients:
- 1 oz active dry yeast
- 1 oz sugar
- 1/2 teaspoon salt
- 1 oz milk powder
- 3 oz unsalted butter room temperature
- 1/4 teaspoon vanilla extract
- 2 large eggs
- 6 oz cake flour
- 11 oz bread flour
- 1/2 tablespoon baking powder
- Oil for deep-frying
- Powdered sugar
- 8 oz 1 cup + 1 tablespoon warm water
Instructions:
1 ) Mix the water and active dry yeast together, let sit for 10 minutes.
2 ) On a stand mixer using a whip attachment, mix the sugar, salt, milk powder, unsalted butter and vanilla extract until light and foamy on high speed. Add the eggs, one at a time, on medium speed. Add the yeast mixture to it.
3 ) Change the whip to hook attachment and add the cake flour, bread flour and baking powder. Beat on low speed and then on high speed, until the dough separates from the side of the bowl. Let the dough rise for one hour.
4 ) Transfer the dough onto a lightly floured surface, roll it out to about 1/4-inch thickness and cut into 1-inch to 2-inch squares. Heat 3 inches of oil in a frying pan on medium-low heat. When the oil is fully heated, drop the dough and fry them in batches. Keep turning the beignets and deep fry until golden brown.
5 ) Transfer the beignets out with a strainer and drain on paper towels. Sprinkle the powdered sugar generously and serve warm. Enjoy!!!!
Pro Tips for Perfect New Orleans Beignets:
- Use fresh yeast for a better rise and texture.
- Let the dough rest at least 2 hours (or overnight for more flavor).
- Roll the dough evenly to about ¼ inch thickness.
- Cut into uniform squares (2×2 inches) so they fry evenly.
- Don’t crowd the pan – fry 3–4 at a time to keep oil temperature stable.
- Use a neutral oil like vegetable or canola for frying.
- Fry at 360°F–375°F for even cooking and puffiness.
- Drain on paper towels to keep them light and crispy.
- Dust generously with powdered sugar while still warm.
- Serve immediately – beignets are best hot and fresh!
FAQs:
What are New Orleans beignets made of?
- Beignets are made from a lightly sweetened yeast dough, fried until golden, then covered in powdered sugar.
Are beignets and donuts the same thing?
- They’re similar but not the same. Beignets are square, don’t always contain eggs, and are lighter and puffier inside.
Can I make beignet dough ahead of time?
- Yes! You can refrigerate the dough overnight for more flavor and easier handling the next day.
Do I need a deep fryer to make beignets?
- Nope! A heavy-bottomed pot and a thermometer will work perfectly for frying them at home.
What’s the best topping for these New Orleans beignets?
- Classic powdered sugar is traditional, but cinnamon sugar or chocolate drizzle are tasty options too.
