Classic New Orleans Beignets Recipe

Introduction

Classic New Orleans beignets are light, airy fried pastries generously dusted with powdered sugar. Perfect for a cozy breakfast or an indulgent snack, these treats bring a taste of the French Quarter right to your kitchen.

Ingredients

• 3 cups all-purpose flour
• 1 packet active dry yeast (2 ¼ tsp)
• 1 cup warm water (110°F/45°C)
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 large egg
• 2 tablespoons unsalted butter, softened
• ½ cup evaporated milk
• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. Step 1: In a small bowl, dissolve yeast in warm water with 1 tablespoon of sugar. Let stand for 5–10 minutes until foamy.
2. Step 2: In a large bowl, whisk together flour, remaining sugar, and salt.
3. Step 3: Add the egg, softened butter, and evaporated milk to the yeast mixture. Gradually stir in the flour mixture until a dough forms.
4. Step 4: Transfer dough to a floured surface and knead for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 ½ to 2 hours until doubled.
5. Step 5: Punch down dough and roll out on a lightly floured surface to ¼-inch thickness. Cut into 2-inch squares.
6. Step 6: Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Fry beignets in batches until puffed and golden brown on both sides, about 1–2 minutes per side.
7. Step 7: Remove with a slotted spoon and drain on paper towels. Generously dust with powdered sugar before serving warm.

Tips & Variations

• Use a candy thermometer to maintain the oil temperature between 350°F and 375°F for even frying and a crispy exterior.
• For a richer flavor, substitute half of the evaporated milk with whole milk or add a splash of vanilla extract to the dough.
• Serve with fresh fruit jam or a drizzle of chocolate sauce for an extra special treat.

Storage

Beignets are best enjoyed fresh, but you can store leftover beignets in an airtight container at room temperature for up to 1 day. Reheat briefly in a warm oven (about 300°F) for 5–7 minutes to restore their crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before shaping and frying for best results.

What if I don’t have evaporated milk?

You can substitute evaporated milk with an equal amount of whole milk or a combination of half milk and half cream to maintain richness.

Classic New Orleans Beignets Recipe

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★★★★★

4.9 from 402 reviews

A classic New Orleans recipe for light, fluffy beignets fried to golden perfection and dusted generously with powdered sugar. These French-style doughnuts are crispy on the outside and tender on the inside, perfect for breakfast or a sweet snack.

• Author: Clara
• Prep Time: 20 minutes (plus 1½ to 2 hours rising)
• Cook Time: 20 minutes
• Total Time: 2 hours 20 minutes
• Yield: 12 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: Creole, New Orleans

Ingredients

Scale 1x2x3x

Dough

• 3 cups all-purpose flour
• 1 packet active dry yeast (2 ¼ tsp)
• 1 cup warm water (110°F/45°C)
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 large egg
• 2 tablespoons unsalted butter, softened
• ½ cup evaporated milk

For Frying & Serving

• Vegetable oil, for frying
• Powdered sugar, for dusting

Instructions

1. Activate the yeast: In a small bowl, dissolve the active dry yeast in the warm water with 1 tablespoon of the granulated sugar. Let it stand for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, remaining sugar, and salt to evenly distribute the ingredients.
3. Combine wet ingredients: Add the egg, softened unsalted butter, and evaporated milk to the foamy yeast mixture. Gradually stir in the flour mixture until a sticky dough forms.
4. Knead the dough: Transfer the dough onto a floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic.
5. First rise: Place the kneaded dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for 1½ to 2 hours, or until it has doubled in size.
6. Shape the beignets: Punch down the dough to release air. Roll it out on a lightly floured surface to about ¼-inch thickness. Cut the dough into 2-inch squares.
7. Heat the oil: Heat vegetable oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C), ensuring enough oil to submerge the dough pieces.
8. Fry the beignets: Fry the dough squares in batches for about 1 to 2 minutes per side or until they puff up and turn golden brown. Use a slotted spoon to turn and remove them carefully.
9. Drain and dust: Drain the fried beignets on paper towels to remove excess oil. Generously dust them with powdered sugar while still warm.
10. Serve warm: Serve the beignets immediately for optimal freshness and texture.

Notes

• Use warm water (not hot) to activate the yeast properly without killing it.
• Allowing the dough to rise properly is essential for light, airy beignets.
• Maintain the oil temperature at 350°F to ensure even frying without greasiness.
• Frying in small batches prevents the oil temperature from dropping too much.
• Beignets are best enjoyed fresh and warm with extra powdered sugar.

Keywords: New Orleans beignets, classic beignets, fried doughnuts, French doughnuts, Creole dessert, powdered sugar beignets