Classic New Orleans Beignets Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, remaining sugar, and salt to evenly distribute the ingredients.
- 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.
- Knead the dough: Transfer the dough onto a floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic.
- 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.
- 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.
- 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.
- 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.
- Drain and dust: Drain the fried beignets on paper towels to remove excess oil. Generously dust them with powdered sugar while still warm.
- 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
