New Orleans Style Beignets (Printable)
Pillowy golden fried pastries dusted with powdered sugar representing New Orleans’ culinary flair.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup whole milk, lukewarm
03 - 1/2 cup warm water (about 110°F)
04 - 1/4 cup granulated sugar
05 - 2 1/4 tsp active dry yeast (1 packet)
06 - 1 large egg, room temperature
07 - 2 tbsp unsalted butter, softened
08 - 1/2 tsp salt
09 - 1/2 tsp vanilla extract
→ For Frying and Topping
10 - Vegetable oil for frying (about 1 quart)
11 - 1 1/2 cups powdered sugar for dusting
# Directions:
01 - Combine warm water, 1 tablespoon of sugar, and yeast in a small bowl. Stir gently and let stand for 5–10 minutes until the mixture becomes foamy and bubbly.
02 - Whisk together the milk, remaining sugar, egg, softened butter, and vanilla extract in a large mixing bowl until fully incorporated. Pour in the activated yeast mixture and stir to combine.
03 - Gradually add the flour and salt to the wet mixture, mixing continuously until a sticky, cohesive dough forms. Scrape down the sides of the bowl as needed.
04 - Turn the dough out onto a lightly floured surface and knead for approximately 5 minutes until the dough becomes smooth, elastic, and no longer sticky to the touch.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free area for about 2 hours or until doubled in volume.
06 - Punch down the risen dough to release air bubbles. Roll out on a floured surface to approximately 1/4-inch thickness and cut into 2 1/2-inch squares using a sharp knife or pizza cutter.
07 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the beignet squares in batches, turning occasionally, until puffed and golden brown on both sides, about 2–3 minutes per batch.
08 - Remove beignets with a slotted spoon and drain briefly on paper towels to absorb excess oil. Generously dust with powdered sugar while still warm and serve immediately.
# Expert Tips:
01 -
- The dough comes together faster than you would expect, especially if you are used to more complicated yeast breads
- Frying them at home fills your entire kitchen with that distinct New Orleans cafe atmosphere, instantly transporting you elsewhere
02 -
- Oil temperature matters more than anything else, too cool and they soak up grease, too hot and they burn outside while staying raw inside
- The dough will seem sticky and unmanageable at first but that is exactly right, do not be tempted to keep adding flour
03 -
- Let the dough come to room temperature before rolling if it has been refrigerated, or it will fight back
- Test your oil with a small piece of dough first, it should bubble up immediately and rise to the surface