Description
This classic New Orleans Beignets recipe brings the iconic, pillowy-doughnut treats straight to your kitchen. With a tender and slightly sweet dough, fried until golden and generously dusted with powdered sugar, these beignets are perfect for breakfast or an indulgent snack. Made from scratch using yeast-leavened dough, they capture the authentic Café du Monde experience without leaving home.
Ingredients
Scale
Dough Ingredients
- 3 cups (415g) all-purpose flour, plus more for dusting
- 3/4 teaspoon kosher salt
- 3 tablespoons sugar, divided
- 1 cup warm whole milk (about 100°F)
- 2 teaspoons active dry yeast
- 1 large egg
- 3 tablespoons butter, melted
Frying and Topping
- 1 1/2 to 2 quarts vegetable oil, for frying
- 3 cups powdered sugar, for dusting
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, kosher salt, and 2 tablespoons of sugar thoroughly.
- Activate Yeast: In a 4-cup measuring glass or medium bowl, mix warm milk (around 100°F) with the remaining tablespoon of sugar and active dry yeast. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Combine Wet Mixture: Beat the egg into the foamy milk-yeast mixture. Add this to the flour mixture in the mixing bowl. Mix by hand or on low speed with the paddle attachment until a wet dough forms with some shaggy dry bits remaining, about 30 seconds to 1.5 minutes.
- Incorporate Butter and Knead: Replace the paddle with the dough hook, add the melted butter, and mix on medium-low speed for about 1 minute to incorporate. Increase speed to medium or medium-high and knead for about 6 minutes until the dough is tacky but manageable.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, approximately 1 to 2 hours.
- Prepare for Frying: Fill a large 4-quart pot with 1.5 to 2 quarts of vegetable oil. Place a cooling rack over a baking sheet nearby, along with tongs. Sift powdered sugar into a medium bowl for coating.
- Shape Dough: Turn the risen dough onto a floured surface and roll it out to a 10 by 14-inch oblong, about 1/4 inch thick. Cut into 16 roughly rectangular pieces. Cover dough pieces with a flour-dusted tea towel and let rest while heating oil.
- Heat Oil and Fry Beignets: Heat the oil to 325°F. Fry beignets in batches, approximately 1.5 to 2 minutes per side, until golden brown and puffed.
- Drain and Coat: Using tongs or a frying spider, remove beignets and place on the cooling rack to drain excess oil for about a minute. Immediately transfer drained beignets to the powdered sugar bowl and toss to coat evenly while still warm.
- Serve: Serve the beignets warm with an extra dusting of powdered sugar and hot coffee on the side for an authentic New Orleans treat experience.
Notes
- Enjoy authentic, pillowy New Orleans-style beignets at home—no need for a trip to Café du Monde.
- For ease, start the dough the night before and allow it to rise slowly overnight for a sweet breakfast treat.
- Maintain oil temperature at 325°F to ensure even cooking without burnt or greasy beignets.
- Use a cooling rack over a baking sheet to allow oil to drain properly after frying, keeping beignets crisp.
- Coat beignets in powdered sugar while hot but drained to avoid soggy texture.
Nutrition
- Serving Size: 12 beignets
- Calories: 458 kcal
- Sugar: 27 g
- Sodium: 176 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 38 mg
