Description
This authentic New Orleans Beignets recipe delivers pillowy, golden-fried dough squares dusted generously with powdered sugar. Perfect for a sweet breakfast or indulgent snack, these beignets bring the classic French Quarter café experience right to your home kitchen with a tender yeast dough fried to perfection and coated in sweet powdered sugar.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour (415 g), 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
- 3 cups powdered sugar
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix together 3 cups of flour, kosher salt, and 2 tablespoons of sugar until well combined.
- Activate Yeast: In a medium bowl or 4-cup measuring glass, combine warm whole milk (about 100°F), the remaining tablespoon of sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Create Dough Mixture: Beat the egg into the foamy yeast mixture, then add this liquid to the dry ingredients in the mixing bowl. Mix on low or medium-low speed with the paddle attachment until a wet dough with some shaggy dry bits forms, which can take 30 seconds to 1 1/2 minutes.
- Incorporate Butter and Knead: Swap the paddle for the dough hook attachment on the mixer. Add melted butter to the dough and mix on medium-low until fully incorporated, about 1 minute. Then increase the mixer speed to medium or medium-high and knead the dough for approximately 6 minutes until tacky but manageable.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap and allow it to rise in a warm area until doubled in size, about 1 to 2 hours depending on room temperature.
- Prepare for Frying: Pour 1 1/2 to 2 quarts of vegetable oil into a large 4-quart pot, heating it to 325°F. Set a cooling rack over a baking sheet nearby along with tongs and a bowl containing the powdered sugar for coating the beignets.
- Shape and Cut Dough: Once risen, turn the dough out onto a floured surface. Roll it into an oblong shape approximately 10 by 14 inches and 1/4 inch thick. Cut the dough into 16 rough rectangles. Cover them lightly with a flour-dusted tea towel and let them rest while the oil heats.
- Fry Beignets: Fry the dough pieces in batches in the hot oil for about 1 1/2 to 2 minutes per side or until golden brown and puffed. Use tongs or a frying spider to remove them from the oil and place on the cooling rack to drain excess oil for about a minute.
- Coat with Powdered Sugar: While still warm but not greasy, drop the beignets into the bowl of powdered sugar and shake gently to coat thoroughly. Repeat with the remaining dough pieces.
- Serve Warm: Serve the beignets warm with an extra dusting of powdered sugar and a cup of hot coffee for a true New Orleans treat.
Notes
- For best flavor, start the dough the night before and let it rise slowly overnight in the refrigerator.
- If you don’t have a stand mixer, you can knead the dough by hand on a floured surface for about 10 minutes.
- Make sure the oil temperature stays steady at 325°F to avoid greasy or undercooked beignets.
- Use a thermometer to accurately gauge oil temperature for consistent frying results.
- Store leftover beignets in an airtight container at room temperature and reheat in a toaster oven for best texture.
Nutrition
- Serving Size: 12 beignets
- Calories: 458 kcal
- Sugar: 27 g
- Sodium: 176 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 38 mg
