Description
Classic New Orleans Beignets are pillowy deep-fried pastries dusted generously with powdered sugar. Perfect for a sweet breakfast or a delightful treat with coffee, this recipe guides you through making authentic beignets from scratch with a soft, airy dough and a crunchy golden crust.
Ingredients
Scale
Dough
- 3 cups all-purpose flour (415g), 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
For Frying and Serving
- 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 3 cups of flour, kosher salt, and 2 tablespoons of sugar until evenly combined.
- Activate yeast: In a 4-cup measuring glass or medium bowl, combine warm whole milk, the remaining tablespoon of sugar, and active dry yeast. Let sit for about 5 minutes until the mixture becomes foamy.
- Mix dough: Beat the egg into the foamy milk mixture. Add this liquid mixture to the bowl with the flour. Mix by hand or with the paddle attachment on low to medium-low speed until a wet dough with shaggy dry flour bits forms, about 1 to 1 1/2 minutes.
- Add melted butter: Replace the paddle attachment with the dough hook. Add the melted butter to the dough and mix on medium-low speed until incorporated, approximately 1 minute.
- Knead dough: Increase mixer speed to medium or medium-high and knead with the dough hook for about 6 minutes. The dough should be tacky but manageable.
- First rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and allow it to rise in a warm place until doubled in size, about 1 to 2 hours depending on room temperature.
- Prepare frying station: Fill a large 4-quart pot with about 2 quarts of vegetable oil (a few inches deep). Set a cooling rack over a baking sheet near the pot. Sift powdered sugar into a medium bowl to the side for dusting.
- Shape dough pieces: Once risen, turn the dough onto a floured surface. Roll it into an oblong shape roughly 10 by 14 inches and 1/4 inch thick. Cut into 16 rough rectangles. Cover the dough pieces with a flour-dusted tea towel and let rest while oil heats.
- Heat oil and fry: Heat the vegetable oil to 325°F. Fry beignets in batches for about 1 1/2 to 2 minutes per side until golden brown.
- Drain and sugar coat: Use tongs or a frying spider to remove beignets from oil and place on the cooling rack to drain excess oil for about one minute. While still warm (not dripping oil), drop beignets into the powdered sugar bowl and toss to coat fully. Repeat with all beignets.
- Serve: Serve beignets warm with an extra dusting of powdered sugar and a cup of hot coffee for the perfect New Orleans experience.
Notes
- You can prepare the dough the night before and let it rise slowly overnight in the refrigerator for a sweet breakfast treat the next day.
- Adjust oil temperature with a thermometer to maintain an even fry and prevent soggy or greasy beignets.
- Use powdered sugar generously for the authentic New Orleans style.
- Be gentle when rolling and cutting the dough to preserve the dough’s airiness and light texture.
- Serve immediately after frying for best texture and flavor.
Nutrition
- Serving Size: 1 beignet
- Calories: 286 kcal
- Sugar: 17 g
- Sodium: 88 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 19 mg
