Description
Classic New Orleans Beignets are light, pillowy fried pastries dusted generously with powdered sugar. This recipe guides you through creating the perfect fluffy dough, frying the beignets to golden perfection, and coating them with sweet powdered sugar for an authentic French Quarter treat you can enjoy at home.
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 all-purpose 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 (about 100°F), remaining 1 tablespoon sugar, and 2 teaspoons active dry yeast. Let it sit until foamy, about 5 minutes, indicating the yeast is active.
- Mix Wet Ingredients. Beat 1 large egg into the foamy yeast mixture, then add this wet mixture to the mixing bowl with dry ingredients. Mix by hand or with the paddle attachment on low or medium-low speed until a wet dough forms with some dry bits remaining, about 30 seconds to 1 1/2 minutes.
- Incorporate Butter and Knead Dough. Replace the paddle attachment with the dough hook. Add melted butter (3 tablespoons). Mix on medium-low speed until butter is incorporated, about 1 minute, then increase to medium or medium-high speed and knead the dough for about 6 minutes until it is tacky but manageable.
- First Rise. Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 1 to 2 hours depending on room temperature.
- Prepare Frying Setup. Fill a large 4-quart pot with 1 1/2 to 2 quarts vegetable oil and heat to 325°F. Set a cooling rack over a baking sheet nearby along with tongs, and sift 3 cups powdered sugar into a medium-sized bowl for coating.
- Shape Beignets. Turn risen dough onto floured surface and roll into an oblong about 10 by 14 inches and 1/4 inch thick. Cut into 16 roughly equal rectangles. Cover with a flour-dusted tea towel while heating oil.
- Fry Beignets. Fry beignets in batches in hot oil at 325°F for 1 1/2 to 2 minutes per side until golden brown.
- Drain and Sugar Coat. Using tongs or a frying spider, lift beignets out of oil and place on cooling rack to drain excess oil for about 1 minute. Then immediately drop them into the powdered sugar bowl, tossing to generously coat while still warm.
- Serve. Serve beignets warm with an extra dusting of powdered sugar and a side of hot coffee for a classic New Orleans experience.
Notes
- For best flavor, start the dough the night before and let it rise slowly overnight in the refrigerator for a more developed taste and easier morning prep.
- Ensure the milk is warm but not hot to properly activate the yeast; temperature around 100°F is ideal.
- Use a candy or deep-fry thermometer for accurate oil temperature to fry the beignets evenly without absorbing excess oil.
- If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until tacky and smooth.
- Serve beignets immediately after frying and sugar coating for the best texture and taste.
- Leftover beignets can be reheated briefly in a hot oven to regain some crispiness but are best fresh.
Nutrition
- Serving Size: 1 beignet
- Calories: 229 kcal
- Sugar: 13 g
- Sodium: 88 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 19 mg
