New Orleans Style Beignets (Printable View)
Golden fried pastries with a soft texture, dusted lightly with powdered sugar for a delicate sweetness.
# What You'll Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup whole milk, lukewarm
03 - 1/2 cup warm water (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 (about 1 quart) for frying
11 - 1 1/2 cups powdered sugar for dusting
# How-To Steps:
01 - Combine warm water, 1 tablespoon 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 lukewarm milk, remaining sugar, egg, softened butter, and vanilla extract in a large mixing bowl until smooth. Pour in the activated yeast mixture and stir to combine.
03 - Gradually incorporate flour and salt into the wet mixture, stirring continuously until a sticky, shaggy dough forms.
04 - Turn dough onto a lightly floured surface and knead for approximately 5 minutes until smooth, elastic, and no longer sticky.
05 - Place dough in a greased bowl, cover tightly with plastic wrap or a damp towel, and let rise in a warm, draft-free area for about 2 hours until doubled in size.
06 - Punch down risen dough and roll out on a floured surface to 1/4-inch thickness. 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.
08 - Fry beignets in batches, turning occasionally, until puffed and golden brown on both sides, approximately 2–3 minutes per batch. Avoid overcrowding the pot.
09 - Remove beignets with a slotted spoon and drain briefly on paper towels. Generously dust with powdered sugar while still warm and serve immediately.
# Expert Advice:
01 -
- These bring genuine French Quarter magic into your own kitchen without requiring a plane ticket or patience for tourist lines
- The dough comes together with basic pantry staples but tastes like something from a professional bakery
- Nothing beats the experience of biting into hot fried dough while snowed in sugar—it's essentially happiness in food form
02 -
- Oil temperature is everything—too cold and they'll be greasy, too hot and they'll burn before cooking through
- The dough must be rolled to exactly 1/4 inch thick or you'll end up with either dense centers or raw middles
- Powdered sugar must be applied while they're still hot or it won't stick properly
03 -
- Let the dough rise in a slightly warm oven with just the light on—it creates the perfect consistent temperature
- Cut all your squares before starting to fry so you can work quickly and maintain oil temperature
- Place your cooling rack inside a baking sheet to contain the inevitable powdered sugar mess