Description
Classic New Orleans Beignets are light, fluffy, and perfectly sweet fried dough pillows dusted generously with powdered sugar. This recipe guides you through mixing, rising, frying, and coating these iconic treats for a delicious homemade version reminiscent of Cafe du Monde.
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 Coating
- 1 1/2 to 2 quarts vegetable oil (for frying)
- 3 cups powdered sugar (for dusting)
Instructions
- Combine 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.
- Activate Yeast In a medium bowl or 4-cup measuring glass, mix warm whole milk (about 100°F), remaining tablespoon of sugar, and active dry yeast. Let it sit for about 5 minutes until foamy.
- Mix Dough Beat the egg into the foamy milk mixture, then add this to the flour mixture. Mix by hand or on low/medium-low speed until a wet dough with shaggy dry bits forms, about 30 seconds to 1 1/2 minutes. Replace paddle with dough hook, add melted butter, and mix on medium-low until incorporated, about 1 minute.
- Knead Dough Increase mixer speed to medium or medium-high and knead dough on the hook for about 6 minutes until it becomes tacky but manageable.
- First Rise Shape dough into a ball, place it 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 for Frying Fill a large 4-quart pot with 1 1/2 to 2 quarts of vegetable oil. Set a cooling rack over a baking sheet nearby along with tongs. Sift 3 cups powdered sugar into a medium bowl for coating.
- Roll and Cut Dough Turn the risen dough onto a floured surface and roll into an oblong roughly 10 by 14 inches, about 1/4 inch thick. Cut into 16 rough rectangles. Cover with a floured tea towel while heating oil.
- Heat Oil and Fry Heat oil to 325°F. Fry the beignets in batches for about 1 1/2 to 2 minutes per side or until golden brown.
- Drain and Coat Use tongs or a frying spider to remove beignets from oil and place on the cooling rack to drain excess oil for about 1 minute. Immediately toss them in the powdered sugar bowl to coat while still warm. Repeat with remaining beignets.
- Serve Serve warm with an extra dusting of powdered sugar and ideally alongside hot coffee for a true New Orleans experience.
Notes
- For the best flavor, start the dough the night before and allow it to rise slowly in the refrigerator overnight.
- You can substitute active dry yeast with instant yeast, adjusting proofing time accordingly.
- Maintain oil temperature carefully, as frying too hot will brown the beignets too quickly without cooking the inside.
- Use a slotted spoon or frying spider for easy and safe handling when frying.
- Store leftover beignets in an airtight container; they are best eaten fresh but can be reheated briefly in a toaster oven.
Nutrition
- Serving Size: 1 beignet
- 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
