Description
This classic New Orleans-Style Beignets recipe offers light, fluffy, and irresistibly golden fried dough squares dusted generously with powdered sugar. Perfect as a breakfast treat or sweet snack, these beignets capture the iconic flavors of the French Quarter with a tender interior and crisp exterior.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups warm water (110-115°F)
- 2 large eggs, at room temperature
- 1 cup evaporated milk
- 2 1/2 teaspoons pure vanilla extract
- 5 tablespoons unsalted butter, at room temperature
Dry Ingredients
- 2/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 7 cups bread flour
- 1 1/2 teaspoons salt
For Frying and Serving
- 4 cups peanut oil, for deep frying
- 2 cups confectioners’ sugar (powdered sugar), for dusting
Instructions
- Activate yeast mixture: In a medium-size bowl, whisk together the warm water, sugar, and yeast. Let it sit for about 10 minutes, until the mixture becomes bubbly and foamy, indicating the yeast is active.
- Prepare the dough: In a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Incorporate the vanilla extract and evaporated milk. Gradually beat in 3 1/2 cups of bread flour until smooth. With the mixer on low, slowly add the foamy yeast mixture to avoid splashing. Next, add softened butter and mix until fully incorporated. Finally, add the remaining 3 1/2 cups flour along with salt; beat until a smooth, cohesive dough forms, about 2 minutes.
- Chill the dough: Cover the mixing bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours, to develop flavor and texture.
- Prepare for frying: Line a large rimmed baking sheet with three layers of paper towels to absorb excess oil. Remove dough from refrigerator and turn out onto a lightly floured surface.
- Shape the beignets: Roll the dough out into a rectangle about 1/4-inch thick. Cut the dough into 2 1/2-inch squares for uniform frying.
- Heat oil and fry: Heat peanut oil in a large enameled cast-iron pan to 360°F, ensuring a 4-inch depth. Fry the dough squares in batches until puffy and golden brown, about 1 minute per batch. Use a slotted spoon to transfer the beignets onto the prepared paper towel-lined baking sheet to drain excess oil.
- Serve: Immediately dust the hot beignets generously with confectioners’ sugar. Serve fresh and enjoy the authentic New Orleans taste.
Notes
- Use bread flour for the best chewy texture and rise.
- Make sure the water is warm but not too hot to not kill the yeast.
- Chilling the dough improves the flavor and makes it easier to handle.
- Peanut oil is recommended for frying because of its high smoke point and neutral flavor.
- Serve beignets fresh and hot for the best experience; they lose texture after cooling.
- If you do not have evaporated milk, whole milk can be used as a substitute.
- Be careful when frying as hot oil splatters; use a thermometer to maintain consistent temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Deep Frying
- Cuisine: Creole, Southern US
Nutrition
- Serving Size: 2 beignets (approx. 70g)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: New Orleans Beignets, French Quarter Beignets, Fried Dough, Classic Beignets, Breakfast Pastry
