Description
Classic New Orleans Beignets are light, fluffy fried dough squares generously dusted with powdered sugar. This traditional Southern dessert, originating from the French Quarter, makes for a perfect indulgent treat enjoyed fresh and warm, ideal for breakfast or a sweet snack.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm milk (110°F)
- 1/4 cup warm water (110°F)
- 1 large egg
- 2 tablespoons unsalted butter (softened)
- 1/2 teaspoon salt
For Frying and Serving
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate the Yeast: In a small bowl, combine warm water, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the warm milk, granulated sugar, egg, softened butter, and salt until thoroughly blended.
- Combine with Yeast Mixture: Add the foamy yeast mixture to the wet ingredients and stir to combine evenly.
- Add Flour and Form Dough: Gradually add the all-purpose flour, mixing continuously until a soft dough forms that starts to pull away from the sides of the bowl.
- Knead the Dough: Turn the dough out onto a floured surface and knead it for 5–7 minutes until it is smooth, elastic, and slightly tacky to the touch.
- First Rise: Place the dough into a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours until it doubles in size.
- Shape the Beignets: Punch down the risen dough to release air, then roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares.
- Heat the Oil: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C), ensuring there’s enough oil to allow the beignets to float while frying.
- Fry the Beignets: Fry a few squares at a time, turning once, until golden brown and puffed, about 1–2 minutes per side. Use a slotted spoon to remove them carefully.
- Drain and Serve: Drain the fried beignets on paper towels to remove excess oil. Immediately dust generously with powdered sugar and serve warm for best flavor and texture.
Notes
- Beignets are best enjoyed fresh and warm for the optimal light and fluffy texture.
- You can prepare the dough the night before and let it rise slowly in the refrigerator overnight for added convenience and flavor development.
- For a spiced variation, add a pinch of cinnamon or nutmeg to the dough before kneading.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Southern, New Orleans
Nutrition
- Serving Size: 1 beignet
- Calories: 190
- Sugar: 7g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
