Fluffy New Orleans Style Beignets
A classic recipe for fluffy New Orleans style beignets with a perfect powdered sugar dusting, delivering soft, airy dough with a crispy golden exterior. Quick and easy to make, perfect for brunch or a sweet treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12-15 beignets 1x
- Category: Dessert
- Cuisine: Creole, Southern American
Ingredients
- 2 ½ cups (300 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 2 ¼ teaspoons (one packet) active dry yeast
- 1 cup (240 ml) warm water (about 110°F/43°C)
- ½ cup (120 ml) evaporated milk, room temperature
- 2 large eggs, room temperature
- ¼ cup (56 grams) unsalted butter, melted and cooled
- ½ teaspoon salt
- About 4 cups (1 liter) vegetable oil for frying (peanut or canola oil recommended)
- About 1 cup (120 grams) powdered sugar for dusting
Instructions
- Activate the yeast: In a small bowl, combine 1 cup warm water (110°F/43°C) with 1 teaspoon sugar and the yeast. Stir lightly and let sit for 5-10 minutes until foamy.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, and salt.
- Combine wet ingredients: In a separate bowl, whisk eggs, evaporated milk, and melted butter.
- Make the dough: Pour the activated yeast mixture and wet ingredients into the dry ingredients. Stir until a sticky dough forms.
- Knead the dough: Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, or knead with a stand mixer for 5-7 minutes.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
- Roll out dough: Punch down dough and roll out on a floured surface to about ¼ inch thickness.
- Cut the beignets: Slice dough into 3-inch squares, yielding about 12-15 pieces.
- Heat oil: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C), maintaining temperature with a thermometer.
- Fry beignets: Fry 3-4 pieces at a time for 2-3 minutes per side until puffed and golden brown. Avoid overcrowding.
- Drain and dust: Remove beignets with a slotted spoon, drain on a cooling rack over paper towels, and dust generously with powdered sugar using a sifter.
Notes
Maintain oil temperature at 350°F to avoid greasy or burnt beignets. Dust dough lightly with flour when rolling to prevent sticking but avoid over-flouring to keep beignets light. Let dough rise fully for best fluffiness. Dough can be prepared ahead and refrigerated overnight. For dairy-free, substitute evaporated milk with coconut milk and butter with coconut oil or vegan butter. Gluten-free adaptations require a gluten-free flour blend and xanthan gum.
Nutrition
- Serving Size: 1 beignet
- Calories: 150180
- Sugar: 6
- Sodium: 150
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 1
- Protein: 3
Keywords: beignets, New Orleans, fried dough, powdered sugar, dessert, southern, easy recipe, brunch, fried pastry