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Beignets Recipe

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Light, fluffy, and impossibly delicious New Orleans-style beignets – crispy golden squares of fried dough generously dusted with powdered sugar. This authentic recipe brings the magic of Café du Monde straight to your kitchen!

Ingredients

Scale
  • 1½ cups warm water (110°F)
  • ½ cup granulated sugar
  • 1 packet (2¼ teaspoons) active dry yeast
  • 2 large eggs, room temperature
  • 1¼ teaspoons salt
  • 1 cup evaporated milk
  • 7 cups all-purpose flour, plus more for dusting
  • ¼ cup shortening or softened butter
  • Vegetable oil for frying (about 2 quarts)
  • Powdered sugar for dusting (at least 2 cups)

Instructions

  • Activate the yeast: In a large mixing bowl, combine the warm water and granulated sugar, stirring until the sugar dissolves. Sprinkle the yeast over the top and let it sit for about 10 minutes until foamy and bubbly. This tells you the yeast is alive and active.
  • Mix the wet ingredients: Add the eggs, evaporated milk, and salt to the yeast mixture. Whisk everything together until well combined and the eggs are fully incorporated.
  • Add flour gradually: Add 4 cups of flour to the wet mixture, stirring with a wooden spoon or dough whisk until a shaggy dough forms. Add the shortening or butter and mix until incorporated.
  • Form the dough: Gradually add the remaining 3 cups of flour, one cup at a time, mixing after each addition. The dough should be soft, slightly sticky, but manageable. You may not need all the flour, or you might need a bit more depending on humidity – the dough should pull away from the sides of the bowl but still feel tacky to the touch.
  • Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-8 minutes until it becomes smooth and elastic. The dough should feel soft and supple, not stiff.
  • First rise: Place the dough in a greased bowl, turning once to coat all sides. Cover with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free spot for about 1½ to 2 hours, or until doubled in size.
  • Roll out the dough: Once risen, punch down the dough to release air bubbles. Turn it out onto a floured surface and roll it to about ¼-inch thickness. Don’t roll it too thin – you want those beignets to puff up beautifully!
  • Cut into squares: Using a sharp knife or pizza cutter, cut the dough into 2½ to 3-inch squares. You can re-roll scraps once, but avoid overworking the dough.
  • Rest the cut beignets: Let the cut squares rest on the floured surface for about 20-30 minutes. This second rise helps them puff up even more when fried.
  • Heat the oil: While the squares rest, pour oil into your heavy-bottomed pot to a depth of 3-4 inches. Heat the oil to 370°F, using your thermometer to monitor the temperature. This temperature is crucial – too hot and they’ll brown before cooking through; too cool and they’ll absorb too much oil.
  • Fry the beignets: Working in batches of 3-4 at a time (don’t crowd the pot), carefully slide the dough squares into the hot oil. They should sizzle immediately and begin to puff up. Fry for about 1-2 minutes per side until golden brown, flipping them with a slotted spoon when the first side is perfectly golden.
  • Drain and dust: Remove the beignets with a slotted spoon and place them on the paper towel-lined baking sheet to drain briefly – just 15-20 seconds. While they’re still warm, generously dust them with powdered sugar using a fine-mesh sieve. I mean really generously – don’t be shy!
  • Serve immediately: Beignets are best enjoyed warm and fresh. Serve them right away with café au lait or your favorite hot coffee for an authentic New Orleans experience.

Notes

  • Temperature matters: Maintaining proper oil temperature is the key to perfect beignets. Use a thermometer and adjust the heat as needed between batches.
  • Don’t skip the resting time: Both rises are important for achieving that light, airy texture.
  • Work quickly: Once you start frying, keep moving. Have everything set up and ready before you begin.
  • Sugar timing: Dust beignets with powdered sugar while they’re still warm so it adheres properly.
  • Batch cooking: Keep fried beignets warm in a 200°F oven while you finish frying remaining batches.

Nutrition

Find it online: https://focialy.com/beignets-recipe/