New Orleans Beignets

Enjoy these light as a feather and sweet as sugar New Orleans Beignets with a café au lait to feel like you’re right there in Jackson Square. An excellent choice for either breakfast or dessert.

If you’ve ever visited New Orleans, chances are you’ve enjoyed the famous beignets at Café du Monde. Established in 1862, the café is a traditional French coffee shop serving only beignets and beverages.

These delicious pillows of dough are fried until golden brown, served piping hot with a light as air interior, and practically buried in powdered sugar. They’re a genuine New Orleans specialty.

If you’d like to make this famed southern delicacy in your own kitchen, I’m here to help! They’re no more than a simple yeast dough, cut into squares, fried, and coated with sugar. Your family is going to love these!

🤔 What is a Beignet?

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Beignets are a French pastry made from yeast dough or pâte à choux cut into small squares and deep fried, then sprinkled generously with powdered sugar.

🥘 Ingredients You’ll Need

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• Water (Warm water activates the yeast and starts it working)
• Active Dry Yeast (yeast is a living organism that makes dough rise; check your yeast packet to make sure it hasn’t expired)
• Sugar (feeds the yeast as it reactivates)
• Eggs (binds the dough together)
• Evaporated Milk (adds a richness to the dough and creates that pillow soft inside)
• Vanilla (lends its classic flavor to the finished beignets)
• Butter (makes a richer dough)
• Flour (the basis of the dough; bread dough works as well as all-purpose)
• Oil (use any oil suitable for deep frying; cottonseed is ideal if you can find it, but vegetable or canola work well, too)
• Powdered Sugar (the traditional topping for beignets)

🔪 How to Make New Orleans Beignets

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Proof the Yeast

STEP 1. Add the warm water to the bowl of a stand mixer.
Note: When adding the warm water, make sure the temperature is closer to 115 degrees as the water will cool quickly when it contacts the bowl.

STEP 2. Add the yeast and sugar to the water and whisk to combine. Let the yeast mixture sit for 10 minutes until active and frothy.
Note: Make sure that the date on your yeast packet is current. If the yeast has not foamed up after 10 minutes, it means that the yeast is inactive and won’t work for your recipe. Discard the yeast and water and start over with fresh, active yeast.

Lightly Beat the Eggs

STEP 3. While the yeast is proofing, crack the eggs into a separate small bowl and lightly beat them. Add the vanilla and evaporated milk.

Mix the Dough

STEP 4. Place the bowl on the mixer stand with the dough hook attached. Add the egg and milk mixture to the yeast. Mix on low speed for about 1 minute, or until well combined.

STEP 5. Add half the flour and continue mixing on low speed.

STEP 6. Add the butter.

STEP 7. Add the remaining flour. Mix on low until the dough forms a ball.

Note: You’ll know the dough is ready when it becomes smooth and is pulling away from the sides of the bowl.

Let the Dough Rise

STEP 8. Transfer the dough to a lightly oiled bowl, turning so that the top side is coated with oil. Cover and place the dough in a warm place until it has doubled in size (approximately two hours).

Roll and Cut the Dough

STEP 9. Lightly flour a large surface and transfer the dough from the bowl. Sprinkled the top of the dough and the rolling pin with additional flour. Roll out the dough to a thickness of 1/4- to 1/2-inch.

STEP 10. With a sharp knife or pizza cutter, cut the dough into about 2 1/2- to 3-inch squares.

Fry the Beignets

STEP 11. In a Dutch oven or deep cast iron skillet, add oil to a depth of 2-3 inches. Heat to 350 degrees F.

STEP 12. Add the dough squares, a few pieces at a time, without overcrowding the pot. Fry for about 1 minute per side.

Top with Powdered Sugar

STEP 13. Use a large slotted spoon or spider to remove the cooked beignets from the hot oil and drain on a paper towel lined baking sheet. Repeat until all the dough is used.

STEP 14. Transfer beignets to a serving plate and top heavily with powdered sugar. Serve immediately.

📖 Recipe