The Best Beignets (New Orleans-Style) Recipe
Classic New Orleans-style beignets featuring a soft and airy dough fried to golden perfection, dusted generously with powdered sugar. This recipe captures the authentic taste of the iconic café treat, perfect for a delightful breakfast or indulgent snack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: About 20-24 beignets 1x
- Category: Dessert
- Method: Frying
- Cuisine: Creole, New Orleans
Ingredients
Scale
Yeast Mixture
- 3/4 cups warm water (110-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
Dough
- 1 large egg, at room temperature
- 1/2 cup evaporated milk, room temperature
- 4 tablespoons unsalted butter, melted and lightly cooled
- 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
- Remaining 1/4 cup granulated sugar
- 4 cups bread flour
- 1 teaspoon kosher salt
For Frying & Serving
- Peanut or vegetable oil, for deep frying
- 1 cup powdered sugar, for dusting
- Chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping (optional)
Instructions
- Activate the Yeast: In the bowl of a stand mixer, combine warm water, 1/4 cup granulated sugar, and active dry yeast. Stir well and let sit for 10 minutes until the mixture becomes bubbly and fragrant, indicating the yeast is activated.
- Prepare the Dough: Once yeast mixture is foamy, add the egg, evaporated milk, melted butter, vanilla, remaining sugar, bread flour, and kosher salt. Attach the dough hook to the mixer and knead on low speed for 1-2 minutes, then increase speed to medium and continue kneading until dough is smooth, cohesive, and pulls away from the bowl sides, about 4-5 minutes.
- Proof the Dough: Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap and let rise in a warm spot for 2 hours, or alternatively, refrigerate for 2 to 24 hours for slow proofing.
- Heat the Oil: In a large, deep pot over medium-high heat, heat a couple of inches of peanut or vegetable oil to 360°F, using a candy thermometer for accuracy. Prepare a large baking sheet with a wire rack or paper towels to drain fried beignets.
- Cut the Dough: Once risen, turn the dough onto a lightly floured surface and roll out to a 1/2-inch thick rectangle. Cut into 3-inch squares using a sharp knife, bench scraper, or pizza cutter.
- Fry the Beignets: Carefully add 3-4 pieces of dough into the hot oil at a time. Fry until golden and puffy on one side, about 1 minute, then flip and fry the other side until equally golden. Remove with a slotted utensil and place on the prepared baking sheet to drain. Repeat with remaining pieces.
- Serve: Immediately dust the beignets generously with powdered sugar. For less mess, place them in a large bag with sugar and shake. Serve warm as is or with optional chocolate, caramel/dulce de leche, or raspberry fruit sauces for dipping. Enjoy!
Notes
- The dough can be proofed either at room temperature for 2 hours or refrigerated for 2 to 24 hours for enhanced flavor and texture.
- Maintain oil temperature at 360°F to ensure crispy exterior and fully cooked interior.
- Use bread flour for the best texture; all-purpose flour results in a less chewy, lighter beignet.
- Vanilla bean paste offers a richer flavor than vanilla extract but both work well.
- Dust powdered sugar generously right after frying to prevent clumping and melting.
- Be careful not to overcrowd frying oil to keep the temperature stable.
Keywords: beignets, New Orleans beignets, fried dough, classic beignets, powdered sugar beignets, breakfast recipe, Creole dessert, deep fried dough
