New Orleans Style Beignets (Print)
Pillowy golden fried pastries dusted with powdered sugar, capturing a taste of New Orleans.
# Ingredient List:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup whole milk, lukewarm
03 - 1/2 cup warm water (about 110°F)
04 - 1/4 cup granulated sugar
05 - 2 1/4 tsp active dry yeast (1 packet)
06 - 1 large egg, room temperature
07 - 2 tbsp unsalted butter, softened
08 - 1/2 tsp salt
09 - 1/2 tsp vanilla extract
→ For Frying and Topping
10 - Vegetable oil for frying (about 1 quart)
11 - 1 1/2 cups powdered sugar for dusting
# How-To Steps:
01 - In a small bowl, combine warm water, 1 tablespoon of sugar, and yeast. Stir gently and let sit for 5–10 minutes until foamy and activated.
02 - In a large mixing bowl, whisk together the milk, remaining sugar, egg, softened butter, and vanilla extract until smooth. Add the activated yeast mixture and stir until fully incorporated.
03 - Gradually add the flour and salt to the wet mixture, mixing continuously until a sticky, cohesive dough forms. Ensure all flour is incorporated.
04 - Turn the dough onto a lightly floured surface and knead for approximately 5 minutes until smooth, elastic, and no longer sticky. Add small amounts of flour only if necessary to prevent sticking.
05 - Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp kitchen towel, and place in a warm, draft-free area. Let rise for about 2 hours until doubled in size.
06 - Punch down the risen dough to release air. Roll out on a floured surface to approximately 1/4-inch thickness. Cut into 2 1/2-inch squares using a sharp knife or pizza cutter.
07 - Pour vegetable oil into a deep fryer or heavy pot to a depth of at least 2 inches. Heat to 350°F, maintaining temperature throughout frying.
08 - Fry beignets in small batches, turning occasionally, until puffed and golden brown on all sides, approximately 2–3 minutes per batch. Avoid overcrowding to maintain oil temperature.
09 - Remove beignets with a slotted spoon and drain briefly on paper towels to absorb excess oil. Work quickly while beignets are still warm.
10 - Generously coat warm beignets with powdered sugar, ensuring complete coverage on all sides. Serve immediately while hot for best texture and flavor.
# Expert Suggestions:
01 -
- These beignets fry up with that signature hollow center and pillowy crumb that makes them absolutely irresistible fresh from the oil
- The dough comes together with ingredients you probably have in your pantry right now, no special trips required
02 -
- Oil temperature matters too much to guess, so use a thermometer and keep it steady at 350°F for the best results
- These don't hold well, so plan to fry and eat them immediately while they're at their absolute best
03 -
- Roll your dough slightly thicker if you want extra pillowy beignets, or thinner for crispier edges
- Sift your powdered sugar over the beignets for that picture-perfect even coating without clumps