New Orleans Style Beignets (Print)
Pillowy fried dough squares dusted generously with powdered sugar, a classic New Orleans delight.
# Ingredient List:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm water (about 110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted
08 - 1/2 tsp salt
→ For Frying
09 - 2–3 cups vegetable oil (for deep frying)
→ Topping
10 - 1 1/2 cups powdered sugar, for dusting
# How-To Steps:
01 - Dissolve the yeast and 1 teaspoon of sugar in the warm water. Let stand for 5–10 minutes until foamy and activated.
02 - In a large mixing bowl, whisk together the remaining sugar, milk, egg, melted butter, and salt until well combined.
03 - Pour the activated yeast mixture into the bowl with the wet ingredients and mix thoroughly to incorporate.
04 - Gradually add the flour, stirring with a wooden spoon or using a stand mixer with a dough hook, until a sticky dough forms.
05 - Transfer the dough to a lightly floured surface and knead for approximately 5 minutes until smooth and elastic, or 3–4 minutes in a stand mixer.
06 - Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1–1.5 hours.
07 - Punch down the risen dough and transfer to a floured surface. Roll out to 1/4 inch thickness and cut into 2-inch squares using a sharp knife or pizza cutter.
08 - Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F.
09 - Fry the dough squares in batches, turning once, until puffed and golden brown on both sides, about 1–2 minutes per side.
10 - Remove beignets with a slotted spoon and drain on paper towels. Generously dust with powdered sugar while still warm and serve immediately.
# Expert Suggestions:
01 -
- These beignets emerge from the oil with the most impossibly light, pillowy interior that practically melts in your mouth
- The recipe rewards patience with dough that transforms into something that tastes like pure morning joy
02 -
- I once rushed the rising time and ended up with dense, heavy beignets that were honestly just sad fried bread
- Letting the oil come back to temperature between batches makes a huge difference in how evenly they cook
03 -
- A candy thermometer takes the guesswork out of oil temperature and is worth the small investment
- If your dough is too sticky to handle, chill it for 15 minutes before rolling