Description
Classic New Orleans Beignets are light, fluffy fried dough pastries dusted generously with powdered sugar. This recipe uses a yeast-based dough that is tender and pillowy, perfect for a sweet breakfast or dessert treat with hot coffee.
Ingredients
Scale
Dough
- 3 cups all-purpose flour (415g), plus more for dusting
- 3/4 teaspoon kosher salt
- 3 tablespoons sugar, divided
- 1 cup warm whole milk (about 100°F)
- 2 teaspoons active dry yeast
- 1 large egg
- 3 tablespoons butter, melted
For Frying
- 1 1/2 to 2 quarts vegetable oil
Topping
- 3 cups powdered sugar
Instructions
- Combine dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, kosher salt, and 2 tablespoons of sugar until well mixed.
- Activate yeast. In a 4-cup measuring glass or medium bowl, mix warm whole milk (around 100°F) with the remaining 1 tablespoon sugar and active dry yeast. Let it sit for about 5 minutes until foamy.
- Add egg and combine dough. Beat the egg into the foamy yeast mixture and pour into the dry ingredients. Mix by hand or with the paddle attachment on low to medium-low until a wet dough with some dry bits forms, about 30 seconds to 1 1/2 minutes.
- Incorporate butter and knead dough. Replace the paddle attachment with the dough hook, add melted butter, and mix on medium-low until incorporated (about 1 minute). Increase speed to medium or medium-high and knead the dough for about 6 minutes until tacky but manageable.
- First rise. Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, approximately 1 to 2 hours depending on room temperature.
- Prepare frying station. Fill a large 4-quart pot with 1 1/2 to 2 quarts vegetable oil and heat until 325°F. Set a cooling rack over a baking sheet nearby along with tongs. Sift powdered sugar into a medium bowl for coating.
- Shape and cut dough. Turn the risen dough onto a floured surface and roll out to approximately 10 by 14 inches, 1/4 inch thick. Cut into 16 rough rectangles and cover with a flour-dusted tea towel.
- Fry beignets. Fry dough pieces in batches for 1 1/2 to 2 minutes per side until golden brown. Use tongs or a fryer spider to transfer them to the cooling rack to drain excess oil for about 1 minute.
- Coat with powdered sugar. While still warm but not dripping with oil, drop drained beignets into the bowl of powdered sugar and toss gently to coat thoroughly. Repeat with remaining pieces.
- Serve. Serve immediately warm with an additional dusting of powdered sugar and hot coffee on the side.
Notes
- For best flavor, start the dough the night before and let it rise slowly overnight in the refrigerator.
- Make sure the milk is warm, not hot, to activate yeast properly without killing it.
- If you don’t have a stand mixer, knead the dough by hand on a floured surface for 8 to 10 minutes until tacky but not sticky.
- Use a deep-fry thermometer to maintain oil temperature for even frying and prevent greasy beignets.
- Serve beignets immediately after frying for the best texture; they are less appealing when cold.
- Powdered sugar coating can be generous—don’t be shy to get that classic New Orleans look and flavor.
Nutrition
- Serving Size: 1 beignet
- Calories: 458 kcal
- Sugar: 27 g
- Sodium: 176 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 38 mg
