Classic New Orleans Beignets
These classic New Orleans beignets are light, fluffy, and fried to golden perfection, then generously dusted with powdered sugar. Perfect for a sweet breakfast or dessert.
Equipment
- Large bowl
- Plastic wrap or clean kitchen towel
- Sharp knife or pizza cutter
- Large, heavy-bottomed pot or Dutch oven
- Candy thermometer
- Slotted spoon or spider
- Wire rack
- Paper towels
- Fine-mesh sieve
Ingredients
Dough
- 1 cup warm water (105-115°F / 40-46°C)
- 2.25 teaspoons active dry yeast (one packet)
- 0.33 cup granulated sugar plus a pinch for yeast
- 0.5 cup warm milk
- 1 large egg
- 0.25 cup unsalted butter melted
- 4 cups all-purpose flour plus more for dusting
- 1 teaspoon salt
Frying & Dusting
- 4-5 cups vegetable oil (or other neutral oil), for deep frying
- 2 cups powdered sugar (confectioners' sugar), for dusting
Instructions
Preparation
- In a large bowl, combine warm water, yeast, and a pinch of granulated sugar, then let it sit for 5-10 minutes until foamy to activate the yeast.
- Stir in the remaining granulated sugar, warm milk, egg, and melted butter into the yeast mixture.
- Gradually add the flour and salt to the wet ingredients, mixing until a shaggy dough forms.
Dough Handling
- Turn the dough onto a lightly floured surface and knead it for 5-7 minutes until smooth, elastic, and slightly sticky.
- Place the dough in a lightly oiled bowl, turn to coat, then cover and let it rise in a warm place for 1-2 hours until doubled in size.
- After rising, gently punch down the dough, then roll it out on a lightly floured surface to about ¼-inch thickness, forming a rectangular shape.
- Using a sharp knife or pizza cutter, cut the dough into 2-3 inch squares.
Frying
- Heat 3-4 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C), monitoring the temperature with a candy thermometer.
- Carefully drop 3-4 beignet squares into the hot oil, ensuring not to overcrowd the pot, and fry for 1-2 minutes per side until golden brown and puffed.
- Remove fried beignets with a slotted spoon and place them on a wire rack over paper towels to drain excess oil.
- While still warm, generously dust the beignets with powdered sugar using a fine-mesh sieve and serve immediately.
Notes
The oil temperature is critical for perfectly cooked beignets. A candy thermometer is highly recommended. Do not overcrowd the pot when frying, as this will lower the oil temperature and result in greasy beignets.