Classic New Orleans Beignets
Learn how to make classic New Orleans beignets at home with this easy-to-follow recipe. These fluffy, fried squares of dough are perfect for a sweet breakfast or dessert, generously dusted with powdered sugar.
Equipment
- Large bowl
- Whisk
- Wooden spoon or hands
- Plastic wrap or kitchen towel
- Sharp knife or pizza cutter
- Heavy-bottomed pot or Dutch oven
- Candy thermometer
- Slotted spoon or spider
- Plate
- Paper towels
- Fine-mesh sieve
Ingredients
Dough
- 1/2 cup Warm Water (105-115°F / 40-46°C)
- 1 packet Active Dry Yeast (2 1/4 teaspoons)
- 1/4 cup Granulated Sugar + 1 teaspoon
- 1/2 cup Whole Milk
- 1 Large Egg
- 1/4 cup Unsalted Butter (melted)
- 3 1/2 - 4 cups All-Purpose Flour (divided)
- 1 teaspoon Salt
Frying and Dusting
- 6-8 cups Vegetable Oil (or other neutral oil, for frying)
- 2 cups Powdered Sugar (for dusting)
Instructions
Preparation
- In a large bowl, combine warm water, yeast, and 1 teaspoon granulated sugar, then let it sit for 5-10 minutes until foamy.
- To the yeast mixture, add the remaining 1/4 cup granulated sugar, milk, egg, and melted butter, whisking until well combined.
- Gradually add 3 1/2 cups of flour and salt, mixing until a shaggy dough forms, adding more flour if necessary.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Rising and Frying
- Lightly grease a large bowl, place the dough in it, turn to coat, cover with plastic wrap, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
- Punch down the dough, roll it into a 1/4-inch thick rectangle on a floured surface, and cut into approximately 2-inch squares.
- Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350-360°F (175-180°C).
- Carefully drop 3-4 beignet squares into the hot oil and fry for 1-2 minutes per side until golden brown and puffed.
- Transfer fried beignets to a plate lined with 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
For best results, maintain a consistent oil temperature while frying. Beignets are best enjoyed warm and freshly dusted with powdered sugar.