Description
Classic New Orleans Beignets are light, fluffy, deep-fried pastries dusted generously with powdered sugar. This recipe captures the authentic taste and texture with a tender yeast dough that puffs up beautifully when fried. Perfect for a sweet breakfast or indulgent snack paired with hot coffee.
Ingredients
Scale
Dough
- 3 cups (415g) all-purpose flour, 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
Frying and Coating
- 1 1/2 to 2 quarts vegetable oil for frying
- 3 cups powdered sugar for dusting and coating
Instructions
- Mix 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 the sugar.
- Activate Yeast: In a 4-cup measuring glass or medium bowl, mix the warm whole milk (approximately 100°F) with the remaining 1 tablespoon of sugar and the active dry yeast. Allow it to sit until the yeast becomes foamy, about 5 minutes.
- Combine Wet and Dry: Beat the egg into the foamy yeast mixture, then add it to the mixing bowl with the flour mixture. Mix by hand or with the paddle attachment on low or medium-low until you get a wet dough with shaggy dry bits throughout, approximately 1 to 1.5 minutes.
- Add Butter and Knead: Swap to the dough hook attachment, add the melted butter, and mix on medium-low until incorporated, about 1 minute. Then increase speed to medium or medium-high and knead the dough with the hook for about 6 minutes until the dough is tacky but not overly wet.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, 1 to 2 hours depending on room temperature.
- Prepare for Frying: Fill a large 4-quart pot with 2 quarts of vegetable oil and set a cooling rack over a baking sheet nearby. Set out tongs and sift the powdered sugar into a medium-sized bowl for coating beignets after frying.
- Shape Dough: Once risen, turn the dough onto a floured surface and roll out into an oblong approximately 10 by 14 inches, about 1/4 inch thick. Cut into 16 roughly equal rectangles. Cover the pieces with a lightly floured tea towel and let them rest while heating the oil.
- Heat Oil: Heat the vegetable oil to 325°F for frying.
- Fry Beignets: Fry the dough pieces in batches for 1 1/2 to 2 minutes on each side until golden brown and puffed.
- Drain and Coat: Using tongs, transfer the fried beignets onto the cooling rack to drain excess oil for about one minute. Then immediately drop them into the bowl of powdered sugar and toss gently to coat while still warm.
- Serve: Serve the beignets warm with an additional dusting of powdered sugar and a side of hot coffee for the full New Orleans experience.
Notes
- For best flavor, start the dough the night before and let it rise slowly overnight in the refrigerator for a sweet breakfast treat.
- If you don't have a deep-frying thermometer, use a kitchen candy or instant-read thermometer to monitor oil temperature carefully to avoid greasy or undercooked dough.
- Use a slotted spoon or frying spider instead of tongs if available to better drain the oil.
- Be gentle when tossing the beignets in powdered sugar to avoid tearing the delicate fried dough.
- Serve immediately after dusting as beignets are best enjoyed fresh and warm.
Nutrition
- Serving Size: 12 beignets
- 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
