New Orleans Beignets Recipe

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons instant dry yeast, and 1 teaspoon salt until evenly combined.

Combine warm liquids and eggs

Warm 1 cup whole milk until lukewarm (not hot). In a separate bowl, whisk 1 cup warm water and 2 large eggs until blended. Add the lukewarm milk to the egg-water mixture and stir to combine.

Form dough

With the mixer on low (using dough hook) or by hand, pour the milk/egg mixture into the dry ingredients. Add 4 tablespoons softened unsalted butter. Mix until a soft, slightly sticky dough comes together, 3–5 minutes on low with a stand mixer or 6–8 minutes by hand. If dough is extremely sticky, add up to 2 tablespoons flour; if too dry, add up to 1 tablespoon warm water.

First rise

Lightly oil a clean bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Chill dough (optional but traditional for beignets)

Punch down the dough, fold it gently, then transfer to a lightly oiled container, cover, and refrigerate for at least 1 hour or up to overnight. Chilling makes the dough easier to roll and develops flavor.

Roll and cut

On a lightly floured surface, roll the chilled dough to a ¼–⅓ inch (6–8 mm) thickness. Using a sharp knife or pizza cutter, cut into 2½–3 inch squares (or classic diamond shapes). Keep cut pieces covered with a towel while you heat the oil.

Heat oil

Pour about 3–4 cups vegetable oil (enough for 2–3 inches depth) into a deep heavy-bottomed pot or Dutch oven. Heat to 350–365°F (175–185°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and puff immediately without browning too fast.

Fry beignets

Working in small batches (4–6 pieces depending on pot size), gently slide dough squares into the hot oil. Fry, turning once, until golden brown on all sides, about 2–3 minutes per side (total 3–5 minutes). Do not overcrowd the pot — keep oil temperature steady between 350–365°F.

Drain and sugar

Using a slotted spoon, transfer fried beignets to a wire rack set over a baking sheet or paper towels to drain briefly. While still warm, place beignets in a large bowl or sieve and toss liberally with powdered sugar until well coated. Serve immediately with sauces.

Place 4 oz chopped bittersweet chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let sit 1 minute, then whisk until smooth. Add 1 teaspoon granulated sugar and 1 teaspoon vanilla extract, whisk to incorporate. Keep warm or transfer to a small serving bowl.

Make caramel

In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 3 tablespoons water. Without stirring, heat over medium-high until sugar dissolves and turns a deep amber color, gently swirling the pan occasionally to promote even cooking (about 6–9 minutes). Watch closely to avoid burning.

Once amber, remove from heat and carefully whisk in 2 tablespoons unsalted butter until melted. Slowly add 1 tablespoon heavy cream (mixture will sputter). Stir in 2 tablespoons strong brewed coffee or espresso, 1 teaspoon vanilla extract, and a pinch of salt until smooth. If caramel seizes or thickens too much, return to low heat and stir until smooth. Transfer to a bowl and allow to cool slightly before serving.

Simmer berries

In a small saucepan, combine 1 cup mixed berries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens, about 6–8 minutes.

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry. Stir slurry into the berry mixture and simmer 1 minute more until glossy and slightly thickened. Remove from heat and, if desired, purée with an immersion blender or pass through a sieve for a smooth sauce. Cool slightly before serving.