Homemade 'new Orleans' Beignets Recipe

Bloom yeast and combine liquids

In a small bowl or measuring cup, combine warm water (about 100–110°F / 38–43°C) and 1 teaspoon of the granulated sugar (from the 1/4 cup). Stir in the instant yeast and let sit 5–10 minutes until foamy. In a separate bowl, whisk together the warm milk, remaining granulated sugar, melted butter, eggs, and vanilla until uniform.

Mix dry ingredients and incorporate liquids

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), combine the flour and salt. Start the mixer on low and pour in the liquid mixture and the foamed yeast. Mix until a shaggy dough forms, about 2–3 minutes.

Knead dough

Increase mixer speed to medium and knead the dough for 6–8 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. If mixing by hand, turn dough onto a lightly floured surface and knead for 10–12 minutes, adding up to 1 tablespoon of flour if dough is too sticky.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours (time will vary with temperature).

Deflate the risen dough gently and turn it onto a lightly floured surface. Roll or pat the dough into a rectangle about 1/4 inch (6 mm) thick. Using a sharp knife or a pizza cutter, cut the dough into 2 1/2–3 inch squares or rectangles (traditional New Orleans beignets are roughly 2 1/2" to 3"). Place the cut pieces on a parchment-lined baking sheet, leaving a small gap between them. Cover loosely with a clean kitchen towel or plastic wrap and let rise until slightly puffy, about 30–45 minutes.

Heat oil

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 to 3 inches (use enough oil so beignets can float). Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a 1/2 inch piece of dough — it should sizzle and rise to the surface in about 10–15 seconds and turn golden in about 1 minute.

Fry beignets

Working in small batches (3–4 pieces depending on pot size), gently slide beignets into the hot oil using a slotted spatula or spider. Fry, turning once, until puffed and golden brown on both sides, about 1 1/2–2 minutes per side. Maintain oil temperature between 350–365°F (175–185°C); adjust heat as needed. Avoid overcrowding or the oil temperature will drop.

Drain

Use a slotted spoon to remove beignets and transfer to a rack set over a baking sheet or to a plate lined with paper towels to drain briefly (a minute or two).

While still warm, place a small handful of confectioners' sugar into a fine-mesh sieve or sifter and dust each beignet heavily on both sides. Serve immediately. For a traditional presentation, pile several warm beignets on a plate and dust liberally so they are snow-covered.