New Orleans Style Beignets Recipe
Four hot, fluffy beignets fried to perfection and buried in powdered sugar. Sweet, simple, and a little messy – just like a perfect night in NOLA.
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Ingredients
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Dough
Frying & Finish
Method
Make the dough
- 1
Bloom yeast and combine liquids
In a small bowl, whisk warm water, warm milk, and granulated sugar until sugar dissolves. Sprinkle the instant dry yeast over the mixture and let sit 5–7 minutes until foamy. If it does not foam, your yeast may be inactive—start over with fresh yeast.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the paddle (or in a large bowl if mixing by hand), combine the all-purpose flour and salt and stir to combine.
- 3
Combine wet and dry
Add the foamy yeast mixture, the beaten egg, melted butter, and 2 tablespoons vegetable oil to the flour. Mix on low speed until ingredients come together, then increase to medium and knead 3–4 minutes until a soft, slightly sticky, smooth dough forms. If mixing by hand, stir with a wooden spoon then turn out onto a lightly floured surface and knead 6–8 minutes.
- 4
Chill and cut
- 5
Deflate and refrigerate
Punch the dough down gently to release gas. Turn it out onto a lightly floured surface, fold it a few times, then shape into a rectangle about 1" thick. Place the dough in an oiled shallow container, cover tightly, and refrigerate at least 2 hours or up to overnight. Chilling makes the dough easier to roll and creates the characteristic beignet texture.
- 6
Roll and cut
Lightly flour your work surface and rolling pin. Roll the chilled dough to approximately 1/4"–1/3" (6–8 mm) thick. Using a sharp knife or pizza cutter, trim edges and cut into 2"–3" squares (about 5 cm). You can cut rectangles or triangles if preferred. Stack pieces on a flour-dusted tray, cover with a towel, and let rest 15–20 minutes while you heat the oil.
Fry and finish
- 7
Heat oil
Pour oil into a heavy 4–5 qt pot or deep fryer to a depth of about 3 inches. Heat the oil to 360°F (182°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and rise to the surface within a few seconds and become golden in 1–1.5 minutes.
- 8
Fry beignets
Working in batches (do not overcrowd), gently slide 4–6 dough squares into the hot oil. Fry 2–3 minutes per side, turning once with tongs or a slotted spoon, until puffed and deep golden brown. Total fry time will be about 3–5 minutes depending on size and oil temperature. Adjust heat to maintain 350°–365°F.
- 9
- 10
Powder sugar generously
Place powdered sugar in a fine-mesh sieve or a shallow bowl. One batch at a time, toss or sprinkle beignets heavily with powdered sugar so they are thoroughly coated. For a classic look, mound sugar on top right before serving.
- 11
Serve
Serve beignets hot and fresh. Provide extra powdered sugar on the side. Each serving is four beignets; they are best eaten immediately as they are crispiest and most pillowy when fresh.