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New Orleans Beignets Recipe

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3.8 from 14 reviews

  • Author: Leila
  • Total Time: 2 hours 30 minutes
  • Yield: 20 servings

Description

Classic New Orleans Beignets are fluffy, deep-fried pastries dusted generously with powdered sugar. These sweet treats are light and airy inside with a crispy exterior, perfect for breakfast, dessert, or a special snack. Made from a yeast-leavened dough, they require some rising time but reward you with authentic, café-style beignets that melt in your mouth.

Ingredients

Dough Ingredients

  • 1 package active dry yeast
  • ½ cup granulated sugar
  • 2 tablespoons vegetable shortening
  • 1 ¼ cups warm milk (110 degrees F)
  • 1 large egg (beaten)
  • 4 ½ cups all-purpose flour
  • Pinch salt

For Frying and Serving

  • Oil for frying (vegetable oil recommended)
  • Powdered sugar for dusting

Instructions

  1. Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, combine the active dry yeast, granulated sugar, vegetable shortening, and warm milk. Mix together for about 2 minutes until well combined. Add the beaten egg and mix again. Next, add 4 cups of the all-purpose flour along with a pinch of salt. Mix on low speed until the flour is incorporated, about 1 minute, then increase to medium speed. Continue mixing until the dough forms a ball, pulls away from the sides of the bowl, and climbs the dough hook.
  2. Let the dough rise: Remove the dough from the bowl and shape it into a smooth ball by hand. Lightly oil another bowl and place the dough inside, rolling it to coat all sides with oil. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free location. Let the dough rise until it doubles in size, which will take approximately 2 hours.
  3. Heat the oil: Preheat vegetable oil in a deep fryer or a heavy deep pot to 360 degrees Fahrenheit. Ensure the oil is hot enough before frying to achieve a crispy texture without excessive oil absorption.
  4. Roll and cut the dough: Turn the risen dough out onto a floured surface. Pat it into a rough rectangle about 1 inch thick. Dust lightly with flour, then roll the dough to a size of approximately 12 ½ inches by 10 inches and around ¼ inch thick. Using a sharp knife or pizza cutter, cut the dough into twenty 2 ½-inch square pieces.
  5. Fry the beignets: Carefully place a few dough squares at a time into the hot oil, being careful not to overcrowd the fryer. Fry them for 3 to 5 minutes until golden brown and crispy on all sides, turning occasionally to ensure even cooking. Once cooked, remove the beignets with a slotted spoon and drain them on paper towels to remove excess oil.
  6. Serve: Generously dust the warm beignets with powdered sugar before serving. Enjoy immediately for the best texture and flavor.

Notes

  • Ensure the milk is warm but not hot to the touch, ideally around 110°F, to activate the yeast properly without killing it.
  • Do not overcrowd the fryer to maintain oil temperature and achieve crispy beignets.
  • The dough is sticky and soft; use plenty of flour on your surface when cutting to avoid sticking.
  • Beignets are best enjoyed immediately while warm and fresh.
  • Vegetable shortening can be substituted with unsalted butter for a richer flavor, but shortening helps achieve a lighter texture.
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Creole, New Orleans

Find it online: https://recipesbyleila.com/new-orleans-beignets-recipe/