Description
New Orleans-Style Beignets are fluffy, deep-fried pastries dusted with powdered sugar. A beloved Crescent City treat, they are crisp on the outside, pillowy inside, and best enjoyed hot with coffee or café au lait.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp active dry yeast
- 1 1/4 cups warm water
- 1/2 cup whole milk
- 2 large eggs
- 1/2 tsp salt
- 4 tbsp unsalted butter, melted
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Dissolve yeast in warm water with a pinch of sugar; let sit 5–10 minutes until foamy.
- In a mixing bowl, combine flour, sugar, and salt.
- Whisk milk, eggs, and melted butter together; add to yeast mixture.
- Gradually mix wet ingredients into dry to form a soft dough.
- Knead on a floured surface until smooth and elastic. Place in greased bowl, cover, and let rise 1.5–2 hours until doubled.
- Punch down dough and roll out to 1/4-inch thickness. Cut into 2–3 inch squares.
- Heat oil to 350°F (175°C). Fry beignets in batches 1–2 minutes per side until golden and puffed.
- Drain on paper towels and dust generously with powdered sugar.
- Serve warm.
Notes
- Beignets are best eaten fresh, as they lose crispness over time.
- Ensure oil is hot enough—if too cool, the dough won’t puff properly.
- You can refrigerate dough overnight after the first rise.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: New Orleans, Southern
Nutrition
- Serving Size: 1 beignet
- Calories: 180
- Sugar: 9g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
