Classic New Orleans Beignets Recipe

Introduction

Classic New Orleans beignets are light, pillowy fried dough squares dusted generously with powdered sugar. Perfect for a sweet breakfast or an indulgent snack, these treats bring a little taste of Louisiana right to your kitchen.

Ingredients

• 2 ½ cups All-Purpose Flour
• 2 tablespoons Granulated Sugar
• 2 teaspoons Baking Powder
• ½ teaspoon Salt
• ¾ cup Whole Milk
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• Vegetable Oil – for deep frying (enough to fill your pot with about 2–3 inches of oil)
• Powdered Sugar – for generous dusting (about ½ to 1 cup)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Step 2: In a separate bowl, beat the milk, eggs, and vanilla extract until smooth. Pour the wet ingredients into the dry and stir gently until just mixed.
3. Step 3: Lightly knead the dough on a floured surface 3 to 4 times, then roll it out to about ¼ inch thick. Cut into 2-inch squares using a knife or pizza cutter.
4. Step 4: Heat the vegetable oil in a deep pot to 360°F (182°C). Fry the beignet squares in batches, turning once, until golden brown on each side, about 1 to 2 minutes total.
5. Step 5: Remove the beignets with a slotted spoon and drain on paper towels. Dust generously with powdered sugar while still warm and serve immediately.

Tips & Variations

• For extra fluffiness, sift the flour before measuring to aerate it.
• Try adding a pinch of cinnamon or nutmeg to the dough for a subtle spice note.
• If you don’t have a thermometer, test the oil by dropping a small piece of dough in; it should bubble and rise to the surface quickly without burning.
• Serve with café au lait or hot chocolate for a true New Orleans experience.

Storage

Beignets are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven or toaster oven to refresh the crispiness. Avoid microwaving, as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Just cover it tightly to prevent drying out and let it come to room temperature before rolling out and frying.

What should I do if my beignets absorb too much oil?

This usually means the oil isn’t hot enough. Make sure the oil is at the proper temperature (around 360°F or 182°C) before frying. Also, don’t overcrowd the pot, as this lowers the oil temperature.

Classic New Orleans Beignets Recipe

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4.8 from 84 reviews

Classic New Orleans beignets are deliciously light, fluffy deep-fried pastries dusted with powdered sugar. This recipe creates golden, pillowy squares of dough that are crispy on the outside and soft inside, perfect for breakfast or an indulgent treat any time of day.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 20 beignets 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Creole, New Orleans

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups All-Purpose Flour
• 2 tablespoons Granulated Sugar
• 2 teaspoons Baking Powder
• ½ teaspoon Salt

Wet Ingredients

• ¾ cup Whole Milk
• 2 large Eggs
• 1 teaspoon Vanilla Extract

For Frying and Serving

• Vegetable Oil – for deep frying (enough to fill your pot with about 2–3 inches of oil)
• Powdered Sugar – for generous dusting (about ½ to 1 cup, or as desired)

Instructions

1. Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute all the dry components.
2. Mix wet ingredients and combine: In a separate bowl, beat together the whole milk, eggs, and vanilla extract until smooth. Pour this mixture into the dry ingredients and stir gently until just combined to create a soft dough.
3. Knead and shape the dough: Lightly flour a clean surface and knead the dough 3-4 times to bring it together, then roll it out to about ¼ inch thickness. Cut the dough into approximately 2-inch squares.
4. Heat oil and fry beignets: Heat the vegetable oil in a deep pot to 360°F (182°C). Fry the dough squares in batches, turning once, until golden brown on both sides, about 1-2 minutes total per batch.
5. Drain and dust with sugar: Remove the fried beignets with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar before serving.

Notes

• Ensure the oil temperature stays around 360°F for a crisp exterior without absorbing excess oil.
• Do not overmix the dough; it should be slightly sticky but manageable to maintain fluffiness.
• You can freeze cut beignet dough squares and fry them straight from frozen, increasing frying time slightly.
• Serve immediately for best texture and flavor as beignets tend to lose crispiness once cooled.
• Powdered sugar can be added liberally to create the authentic powdered sugar cloud typical of New Orleans-style beignets.

Keywords: New Orleans beignets, classic beignets, deep fried pastries, powdered sugar beignets, breakfast pastries