Print

Classic New Orleans Beignets Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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