📝 About This Recipe
Transport yourself to the vibrant streets of the French Quarter with these iconic, pillowy-soft squares of fried dough. These beignets are distinctively light and airy, boasting a golden-crisp exterior that gives way to a hollow, tender center perfect for catching sugar. Traditionally served in threes and buried under a literal mountain of powdered sugar, they are the ultimate expression of New Orleans hospitality and morning indulgence.
🥗 Ingredients
The Yeast Bloom
- 1 1/2 cups Warm water (between 105°F and 115°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1/2 cup Granulated sugar (divided use)
The Dough
- 1/2 cup Evaporated milk (at room temperature)
- 1 Large egg (beaten, at room temperature)
- 1 teaspoon Kosher salt
- 4 tablespoons Unsalted butter (softened to room temperature)
- 4 cups Bread flour (sifted; can substitute all-purpose if needed)
- 1/4 teaspoon Nutmeg (freshly grated for subtle depth)
For Frying and Finishing
- 1 quart Vegetable oil (or cottonseed oil for authentic flavor)
- 2 cups Confectioners' sugar (sifted to ensure no clumps)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the remaining sugar, evaporated milk, beaten egg, and salt to the yeast mixture. Whisk by hand until the ingredients are well incorporated.
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3
Attach the dough hook to your mixer. Add 2 cups of the flour and the nutmeg. Mix on low speed until a wet, shaggy paste forms.
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4
Add the softened butter and continue to mix. Gradually add the remaining 2 cups of flour, half a cup at a time, until the dough begins to pull away from the sides of the bowl.
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5
Increase the speed to medium and knead for 3-5 minutes. The dough should be smooth and slightly sticky to the touch, but not so wet that it clings to your fingers.
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6
Lightly oil a large bowl. Transfer the dough to the bowl, cover tightly with plastic wrap, and let it rise in a warm, draft-free spot for about 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the risen dough. Turn it out onto a well-floured surface. Dust the top of the dough with more flour to prevent sticking.
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8
Roll the dough out into a large rectangle, approximately 1/4-inch thick. Using a pizza cutter or sharp knife, cut the dough into 2-inch squares or rectangles.
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9
In a deep cast-iron skillet or Dutch oven, heat at least 2 inches of oil to 360°F-370°F. Use a candy thermometer to ensure the temperature is precise.
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10
Carefully drop 3 or 4 dough squares into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy beignets.
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11
Fry for about 1 minute on the first side until they puff up and turn a light golden brown. Flip them over with a slotted spoon and fry for another 45-60 seconds.
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12
Remove the beignets with a slotted spoon and place them briefly on a wire rack set over paper towels to drain excess oil.
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13
While still piping hot, place the beignets in a large paper bag or bowl filled with the sifted confectioners' sugar. Shake vigorously until they are heavily coated.
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14
Plate the beignets immediately, adding an extra dusting of sugar over the top for that classic 'snow-covered' look.
💡 Chef's Tips
Use bread flour instead of all-purpose for a better rise and a more structured, chewy texture. Maintain your oil temperature between 360°F and 370°F; if it's too cold, the dough absorbs oil; if too hot, they burn before puffing. For the best flavor, use cottonseed oil, which is the traditional oil used by famous New Orleans coffee stands. Don't be afraid of the sugar—beignets are meant to be messy, so use more than you think you need! You can make the dough the night before and let it slow-rise in the refrigerator for an even better flavor profile.
🍽️ Serving Suggestions
Serve immediately with a hot cup of Café au Lait (coffee with chicory and steamed milk). Pair with a side of fresh seasonal berries or a fruit compote to cut through the sweetness. Offer a small bowl of warm chocolate ganache or salted caramel for dipping. For a savory-sweet brunch, serve alongside thick-cut peppered bacon. Enjoy outdoors on a breezy morning to truly capture the NOLA spirit.