Beignets in the Big Easy: A Sweet Memory From New Orleans
Crisp on the outside, soft and airy inside, these classic New Orleans beignets bring the charm of the French Quarter straight to your kitchen. Perfect with coffee and powdered sugar dreams.
Equipment
- Large mixing bowl
- Stand mixer with dough hook or wooden spoon
- Measuring cups and spoons
- Dough scraper or sharp knife
- Deep-fryer or heavy-bottomed pot
- Slotted spoon or spider skimmer
- Cooling rack
- Paper towels
- Fine mesh strainer or sifter
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet 2 ¼ tsp active dry yeast
- 1 cup warm water 110°F
- ¼ cup granulated sugar
- ½ cup evaporated milk
- 1 large egg
- 2 tbsp unsalted butter softened
- ½ tsp salt
For Frying:
- Vegetable oil for deep frying
For Dusting:
- 1 cup powdered sugar
Instructions
Step 1: Activate the Yeast
- Dissolve sugar in warm water, sprinkle yeast on top, and let sit for 10 minutes until foamy.
Step 2: Mix the Dough
- Add evaporated milk, egg, and butter. Stir in half the flour and salt, then the rest of the flour to form a soft dough.
Step 3: Knead and Let Rise
- Knead on a floured surface for 5–7 minutes. Place in greased bowl, cover, and let rise 1–2 hours until doubled.
Step 4: Roll and Cut
- Punch down dough, roll to ¼-inch thickness, and cut into 2½-inch squares.
Step 5: Fry the Beignets
- Heat oil to 360°F. Fry 2–3 minutes per side until golden. Don’t overcrowd the pot.
Step 6: Drain and Dust
- Place on paper towels to drain. While warm, generously dust with powdered sugar.
Notes
Dough can be made ahead and refrigerated overnight.
Best enjoyed fresh, but can be frozen and reheated.
Serve with café au lait for the full New Orleans experience.
Try filled, savory, or chocolate-dipped variations for fun twists.