New Orleans Style Beignets (Print Page)
Pillowy fritters fried golden and dusted with powdered sugar, capturing New Orleans' sweet tradition.
# What You Need:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm whole milk (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1 large egg
06 - 2 tbsp unsalted butter, melted
07 - 1/2 tsp salt
08 - 1/2 tsp vanilla extract
→ For Frying
09 - Vegetable oil for deep frying (about 1 liter)
→ Topping
10 - 1 cup powdered sugar for dusting
# Directions:
01 - Combine warm milk, sugar, and yeast in a small bowl. Let stand for 5-10 minutes until mixture becomes foamy, indicating yeast activation.
02 - Whisk flour and salt in a large mixing bowl. Add the activated yeast mixture, egg, melted butter, and vanilla extract. Mix thoroughly until a sticky, cohesive dough forms.
03 - Transfer dough to a lightly floured surface and knead for approximately 5 minutes until smooth and elastic, developing gluten structure.
04 - Place dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for 1 to 1.5 hours until doubled in volume.
05 - Turn risen dough onto a floured surface and roll to 1/2-inch thickness. Cut into 2 1/2-inch squares using a sharp knife or pizza cutter.
06 - Pour vegetable oil into a deep pot or fryer and heat to 350°F, maintaining consistent temperature for optimal frying.
07 - Fry 3-4 beignets at a time for 2-3 minutes per side, turning once, until puffed, golden brown, and cooked through. Adjust heat to maintain oil temperature.
08 - Remove beignets with a slotted spoon and transfer to paper towels to drain excess oil.
09 - Generously dust warm beignets with powdered sugar on all sides. Serve immediately while still warm for best texture and flavor.
# Expert Tips:
01 -
- These beignets emerge from the oil with the most impossibly light, pillow soft center that practically melts against your tongue
- The moment you dust them with sugar while they are still warm, something magical happens that makes store bought versions seem completely inadequate
02 -
- Dough temperature matters—cold dough will not puff up properly, so let it come to room temperature before frying if it has been chilling
- Crowding the fryer drops the oil temperature dramatically, which leads to sad, oily beignets instead of the light ones you want
03 -
- A pizza cutter makes the cleanest squares and prevents the dough from getting squished or stretched like it might with a knife
- Patting the beignets very gently with paper towels removes excess oil without deflating them before the sugar coating