New Orleans Style Beignets (Printable version)
Light, airy beignets fried golden and topped with powdered sugar—a beloved New Orleans treat.
# What You'll 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 quart)
→ Topping
10 - 1 cup powdered sugar for dusting
# How to Prepare:
01 - Combine warm milk, sugar, and yeast in a small bowl. Let stand for 5-10 minutes until the mixture becomes foamy and fragrant.
02 - Whisk flour and salt together in a large mixing bowl. Add the yeast mixture along with egg, melted butter, and vanilla extract. Stir until a sticky, shaggy dough forms.
03 - Turn the dough onto a lightly floured surface and knead for approximately 5 minutes until smooth, elastic, and no longer sticky to the touch.
04 - Place the 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 - Punch down the risen dough and turn onto a floured surface. Roll to 1/2-inch thickness and 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. Use a kitchen thermometer to ensure accurate temperature.
07 - Carefully add 3-4 beignets to the hot oil. Fry for 2-3 minutes per side, turning once, until puffed, golden brown, and cooked through.
08 - Remove beignets with a slotted spoon and transfer to paper towels to drain excess oil for about 1 minute.
09 - Generously coat warm beignets with powdered sugar. Serve immediately while hot for the best texture and flavor experience.
# Expert advice:
01 -
- The dough rises while you go about your morning, making something extraordinary feel entirely manageable
- Frying beignets fills your kitchen with the kind of warmth that makes people gravitate toward the stove
02 -
- The dough will feel stickier than you expect—resist adding too much extra flour or you'll lose that tender interior
- Powdered sugar only sticks properly to warm beignets, so don't wait until they've completely cooled
03 -
- Cut your squares with a pizza cutter for the cleanest edges and faster work
- Use a slotted spoon to drain and transfer—tongs might puncture the delicate exterior