New Orleans Beignets Recipe

New Orleans Beignets Recipe

This New Orleans beignets recipe is easy to make at home with soft, pillowy dough deep fried until golden then topped with powdered sugar! One bite will transport you to the French Quarter!

Prep Time: 15

Cook Time: 20

Rise Time: 1

Total Time: 1 35

Servings:

Ingredients

2 teaspoons active dry yeast
3 Tablespoons granulated sugar , divided
1 cup warm water (100℉)
1 large egg , whisked
½ cup heavy cream , or evaporated milk
3 Tablespoons butter , melted and cooled
¾ teaspoon Kosher salt
3 ½ cups (445 grams) all-purpose flour , divided, plus more or less as needed
Vegetable oil , for deep frying (about 2 quarts)
3 cups powdered sugar

Instructions

In a medium bowl, stir together the yeast, 1 Tablespoon sugar, and warm water until sugar and yeast dissolved. Let sit 5 minutes, or until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the egg, heavy cream, butter, salt, and the remaining 2 Tablespoons sugar until combined on medium speed. Mix in the yeast mixture.
Switch to a dough hook attachment. Mix in 2 cups flour on low speed until combined. Add remaining flour, 1/4 cup at a time, until shaggy. Turn speed to medium and knead 6 minutes, or until the dough begins to pull away from the sides of the bowl and forms a soft dough that is slightly tacky, but not wet, to the touch. Form the dough into a ball and place in a greased bowl. Cover and let rise 1 to 2 hours, or until doubled in size.
Set 2 wire racks over a baking sheet and place it next to the pot of oil along with tongs. In a medium bowl, sift powdered sugar and place in the center of the racks.
When the dough has risen, transfer it to a floured surface. Roll it into a 10x14-inch shape, about 1/4-inch thick. Cut the dough into 16 rough rectangles and cover with a tea towel while heating the oil.
Fill a large 4-quart Dutch oven with a few inches of oil. Heat over medium-low heat to 325℉. Fry the beignets, in batches, 1 1/2 to 2 minutes per side, or until golden brown. Using tongs, transfer the beignets to the first wire rack. Let cool 1 minute before dropping in the powdered sugar and flipping to coat. Transfer beignet to the second wire rack. Repeat with remaining dough.
Serve immediately. These are best served warm on the first day.

Notes

Dipping sauces:

Make-ahead: You can make the dough the day before and do a slow rise in the refrigerator overnight. Roll it out and cut the beignets. Bring the cut beignets come to room temperature 30 minutes before frying.

Reheat beignets: These taste best the same day, but you can do a quick reheat in the microwave for 10 seconds, if you like.

Nutrition