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Trust me: it is totally worth the effort to make this delicious New Orleans Beignets Recipe - after all, who can resist cloud like pieces of deep fried dough dusted with powdered sugar?
Answering that question, I think no one! Yes, the New Orleans Beignets are deep-fried, but no, they are not greasy at all. And why are they so famous? Because they are that good!
If you have ever visited New Orleans, chances are you did eat them at Café du Monde, the number one place to get beignets in New Orleans, after all, they are in the same spot since 1862. We did, and the beignets you get from this recipe are as good as the ones you find in New Orleans!
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🤔 What is a beignet?
The name beignets seem fancy (or strange) but it is nothing more than fried dough fritters, covered in powdered sugar. Oh, the simplicity of it is what makes it so good!
🍩 What is the difference between a donut and a beignet?
A beignet actually is a type of donut, as well as a donut is a type of beignet. Did that confuse you? Well, both are actually dough that has risen with the help of biological yeast (no chemical yeast such as baking soda or baking powder) and is then fried.
But while the donut is usually round (often with a hole in the middle), the beignets are usually square (or rectangular).
And the beignet is a little bit more chewy - although not tough. Plus, the shape they're made make them puff like a pillow when frying.
And instead of a glaze, they are covered with powdered sugar.
🥘 What oil is best for beignets?
We think that cottonseed oil is the best for beignets, and it is the same oil used at Café du Monde, but you could substitute for canola oil, soybean or peanut oil.
☕ What do you drink with beignets?
The perfect pairing is a cup of latte, plain black coffee, or of course, chicory coffee - a French tradition.
You can buy the Café du Monde coffee from Amazon.
Disclaimer: we are NOT part of the Amazon affiliates program.
📋 Ingredients
- warm water
- active dry yeast
- sugar
- milk
- egg
- salt
- all-purpose flour
- unsalted butter
- cottonseed oil for frying
- powdered sugar, for dusting
🍳 How to make it
This New Orleans Beignets Recipe requires some work, but it is totally worth it!
In the bowl of a stand mixer dissolve the yeast and sugar in the warm water.
Let this sit for 15 minutes (it will become foamy).
Add remaining ingredients to the bowl.
Using a dough hook, knead until dough is smooth, at medium speed - about 5 minutes.
Cover the bowl with plastic wrap and leave it in a warm place to rise until doubled in size.
Ounce dough has risen, put 3 to 4 inches of cottonseed oil in a frying pan over high heat and let it reach 370F (190C).
Flour a work surface to roll out the dough to about 1/4 inch (1cm) thick and cut the dough into 2 1/2 inch (5cm) square pieces.
Drop one or two dough pieces at a time in the oil - take care not to burn yourself!
Right after you drop the dough pieces in the oil, turn them over and with a spoon, splash oil over.
When it puffs up, turn it over and keep splashing oil for about 30-40 seconds, then turn it again to check the color.
If not golden brown, leave for 30 more seconds and turn again.
Repeat until they are the desired color (lighter or darker - we prefer lighter).
Remove from oil with a wire spatula.
Drain on a paper towel-lined plate.
Transfer to a serving plate and dust with lots of powdered sugar.
💭 Helpful Tips
- use cottonseed oil, as it is the same oil used at Café du Monde, but you could substitute for canola, soybean or peanut oil.
- to make them puffy and looking like a pillow, flip them right after you drop them in the oil and, with a spoon, splash oil on top of it until it has risen - works like magic 😉
- to know when the oil is at the right temperature, drop an unlit match in it while it's still cold. When the match lights up, the oil is good to go. Don't worry, it will only make a swhoosh sound and the flame will extinguish itself.
If you are looking for the best beignets in New Orleans, I recommend you to take a look at this link here, but I would stick to the classic three beignet serving with chicory coffee at Café du Monde!
📖 Recipe
I think you will also enjoy these condensed milk donuts.
PrintPin
New Orleans Beignets Recipe
Delicious New Orleans Beignets - who can resist cloud like pieces of deep fried dough dusted with powdered sugar?
Course Snack
Cuisine American
Keyword beignet
Prep Time 2 hours hours
Cook Time 20 minutes minutes
Servings 15 beignets
Calories 181kcal
Ingredients
- 3/4 cup warm water
- 1 1/4 tsp active dry yeast
- 1/3 cup sugar
- 1/2 cup milk
- 1 egg beaten
- 3/4 tsp salt
- 3 1/2 cups all-purpose flour
- 2 tbsp unsalted butter melted
- Cottonseed oil for frying
- Powdered sugar for dusting
Instructions
In the bowl of a stand mixer dissolve the yeast and sugar in the warm water. Let this sit for 15 minutes (it will become foamy).
Add remaining ingredients. Using a dough hook, knead until dough is smooth.
Cover the bowl with plastic wrap and leave it in a warm place to rise until doubled in size.
Put 3 to 4 inches of cottonseed oil in a frying pan and let it reach 370 degrees (190C). *we put an unlit match in the cold oil and when the match lights up, the oil is ready
Flour a work surface to roll out the dough to about 1/4 inch (1cm) thick and cut the dough into 2 1/2 inch (5cm) square pieces and fry in the oil.
Right after you drop the dough piece in the oil, turn it over and with a spoon, splash oil over it. When it puffs up, turn it over and keep splashing oil for about 30-40 seconds, then turn it again to check the color. If not golden brown, leave for more 30 seconds and turn again. Repeat until they are the desired color (lighter or darker - we prefer lighter).
Remove from oil with a wire spatula and drain on a paper towel-lined plate.
Transfer to a serving plate and dust with lots of powdered sugar.
Notes
Adapted from Tod Wilbur
Nutrition
Calories: 181kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 126mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 76IU | Calcium: 15mg | Iron: 1mg
