The Best Beignets (New Orleans-Style) Recipe
Classic New Orleans-style beignets that are light, fluffy, and perfectly golden-fried dough squares dusted generously with powdered sugar. These beignets are deep-fried to crispy perfection on the outside while remaining tender inside, making for an irresistible treat enjoyed traditionally with optional dipping sauces like chocolate or caramel.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: About 24-30 beignets 1x
- Category: Dessert
- Method: Frying
- Cuisine: Creole, New Orleans American
Ingredients
Scale
Dough
- 3/4 cups warm water (110-115°F)
- 1/2 cup granulated sugar, divided
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 large egg, at room temperature
- 1/2 cup evaporated milk, room temperature
- 4 tablespoons unsalted butter, melted and lightly cooled
- 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
- 4 cups bread flour
- 1 teaspoon kosher salt
For Frying and Serving
- Peanut or vegetable oil, for deep frying
- 1 cup powdered sugar, for dusting
- Chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping (optional)
Instructions
- Activate the yeast: In the bowl of a stand mixer, combine warm water, 1/4 cup granulated sugar, and active dry yeast. Stir well and let sit for 10 minutes until mixture is bubbly and fragrant, indicating the yeast is activated.
- Make the dough: Once the yeast mixture is foamy, add the egg, evaporated milk, melted butter, vanilla, remaining 1/4 cup sugar, bread flour, and kosher salt. Attach the dough hook and knead on the lowest speed for 1-2 minutes, then increase to medium and continue kneading for 4-5 minutes until the dough is smooth, cohesive, and pulls away from the bowl.
- First rise: Shape the dough into a ball and place it into a lightly greased large bowl. Cover with plastic wrap and let rise in a warm place for 2 hours, or refrigerate for 2 to 24 hours to proof.
- Prepare frying setup: In a large, deep pot, add a few inches of peanut or vegetable oil and heat over medium-high heat until the oil reaches 360°F, using a candy thermometer to monitor temperature. Meanwhile, prepare a baking sheet with a wire rack or paper towels to drain the fried beignets.
- Shape the beignets: On a lightly floured surface, roll out the dough into a 1/2-inch thick rectangle. Use a sharp knife, bench scraper, or pizza cutter to cut the dough into approximately 3-inch squares.
- Fry the beignets: Fry the dough pieces in batches of 3 to 4, carefully adding them to the hot oil. Fry about 1 minute until the bottoms puff up and turn golden, then flip and cook the other side until golden as well. Use a slotted utensil to remove and place on the prepared baking sheet to drain. Repeat with remaining dough pieces.
- Finish and serve: While still warm, dust the beignets generously with powdered sugar. For less mess, place them in a large paper or plastic bag with the powdered sugar and shake gently. Serve the beignets plain or with chocolate, caramel/dulce de leche, or raspberry fruit sauces for dipping. Enjoy immediately!
Notes
- Ensure the water is warm but not hot to avoid killing the yeast (ideal 110-115°F).
- Cake or all-purpose flour can be used but bread flour produces chewier, more authentic texture.
- Proofing the dough in the refrigerator slows fermentation and improves flavor if done overnight.
- Maintain oil temperature around 360°F for proper puff and golden color; too hot and the exterior burns, too cool and the dough absorbs excess oil.
- Use a candy thermometer to monitor oil temperature accurately for best results.
- Serve beignets fresh and warm for the best texture and flavor; they are not as good if allowed to sit long.
- Optional dipping sauces add a nice complementary flavor but are not traditional.
Keywords: Beignets, New Orleans beignets, fried dough, Creole dessert, powdered sugar fritters, classic French doughnuts
