New Orleans Style Beignets (Printer-friendly)

Golden fried dough squares dusted with powdered sugar, inspired by classic New Orleans methods.

# What You’ll Need:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup whole milk, lukewarm
03 - 1/2 cup warm water (110°F)
04 - 1/4 cup granulated sugar
05 - 2 1/4 tsp active dry yeast (1 packet)
06 - 1 large egg, room temperature
07 - 2 tbsp unsalted butter, softened
08 - 1/2 tsp salt
09 - 1/2 tsp vanilla extract

→ For Frying and Topping

10 - Vegetable oil (about 1 quart) for frying
11 - 1 1/2 cups powdered sugar for dusting

# How-To Guide:

01 - Combine warm water, 1 tablespoon of sugar, and yeast in a small bowl. Stir gently and let stand for 5 to 10 minutes until mixture becomes foamy and fragrant.
02 - Whisk together lukewarm milk, remaining granulated sugar, egg, softened butter, and vanilla extract in a large mixing bowl until fully incorporated. Pour in the activated yeast mixture and stir to combine.
03 - Gradually add flour and salt to the wet mixture, mixing continuously until a sticky, shaggy dough forms. Ensure all dry ingredients are fully absorbed.
04 - Turn dough onto a lightly floured work surface. Knead firmly for approximately 5 minutes, pushing dough away with heel of hand and folding back over itself, until smooth and elastic.
05 - Place dough in a greased bowl, turning once to coat all surfaces. Cover tightly with plastic wrap or a damp kitchen towel. Set in a warm, draft-free area for about 2 hours until doubled in bulk.
06 - Punch down risen dough to release air bubbles. Roll out on a lightly floured surface to 1/4-inch thickness. Using a sharp knife or pizza cutter, cut into 2 1/2-inch squares.
07 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of at least 2 inches. Heat to 350°F, maintaining temperature throughout frying process.
08 - Fry beignet squares in small batches, turning frequently with a slotted spoon, until puffed and golden brown on all sides, about 2 to 3 minutes per batch. Avoid overcrowding the pot.
09 - Remove fried beignets with slotted spoon, allowing excess oil to drip back into pot. Transfer briefly to paper towel-lined surface to drain, then immediately coat generously with powdered sugar while still warm.

# Expert Advice:

01 -
  • The dough comes together with pantry staples you probably already have
  • Frying them fills your entire kitchen with the most incredible aroma
  • Dusting with sugar creates that magical snowfall effect straight from Cafe du Monde
02 -
  • Oil that is too cool makes greasy beignets while oil that is too hot burns the outside before cooking through
  • The dough will feel sticky and that is exactly right so resist adding extra flour
  • Powdered sugar only sticks properly to warm beignets so do not wait until they cool down
03 -
  • Leftovers can be refreshed in a 350°F oven for 5 minutes but never the microwave
  • The dough can be made the night before and left to rise slowly in the refrigerator
  • A little nutmeg or cardamom in the dough makes them taste like a fancy bakery

Return