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Plate of New Orleans style beignets covered in powdered sugar with three small bowls of dipping sauces including caramel sauce, chocolate sauce, and red raspberry preserves.
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5 from 14 votes

New Orleans Beignets

Homemade New Orleans-style beignets are soft and fluffy on the inside, lightly crisp on the outside, and covered in powdered sugar. Make them mini or full-sized for a sweet breakfast or dessert.
Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: French
Keyword: Beignets
Servings: 12
Calories: 219kcal
Author: Emily Walker

Equipment

  • deep fryer
  • lunch size paper bag

Ingredients

  • 1 packet dry active yeast
  • 3/4 cup hot water from tap
  • 1/4 cup sugar
  • 1 egg beaten
  • 1/2 teaspoon salt
  • 1/2 cup evaporated milk
  • 3 1/2 cup flour
  • 1/8 cup shortening
  • vegetable oil for frying
  • 1 cup powdered sugar for coating

Instructions

  • In a small bowl, whisk the yeast, water, and sugar and let sit until frothy, about 5 minutes.
    Glass bowl with yeast, sugar and warm water. Whisk on the side.
  • In a large bowl or mixer, combine the yeast mixture with the egg, salt, and evaporated milk. Blend in about half the flour, then add the shortening and blend in well, then add the rest of the flour. Knead to dough for 2-3 minutes. You want the dough to be soft but not sticky. Add small amounts of flour as needed. It's best when the dough just barely stops sticking to the side of the bowl or mixer.
    Mixing bowl with kneaded dough and a dough hook on the side.
  • Place dough in a lightly greased bowl, cover loosely and let the dough rise in the fridge at least 3 hours or overnight.
    Large glass bowl with a ball of dough and covered with plastic wrap.
  • Punch down the dough and place it on a lightly floured surface. Roll the dough out into a large square measuring 12"x12". Dough should be about 1/2" thick.
    Square piece of beignet dough rolled out on a floured surface with a rolling pin on the side.
  • Using a knife or pizza cutter, cut the dough into 2-inch squares for mini beignets. For full-size beignets make 4-inch squares.
    Cutting square pieces of beignet dough with a pizza cutter.
  • Remove squares to a cookie sheet sprayed with non stick cooking spray and loosely cover with plastic wrap. Let the squares rise for 30 to 40 minutes.
    Square cut pieces of New Orleans style beignets dough on a sheet pan.
  • Pour vegetable oil into a deep fry pan over the stove on medium high to heat. Start this process while the dough is rising because it will take a little while to heat. When oil is hot (360℉-365℉), test a small piece of dough in the oil to make sure it's hot enough, the dough should float to the top and begin to brown within a few seconds.
    Pot of vegetable oil.
  • Prepare by setting out a cookie sheet topped with paper towels and a large slotted spoon near the stove, these cook quickly! Also fill your paper bag with about a cup of powdered sugar.
    Sheet pan lined with paper towels, strainer, bowl of powdered sugar with scoop and paper bag with powdered sugar inside.
  • Carefully place 3-4 pieces of dough in the oil, when you see the edges turning golden (about 45 seconds), quickly flip them over and cook for another 35-45 seconds.
    For New Orleans style beignets cooking in a pot of hot oil.
  • Use a slotted spoon to remove dough from the oil and place on the paper towels. Let it rest for about 30 seconds.
    Lifting a golden New Orleans style beignet from a pot of hot oil.
  • Toss beignets into the paper bag filled with powdered sugar two at a time.
    Placing a fried New Orleans style beignet into a paper bag with powdered sugar in inside.
  • Seal the top and shake to coat. Add more powdered sugar as needed as you go.
    Hand holding a paper bag that has been folded over.
  • Remove beignets to a plate or cooling rack and serve immediately, they taste best warm! Serve with caramel, chocolate sauce or raspberry preserves.
    New Orleans style beignets covered in powdered sugar on a wire rack.

Video

Notes

  • Use all-purpose flour and regular vegetable shortening for the original recipe.
  • Keep the dough approximately ½ inch thick so it can puff up when fried.
  • Keep the oil between 360°F and 365°F and fry in small batches.
  • Prepare the dough at least 4 hours before serving or refrigerate it overnight.
  • Yield depends on whether you make mini or full-size beignets.
  • Beignets taste best warm, immediately after frying.

Nutrition

Calories: 219kcal | Carbohydrates: 36g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 115mg | Potassium: 82mg | Fiber: 1g | Sugar: 8g | Vitamin A: 45IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 2mg