New Orleans Beignets Recipe

A classic fried dough pastry from New Orleans, famously associated with Café du Monde. These light and fluffy square doughnuts are served warm with a generous dusting of powdered sugar.

Ingredients

• Yeast: 2 ¼ teaspoons (1 packet) active dry yeast
• Sugar: ½ cup granulated sugar, divided
• Milk: 1 ¼ cups warm whole milk (100-110°F)
• Eggs: 2 large eggs, room temperature, beaten
• Salt: 1 ½ teaspoons kosher salt
• Flour: 4 ½ cups all-purpose flour, plus more for dusting
• Butter: 5 tablespoons unsalted butter, melted
• Frying Oil: 2 quarts vegetable oil or other neutral oil
• Powdered Sugar: 2-3 cups for dusting

Instructions

1. Activate Yeast: In a small bowl, combine warm milk, 1 tablespoon of sugar, and yeast. Let sit for 5-10 minutes until foamy.
2. Combine Wet Ingredients: In a large bowl, whisk together the eggs and the remaining sugar until pale and fluffy. Add the yeast mixture and melted butter, and mix until well combined.
3. Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
4. Knead Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. The dough will be slightly sticky.
5. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size. Alternatively, you can let the dough rise in the refrigerator overnight for a more developed flavor.
6. Roll and Cut: Turn the dough out onto a lightly floured surface and roll it out into a ¼-inch thick rectangle. Use a pizza cutter or sharp knife to cut the dough into 2-inch squares.
7. Heat Oil: In a large, heavy-bottomed pot or Dutch oven, heat the oil to 350°F (175°C).
8. Fry Beignets: Carefully add a few beignets to the hot oil, being sure not to overcrowd the pot. Fry for 1-2 minutes per side, or until golden brown and puffed up.
9. Drain and Sugar: Remove the beignets from the oil with a slotted spoon and drain on a wire rack. While still warm, generously dust with powdered sugar.
10. Serve: Serve immediately and enjoy!

Tips for Success

• Oil Temperature: Maintaining the correct oil temperature is crucial for light, non-greasy beignets. Use a thermometer to monitor the temperature.
• Don't Overcrowd the Pot: Frying too many beignets at once will lower the oil temperature and result in greasy doughnuts.
• Overnight Rise: For a more complex flavor and tender texture, let the dough rise in the refrigerator overnight.

Sources

• Simply Recipes
• Baker by Nature
• Grandbaby Cakes