Beignets New Orleans
New Orleans Beignets – These New Orleans doughnuts popular at Cafe du Monde are soft, pillowy, and light, made with love in your kitchen. 💕 Forget regular doughnuts because these are easy and satisfying.
I grew up eating mandazi and puff puff, popular traditional West African deep-fried dough I adore. So when, during my first Mardi Gras in New Orleans, I tried a heavenly bite of a New Orleans beignet. Since then, Café du Monde’s beignets (and beignets in general) have had a special place in my heart.
Content…What Is It? |
What Is a New Orleans Beignet?
Beignets are sweet treats covered in powdered sugar that are somewhere between a donut and a fritter. Dubbed Louisiana’s state doughnut, the delicious yeast dough, fried and dusted with powdered sugar, is absolutely divine.
How to Make Beignets New-Orleans Style
Prepare the Dough
- Activate Yeast – In a large bowl or stand mixer, combine lukewarm water and yeast. Let the yeast activate for about 5 minutes or until it dissolves and looks frothy. (Photos 1-2)
- Liquids – Lightly whisk evaporated milk, sugar, salt, egg, and vanilla extract. Add it to the yeast mixture.
- Mix in about 2 cups flour and continue mixing with a hand or dough mixer. If using a stand mixer, mix for about 1-2 minutes. (Photo 3)
- Butter – Finally, mix in the melted butter until the dough is sticky but smooth. Add in additional flour (if needed) to make a soft dough. (Photo 4)
- Knead – Turn the beignet dough onto a lightly floured surface and knead for 1-2 minutes.
- Rise – Place the beignet dough in a greased bowl, turning once to coat it. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size. (Photos 5-6)
Make the Beignets
- Punch the dough down and remove it from the bowl.
- Roll out the dough on a lightly floured surface until it is about ¼-⅓” thick. (Photo 7)
- Form – Cut the dough into 1½-2″ squares using a sharp knife or pizza cutter. (Photo 8)
- Rest – Let rest for about 10 minutes before frying.
- Patience – Working in batches to avoid overcrowding the pan, fry the dough squares until puffy and golden brown. (Photos 9-10)
- Drain – Remove them from the oil, making a pit stop on a paper towel to soak up any extra oil.
- Dust with powdered sugar immediately.
- Serve warm with a steaming cup of café au lait, and enjoy!
Tips and Tricks
- Oil should be at 375℉/190℃ when frying. Any cooler and the beignets will take longer to cook, absorbing too much oil. Any hotter and the outside can burn before the inside is cooked through.
- When mixing the yeast and water, keep in mind that the water should be somewhere between 110℉-115℉ (43-46℃). Any hotter and the water will kill the yeast cells; any cooler and the yeast may not activate.
- Beignets taste best fresh, and this recipe makes for about 35-40 2-inch beignets, so invite some friends over and share this delicacy along with some strong coffee and good conversation. 😉
Make-Ahead and Leftovers
If you make your beignet dough ahead of time (up to three days), you can keep it in the fridge and fry them when you are ready. Just make sure your dough comes back to room temperature for about 30 minutes before frying.
Store fried beignets in an airtight container on your countertop at room temperature for 2-3 days, or freeze them for 3-4 months. Reheat by popping them in the microwave for 10 seconds. If you’ve got a few extra seconds, try reheating them in your countertop convection oven to get that crispy outer layer back.
What Goes With New Orleans Beignets
I like to follow up a spicy meal, like African spicy oxtail stew or asun, with beignets because they round out the meal.
Definitely serve beignets with a hot drink. Besides coffee with milk (cafe au lait), I love chai tea latte. Usually, I dial back my coffee’s sugar to balance the pastry’s sweetness.
More Amazing Pastry Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”f6rrNboF” upload-date=”2019-09-18T07:55:46.000Z” name=”New Orleans Beignets” description=” Beignets – These New Orleans doughnuts are the best! Soft, pillowy and light just like the ones eat at Cafe du Monde but taste even better! You can’t beat Homemade.” player-type=”collapse” override-embed=”false”]
This blog post was originally published in February 2017 and has been updated with additional tips, new photos, and a video
Beignets (New Orleans)
Ingredients
- ¾ cup (180ml) lukewarm water
- 1 .25-ounce packet (7g) active dry yeast
- ½ cup (12ml) evaporated milk
- ⅓ cup (66g) sugar
- 1 pinch salt
- 1 large egg
- 1 teaspoon (5ml) vanilla extract
- 3¾-4 cups (470-500g) all-purpose flour
- 3 tablespoons (42g) butter, melted
- corn oil for frying (or any neutral-flavored oil)
- powdered sugar for dusting
Instructions
- In a large bowl or stand mixer, combine lukewarm water and yeast. Let the mixture do its job for about 5 minutes or until it's dissolved and looks a little frothy.
- Lightly whisk evaporated milk, sugar, salt, egg, and vanilla extract. Add it to the yeast mixture.
- Mix in about 2 cups flour and continue mixing with a hand or dough mixer. If using a stand mixer, mix for 1-2 minutes.
- Finally, add melted butter and mix until the dough is sticky but smooth. Add additional flour as needed to make a soft dough.
- Turn the dough onto a lightly floured surface and knead for 1-2 minutes. Place the beignet dough in a greased bowl, turning once to coat it. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled in size.
- Punch the dough down and remove it from the bowl. Roll out the dough on a lightly floured surface until ¼-⅓ inch thick.
- Cut the dough into 1½-2-inch squares using a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.
- Working in batches so as not to crowd the oil, fry the dough squares until puffy and golden brown.
- Remove them from the oil, making a pit stop on a paper towel to soak up any extra oil.
- Dust with powdered sugar immediately. Serve hot with café au lait, and enjoy!!!
Tips & Notes:
- Oil should be at 375℉/190℃ when frying. Any cooler and the beignets will take longer to cook, absorbing too much oil. Any hotter and the outside can burn before the inside is cooked through.
- When mixing the yeast and water, keep in mind that the water should be somewhere between 110℉-115℉ (43-46℃). Any hotter and the water will kill the yeast cells; any cooler and the yeast may not activate.
- You can make the dough the day before and fry them in the morning. Just let it rest for about 30 minutes at room temperature before frying.
- Regular milk is fine if you wish to substitute the evaporated milk.
- Corn oil or any neutral-flavored high-smoke-point oil is excellent for frying.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.
The beignet recipe was easy to follow and very specific. They tasted great for the ingredients they entail, however, I won’t be making them again as it seems to be too much work for something so simple
These were really easy to make! I cut way too short squares, but the (mini) beignets were still soft and fluffy. Thanks so much for the recipe!
Awesome. Thanks for letting me know.
I have fast acting instant yeast instead of the recommended yeast.. can this work before I invest in it? Can it be substituted with what I have?
Hi, Janine. It works fine with this recipe.
I like to prepare a day and a advance. I did read where you said I can do in advance and place in refrigerator, my question is can I cut the sections out and store in the refrigerator and then the following morning bring to room temperature prior to frying?
Hello please can u explain d measurement if using cup the one I ve for measurements uses grams thank you….
Hi Frances. You can switch to cup measurement in the recipe box. Just click on US Customary below the recipe ingredients and it should switch back to cups. Let me know if that works on your end.
Hi, I previously made this and it tastes wonderful! Am going to make it again but somehow the US-metric conversion is gone, why is it so? If I remember correctly, this page allowed me to adjust portion and convert the measurements, but now it’s no longer adjustable.
Thank you for posting this recipe. My son was recently diagnosed with Celiac, so no more Cafe du Monde, which were his favorite. I substituted King Arthur GF flour, & they are perfect! He loves them!
Awesome . Thanks for the feedback.
Thank you so much. Enjoyed every bite I made for my family.
Awesome! Thanks so much!
Hi Sydnei here:
I give this recipe a high five plus 10 ⭐️‘s !! I’m 13 , My first time baking , It was easy to make. I surprised my brothers and sister, while they watch Princess and a frog , They loved them , especially when I added honey.
I can wait to figure my next project! Cooking and baking can be fun!
Thank you
Aww… that is so sweet of you. I bet your siblings eat it all and gave you two thumbs up. Cooking and baking is SOOOO much Fun.
Keep it up!!
Much love.
Thank you! Love this recipe they are very much like Maandazi. I am from Tanzania and I love trying new recipe.
Recipe Rating I give you 10 Stars.
Super easy to follow recipe. Great tasting too! My friends liked it better than the Cafe Dumont bc they weren’t as greasy and they were fluffier! Thanks!
I’m very happy you enjoyed Betty. Yes, the fluffier the better 😉
Love love love your recipe! Thank you so much
I’m confused with the 4.08 cups…
if I’m making a batch for 20 people what would I be using. Like in Tsp,tbs, and cups? Sorry 🙂
I ordered the boxed mix for the Cafe Du Monde Beignets from Amazon because I hadn’t found a real recipe from scratch that had the feedback and rave reviews that accompany your recipe. As I feel that it would be wasteful to simply discard the mix, I am more curious than ever to prepare the “boxed” version AND prepare your recipe, especially considering The Cafe Du Monde Mix claims to be “the original, best beignet one can buy second only to ordering on the Quarter”. I will post a follow-up after my little taste test to let you know which one came out ahead (I will say in advance, your recipe appears to be less labor-intensive and more “user friendly” simply from reading the preparation steps, so you’re already markedly ahead in my book.
Hello Lyn. Would love to know how it turned out for you. Thanks for stopping by!
Beautiful dear. Courage
I am interested in the verdict as well!
Loralyn
LOOVVVEE your site, your recipes come in METRIC, thanks cos thats all i know. I AM A Nigerian and love fried dough alot. Thanks fall the tips.
Can the dough be frozen after it’s been cut into squares, and then thawed to cook later? Thanks.
Yes it sure can.
Hello…
Was looking for a “delicious beignet recipe” …. & BAM…. theres yours with RAVING REVIEWS!
As a US missionary living in Jamaica… I have brought INSTANT active yeast with me. Will the INSTANT make a difference?
Thanks
CANT WAIT TO TRY!!
Hello Bren. It works just fine with this recipe.
Happy Baking!!!