I grew up eating Puff Puff, a popular traditional West African deep-fried dough that I adore down to this day, which means when it comes to fried doughs, I have pretty high expectations.
That said, during my first Mardi Gras experience in New Orleans, I got to try a heavenly bite of the magical light as a feather fried dough generously covered in powdered sugar that is the New Orleans beignet. 😍
From then on, Cafe du Monde’s beignets (and beignets in general) have had a special place in my heart.
What is a Beignet?
Beignets are sweet treats you’ll find almost every patisserie in New Orleans. Essentially, they are a cross between a donut and a fritter.
Dubbed as the official state doughnut of Louisiana, these rectangular treats are deep-fried, pillowy, light, and puffy doughnuts made with a yeasted dough and just the right amount of sweetness with a dusting of powdered sugar.
Recipe Ingredients
Below are the main ingredients that you’ll need in making these popular doughy delights.
- Yeast – An ingredient that makes our pastry light and airy, but use warm water to activate it.
- Evaporated Milk – This shelf-stable milk has been simmered until about 60 percent of the water content evaporates and then canned. It’s slightly creamier than fresh milk but has less fat than cream. (See my guide on how you can make Homemade Evaporated Milk.) Any regular milk will work fine if in case you wish to substitute the evaporated milk, but it won’t be as flavorful.
- Sugar – This kitchen staple is ideal for making all kinds of pastries.
- Egg – This binder is pivotal to the texture of many baked goods, beignets included.
- Vanilla Extract – Give your pastry a flavor boost with this ingredient. And you can make one at home, too. Go check out my Homemade Vanilla Extract recipe.
- Flour – Perfect for sweet and savory dishes alike, all-purpose flour is the main ingredient in most pastries.
- Butter – Creamy and flavorful, butter is a key ingredient bakers use to give their goods a delicious taste and texture. You can substitute butter with vegetable shortening, but I prefer the texture and the buttery notes in my beignets.
- Corn Oil – Replace corn oil with any other flavorless oil to fry your beignets. Peanut oil is pretty good, though.
How to Make Beignets
Prepare the Dough
- Activate the Yeast – 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. (Photos 1-2)
- Add the Liquids – Lightly whisk evaporated milk, sugar, salt, egg, and vanilla extract. Add it to the yeast mixture.
- Mix in the Flour – 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)
- Now the Butter – Finally, add melted butter and mix until the dough is sticky but smooth. Add in additional flour (if needed) to make a soft dough. (Photo 4)
- Knead the Dough – Turn the dough onto a lightly floured surface and knead for 1-2 minutes.
- Let it 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)
- Punch the dough down and remove it from the bowl.
- Roll out the dough on a lightly floured surface until it is about ¼ – 1/3 inch thick. (Photo 7)
- Form the Beignets – Cut the dough into 1 1/2 to 2″ squares using a sharp knife or pizza cutter. (Photo 8)
- Let it rest for about 10 minutes before frying.
Fry the Beignets
- Patience – Working in batches to not crowd the oil, 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 and enjoy!
Tips and Tricks
- Oil should be at 375℉/190℃ when frying. Any cooler and the beignets will take longer to cook and absorb more oil (not good 😬). 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℉ and 115℉/43-46℃. Any hotter and the water will kill the yeast cells; any cooler and the yeast won’t activate. Your beignets won’t rise and get that classic melt-in-your-mouth texture in either situation.
- 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 Instructions
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.
Pro Tip: Just make sure your dough comes back to room temperature for about 30 minutes before frying.
Serving and Storage Instructions
Serve beignets piping hot, fresh out of the frying pan. Don’t forget to dust them with a healthy coat of powdered sugar and make a pot of Luzianne coffee.
Store beignets in an airtight container on your countertop at room temperature. They should keep for 2-3 days.
Reheat beignets 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.
FAQs
Although nothing compares to a perfectly deep-fried beignet, you could bake them if you’re trying to cut back on fat. Simply make the dough as the recipe says, preheat your oven to 400℉/205℃, then bake your beignets for about 12 minutes or until golden brown. Dusting them with extra powdered sugar makes up for not frying them. 😉
Doughnuts and beignets have different shapes and textures. Doughnuts are round, while beignets are square. In addition, donut dough has more eggs, which results in a pastry with more air pockets than beignets. Both are fried, and both are absolutely delicious. 🤤
What Goes with New Orleans Beignets
I like to follow up a spicy meal, like this African spicy oxtail stew or Asun with these sweet pastries because I find it really rounds out the meal.
Definitely serve beignets with a hot drink. Two of my faves are the chai tea latte or a pumpkin spice latte. Usually, I dial back the sweetness of my hot drink to balance the pastry’s sweetness better.
More Fried Comfort Food Recipes to Try
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 post was first published in February 2017 and has been updated with new photos and additional content.
Beignets (New Orleans)
Ingredients
- ¾ cup (180 mL lukewarm water
- 1 .25-ounce packet (7 g) active dry yeast
- ½ cup (125 mL) evaporated milk
- ⅓ cup (66 g) sugar
- pinch of salt
- 1 large egg
- 1 teaspoon (4 g) vanilla extract
- 3 ¾ – 4 cups (469-500 g) all-purpose flour
- 3 tablespoons (42 g) butter, melted
- corn oil (or any flavorless oil), for frying
- 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 about 1-2 minutes.
- Finally, add melted butter and mix until the dough is sticky but smooth. Add in additional flour (if 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 it is about ¼ – ⅓ inch thick.
- Cut the dough into 1 ½ to 2" squares using a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.
- Working in batches to not 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:
- When mixing the yeast and water, keep in mind that the water should be somewhere between 110℉ and 115℉/43-46℃. Any hotter and the water will kill the yeast cells; any cooler and the yeast won’t activate. Your beignets won’t rise and get that classic melt-in-your-mouth texture in either situation.
- You can substitute butter with vegetable shortening, but I prefer the texture and buttery notes of my beignets.
- You can make the dough the day before and fry them in the morning. Just make sure you let it rest for about 30 minutes at room temperature before frying.
- Oil should be at 375℉/190℃ when frying. Any cooler and the beignets will take longer to cook and absorb more oil (not good). Any hotter and the outside can burn before the inside is cooked through.
- Any regular milk would work fine if you wish to substitute the evaporated milk.
- Corn oil or any flavorless oil is excellent for frying these beignets.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used in the recipe.
sussana obot says
IT IS TASTY, GOOD LOOKING AND APPETIZING AND EASY TO PREPARE
ImmaculateBites says
Thanks so much!!
Ngozi Fred says
Hi! This is my 4th time coming here for this recipe and each time has been a hit back to back. Thank you for this and detailed explanation. God bless.
ImmaculateBites says
Awesome! I am so glad you love this recipe, Ngozi :)!
Fe says
Hello, Can I use coconut milk?
ImmaculateBites says
Hi Favour! Coconut milk will work just fine.
Ana says
Is it okay if I use instant dry yeast? If so, how will I do that with the recipe?
ImmaculateBites says
Hi Ana,
Yes instant dry yeast would work out just fine. No changes needed.
Simran says
Hey! I have an egg allergy and I really want to use this recipe. Are there any egg replacements I could use or can I just omit it completely ? Would a flax egg be okay??
ImmaculateBites says
Hi Simran. To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened. Do let me know how it works out for you :).
Ene says
Hi lovely dish
ImmaculateBites says
Thanks, Ene :)!
Esther says
Hello, I tried your recipe and the beignets were delicious. Although, the dough was too sticky ( I wasn’t careful with water). I’m sure next time would be better. P.S: I got to know about this snack in the Disney cartoon ‘The princess and the frog’. Thanks
ImmaculateBites says
Awesome! I am glad you loved this recipe.
Oh, I love ‘The Princess and the Frog’. And Tiana is into cooking too :). Thanks for stopping by, Esther.
Amanda Lawrence says
Hey girl! I just made these & they are resting in the bowl. I just realized I used 1 tablespoon instead of 2 teaspoons dry yeast! Will it mess these up? My kids were talking to me & I grabbed the 1\2 tablespoon.
ImmaculateBites says
Hey Amanda,
I really don’t think it would. Let me know how it works out for you.
Blessing says
Wow!!! Is my first time commenting on your post. I must say your recipes are so unique. I tried the orleans beignets. Wow come and see hubby and the kids dragging for it even before I finished frying. A million thanks for all your recipes. More grace
ImmaculateBites says
Hahaha. I can imagine the scene. That is exactly what happens at my house too when I make these Beignets. I am so glad it was a hit with your family, Blessing!
Gisele says
Can regular active yeast be good to use too? Or is dry yeast the only one best for this recipe?:)
Thanks!!
ImmaculateBites says
Hi Gisele! Regular active yeast would work just fine. Let me know how it turns out for you!
Nelvina Jones says
I did this last night as a test run, came out delicious! Thank you for the recipe and simple directions
ImmaculateBites says
Fantastic!! For a test run, I am so glad it worked out great for you :). Thank you for stopping by, Nelvina!
Antoinette Conteh says
I really loved this recipe. We did it for the first time yesterday and it turned out great. My 5 year old enjoyed rolling out the dough. Lol
ImmaculateBites says
Awwww… This is definitely the kind of recipe kids would love to help out with! And eat too :). So glad it was a hit with your family. Thanks for the feedback, Antoinette!
sejal says
At what stage can I refrigerate over night?
ImmaculateBites says
Hi Sejal! After your dough rises for the first time and you cut out the Beignets, wrap each in a plastic film, put in an air-tight container and freeze. When you are ready to fry, put them out to thaw and rise for about an hour. Hope this helps. Do let me know how this works out for you!
Ida N says
Spectacular, fluffy, delicious. Just made these with my daughter. We love it.
Thank you.
Emma says
I’m making this recipe tomorrow. Looks great.
I was wondering, if I use rapid rise yeast do I need to soak it in the lukewarm water first still?
Thanks!
ImmaculateBites says
Hello,
No you do not have to.