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.
Oh my! These are delicious! Since I am new to any kind of yeast baking, I made sure I did not over flour the dough this time but followed your instructions to leave it sticky. But not too sticky that I couldn’t work with it.
I was scared my inexperience would cause them to not turn out right but they turned out fabulously! Thank you for this recipe and the steps you included!
I have one question for you. Can I use bread flour in these? I recently bought bread flour only to find out that most bread recipes do not use bread flour. Much to my surprise!
I would like to make these again and use this bag of bread flour. What is your advice?
Thanks so much for your feedback, Anne! Glad you loved this. Yes, you can use bread flour, 1:1. Enjoy!
Had a beignet today for first time. Live in Mich, and had one inFrankenmuth, a touresty town. My gr-daughter bought some there and said they had a dip for them. She said there were several kinds but was rediculously expensive so wouldn’t buy any. I am planning on making them this week and if you know of any dips, would like them also. Your picture looks a better than their’s.
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Hi Isabel! Would love to know how my Beignets recipe turns out for you 🙂 Unfortunately, I don’t have a recipe for a Beignet dip, but if you want to fill/stuff this beignet with chocolate or jam or cream, you can do so. Just use a piping bag of your filling of choice and poke the side of the beignet with the tip of the piping bag and press the filling in. Enjoy!
I would just heat up some heavy cream and melt some caramels (probably even ratio of each) into it to make an easy and delish caramel sauce – And/Or instead of caramels, can also let some good quality chocolate chips sit in cream that’s been heated with a little sugar and a pat of butter – after the chocolate suits in the hot cream a few minutes, stir until it’s all melted into make a super luxurious, saucy ganache! And/Or lookup a nice creme anglais recipe to pair with it. My fav is just dipping into some cafe con leche!! Yum! CAN’T WAIT to try this recipe, it sounds perfect! TYSM for sharing. I used to live in NOLA and miss beignets dearly. I haven’t found a good enough recipe yet, but I have a feeling this one will be a keeper!
Hi Lula, sure you can try it and you would love it. Happy New Year!
These are amazing! They came out perfect the first time, and we make them for all the birthday breakfasts in our family! I love a lot of Immaculate Bites recipes!
Woohoo! Thank you, Cat! I hope you’ll also try my Banana Bread Muffins, too. Perfect for birthday breakfast or snack 🙂
My children loved it – it was fluffy and soft! The evaporated milk really was a game changer. This recipe is definitely a keeper! Thank you!
Woohoo! Thank you, Atika! I hope you you can also give Snowball Cookies a try 🙂
Hi great recipe! Quick question, when making the dough the night before should I fully prepare it (cut it to size and everything) or should I leave it as a ball after its fully risen? Thanks!
Hi Victoria! You can fully prepare it, just don’t forget to let it rest at room temp before frying. Enjoy! 🙂
Hi, do you have the recipes for flavored ones such as chocolate filled and so forth?
Hi Tamie! I don’t have flavored beignets but you can stuff fillings, if you prefer. You can add fillings into the beignets after cooking them. Just use a piping bag with tip and fill it with your choice of stuffing. Then you can poke at the side of beignet with the tip of the piping bag and press the filling in. Enjoy! 🙂
Can you stuff them
Hi May! Yes you can add fillings into the beignets after cooking them. Just use a piping bag with tip and fill it with your choice of stuffing. Then you can poke at the side of beignet with the tip of the piping bag and press the filling in. Enjoy!
This recipe was amazing! I didn’t have evaporated milk but regular milk worked just fine. My sister and I love your recipes!
Wow! Thank you for sharing that, Haileigh! 🙂
This recipe is so easy to follow. The beignets were divine – soft, fluffy and just perfect. If anyone’s looking for a good beignet recipe , look no further
Thanks so much, Sampriti! 🙂
Perfection! This was my first attempt at beignets, or any fried dough. Although you walk us through your recipes step by step and your videos are amazing, my cooking skills aren’t as advanced as yours and I shy away from any recipes that require deep frying. However, I love beignets and they are hard to find in Las Vegas, so I decided to give it a try and I’m so glad I did. I followed your recipe exactly and they turned out just perfectly. I fried them the morning after I made the dough and my family couldn’t have been more excited. What a treat! Thank you so much.
Now that I have a wee bit of confidence, I may actually try your Krispy Kreme recipe.
I accidentally used a little too much oil when putting it in the bowl to rise and my dough never rises or doubled in size, is this still okay??
Hi Alexa! The oil prevents crust from forming on the dough while proofing them, it doesn’t really affect how the dough rise. To help you with proofing the dough:
1. Give it more time to rest, because active dry yeast works slower than instant dry yeast.
2. If making next time, you can proof the yeast first using warm water before adding to the dough mixture. Make sure that the water is not hot as it will kill the yeast which will cause a “dead dough” or a dough that didn’t rise.
3. To put the dough that didn’t rise in good use after doing 1 and 2, I suggest to just make it into a biscuit or rolling it out thinly to make a flat bread.
I hope this helps! Let me know how it goes 🙂
Yes, Kris, instant dry yeast would be okay.
With using the instant yeast we wouldn’t use the water to activate the yeast, would that make a difference in the recipe?
Hi Kashara!
It really does not make that much of a difference when using active yeast.
I was wondering if I could make the dough without a stand mixer because I don’t have one and will it effect the batter?
Hi Kiareliz! You can make the dough by hand, no effect 🙂
We love these soooooo much! My 15 y.o says it’s 11 out of 10!!
Yay!!! Thank you!
I’ve made this recipe many times and it always comes out great! I love how easy and beginner friendly it is. The only change I’ve made is it seems like every time I usually need a good 1- 1.5 additional cups of flour than the recipe calls for. Not sure if I’m just doing something wrong but before I add more, the consistency is usually more of a batter until I add more flour. But it always works out! Also, I’ve made this recipe when I had no eggs in my house by swapping with unsweetened applesauce and they still came out awesome! Love this one.
Hi Kelly. It seems to work out just fine on my end. Can you please double check your measurements?