Classic New Orleans Beignets

close up of stacked beignets being dusted with powdered sugar in a white bowl

Classic New Orleans Beignets

So simple, but so good! These Classic New Orleans Beignets are light, fluffy, perfectly sweet, and just melt in your mouth delicious. They're the perfect breakfast/brunch treat any time of year!

Course: Breakfast

Cuisine: Southern

Prep Time: 20

Cook Time: 25

Additional Time: 12

Total Time: 12 45

Servings: beignets

Calories: 85kcal

Ingredients

3 cups all purpose flour
1 teaspoon instant yeast
2 Tablespoons unsalted butter
¼ cup granulated sugar
½ teaspoon salt
½ cup boiling water
½ cup evaporated milk
1 large egg
powdered sugar sifted

Instructions

Spray a lidded container with cooking spray. Set aside.
Combine flour and yeast in the bowl of a stand mixer fitted with dough hook.
In a small bowl, combine butter, sugar, salt and boiling water.
Stir until butter melts and sugar and salt dissolve.
Mix in evaporated milk.
Set aside to cool.
When milk mixture is lukewarm (about 105℉/41℃), beat in egg.
Add liquid ingredients to flour mixture.
Mix at low speed for 3 minutes.
Increase speed to medium.
Mix until it becomes a smooth dough, about 5-6 minutes.
Place in prepared container, cover, and refrigerate overnight.
When you are ready to cook, add 2-3 inches of fresh oil to a shallow 6-8 quart pot.
Heat oil on medium heat to 375 degrees.
While oil is heating, turn dough out onto on a floured surface.
Roll into ¼ inch thick rectangle.
Cut into 2-inch squares.
When oil is hot, carefully add 4-6 beignets, one at a time.
When the beignets rise to the surface of the oil and puff, cook 1-2 minutes.
Flip when lightly browned on bottom.
Cook for 1-2 more minutes.
Remove from oil immediately using a slotted spoon.
Drain on paper towels.
Dust with powdered sugar.

Notes

Tips To Ensure Success:

Be careful not to over mix the dough.
If you don't have a stand mixer, you can knead this dough by hand. Just keep in mind that it will take longer.
Don't skip the overnight rise in the fridge. This is a crucial part of this recipe!
Using a pizza wheel to cut the dough makes it fast and easy!
After you roll out the dough, be sure to work quickly. You don’t want the beignets to rise too much before you cook them.
Remember to dust the excess flour off the beignets before you drop them in the grease. A pastry brush makes this quick and easy.
Neutral oils like vegetable or canola work best. Maintain a steady temperature of 375°F/190°C for consistent browning. A clip on candy/frying thermometer is the best way to keep an eye on the temperature.
Don't overcrowd the pan! Fry beignets in batches to avoid dropping the oil temperature and compromising their puffiness.
Don’t leave the beignets unattended when they are frying. They brown quickly!
These beignets are best served warm.

Nutrition