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Creating beignets in your own kitchen is like opening a portal to the French Quarter. These pillowy squares of fried dough, generously dusted with powdered sugar, are more than just pastries – they're a celebration of New Orleans' rich culinary heritage. While they may require some patience and attention to detail, the end result is worth every minute spent in preparation. Perfect for special breakfasts, weekend brunches, or whenever you need a touch of New Orleans magic in your day.
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New Orleans Beignets

Making New Orleans Beignets at home also allows you to participate in a culinary tradition that dates back generations. It's a wonderful way to bring a piece of New Orleans culture into your kitchen, whether you're preparing them for a special breakfast, brunch with friends
Prep Time: 2 hours (including rising)Cook Time: 15 minutesTotal Time: 2 hours 15 minutesServings: 24 beignetsDifficulty Level: Intermediate

Equipment

  • Stand mixer with dough hook (or large bowl for hand mixing)
  • Rolling Pin
  • Sharp knife or pizza cutter
  • Deep heavy-bottomed pot or deep fryer
  • Candy/deep-fry thermometer
  • Spider strainer or slotted spoon
  • Paper towels
  • Fine-mesh sieve (for powdered sugar)

Ingredients

  • 3½ cups all-purpose flour
  • ¾ cup evaporated milk
  • ½ cup granulated sugar
  • 2¼ teaspoons active dry yeast
  • ¾ cup warm water 110-115°F
  • 2 large eggs beaten
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • Vegetable oil for frying
  • 2 cups powdered sugar for dusting

Instructions

  • Activate the yeast by combining it with warm water and 1 tablespoon of the granulated sugar in a small bowl. Let stand for 5-10 minutes until foamy.
  • In a stand mixer bowl, combine flour, remaining sugar, and salt.
  • Add the evaporated milk, eggs, melted butter, vanilla, and activated yeast mixture to the dry ingredients.
  • Mix with dough hook on medium speed for 5-7 minutes until smooth and elastic. The dough should be slightly sticky.
  • Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
  • Punch down dough and turn onto a floured surface. Roll out to ¼-inch thickness.
  • Cut dough into 2½-inch squares.
  • Heat oil in a deep pot to 360°F.
  • Fry beignets in batches of 3-4 for 2-3 minutes per side until golden brown.
  • Remove with spider strainer and drain on paper towels.
  • While still warm, dust generously with powdered sugar on both sides.

Notes

Maintain oil temperature between 350-370°F for optimal results
Do not overcrowd the pot when frying
Use fresh oil for best taste
Dough can be made the night before and refrigerated
Serve immediately with café au lait for authentic New Orleans experience
The dough should be slightly sticky; avoid adding too much flour when rolling
Test oil temperature with a small piece of dough before frying batch