Posted on
by 
1 Comment It’s been quite a few years now, but I still remember it like it was yesterday: freshly made New Orleans beignets from the city’s most famous café, Café du Monde. If you’ve never had one before, the easiest way to describe a beignet is as a cross between a donut and a funnel cake – although I’d say you should just make a batch yourself and see what all the fuss is about!
Of course, I had to recreate these delicious treats at home because they’re simply too good not to share. If you’re curious about where my obsession started, be sure to check out my post about New Orleans (spoiler alert: they looked pretty much exactly like these!).
Table of contents
Tip from Simone
Beignets are at their absolute best while they’re still warm from the fryer. Toss them generously in powdered sugar the moment they come out of the oil, they should be completely covered in a snowy white coating. And if you’re anything like me, don’t be shy about serving a little extra powdered sugar on the side!
Recipe Ingredients
You don’t need any fancy ingredients to make authentic New Orleans beignets. Be sure to check the recipe card below for the exact measurements.
- Whole milk – Warm the milk to about 95-100°F (35-37°C). It should feel warm to the touch, not hot.
- Active dry yeast – This gives the dough its light, fluffy texture.
- Butter – Melted before adding it to the dough.
- All-purpose flour – Regular all-purpose flour works perfectly.
- Granulated sugar – Just enough to lightly sweeten the dough.
- Salt – Balances the sweetness and enhances the flavor.
- Vegetable oil – For frying. Any neutral oil with a high smoke point, such as canola or sunflower oil, will work.
- Powdered sugar – Lots of it! This is what makes a beignet a true New Orleans classic.
What are New Orleans Beignets?
Although beignets originated in France, they became an iconic part of New Orleans food culture after French colonists brought the recipe to Louisiana in the 18th century. While traditional French beignets were often round or filled, the New Orleans version evolved into the familiar square-shaped pastry we know today.
You’ll find beignets all over New Orleans. The most famous are, of course, served at Café du Monde, but there are plenty of bakeries and cafés throughout the city that put their own spin on this classic treat with different toppings and flavors.
One thing every authentic New Orleans beignet has in common? An outrageous amount of powdered sugar. In fact, you often see the powdered sugar before you see the beignet itself and that’s exactly how it should be. It’s definitely my kind of dessert!
How To Make New Orleans Beignets
Making homemade beignets isn’t difficult, but it does require a little patience. Since the dough needs time to rise, plan on spending a couple of hours from start to finish. Trust me, it’ll be worth the wait!
Step 1 – Make the dough
Start by combining the warm milk and sugar in a large mixing bowl. Stir until the sugar has dissolved, then sprinkle the yeast over the milk. Let it sit for about a minute before stirring it in.
Add the flour, salt, and egg, then knead the dough for about 5 minutes until everything comes together. Add the melted butter and continue kneading for another 5 minutes until the dough is soft, smooth, and elastic.
Step 2 – let the dough rise
Lightly grease a large bowl or container with a little oil and place the dough inside. Cover and let it rise in a warm spot for 1½ to 2 hours, or until it has roughly doubled in size.
Step 3 – Roll and cut the dough
Dust your work surface with flour and roll the dough out to about ½ inch (1 cm) thick. Cut it into approximately 12 to 16 squares or rectangles using a sharp knife or a pizza cutter. Don’t worry if they’re not perfectly even—homemade beignets are meant to look rustic,
Step 4 – Fry until golden brown
Heat the oil to 350°F (180°C) in a heavy-bottomed pot or Dutch oven.
Working in batches of three, carefully lower the beignets into the hot oil. Fry for about 2 minutes per side, turning once, until they’re puffed up and beautifully golden brown.
As soon as they come out of the oil, toss them generously in powdered sugar until they’re completely coated. Serve immediately with a strong cup of coffee, just like they do in New Orleans.
FAQ New Orleans Beignets Recipe
The most common reason is the temperature of the milk. It should be warm (about 95-100°F / 35-37°C), but not hot. Milk that’s too hot can kill the yeast, while milk that’s too cool will slow it down. Also, make sure the dough rises in a warm, draft-free place.
Absolutely! Let the dough rise at room temperature for about an hour, then cover it tightly and refrigerate overnight. The next day, let it sit at room temperature for 30 to 45 minutes before rolling it out and frying.
The ideal frying temperature is 350°F (180°C), so a kitchen thermometer is your best friend. If the oil is too cool, the beignets will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly while the centers stay undercooked.
No thermometer? Drop a small cube of bread into the oil. It should sizzle immediately and turn golden in about a minute.
Traditional New Orleans beignets are served plain, but there are plenty of fun variations. Serve them with raspberry jam, chocolate spread, or lemon curd for dipping, or fill them after frying with vanilla pastry cream, whipped cream, or chocolate custard.
Because that’s the New Orleans way! Freshly fried beignets are immediately tossed in a generous amount of powdered sugar until they’re almost completely white. Making a little mess while eating them is part of the experience.
Not really. Authentic beignets are deep-fried, which gives them their signature light, airy texture and crisp exterior. While you can certainly experiment with an oven or air fryer, they won’t have quite the same flavor or texture. Think of it like baked donuts; they’re tasty, but they’re just not the real thing.
Storage Tips
Beignets are definitely best enjoyed fresh, while they’re still warm and covered in powdered sugar.
If you have leftovers, store them (without the powdered sugar) in an airtight container at room temperature for up to 1 day. Reheat them for a few minutes in a 300°F (150°C) oven until warmed through, then dust generously with fresh powdered sugar before serving.
You can also freeze the fried beignets (again, without the powdered sugar) for up to 2 months. Let them thaw at room temperature, warm them in the oven, and finish with a fresh coating of powdered sugar.
New Orleans Beignets
Ingredients
- 240 ml whole milk warmed to 95-100°F (35-37°C)
- 30 grams granulated sugar
- 5 grams active dry yeast
- 400 grams all-purpose flour
- 4 grams fine salt
- 1 large egg
- 40 grams unsalted butter melted
- 1 liter sunflower oil for frying
- 250 grams powdered sugar for coating
Instructions
- Pour the warm milk into a large mixing bowl and stir in the sugar until dissolved. Sprinkle the yeast over the milk, let it sit for 1 minute, then stir to combine.
- Add the flour, salt, and egg. Knead the dough for about 5 minutes until it starts coming together.
- Add the melted butter and continue kneading for another 5 minutes until the dough is smooth, soft, and elastic.
- Transfer the dough to a lightly oiled bowl or airtight container. Cover and let it rise in a warm place for 1½ to 2 hours, or until doubled in size.
- Heat the oil in a heavy-bottomed pot or Dutch oven to 350°F (180°C).
- On a lightly floured surface, roll the dough out to about ½ inch (1 cm) thick. Cut into 12 to 16 squares or rectangles using a sharp knife or pizza cutter.
- Fry the beignets in batches of three for about 2 minutes per side, until puffed and golden brown.
- Place the powdered sugar in a large bowl. As soon as the beignets come out of the oil, toss them generously in the powdered sugar until completely coated.
- Serve immediately while still warm, preferably with a strong cup of coffee.
Notes
Leftovers can be stored (without the powdered sugar) in an airtight container at room temperature for up to 1 day. Reheat in a 300°F (150°C) oven for a few minutes, then dust with fresh powdered sugar before serving. For longer storage, freeze the fried beignets (without powdered sugar) for up to 2 months. Thaw, warm in the oven, and coat with fresh powdered sugar before serving.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
After having been to New Orleans I was obsessed with these delicious New Orleans Beignets, so naturally I had to make them at home too!