How to make New Orleans-Style BeignetsMarch 19, 2021
Pillowy-soft fried dough covered in a powdery layer of confectioner sugar
I’m so excited to share this recipe with you today. Because I know when you see these soft and light, lick-the-sugar-off-your-fingers yummy beignets, you will be itching to dash to your kitchen and try these too! … Am I right?!?
And trust me, these beignets taste at least as good as they look!
Please note, depending on how thin you roll the dough and how big you cut the squares, this recipe can yield anywhere from 30 to 60 little beignets. How many servings would these be?!? Hmmm… they are extra puffy and light (empty on the inside). They are cute and small, and so easy to pop in your mouth. So I can easily see eating at least 5 in one go… or maybe more!
Because these are best eaten right after frying, I recommend to just roll out, cut and fry the dough you will plan to eat. You can store and save the remaining dough in the bowl in the refrigerator for a few days. I fried mine in two times, and honestly the second day the dough was better – easier to roll, more flavorful, and puffed up even more in the hot oil.
Last but not least: don’t shy away from the powdered sugar. The dough is barely sweet so you need all the extra sweetness on top!
I’m also excited to share with you my first recipe card (see below!) One of my next goals for this blog is to make it a little more user-friendly so that you can more easily search, read and print my recipes. It will take a little more work, but for now… down here is my first recipe card! What do you think?!?
New Orleans-Style Beignets
Pillowy-soft fried dough covered in powdery layer of confectioner sugar
- 3/4 cup (175 ml) warm water
- 1 package (2 1/4 teaspoons, 7 gr) active dry yeast
- 1/4 cup (50 gr) sugar
- 1 large egg
- 1/2 cup (120 ml) condensed milk
- 1/2 teaspoon salt
- 3 3/4 cups (475 gr) bread flour
- 2 tablespoons (30 gr) unsalted butter, softened
- oil for frying
- powdered sugar for serving
- In a small bowl, mix the water with the yeast and sugar. Mix to dissolve and let sit for five minutes until bubbly to activate the yeast.
- In a stand mixer bowl, add the egg, evaporated milk and salt. Mix until combined.
- Add the water/yeast mixture and about half of the flour. Mix for a few minutes until well combined and smooth. Add the softened butter and mix some more.
- Add the remaining flour and knead for a few minutes until smooth.
- Make into a ball, place in a bowl, cover and let rest at room temperature for one hour. Refrigerate for at least one hour or until ready to fry (up to two days).
- Remove from the fridge, working in batches (I used half the dough at a time), roll out to a 1/8 inch thick. Cut into squares about 2 or 2.5 inches sides.
- Heat the oil until hot (360 degrees F or until you see bubbles around a wooden spoon inside the oil). Fry the beignets a few at a time until they pop up and golden, it should take only a few seconds per side.
- Drain onto paper towel. Sprinkle generously with powdered sugar on both sides. Serve warm!
You can store the dough in the refrigerator for up to two days.
These are best eaten when still warm, so I recommend frying only the one you plan to eat.
Did you make this recipe?