Hey there, food adventurers! Jason Griffith here, and today we’re taking a culinary trip straight to the heart of the French Quarter with my recipe for New Orleans Beignets. These iconic, sugar-dusted pillows of fried dough are more than just a pastry; they’re a symbol of New Orleans charm and a delightful tradition that you can now recreate in your own kitchen. Get ready for a truly indulgent experience!

Why I Love This Recipe

There’s something truly magical about biting into a freshly fried beignet, hot and fluffy, coated generously in powdered sugar. It’s a simple pleasure that transports you right to a bustling cafe in New Orleans, sipping on chicory coffee. I absolutely adore this recipe because it delivers that authentic experience right to your home. The dough is light and airy, frying up into those distinctive puffy squares with irresistible crispy edges and a tender interior. It’s a bit of a weekend project, given the rise time, but the active cooking part is quick, and the reward is absolutely worth every minute. These aren’t just for breakfast; they’re perfect any time you crave a sweet, comforting treat!

The History of New Orleans Beignets

The history of the beignet in New Orleans is as rich and flavorful as the pastry itself, deeply intertwined with the city’s French heritage. The word “beignet” (pronounced ben-YAY) is French for “fritter” or “doughnut.” French colonists are believed to have brought these fried dough pastries with them to Louisiana in the 18th century, where they quickly became a staple in Creole cooking.

Over time, the New Orleans beignet evolved into the distinct square, hole-less pastry we know and love today, traditionally served piled high with powdered sugar. The most famous purveyor of beignets, Café Du Monde in the French Market, has been serving them alongside their signature chicory coffee since 1862. It’s a rite of passage for visitors and a cherished tradition for locals. These “powdered sugar pillows” are more than just a sweet treat; they embody the enduring cultural fusion that makes New Orleans so unique.

Ingredients

To make these delightful New Orleans Beignets, you’ll need:

• 1 1/2 cups warm water (105-115°F / 40-46°C)
• 1 (0.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
• 1/2 cup granulated sugar, divided
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1 cup evaporated milk
• 1/4 cup vegetable shortening, melted and slightly cooled (or unsalted butter)
• 6-7 cups all-purpose flour, plus more for dusting
• 3-4 cups vegetable oil or cottonseed oil, for frying
• Confectioners’ sugar (powdered sugar), for dusting (a LOT!)

Swaps and Notes

• Yeast: Make sure your active dry yeast is fresh and properly proofed (foamy) before proceeding. If it doesn’t foam, your yeast might be old, and you should start over.
• Warm Water: The temperature of the water is crucial for activating the yeast. Too hot, and it kills the yeast; too cold, and it won’t activate properly. Use a thermometer if unsure.
• Evaporated Milk: This is key for the classic rich, slightly chewy texture and flavor of New Orleans beignets. While whole milk can be substituted, evaporated milk is highly recommended for authenticity.
• Shortening vs. Butter: Traditional beignet recipes often call for shortening, which contributes to a very light, puffy result. Unsalted butter can be used for a slightly richer flavor.
• Flour: All-purpose flour works well. Some traditional recipes use bread flour for a chewier texture, or cake flour for a more tender crumb. If using bread flour, you might need a little more liquid; if using cake flour, you might need slightly less.
• Frying Oil: A neutral-flavored oil with a high smoke point, like vegetable, canola, or even peanut oil, is best. Cottonseed oil is often used commercially in New Orleans for its neutral flavor profile.
• Powdered Sugar: Do not skimp on this! Beignets are traditionally served absolutely buried in powdered sugar. Sifting it ensures a smooth, avalanche-like coating.

Steps for the Recipe

Making beignets is a rewarding process. Here’s how to do it:

1. Activate the Yeast: In the bowl of a stand mixer (or a large mixing bowl), combine the warm water, yeast, and 1 teaspoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This “proofs” the yeast, ensuring it’s active.
2. Make the Dough: Add the remaining granulated sugar, egg, salt, evaporated milk, and melted shortening (or butter) to the yeast mixture. Mix lightly to combine. Gradually add 4 cups of the all-purpose flour, mixing with the paddle attachment (or by hand with a sturdy spoon) until a sticky dough forms.
3. Knead the Dough: If using a stand mixer, switch to the dough hook attachment. Gradually add the remaining flour, 1/2 cup at a time, kneading on medium-low speed for about 5-7 minutes, until the dough is smooth, pliable, and tacky but not excessively sticky. If mixing by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth.
4. First Rise (Cold Ferment): Lightly grease a large bowl with vegetable oil. Place the dough ball in the bowl, turning to coat all sides. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours). This slow, cold rise develops a deeper flavor and makes the dough easier to handle.
5. Prepare for Frying: When ready to fry, remove the dough from the refrigerator. Lightly dust a clean work surface (and your rolling pin) generously with flour. Roll out the dough to about 1/4-inch thickness. Using a sharp knife or a pizza cutter, cut the dough into approximately 2 1/2-inch squares.
6. Second Rise (Optional, but Recommended): Place the cut beignet squares on a lightly floured baking sheet. Cover loosely with a clean kitchen towel and let them rest at room temperature for 20-30 minutes. This allows them to puff up slightly before frying.
7. Heat the Oil: In a large, heavy-bottomed pot or Dutch oven, pour in 3-4 inches of vegetable or cottonseed oil. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). Use a deep-fry thermometer to monitor the temperature; maintaining the correct oil temperature is crucial for proper puffing and browning.
8. Fry the Beignets: Carefully lower 3-4 beignet squares into the hot oil at a time, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, flipping once, until they are golden brown and puffed up.
9. Drain and Sugar: Using a slotted spoon or spider, remove the fried beignets and transfer them to a paper towel-lined plate to drain excess oil for just a few seconds. Immediately transfer the hot beignets to a large bowl or paper bag filled with a generous amount of sifted confectioners’ sugar. Toss or shake vigorously to coat them completely.
10. Serve Immediately: Arrange the sugar-dusted beignets on a platter and serve while they are still warm.

Tips for Success

• Accurate Oil Temperature: This is the single most important factor for fluffy beignets. Too low, and they’ll be greasy; too high, and they’ll brown too quickly on the outside and be raw inside. Invest in a good deep-fry thermometer.
• Don’t Overcrowd the Pot: Frying in batches is essential. Overcrowding lowers the oil temperature, leading to greasy, dense beignets.
• Flour Your Surface Liberally: Beignet dough can be sticky. Use plenty of flour on your work surface and rolling pin to prevent sticking.
• Chill the Dough: The overnight refrigeration step is vital. It makes the dough much easier to handle and improves the flavor and texture of the final product.
• Dust While Hot: The powdered sugar adheres best when the beignets are still warm from the fryer.
• No Holes! Remember, traditional New Orleans beignets are square and don’t have a hole in the middle like doughnuts.

Serving Suggestions and Pairings

New Orleans Beignets are a feast for the senses, and they’re best enjoyed simply.

• Classic Café au Lait: The quintessential pairing is a steaming cup of chicory coffee with milk (café au lait). The slight bitterness of the chicory perfectly complements the sweetness of the beignets.
• Hot Chocolate: A rich, dark hot chocolate is another excellent accompaniment, especially for those with a serious sweet tooth.
• Fresh Fruit: A side of fresh berries or sliced bananas can offer a refreshing contrast.
• Dessert Platter: While usually a standalone treat, they could be part of a grand dessert spread, perhaps alongside other baked goods like The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot) or These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
• Refreshing Drink: For a non-coffee option, consider a glass of This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days to cut through the richness.

Storage and Leftover Tips

Beignets are best enjoyed fresh and hot, straight from the fryer and dusted with sugar. Their texture and crispness diminish quickly as they cool.

• Room Temperature: If you have leftovers, store them in an airtight container or a paper bag (to absorb oil) at room temperature for up to 1-2 days. They will lose some of their crispness and fluffiness.
• Reheating: To revive leftover beignets, you can gently reheat them in a preheated oven at 350°F (175°C) for 5-10 minutes, or in an air fryer at 350°F (175°C) for 2-3 minutes, until warmed through and slightly crisped. Re-dust generously with fresh powdered sugar after reheating. Microwaving is generally not recommended as it can make them tough.
• Freezing Dough: The un-fried dough can be frozen! After the first cold rise, you can roll it out, cut the squares, and then freeze them in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe bag for up to 2 months. When ready to use, thaw them at room temperature for about 30-60 minutes, then proceed with the second rise and frying steps.

More Recipes You Will Love

If you enjoyed creating this iconic dessert, you might also love these other unique and comforting treats:

• For another whimsical and crowd-pleasing dessert, try How This Unicorn Poke Cake Became My Favorite Party Trick.
• If you’re into no-bake desserts with a cool twist, my This Grasshopper Pie Is My Favorite No-Bake Dessert with a Mint Chocolate Twist is a refreshing option.

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Final Thoughts

Making New Orleans Beignets at home is a truly rewarding experience, bringing a little piece of that iconic French Quarter magic into your own kitchen. While they might seem intimidating, with a little patience and the right technique, you’ll be enjoying these tender, sugar-dusted delights in no time.

I hope you give this recipe a try and let me know in the comments below how your beignets turn out! What’s your favorite New Orleans food memory? I always love hearing from you! Happy frying!