New Orleans Beignets

New Orleans Beignets are a fried powdered sugar coated pastry traditional in New Orleans and Creole cuisine. Often served for breakfast, they’re sweet, hot and totally addictive.

New Orleans Beignets

Beignets are a yeast dough fritter that are typically made in 2 inch squares. That being said, I’ve also had round beignets that look a lot like a hush puppy. There’s a local restaurant here in town, that serves them filled with pastry cream similar to a cream puff, drizzled with chocolate. Whether they’re served in the traditional manner of a generous dusting of powdered sugar or a hybrid filled with cream, beignets are difficult to resist with a cup of café au lait.

Tips for Making Beignets

• Bread flour and all purpose flour have different percentages of protein. The extra protein in bread flour will result in a higher “rise.” It’s my choice for making sweet and savory breads, beignets and pizza dough. That said, you can certainly use all purpose flour in this recipe with no other adjustments.
• Traditional beignets can also be made using a choux pastry. The same pastry used for making cream puffs and eclairs. This yeast dough is my personal favorite.
• The best way to dust with powdered sugar, is to use a large paper bag. Put about one cup of powdered sugar in the bag and as soon as the beignets come out of the oil, drop in the bag and shake vigorously to coat. It’s a good idea to have extra powdered sugar on hand just in case it’s needed.
• In New Orleans, beignets are often served with a cup of French Cafe al Lait as seen on The Spruce Eats.
• Beignets should be served hot.

 

 

Air Pocket Spells Success

It’s expected that beignets should have that coveted air pocket that demonstrates the rise of the dough. Bread flour gives a beautiful texture to the exterior with a lighter interior.

 

When to Serve Beignets

Beignets are traditionally served for breakfast or brunch but, can certainly be enjoyed as a dessert. There’s no wrong time of day to enjoy a hot, sweet, deep fried pastry.

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Helpful Kitchen Items:

• Candy/Jelly/Deep Fry Thermometer
• Silicone Pastry Mat
• Saucepan
• Stainless Steel Dredge

 

Print

New Orleans Beignets

Course Breakfast, brunch, Dessert

Cuisine American

Keyword beignets-recipes, new-orleans-beignets, southern-beignets

Prep Time 20 minutes

Cook Time 15 minutes

Rise time 4 hours

Total Time 4 hours 35 minutes

Servings 30 beignets

Ingredients

• 1 1/4 oz packet rapid rise yeast
• 1/2 cup lukewarm water (105°F)
• 1/2 cup granulated sugar
• 1 cup buttermilk or evaporated milk room temperature
• 2 Tbsp vegetable shortening melted
• 2 tsp pure vanilla extract
• 1 large egg room temperature
• 4 cups bread flour or all purpose flour plus additional for rolling
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar for dusting plus additional as needed
• vegetable or canola oil for frying

Instructions

• Add water, 1 tsp from 1/2 cup sugar and yeast to the bowl of a stand mixer. Gently stir until yeast is dissolved. Allow to sit and bloom for 8-10 minutes. The top should look foamy and creamy.
• Meanwhile, in a separate bowl, whisk together remaining sugar, buttermilk, shortening, vanilla and egg until fully combined.
• Sift together flour, baking powder and salt using a whisk. Set aside.
• After yeast has bloomed, add buttermilk mixture to the mixing bowl. Mix just until combined.
• Gradually add dry ingredients, with the mixer on low speed. Stop and scrape the sides of the bowl as needed. Once dough begins to comes together, knead with a dough hook for about 5 minutes or until the dough isn't sticky. You can also do this by hand on a non-stick surface.
• Form into a round and place into a bowl oiled with a small amount of vegetable or canola oil. Turn dough to coat. Cover with plastic wrap and allow to rise in the fridge for at least 4 hours or overnight.
• To fry: Heat 4 inches of oil in a dutch oven or deep pot to 350-360°F.
• Roll dough into a 1/4 inch thick rectangle on a lightly floured surface. Use a pizza cutter or sharp knife to cut into 2 inch squares.
• Cook in batches, carefully lowering each beignet into the hot oil. Cook until puffed and golden around 2 minutes on each side. Maintain temperature while cooking.
• Use a slotted spoon to remove to a large paper bag filled with 1 cup of powdered sugar. Shake vigorously to coat. Add more powdered sugar to the bag as needed.
• Serve immediately.

Notes

You may allow the dough to rise at room temperature covered with a damp cloth for 2 hours, if you want to fry them immediately. 

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