Description

New Orleans Beignets are pillowy, deep-fried pastries generously dusted with powdered sugar. Light and fluffy inside with a crispy golden exterior, these treats are a beloved classic from the French Quarter, perfect for breakfast, dessert, or a sweet snack.

Ingredients

1/4 oz active dry yeast

1 1/2 cups warm water (100‑110 °F), divided

1/2 cup granulated sugar, divided

2 large eggs, lightly beaten

1 tsp kosher salt

1 cup evaporated milk

1/4 cup vegetable shortening

7 cups bread flour (plus extra for rolling)

Vegetable oil (for frying)

Sifted powdered sugar (for dusting)

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Instructions

Mix yeast with 1/2 cup warm water and 1 tsp sugar. Let sit for 5–10 minutes until foamy.
Stir in eggs, salt, evaporated milk, and remaining sugar.
Heat remaining water, melt in shortening, and add to the yeast mixture along with 4 cups bread flour. Knead using a stand mixer until sticky.
Gradually add remaining 3 cups of flour until dough is smooth and cohesive.
Cover and refrigerate overnight or for at least 4 hours.
Roll out dough to ¼-inch thickness and cut into squares or rectangles.
Heat oil to 350–360 °F and fry beignets in batches for 1–2 minutes per side, until golden and puffed.
Drain on paper towels and dust generously with powdered sugar while still warm.

Notes

Add jam, chocolate, or cream fillings for stuffed beignets.
Use cinnamon sugar or cocoa powder mixed with powdered sugar for flavor variations.
Serve with dipping sauces like chocolate ganache, caramel, or fruit coulis.
Dust with powdered sugar while beignets are still warm for best adherence.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 beignet
Calories: 190
Sugar: 8g
Sodium: 95mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg