Description
Authentic New Orleans Beignets are light, fluffy, and perfectly sweet fried dough squares dusted with powdered sugar. This classic Louisiana treat uses a yeast-leavened dough that is refrigerated overnight for a tender texture, then pan-fried to golden perfection. Perfect for breakfast or a delightful snack, these beignets are crispy on the outside and pillowy inside, served fresh and warm with a generous dusting of powdered sugar.
Ingredients
Scale
Yeast Mixture
- 1/4 oz active dry yeast
- 1/2 cup warm water (100‑110 °F)
- 1 tsp granulated sugar
Main Dough
- 1 cup evaporated milk
- 1 cups warm water (100–110 °F), divided
- 1/2 cup granulated sugar, divided
- 2 large eggs, lightly beaten
- 1 tsp kosher salt
- 1/4 cup vegetable shortening
- 7 cups bread flour, plus extra for rolling
For Frying and Serving
- Vegetable oil (for frying)
- Sifted powdered sugar (for dusting)
Instructions
- Activate Yeast: In a small bowl, mix the active dry yeast with 1/2 cup of warm water and 1 teaspoon of sugar. Allow it to sit undisturbed for 5 to 10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
- Combine Wet Ingredients: Stir the lightly beaten eggs, kosher salt, evaporated milk, and the remaining sugar into the yeast mixture until well combined.
- Melt Shortening and Mix Dough: Warm the remaining 1 cup of water and melt the vegetable shortening in it. Add this warm mixture along with 4 cups of bread flour to the yeast mixture. Begin kneading the dough using a stand mixer fitted with a dough hook until the dough is sticky but combined.
- Add Remaining Flour: Gradually add the remaining 3 cups of bread flour to the dough, continuing to knead on medium speed until the dough is smooth, cohesive, and elastic.
- Refrigerate Dough: Cover the dough tightly and refrigerate it overnight or for at least 4 hours. This step helps develop the dough’s flavor and texture.
- Roll and Cut Dough: Once chilled, roll the dough out on a floured surface to about 1/4-inch thickness. Cut into squares or rectangles about 3 to 4 inches in size, as preferred.
- Heat Oil and Fry: Heat vegetable oil in a deep fryer or large deep pan to 350–360 °F. Fry the beignets in batches, cooking each side for 1 to 2 minutes until golden brown and puffed up. Use a slotted spoon to turn and remove them carefully.
- Drain and Dust: Drain the fried beignets on paper towels to remove excess oil. While still warm, generously dust them with sifted powdered sugar before serving.
Notes
- Make sure the water for activating yeast and melting shortening is between 100-110 °F to ensure proper yeast activation without killing the yeast.
- Refrigerating the dough overnight improves the flavor and texture significantly. If short on time, 4 hours is the minimum.
- Use bread flour rather than all-purpose flour for better gluten development and a chewier texture.
- Maintain the oil temperature around 350–360 °F for perfectly cooked beignets that are crispy yet not greasy.
- Serve beignets fresh and warm for the best taste experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Creole
