Description

New Orleans Beignets are soft, pillowy fried pastries generously coated in powdered sugar. A true symbol of French Quarter culture, these golden treats are crisp on the outside, airy on the inside, and best enjoyed warm with a cup of coffee. With roots in French cuisine and deep ties to New Orleans tradition, beignets are both a dessert and a cultural experience in every bite.

Ingredients

Scale

1 cup warm water (about 110°F / 43°C)
1/4 cup granulated sugar
1 envelope active dry yeast (2 1/4 teaspoons)
1 large egg, beaten
1/2 cup evaporated milk
1 teaspoon vanilla extract
4 cups all-purpose flour (plus extra for dusting)
1/2 teaspoon salt
3 tablespoons unsalted butter, softened
Vegetable oil (for frying, about 4 cups)
Powdered sugar (for dusting)

Instructions

In a large bowl, mix warm water and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
Add egg, evaporated milk, and vanilla extract. Mix well.
Gradually add flour and salt, mixing until dough forms.
Add softened butter and knead until smooth and elastic.
Cover dough and let rise in a warm place for 1–2 hours, or until doubled in size.
Roll dough on a floured surface and cut into squares.
Heat oil in a deep pot to 350°F (175°C).
Fry dough pieces until puffed and golden on both sides.
Remove and drain on paper towels.
Dust generously with powdered sugar and serve warm.

Notes

Make sure oil is hot enough for a light, non-greasy texture.
Do not overcrowd the pan when frying.
Beignets are best served fresh and warm.
For extra flavor, add a hint of nutmeg or cinnamon to the dough.

Prep Time: 20 minutes
Rise Time: 1–2 hours
Cook Time: 15 minutes
Category: Dessert / Breakfast
Method: Deep Frying
Cuisine: French / New Orleans

Nutrition

Serving Size: 2 beignets
Calories: 220 kcal
Sugar: 10 g
Sodium: 110 mg
Fat: 9 g
Saturated Fat: 3 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 25 mg

Keywords: New Orleans Beignets, beignets recipe, French pastry, dessert, American cuisine