Beignets are one of New Orleans’ most iconic treats—a French-inspired pastry that has become a symbol of the city’s rich culinary heritage. Golden, puffy squares of fried dough dusted generously with powdered sugar, they’re best enjoyed hot with a cup of café au lait. Light and airy inside with a delicate crispness on the outside, beignets are both comforting and indulgent, making them a favorite for breakfast, dessert, or a sweet snack at any time of day.
While they may look fancy, beignets are made with simple ingredients: flour, yeast, sugar, milk, and eggs. The dough is allowed to rise until fluffy, then rolled out, cut into squares, and fried until puffed and golden. The final touch—a snowfall of powdered sugar—makes them irresistible.
Cooking Time: 2 hours (including rising)
Serving: 20 beignets
Ingredients
-
3/4 cup warm water (about 110°F / 43°C)
-
1 packet active dry yeast (2 1/4 tsp)
-
1/4 cup granulated sugar
-
1/2 cup evaporated milk
-
1 large egg, beaten
-
3 1/2 cups all-purpose flour (plus extra for dusting)
-
1/4 cup unsalted butter, softened
-
1/2 tsp salt
-
Vegetable oil, for frying
-
1 cup powdered sugar, for dusting
Instructions
-
In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy.
-
Stir in evaporated milk, egg, and butter. Add flour and salt, mixing until a soft dough forms.
-
Transfer to a floured surface and knead for 5–6 minutes until smooth and elastic.
-
Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 1/2 hours, or until doubled in size.
-
Punch down the dough and roll it out to about 1/4-inch thick. Cut into 2-inch squares with a sharp knife or pizza cutter.
-
Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry 3–4 beignets at a time for 1–2 minutes per side until golden and puffed.
-
Drain on paper towels, then generously dust with powdered sugar before serving.
Nutrition (per beignet, approx.)
-
Calories: 150
-
Protein: 3 g
-
Fat: 5 g
-
Carbohydrates: 24 g
-
Sugar: 7 g
-
Fiber: 1 g
-
Sodium: 95 mg
Tips
-
Beignets are best eaten warm, fresh out of the fryer, as they lose their magic once cold.
-
Use a thermometer to keep the oil at the right temperature—too hot, they’ll burn; too cool, they’ll soak up oil.
-
For extra flavor, add a pinch of cinnamon or nutmeg to the dough.
-
If you want a café-style experience, serve with chicory coffee or café au lait.
-
The dough can be prepared the night before and chilled in the fridge; roll and fry the next morning.
