New Orleans Beignets

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Hi Bold Bakers!

 WHY YOU’LL LOVE THIS RECIPE: Fresh New Orleans Beignets are life-changing! They’re the best beignets—they are hot from the fryer, fluffy, golden, and a powdered sugar-dusted treat you can enjoy anytime! With my easy beignets recipe, you’ll be surprised at how easy it is to bring the French Quarter to your kitchen.

• Warm from the pan: Biting into these beignets right out of the pot is delightful—they’re as fresh as it gets!
• Surprisingly light: Fried crispy on the outside, and cloud-like inside.
• Quick cook time: Just a 15-minute frying time!
• Jazz it up: Like Big Easy’s famed music, you can improvise!
• Powdered sugar joy: Cover with a big drift of powdered sugar and dig in.

Fried treats signal summer and good times. You’ve enjoyed them at state fairs, amusement parks, and the beach, but you might not know the satisfaction of whipping up your own golden-brown sweet treats. An authentic New Orleans beignet is fried, not baked, and you’ll be thrilled with these pillowy beignets, which rival those served along with café au lait to New Orleans, Louisiana tourists. For more fried delicacies, check out my Fried Funnel Cake, No-Yeast Homemade Donuts, Apple Fritters, Mexican Bunuelos, and French Crullers.

I first had beignets when I moved to San Francisco in 2009, and later, I worked in a Michelin-starred restaurant where I made at least 100 beignets a day. Over the years, I’ve fried up beignets at least 50 times in my career as a pastry chef, and I can confidently say—this is the best fried beignet recipe out there! (And if you prefer a baked version, I’ve got you covered, too.) My biggest tip? Don’t over-proof once the beignets are cut. Since they’re small, they only need 20 to 30 minutes for the final rise. As for frying, I don’t think a thermometer is necessary at home. Just heat your oil over medium to medium-low and make sure it stays steady—avoid adjusting the heat unless absolutely necessary. Keep in mind: once you add the dough, the temperature will dip quickly, so let the oil recover between batches.

Table of Contents

• What are New Orleans Beignets?
• Tools You Need
• Key Ingredients and Substitutes
• How To Make New Orleans Beignets
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Breakfast Pastry Recipes

What are New Orleans Beignets?

• Beignets (pronounced ben-YAY) is French, meaning fritters or fried dough. They are fried squares or rectangles of yeast-leavened dough.
  • The shape allows beignets to fry quickly and evenly. When dropped in the hot oil, they puff up, creating crispy rounded edges and a soft interior.
  • Beignets are made from enriched dough—the eggs, milk, cream, and butter make the fried treats plush and soft inside.
  • Deep frying makes the outside crisp of instantly, and creates the signature light interior.
• The beignet dough rises quickly because
  • This is an enriched dough, and the sugar, eggs, milk, and cream feed the yeast, contributing to a faster rise.
  • Instant yeast is used, which promotes a fast and even rise.
  • Additionally, cooking the beignets in the hot oil creates a dramatic puff.
• While Café du Monde, which is most famous among New Orleans cafes, is widely credited with popularizing these light, puffs with their golden, crispy exterior, they actually originated in France in the 17th century. Catherine de Medici’s head chef, Pantanelli, invented choux pastry, a high-moisture dough used to make cream puffs, eclairs, and eventually, beignets. Beignets started to be made from yeasted dough when commercial yeast became more readily available.

Tools You Need

• Mixing bowls
• Measuring spoon
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Stand mixer (optional)
• Rolling pin
• Ruler
• Baking sheets
• Heavy-bottomed pot
• Tongs
• Cooling rack

Key Ingredients and Substitutes

Bread flour

• Bread flour (aka strong flour) is a high-protein flour with a protein content of 12 to 14%, compared to all-purpose flour (plain flour) with 8 to 11%.
• More protein means bread flour develops more gluten, which makes it sturdier and perfect for frying.
• More gluten also makes the dough more elastic and light, giving the beignets an airy texture.
• Substitute: If you don’t have bread flour, you may use an equal amount of all-purpose flour, but note that the beignets will not have the same signature chew.

Granulated sugar

• Granulated sugar feeds the yeast, which helps the dough rise.
• Additionally, granulated sugar lightly sweetens the dough (but the primary sweetener is the powdered sugar on top).
• Granulated sugar aids in giving these donuts their gold-brown crust.
• Substitute: You can use an equal amount of light brown sugar.

Instant Yeast

• Instant yeast is known for its quick and even rise, guaranteeing your beignets puff up beautifully.
• Instant yeast gives identical results to active dry yeast, and it’s much easier to use—it doesn’t need to be sponged in order to activate it. Instant yeast can be put directly into the dry ingredients. Salt can deactivate the yeast, so mix it with flour first.
• Substitute: If you only have access to active dry yeast, you can use it, but you will need to use a little more—in this recipe, you would use 2 1/4 teaspoons of active dry yeast.

Salt

• Salt enhances the flavor in this beignet recipe.
• Additionally, salt strengthens the gluten structure.

Lukewarm water

• Lukewarm water activates the yeast.
• Using lukewarm (blood temperature) water kickstarts the rise.
• To tell whether the water is lukewarm, take a small amount of water and put your finger in it; if it feels close to your body temperature or slightly warmer, then it’s lukewarm water.

Whole milk

• Milk adds moisture to the dough.
• Milk enriches the dough, contributing to a tender New Orleans beignet.
• The sugars (lactose) in the dough contribute to the browning.
• Whole milk is the best choice for this recipe. More milk fat means a more tender beignet.
• Substitute: You can use 2% milk if you prefer.

Heavy cream

• Heavy cream in this recipe ensures a plush beignet interior.
• Be sure to use heavy cream with at least 36% milkfat for best results.

Eggs

• Eggs bring the ingredients together into a cohesive mixture.
• Importantly, eggs enrich the dough, giving it richness and flavor.
• Use large, room-temperature eggs. Here are my easy ways to bring cold eggs to room temperature.
• Substitute: In place of the two eggs, you can use 1/2 cup (4 oz/120 g) of whole-milk yogurt.

Butter

• Butter adds flavor and richness.
• Additionally, butter helps create the signature tender beignet texture.
• Use softened (room temperature) butter. If you forgot to remove your butter from the fridge, here’s the right way to soften butter.
• Substitute: You can use solid coconut oil instead of the butter. Since coconut oil is 100% fat, unlike butter, which contains water, use a little less coconut oil.
  • In this recipe, use 2 1/2 tablespoons (1.1 oz/35 g)

Vanilla extract

• Vanilla gives homemade beignets a gorgeous depth of flavor and makes them wonderfully aromatic.
• Substitute: If you prefer, use an equal amount of Vanilla Bean Paste.

Vegetable oil

• Neutral vegetable oil is used to fry the beignets.
• The best oil to choose is the one with the least flavor. Both vegetable oil and canola oil are good choices here.
• Use fresh oil, as oil easily absorbs flavors and odors.

Powdered sugar

• A generous dusting of sweet and fluffy powdered sugar is essential to beignets in New Orleans.
• Here’s my quick recipe to make your own powdered sugar.

How To Make New Orleans Beignets

Make the beignet dough

1. Start the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt.
2. Combine wet ingredients: In a measuring jug or small saucepan, combine the water, milk and cream and warm until lukewarm, either in the microwave or over a low flame.
3. Add remaining ingredients: Whisk in the eggs, butter and vanilla, then pour this into the flour mixture.
4. Knead dough: Stir on low speed until the flour is moistened, and then increase the speed to medium and knead for 6-8 minutes, until the dough is smooth and slightly sticky. (You can also knead this dough by hand for roughly 10 minutes.)
5. Proof dough: Transfer to a large, oiled bowl, cover, and let proof in a warm place until doubled in size, about 1 ½ -2 hours.

Cut the beignets

6. Roll out dough: Transfer the proofed dough to a floured surface and roll out to a 10 x 17 ½- inch (25 x 45 cm) rectangle, about ¼-inch (6 mm) thick.
7. Cut beignets and begin second rise: Cut into 2 ½ x 2 ½-inch (6 x 6 cm) squares, place on a baking sheet dusted with flour, cover with plastic wrap and let proof for 20-30 minutes.

8. Prepare to fry: Meanwhile, line a baking sheet with paper towels and place a cooling rack on top. Place this near the stove where you will be frying.

Fry the beignets

9. Heat oil: When the dough is almost ready, pour oil about 2-inches deep in a medium-sized heavy bottomed pot and heat over medium heat. Watch carefully until it looks shimmery.
10. Test heat: Test the oil temperature by placing a small pinch of dough into the oil: if it floats to the top and the oil forms many small bubbles around it, it’s ready. If the dough browns too quickly then your oil is too hot.
11. Fry beignets: Once the oil is ready, carefully place a few beignets at a time in the oil and fry for about 2 minutes, until golden. Flip over and fry the other side for about another minute, or until golden. Remove to the cooling rack to drain while you fry the rest of the beignets.
12. Dust with sugar: Once all the beignets are fried, transfer them to a serving plate, dust generously with powdered sugar, and serve immediately!

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Instant vs. active yeast: This beignet recipe uses instant yeast, which doesn’t need to be proofed. To use active dry yeast instead, use 1 tablespoon of yeast and proof it in the lukewarm water that is used for this recipe for 10 minutes (or until fry) before kneading in the rest of the ingredients.
• Do not over-proof: Everyone’s kitchen temperature is different. Be careful not to over-proof these on the second rise. They’re done when they double in size.
• Fry right: Use my tips to fry successfully (no thermometer necessary), even if you’re new to it:
  • Fill the pot with 2 inches of oil, so the beignets have enough to float easily.
  • Test that the oil is hot enough by putting in a small pinch of dough. If it rises to the surface and is surrounded by small bubbles, it’s ready.
  • Fry only a few beignets at a time. This will allow the oil to stay hot. If you overcrowd the pan, the oil will cool down, and you’ll end up with soggy beignets.
  • If your oil is not too dirty, you can strain it through cheesecloth or a fine mesh strainer, store it in a clean container, and use it again.
  • If the oil is dirty, put cooled oil in a sealable container and dispose of it in the trash. Do not pour oil down the drain. 
• After mixing the dough, you can proof it overnight in the refrigerator. The next day, roll and cut the dough and let proof for 30 minutes before you heat up your oil and fry them up!
• Beignets themselves are delicious in part because of their simplicity. If you want to change things up, I suggest two ways:
  • Add a dry spice of your choice, ½ teaspoon for stronger spices like nutmeg or cardamom, or a full teaspoon of cinnamon or mixed spice.
    • You could also replace the vanilla extract with another extract of your choice or even add a touch of espresso powder.
  • Another way to vary the flavor is to make a dipping sauce. Some delicious options are Raspberry Sauce,  Salted Caramel Sauce, or Chocolate Ganache.

Make-Ahead and Storage Instructions

• Make-ahead tips: Mix the dough, and proof it overnight in the fridge.
  • The next day, roll it, cut the beignets, and let them proof for 30 minutes before you heat up your oil and fry them.
• How to store leftovers: These are best enjoyed on the day they’re made, but if you have leftovers, store at room temperature in an airtight container for up to 1 day
  • Reheat in a 350°F (175°C) oven for 5 minutes.

FAQs

How do I make sure my beignets puff up?

• Make sure the dough is proofed for the proper time.
• Take care not to roll out the dough too thinly.
• Ensure that the oil is hot enough before frying.

What would cause my beignets to be raw inside?

• Your oil could be too hot.
• Lower the heat and allow the oil to cool a bit before frying the next batch.

Can I make these New Orleans beignets gluten-free?

• Yea, you can make these New Orleans beignets gluten-free.
• Use a 1:1 baking mix containing rice flour, potato starch, and tapioca flour in place of the bread flour.

Is it possible to make beignet without eggs?

• Yes, you can make beignet without eggs.
• Use 1/2 cup (4 oz/120 g) of whole-milk yogurt in place of the eggs.

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