Go Back
5 from 1 vote
Print Recipe
New Orleans Beignets (Fried)
Prep Time
30 mins
Cook Time
15 mins
Proof Time
2 hrs 30 mins
Total Time
3 hrs 15 mins
 

My New Orleans beignets are golden, fluffy, and dusted in sugar—just like the ones from the French Quarter, made fresh in your own kitchen.

Servings: 18 Beignets
Author: Gemma Stafford
Ingredients
  • 3 ½ cups (17½ oz/497 g) bread flour
  • ⅓ cup (2½ oz/71 g) granulated sugar
  • 1 ¾ teaspoons instant yeast
  • ¾ teaspoon salt
  • ¾ cup (6 fl oz/180 ml) water
  • ¼ cup (2 fl oz/60 ml) whole milk
  • ¼ cup (2 fl oz/60 ml) heavy cream
  • 2 large eggs , at room temperature
  • 3 tablespoons (1½ oz/42 g) butter, softened and diced
  • 1 ½ teaspoons vanilla extract
  • Vegetable oil for frying
  • Powdered sugar , for dusting
Instructions
To Make the Beignet Dough
  1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt.

  2. 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. Whisk in the eggs, butter and vanilla, then pour this into the flour mixture.

  4. 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. Transfer to a large, oiled bowl, cover and let proof in a warm place until doubled in size, about 1 ½ -2 hours.
To Cut the Beignets

  1. 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.

  2. 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.

  3. 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.
To Fry the Beignets

  1. 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.

  2. 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.

  3. 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.

  4. Once all the beignets are fried, transfer them to a serving plate, dust generously with powdered sugar and serve immediately!
Recipe Notes
  • 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.