Eats & DrinksBrunch

Traditional New Orleans Beignets Recipe

Comments

Ever since our trip to New Orleans, I’ve been dreaming about the deep fried, fluffy, piled-high-with-sugar beignets recipe at the legendary Café Du Monde. The historical French Market has been serving up the delicious French-style beignets and coffee since 1862. Traditional New Orleans Beignets are the only food they serve, so they definitely do it right. And the place is almost always packed. Since we live about 1,900 miles from New Orleans, I figured I’d try a few recipes out so I can make them from scratch at home! They’re really not that difficult to make, but we’ll keep them as special treats for holidays or birthday requests. And the pile of powdered sugar makes them pretty charming and delicious!! If you’re looking for a super easy way to make these beignets, check out our store-bought dough version in the video below!

Traditional New Orleans Beignets Recipe

Traditional New Orleans Beignets Recipe

Servings 12

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup white sugar
  • 1 tsp salt
  • 2 large eggs
  • 1 cup evaporated milk
  • 6 1/2 cups bread flour
  • 1/4 cup shortening
  • 1 quart vegetable oil for frying
  • 1/4 cup confectioners’ sugar

Instructions

  1. In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.

  2. Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.

  3. With the mixer on low, add in the yeast mixture to the egg mixture.

  4. Then add in cups of bread flour and mix on low.

  5. Add the shortening in and continue to mix before adding the remaining 3 1/2 cups bread flour. DON’T over mix!

  6. Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.

  7. Set the bowl in a warm area and let it rise for 2 hours.

  8. Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter.

  9. Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees. Or you can be like me and just wait until it’s pretty hot ; )

  10. Then place a few dough squares in the hot oil and watch the magic happen! Turn them so they don’t burn on one side.

  11. When you remove them, dust with a light layer of powdered sugar, until all of them are done, then pile powdered sugar on top! And don’t be shy!!

Next Story

LA with Kids: Underwood Family Farms

Comments

Something charming to say?

Your email address will not be published. Required fields are marked *

Comments

13 responses to Traditional New Orleans Beignets Recipe

  1. Skye Parker
    April 9, 2014

    These look heavenly. Wow – a lotta powdered sugar. Yum.

  2. Erin k
    April 10, 2014

    Those look just like the cafe du monde beignets! It’s supposed to have that much sugar, it’s more for look although it’s hard not to keep dipping it back in lol 😉

  3. Kailey
    August 12, 2014

    How many will this make???

    1. Eden
      August 12, 2014

      Hi! It really depends on how big or small you make them, but you should get about a dozen.

  4. Claudia
    February 20, 2015

    Can I substitue bread flour with all purpose flour?

  5. Courtney
    September 9, 2015

    I’m so excited to make these. Can you make the dough ahead and refrigerate it? If so, how long can you store the dough for? Thanks!

  6. Bobye Bickel
    October 27, 2016

    Do you have a printer friendly file of this recipe?

  7. milli johnson
    August 4, 2017

    how can you make these and not have them dry out and get hard. the smart way

  8. Christina
    September 16, 2017

    Omg what a great recipe.. it comes out perfect every time if you have the patience for it.

  9. Karen
    April 21, 2018

    These were AMAZING! First time making these and they are super easy. In addition to powdered sugar I served them with little cups of warm dark chocolate sauce, salted bourbon caramel sauce and raspberry sauce – everyone went crazy!
    Makes WAY more than a dozen! I made three dozen and had dough left over. My only suggestion it to divide dough into 3 or 4 manageable sections to roll out, otherwise it’s very difficult to get it to 1/4” thick.

  10. May
    April 27, 2018

    Hi. I live in south africa and we aren’t familiar with shortening because we don’t get that here. What can I use as a substitute?

  11. Christina
    July 4, 2018

    I make this same recipe every time and it comes out perfect every time.. I make them for so many people and they are just the best..

    1. Eden
      July 6, 2018

      Love hearing that!!

Most recent posts

Sign up for the

Newsletter

Spamming is Never Charming