These New Orleans beignets are so soft, pillowy and light! I’ve gone for an authentic take on these delicious southern fritters. They are easy to make and will not disappoint!
Ever since our trip to New Orleans, I’ve been dreaming about the
The
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!
How To Make New Orleans Beignets
- In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.
- Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.
- With the mixer on low, add in the yeast mixture to the egg mixture.
- Then add in 3 cups of bread flour and mix on low.
- Add the shortening in and continue to mix before adding the remaining 3 1/2 cups bread flour. DON’T over mix!
- Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.
- Set the bowl in a warm area and let it rise for 2 hours.
- Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter.
- 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 ; )
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.
- 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!!
Where Do Beignets Come From?
The word beignet (pronounced ben-YAY) comes from the early Celtic word beign meaning “to raise.” It is also French for “fritter.” Beignets have been associated with Mardi Gras in France since at least the 16th century, and many recipes for beignets appear in French works around the same time.
What Is A New Orleans Beignet?
Traditional French beignets are part of the French choux pastry family, which are raised in steam and have a hollow center. This method gives French beignets a light and pillowy texture.
New Orleans beignets vary from the traditional French choux pastry beignet because they’re raised with yeast instead of steam.
They are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. However, New Orleans’s beignets are still an utterly delicious and extremely popular form of fried dough!
What To Drink With a Beignet
Having a hot drink to accompany your sweet beignets makes a great pairing. To balance out the sugar, try drinking coffee with chicory, which offers the perfect amount of bitterness, in addition to some extra New Orleans authenticity.
Tips For Making New Orleans Beignets
- Beignets are best prepared right before consumption
- Beignets are best served fresh, but you can fry them 2 hours ahead of time and reheat.
- Don’t skimp on the powdered sugar!
- Use a pizza cutter to cut up the dough, it really saves time.
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If you have tried this New Orleans Beignets recipe, then please rate it and let us know how it turned out in the comments below!
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Traditional New Orleans Beignets Recipe
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
- In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.
- Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.
- With the mixer on low, add in the yeast mixture to the egg mixture.
- Then add in 3 cups of the bread flour and mix on low.
- Add the shortening in and continue to mix before adding the remaining 3 1/2 cups bread flour. DON’T over mix!
- Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.
- Set the bowl in a warm area and let it rise for 2 hours.
- Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter.
- 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 ; )
- 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.
- 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!!
Izzy says
These were amazing! Our dough made about 40 beignets… which was a little more than expected for our family of four. Really great taste! Definitely a keeper recipe for our book! 🙂
Melissa says
These were – TDF! seriously the best thing we have had!
Eden says
Oh! Thank you Melissa!! LOVE hearing this!
Kristyn says
I am planning on making these this weekend! I can’t get enough! They are so yummy!
Natalie says
My absolute favorite!! Pillows of goodness! I need to make them more often!
Natasha says
This recipe is awesome! I made this the other day and the end result was so delicious it was worth it! My kids enjoyed the beignets and are asking for more.
Lily says
Absolute pillowy perfection, we dipped them into Nutella, super yummy!