Classic New Orleans Beignets Recipe

If you’re craving that iconic café treat that spells New Orleans, you’ve got to try this Classic New Orleans Beignets Recipe. I absolutely love how this recipe brings the soft, pillowy, powdered sugar-covered delight right to your kitchen without hopping on a plane. Whether you’re making breakfast for the family or a sweet snack, these beignets will turn your day around with their warm, crispy-then-fluffy magic.

this …

Ingredients You’ll Need

The beauty of this Classic New Orleans Beignets Recipe is how straightforward the ingredients are, yet how well they work together to create that light, fluffy texture and rich flavor. Grab quality flour and fresh yeast for best results—trust me, it makes a difference!

• All-purpose flour: The foundation for these beignets; using fresh flour ensures the lightest results.
• Kosher salt: Adds balance – don’t skip it, or your beignets might taste flat.
• Sugar: Divided use helps with yeast activation and adds gentle sweetness.
• Whole milk: Warm milk activates the yeast; warm it to about 100°F for perfect proofing.
• Active dry yeast: Use fresh yeast for a nice rise and airy dough.
• Large egg: Adds richness and moisture to the dough.
• Butter: Melted and mixed in for tenderness and flavor.
• Vegetable oil: For frying; opt for a neutral oil with a high smoke point.
• Powdered sugar: The iconic coating – sifted and plentiful for that sweet snowy finish.

Variations

While I usually stick to the classic version, I love trying little twists now and then. Don’t hesitate to make this recipe your own—there’s room to experiment with fillings or dough flavors, and tailor it to your account of what tastes best.

• Stuffed Beignets: I once filled these with a dollop of raspberry jam before frying—pure indulgence! Just be gentle sealing the dough around the filling.
• Gluten-Free Version: I swapped in a gluten-free all-purpose flour blend once; the texture was a bit denser but still delightful.
• Spiced Sugar: Adding cinnamon or nutmeg to the powdered sugar is a small change that perks up every bite.
• Savory Twist: Try adding herbs to the dough and pairing with a cheese dip for a fun savory snack.

How to Make Classic New Orleans Beignets Recipe

Step 1: Mix Your Dry Ingredients

Start by combining the all-purpose flour, kosher salt, and most of the sugar in your stand mixer bowl with the paddle attachment. This step might seem simple, but it’s important to evenly distribute the salt and sugar so your dough rises and flavors beautifully. I always sift flour for an even lighter dough, but it’s optional.

Step 2: Activate the Yeast

Pour warm whole milk—not hot, about 100°F—into a bowl, stir in the remaining sugar and sprinkle in your yeast. Let it rest for 5 minutes or until it looks foamy and alive. This step is crucial. If your yeast doesn’t foam, it might be too old or the milk was too hot, and I’d recommend starting over to avoid dense dough.

Step 3: Combine and Knead the Dough

Beat an egg into your now bubbly yeast mixture, then combine the wet and dry ingredients. Start mixing gently—use the paddle first until it’s shaggy and wet, then swap to the dough hook, add melted butter, and knead on medium speed for about 6 minutes until smooth and tacky. I’ve learned not to rush this part; good gluten development is what gives these beignets their airy texture.

Step 4: Let the Dough Rise

Shape the dough into a ball and place it in a greased bowl. Cover it tightly and let it rise in a warm spot until doubled—usually between 1 and 2 hours. I like to set a kitchen timer so I don’t forget, because under or over-proofed dough will throw off the texture.

Step 5: Roll, Cut, and Rest

Once your dough is beautifully doubled, turn it out onto a floured surface and roll into a 10×14 inch rectangle about ¼ inch thick. Cut into 16 rectangles. Cover them lightly with a floured towel and let them rest while you heat the oil—I promise they’ll thank you for this little break!

Step 6: Heat the Oil and Fry

Heat vegetable oil in a large pot to 325°F. Using tongs or a spider strainer, gently fry the beignets in batches. Each side takes 1½ to 2 minutes until golden. Avoid overcrowding the pot—this drops the temperature and makes the beignets less crispy. Keep a thermometer handy to maintain the right heat.

Step 7: Drain and Sugar-Coat

Use your tongs to transfer fried beignets to a cooling rack over a sheet pan. Let the excess oil drip off for a minute before tossing immediately in powdered sugar. Coating them while still warm makes the sugar cling perfectly but be careful not to let them get greasy.

How to Serve Classic New Orleans Beignets Recipe

Garnishes

Besides the generous dusting of powdered sugar, I love sprinkling a tiny pinch of cinnamon or nutmeg on top for a warm spice note that elevates every bite. For a fun twist, a drizzle of chocolate or caramel sauce also works wonders when serving.

Side Dishes

My family usually enjoys these beignets with strong, dark coffee or chicory coffee, like the classic pairing from New Orleans. You could also serve fresh fruit or a light fruit compote to balance the sweetness and add freshness.

Creative Ways to Present

For a special occasion, I like arranging the beignets in a pyramid on a pretty platter sprinkled with edible flowers or mint leaves. You can also serve individual beignets in small paper cones dusted with powdered sugar for a charming, festive look.

Make Ahead and Storage

Storing Leftovers

Leftover beignets are best eaten the same day, but if you must save some, store them in an airtight container at room temperature. I like layering them between parchment paper to keep them from sticking together.

Freezing

I’ve had good luck freezing leftover beignets by letting them cool completely, then wrapping them tightly in plastic wrap and foil. They freeze well for up to a month. Just thaw them at room temperature before reheating.

Reheating

To bring back that fresh-fried texture, I like reheating beignets in a hot oven (around 350°F) for 5-7 minutes. This helps crisp the exterior without making them tough. Avoid microwaving as it tends to make them soggy.

FAQs

Final Thoughts

When I first made this Classic New Orleans Beignets Recipe, I was hooked by how straightforward it was to recreate that iconic treat from home. There’s something so joyfully indulgent about biting into a warm, sugar-dusted beignet paired with coffee that I keep coming back to this recipe. I hope you enjoy making and sharing these as much as I do—trust me, once you try them fresh from your own fryer, you’ll be invited to bring these delights to every brunch and party!

Print