New Orleans-Style Beignets
These easy New Orleans-Style Beignets will transport you right to the French Quarter. Fluffy, sweet, and dusted with powdered sugar, these delightful pastries are perfect for breakfast or any time you crave a sweet treat. Their light texture and rich flavor make them a standout at brunch, gatherings, or simply as a delicious snack.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, you’ll have fresh beignets without the fuss.
- Deliciously Sweet: The combination of sugar and warm dough creates a delightful treat that melts in your mouth.
- Versatile Serving Options: Enjoy them as a breakfast item, dessert, or party snack—perfect for any occasion!
- Cultural Experience: Bringing a taste of New Orleans to your kitchen makes for an exciting cooking adventure.
- Perfectly Pillowy: The fluffy texture of beignets is unlike any other pastry, providing an indulgent experience.
Tools and Preparation
Before diving into the recipe, gather the necessary tools for making your New Orleans-Style Beignets. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Large microwave-safe bowl
- Wooden spoon or sturdy spatula
- Dutch oven
- Deep-fry thermometer
- Baking sheet
- Fine-mesh strainer
Importance of Each Tool
- Dutch oven: Ideal for deep frying; it retains heat well and allows you to fry multiple beignets at once.
- Deep-fry thermometer: Ensures the oil is heated to the right temperature for perfectly cooked beignets.
- Fine-mesh strainer: Makes it easy to dust powdered sugar over the beignets without clumping.
Ingredients
These easy New Orleans-style beignets will transport you right to the French Quarter.
Liquid Ingredients
- 3/4 cup water
- 1/2 cup whole milk
Sweeteners
- 1/3 cup granulated sugar
- 1 cup powdered sugar
Yeast and Eggs
- 1 1/2 teaspoons active dry yeast
- 1 large egg, beaten
Fats
- 2 tablespoons unsalted butter, very soft
Dry Ingredients
- 3 1/2 cups all-purpose flour, divided, plus more for kneading and cutting
- 1/2 teaspoon kosher salt
Oil
- 1 quart peanut or vegetable oil, plus more for the bowl
How to Make New Orleans-Style Beignets
Step 1: Warm the Liquids
Place 3/4 cup water and 1/2 cup whole milk in a large microwave-safe bowl. Microwave on full power for 1 1/2 minutes until warm but cooler than 100°F. Alternatively, use a small saucepan over medium heat for about 1 minute.
Step 2: Activate the Yeast
Whisk in 1/3 cup granulated sugar into the warm milk mixture. Sprinkle with 1 1/2 teaspoons active dry yeast and set aside for 15 minutes until foamy.
Step 3: Combine Ingredients
Add 1 large beaten egg, 1/2 teaspoon kosher salt, 2 tablespoons softened unsalted butter, and 2 cups of flour to the milk mixture. Mix with a wooden spoon until thick but smooth. Gradually add remaining flour until just combined; aim for a batter-like consistency.
Step 4: Prepare Dough
Dust a work surface with about 1/4 cup flour. Dump dough onto it and gently fold over itself 3 to 4 times (it will be sticky). Shape into a round ball and place in an oiled bowl. Cover with a clean kitchen towel.
Step 5: Let It Rise
Set in a warm place to rise until doubled in size (about 1 1/2 to 2 hours). Alternatively, cover with plastic wrap and refrigerate overnight (8 to 10 hours).
Step 6: Heat the Oil
Heat 1 quart peanut or vegetable oil in a large Dutch oven fitted with a deep-fry thermometer over medium-high heat until reaching 370ºF. Line a baking sheet with two layers of paper towels.
Step 7: Roll Out Dough
Dust another work surface with about another 1/4 cup flour. Roll out dough into a rectangle measuring approximately 17×11 inches and about 1/4-inch thick. Cut into squares (20-22 pieces).
Step 8: Frying Time
Fry squares in batches of three or four at a time. Gently add them using hands or tongs while ladling hot oil over them until golden brown on both sides (about 1-2 minutes each side).
Step 9: Drain Excess Oil
Transfer fried beignets onto the lined baking sheet and repeat with remaining dough.
Step 10: Dust with Sugar
While still warm, generously dust fried beignets with powdered sugar using a fine-mesh strainer just before serving.
Enjoy your delicious homemade New Orleans-Style Beignets!
How to Serve New Orleans-Style Beignets
New Orleans-style beignets are delightful treats that can be enjoyed in various ways. Whether you prefer them for breakfast or as a sweet snack, here are some creative serving suggestions to elevate your experience.
With Café au Lait
- Pair your beignets with a warm cup of café au lait for a classic French Quarter experience. The rich coffee flavor complements the sweetness of the beignets perfectly.
Dusted with Additional Toppings
- Besides powdered sugar, try dusting your beignets with cinnamon sugar or cocoa powder for an extra layer of flavor. These variations add a fun twist to the traditional recipe.
Served with Fruit Compote
- Serve warm beignets alongside a homemade fruit compote made from seasonal fruits. The tartness of the fruit balances the sweetness of the pastry beautifully.
Accompanied by Whipped Cream
- A dollop of freshly whipped cream on the side allows for a deliciously creamy contrast to the fluffy texture of the beignets.
As Part of a Brunch Spread
- Incorporate beignets into a larger brunch spread with items like eggs, bacon, and fresh fruit. They make an excellent addition to any breakfast table.
With Ice Cream
- For a decadent dessert, serve your beignets with a scoop of vanilla ice cream. The warm pastry combined with cold ice cream creates an irresistible treat.
How to Perfect New Orleans-Style Beignets
To achieve the best New Orleans-style beignets, follow these helpful tips for perfecting your recipe every time.
- Use Fresh Yeast: Always ensure your yeast is fresh to guarantee proper rising and fluffy texture in your beignets.
- Control Temperature: Keep an eye on the oil temperature while frying; too hot can burn them, while too cold will make them greasy.
- Knead Gently: Avoid overworking the dough; gentle folding will keep your beignets light and airy.
- Let Them Rest: Allowing your dough to rise adequately ensures that your beignets will puff up beautifully when fried.
- Fry in Batches: Frying only small batches at a time helps maintain oil temperature and prevents overcrowding, ensuring even cooking.
- Serve Immediately: For the best taste and texture, serve beignets immediately after frying while they are still warm.
Best Side Dishes for New Orleans-Style Beignets
While New Orleans-style beignets are delicious on their own, pairing them with side dishes can enhance your meal. Here are some tasty options to consider.
- Café au Lait: This classic coffee drink made from half brewed coffee and half steamed milk pairs wonderfully with sweet pastries.
- Fresh Fruit Salad: A colorful mix of seasonal fruits adds freshness and balances out the sweetness of the beignets.
- Scrambled Eggs: Light and fluffy scrambled eggs provide protein and complement the sweetness of the beignets nicely.
- Bacon or Sausages: Savory bacon or sausage links add a hearty touch to your breakfast table alongside sweet pastries.
- Yogurt Parfait: Layered yogurt with granola and fresh berries creates a refreshing contrast to warm, sugary beignets.
- Cheese Platter: A selection of cheeses can provide savory notes that work well against sweet flavors.
Common Mistakes to Avoid
Making New Orleans-style beignets can be a delightful experience, but there are some common mistakes that can hinder your success. Here are a few tips to ensure your beignets turn out perfectly.
- Skipping the yeast activation: Not allowing the yeast to foam can result in dense beignets. Always let the mixture sit for 15 minutes after adding yeast to ensure it’s bubbly and alive.
- Not measuring flour correctly: Using too much flour can lead to dry beignets. Use the spoon-and-level method for accurate measurements.
- Overworking the dough: Kneading the dough too much can make it tough. Gently fold the dough only a few times; it should remain soft and sticky.
- Incorrect oil temperature: Frying at too low or too high temperatures can cause soggy or burnt beignets. Use a thermometer to maintain the oil at 370ºF.
- Rushing the rising time: If you don’t let the dough rise properly, your beignets won’t puff up. Allow adequate time for the dough to double in size for light and airy results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 2 days.
- Place parchment paper between layers to avoid sticking.
Freezing New Orleans-Style Beignets
- Freeze un-fried dough squares on a baking sheet until firm, then transfer them to a freezer bag for up to 2 months.
- Alternatively, freeze fried beignets in an airtight container for up to 1 month.
Reheating New Orleans-Style Beignets
- Oven: Preheat to 350°F and bake for about 5-7 minutes until warm.
- Microwave: Heat individually for 10-15 seconds, but this may make them chewy.
- Stovetop: Heat in a skillet over medium-low heat for about 2-3 minutes on each side.
Frequently Asked Questions
If you’re curious about making New Orleans-style beignets, here are some common questions answered.
How do I achieve fluffy New Orleans-Style Beignets?
Fluffy beignets require proper fermentation of the yeast and enough rising time before frying. Ensure your dough doubles in size before cooking.
Can I use different types of flour for New Orleans-Style Beignets?
While all-purpose flour is ideal, you can experiment with bread flour for a chewier texture, but keep in mind that it may affect fluffiness.
What is the best oil for frying New Orleans-Style Beignets?
Peanut oil is preferred due to its high smoke point and neutral flavor, but vegetable oil works well too.
How long do New Orleans-Style Beignets last?
They are best enjoyed fresh but can last in the fridge for up to two days or frozen for up to two months if stored properly.
Final Thoughts
New Orleans-style beignets are not just delicious; they offer a taste of tradition and culture that’s hard to resist. Their fluffy texture and sweet powdered sugar coating make them perfect for breakfast or dessert. Feel free to customize by adding flavors like vanilla or cinnamon into the dough. Give this recipe a try, and savor every delightful bite!
New Orleans-Style Beignets
- Total Time: 45 minutes
- Yield: Approximately 20 servings 1x
Description
Indulge in the delightful experience of homemade New Orleans-style beignets, fluffy pastries that transport you straight to the heart of the French Quarter. These sweet treats are dusted generously with powdered sugar, creating a melt-in-your-mouth sensation that’s perfect for breakfast or as a sweet snack any time of day. Their light, airy texture and rich flavor make them an irresistible choice for brunch gatherings or cozy afternoons. With simple ingredients and straightforward steps, you can create a batch of these delicious delights in no time, bringing a taste of Louisiana’s culinary tradition right into your kitchen.
Ingredients
- 3/4 cup water
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 1 1/2 teaspoons active dry yeast
- 1 large egg, beaten
- 2 tablespoons unsalted butter
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 quart peanut or vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Warm the water and milk in a microwave-safe bowl until warm but not hot.
- Stir in granulated sugar and sprinkle yeast over the mixture. Let it foam for about 15 minutes.
- Add beaten egg, softened butter, salt, and flour to the mixture; mix until combined and dough forms.
- Transfer to a floured surface, gently fold the dough a few times, shape into a ball, and place in an oiled bowl to rise for 1.5 to 2 hours.
- Heat oil in a Dutch oven until it reaches 370°F.
- Roll out risen dough into a rectangle and cut into squares.
- Fry squares in batches until golden brown on both sides, then drain on paper towels.
- Dust with powdered sugar while warm and serve immediately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Louisiana
Nutrition
- Serving Size: 1 beignet (45g)
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
