Easy Homemade Beignets Recipe Like New Orleans

Today, we are excited to share our recipe for our homemade beignets recipe. If you’ve ever walked through the French Quarter of New Orleans, you’ve probably caught the irresistible aroma of hot beignets dusted in powdered sugar and served with a strong cup of café au lait.

Prep Time20

Cook Time30

rising time2

Total Time2 50

Course: Breakfast, Dessert

Cuisine: American, French

Keyword: afterschool snack, brunch recipe, copycat, dessert recipe, Mother's Day Dessert, pumpkin dessert, sweet snack, Valentine's Dessert

Servings: beignets

Calories: 133kcal

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Kitchen Essentials

Tiered Tray

Stoneware Mug

Dessert Plate

Ingredients

2 ¼ Teaspoons Active Dry Yeast 1 packet
¾ Cup Warm Water 110°F
½ Cup Granulated Sugar
½ Cup Whole Milk at room temperature
1 Large Egg room temperature
1 Teaspoon Salt
2 Tablespoons Butter melted
½ Cup Evaporated Milk
3 ½ Cups Bread Flour for higher protein content and fluffiness
1 ½ Cups All-Purpose Flour plus extra for dusting
Vegetable oil cottonseed oil, canola oil, or peanut oil (for frying)
Powdered sugar or confectioners sugar for dusting

Instructions

Activate the Yeast. In the bowl of a stand mixer, combine the yeast mixture: warm water and yeast. Let it sit for 5–10 minutes until foamy.
2 ¼ Teaspoons Active Dry Yeast, ¾ Cup Warm Water
Make the Dough. Add sugar, salt, evaporated milk, whole milk, egg, and melted butter to the yeast. Mix briefly on low speed with the paddle attachment.
½ Cup Granulated Sugar, ½ Cup Whole Milk, 1 Large Egg, 2 Tablespoons Butter, ½ Cup Evaporated Milk, 1 Teaspoon Salt
Gradually add both flours until combined. Switch to the dough hook attachment and knead on medium speed for about 6–8 minutes, or until the dough pulls away from the sides of the bowl and feels elastic.
3 ½ Cups Bread Flour, 1 ½ Cups All-Purpose Flour
First Rise. Transfer the dough to a greased bowl, cover loosely with plastic wrap, and place in a warm place until doubled in size (about 1.5 hours).
Roll and Cut. Roll the dough onto a floured surface into a rectangle about ¼ inch thick. Use a pizza wheel, sharp knife, or pizza cutter to cut it into 2 to 3-inch pieces of dough (typically squares).
Place on a large baking sheet, cover with a clean towel, and let them rest for 30 minutes.
Fry the Beignets. Heat 2–3 inches of frying oil in a deep pot, Dutch oven, or deep fryer over medium-high heat to 350°F. Use a candy thermometer to monitor the oil temperature for best results.
Vegetable oil
Fry a few beignets at a time, flipping once, until golden brown (about 1 minute per side). Use a slotted spoon to remove and place them on paper towels or a wire rack.
Serve with Powdered Sugar. Place a few at a time in a paper bag filled with powdered sugar, and shake to coat. Serve warm with a cup of coffee or chicory coffee—just like New Orleans.
Powdered sugar or confectioners sugar

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