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A plate of fluffy, powdered sugar-dusted New Orleans style beignets.

Best way to grow 6 Beignets (New Orleans Style)

These classic New Orleans-style beignets are a delightful, airy fried dough pastry, generously dusted with powdered sugar. Perfect for a sweet breakfast or dessert, this recipe yields 6 delicious beignets.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 beignets
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.5 cup Warm water
  • 1 packet Active dry yeast (2.25 tsp)
  • 0.25 cup Granulated sugar
  • 1 large Eggs
  • 0.5 cup Evaporated milk
  • 3.5 cups All-purpose flour
  • 1 tsp Salt
  • 2 tbsp Unsalted butter melted
Frying
  • 4 cups Vegetable oil
Topping
  • 1 cup Powdered sugar

Equipment

  • Mixing bowls
  • Deep pot or Dutch oven
  • Tongs or slotted spoon
  • Rolling pin
  • Frying thermometer

Method
 

Beignet Preparation
  1. Proof yeast in warm water with a pinch of sugar until foamy.
  2. Whisk together remaining sugar, egg, and evaporated milk; add to the yeast mixture.
  3. In a large bowl, combine flour and salt, then gradually add wet mixture and melted butter, mixing until a soft dough forms.
  4. Knead the dough on a floured surface for about 5 minutes until smooth; place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled.
  5. Punch down the risen dough, roll it out on a floured surface to about 1/4-inch thickness, and cut into 2-inch squares.
  6. Heat vegetable oil in a deep pot to 350-360°F (175-180°C).
  7. Carefully drop a few squares into the hot oil and fry for 1-2 minutes per side until golden brown and puffed.
  8. Remove fried beignets with tongs, drain on paper towels, and immediately dust generously with powdered sugar before serving warm.

Notes

For best results, serve the beignets warm, immediately after frying, with a generous dusting of powdered sugar. Ensure your oil is at the correct temperature for even cooking and a golden-brown finish.