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Loading...Beignets New Orleans are pillowy squares of fried dough made famous at Cafe du Monde in the French Quarter. Light, airy, and drowning in a blizzard of powdered sugar, they are best enjoyed piping hot with a cup of cafe au lait. This version uses evaporated milk for the classic tender crumb.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings6
YieldAbout 18 beignets (6 servings of 3)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 50 gCarbs
- 1 gFiber
- 22 gSugar
- 6 gProtein
- 240 mgSodium
- 115 mgPotassium
- 65 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the Dough
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (about 110°F)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/2 cup evaporated milk
- 2 large eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, melted
- 3 1/2 to 4 cups bread flour
For Frying and Finishing
- Vegetable or canola oil, for deep frying (about 6 cups)
- 2 cups powdered sugar, for dusting
Directions
- In a large bowl, sprinkle the yeast over the warm water, add a pinch of the sugar, and let stand until foamy, about 5 minutes.
- Whisk in the remaining sugar, salt, evaporated milk, eggs, vanilla, and melted butter until combined.
- Stir in the flour, 1 cup at a time, until a soft, slightly sticky dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot until doubled in size, about 1 1/2 to 2 hours.
- Punch down the dough and roll it out on a floured surface to a 1/4-inch thickness. Cut into 2 1/2-inch squares using a pizza cutter or sharp knife.
- Heat about 2 inches of oil in a heavy pot or Dutch oven to 360°F. Fry the dough squares 3 or 4 at a time, flipping once, until deep golden and puffed, about 2 to 3 minutes per side.
- Lift the beignets out with a slotted spoon and drain briefly on a wire rack set over a sheet pan.
- Generously dust the warm beignets with powdered sugar and serve immediately with cafe au lait or chicory coffee.
Cook’s Notes
- Maintain oil at 360°F with a thermometer; too cool and the beignets absorb oil, too hot and they brown before puffing.
- Work with a well-floured surface and cutter to prevent sticking when shaping the squares.
- Do not overcrowd the pot or the oil temperature will drop sharply, giving greasy results.
- Serve within minutes of frying, as the powdered sugar melts into a glossy glaze on hot beignets.
- For an even lighter texture, cover the cut squares loosely and let them proof 20 minutes before frying.
