introduction
Classic New Orleans Beignets are soft, fried squares of dough dusted with powdered sugar. They are warm, light, and sweet. They make a great treat for breakfast or dessert. For a quick sweet idea to serve with them, see an easy toffee recipe that pairs well.
why make this recipe
Make this recipe because it is simple, fast, and gives a true New Orleans feel at home. You only need a few common ingredients and a bit of time for the dough to rise. It is great for guests and family. For other simple party foods that fit a sweet table, check these quick appetizers ideas.
how to make Classic New Orleans Beignets
This recipe uses a basic yeast dough. You mix the wet and dry ingredients, let the dough rise, roll it out, cut it into squares, then fry until golden. Keep the oil at the right temperature so the beignets cook fast and stay light. For simple dessert ideas to serve with beignets, you can use fruit or sauces like jam or chocolate; see a helpful easy toffee recipe for a sweet side.
Ingredients :
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- Powdered sugar for dusting
- Oil for frying
Directions :
- In a bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
- In a separate bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, warm milk, and melted butter to the dry ingredients.
- Mix until a dough forms, then knead for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for about 1-2 hours, or until doubled in size.
- Roll out the dough to 1/4 inch thickness and cut into squares.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the dough squares until golden brown, about 1-2 minutes on each side.
- Drain on paper towels and dust generously with powdered sugar before serving warm.
how to serve Classic New Orleans Beignets
Serve beignets hot and fresh. Dust them with lots of powdered sugar. Put them on a plate or a wire rack with extra sugar on the side. They go well with coffee, hot chocolate, or a simple fruit jam.
how to store Classic New Orleans Beignets
Store leftover beignets at room temperature in an airtight container for up to 1 day. Reheat gently in a warm oven (about 300°F / 150°C) for a few minutes to refresh them. Do not keep them in the fridge; they will lose their crispness.
tips to make Classic New Orleans Beignets
- Use warm (not hot) water to proof the yeast.
- Keep the oil at 350°F (175°C) for even frying.
- Do not overcrowd the fryer; fry in small batches.
- Dust with powdered sugar just before serving so it looks fresh.
- If dough is sticky, lightly flour your surface when rolling.
variation (if any)
- Add a teaspoon of vanilla or orange zest to the dough for extra flavor.
- Make filled beignets by placing a small spoon of jam or chocolate on a dough square, sealing it, then frying.
- Try whole milk or half-and-half for a richer dough.
FAQs
Q: Can I make the dough ahead of time?
A: Yes. Make the dough, let it rise, then store in the fridge for up to 24 hours. Bring it to room temperature before rolling and cutting.
Q: What oil is best for frying?
A: Use a neutral oil with a high smoke point, like vegetable or canola oil.
Q: How can I tell when oil is the right temperature?
A: Use a thermometer. The oil should be about 350°F (175°C). If you do not have a thermometer, drop a small piece of dough; it should sizzle and rise to the top quickly.
Q: Can I bake beignets instead of frying?
A: You can bake them, but they will not be the same texture. Frying gives the classic light and airy inside with a crisp outside.
Conclusion
If you want another clear recipe for New Orleans-style beignets and tips, visit New Orleans-Style Beignets – Baker by Nature for more detail and photos.
Classic New Orleans Beignets
Ingredients
Method
- In a bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.
- In a separate bowl, combine the flour, sugar, and salt.
- Add the yeast mixture, warm milk, and melted butter to the dry ingredients.
- Mix until a dough forms, then knead for about 5 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for about 1-2 hours, or until doubled in size.
- Roll out the dough to 1/4 inch thickness and cut into squares.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the dough squares until golden brown, about 1-2 minutes on each side.
- Drain on paper towels and dust generously with powdered sugar before serving warm.