Thursday, May 23, 2024
HomeBrunchNew Orleans Beignets

New Orleans Beignets

Nothing says New Orleans like these luscious gems!

These are easier to make than you think, and this recipe makes such an authentic beignet that you just want to sit down with an espresso and think how good it will be at the Big Easy! They are authentic and deliciously irresistible.

A round plate filled with a pile of freshly fried beignets dusted with powdered sugar.

How to Make New Orleans Beignets

Of course, the world-famous Café Du Monde is famous for its sweet and fluffy beignets and chicory coffee. But we promise you, these babies will give their money a run for their money!

Did we mention, they’re really not that hard to make, you just need a little time!

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ingredients you need

Homemade beignets have some pantry-friendly ingredients.

Here’s what you need to do before you start

water – Warm, between 105°F and 115°F.
sugar – Granular
yeast – active or rapidly rising
Egg – Room temperature
Salt – table salt is fine
evaporated milk – You only need 1 cup, choose a 15 oz can
flour – We used bread flour and had extra on hand
shorten – Butter flavor is delicious, but plain is fine too
cooking spray – for oiling dough bowls
Oil – Vegetables, for frying
powdered sugar – aka confectionery sugar

expert tips: Allow the dough to rise in a warm (but not too hot), unventilated area until it doubles in size. We put it in the oven covered with plastic wrap and turn on the oven light. 1 to 2 hours anywhere. Be sure to roll out the dough to a thickness of 1/4 inch to 1/2 inch. A pizza cutter can help you cut the dough.

First, place a mound of benett dough on a floured counter, then use a pizza cutter to cut through the flattened dough.

Tips for Making the Perfect New Orleans Benettel

fresh yeast – One of the most important elements in making bread is yeast. Check the date on the package or container. If you’ve added it to lukewarm water and after 10 minutes it’s no longer frothy and has air bubbles, you’ll need to throw it out and start over with new (and active) yeast.

The correct thickness to roll out the dough – Make sure to roll out the dough on a floured surface so that it is no more than ½ inch thick. Cut dough into 1-inch x 2-inch pieces. If the bei nai is too large or too thick, the center of the bei Nai may become too soft after frying.

oil temperature – Whether you are using a deep fryer or a frying pan with vegetable oil, it is important to reach (but not exceed) the proper frying temperature (350 to 360°F). Use a candy thermometer to ensure proper temperature. Alternatively, place a small slice of bread in the hot oil. If it sizzles and turns golden brown after about 1 minute, it’s good. Or, if it turns brown immediately, the oil is too hot. If it takes longer than 1 minute to brown, the oil is not hot enough.

Top view of fried beignets in fryer.

how to serve

The beignets are best served warm, preferably within 5 to 20 minutes of leaving the oil.

Be sure to have plenty of good coffee on hand. As mentioned, a freshly made beignet becomes otherworldly once dipped in a cup of coffee.

Stack them high for people to help themselves to, or plate them individually. Either way, you can’t go wrong.

A large pile of freshly fried beignets on a white round plate with cups of coffee on the side.

Other Classic New Orleans Recipes Worth Trying

We’re obsessed with the food at the Big Easy, and here are some of our all-time favourites:

Sausage, Shrimp, and Chicken Jambalaya
Shrimp and Orca Bisque
Chicken Sausage Bisque
Crayfish Etouffée
Mixed Rice
red beans and rice
Classic Muffins
Fried Catfish Po-Boy
Creole Chicken and Rice

Then for dessert, the choice is obvious:

Two beignets covered in powdered sugar on a dessert plate before a cup of coffee.

These pillowy fried dough pieces are nothing short of perfection.

If you can’t make it to New Orleans for Mardi Gras or any other occasion, these will definitely get you to the beautiful Crescent City.

Here’s the real deal, and it’s easy (and fun) to make from the comfort of your own home, guys! Every bite is a taste treat!

Close up of a half eaten beignet covered in powdered sugar on a white dessert plate.

Ready to make the best New Orleans beignets this side of the Big Easy? Go for it!

When you do, be sure to snap a photo of them, post it on Instagram, and tag @HowToFeedaLoon and the hashtag #HowToFeedaLoon!

Close up of a half eaten beignet covered in powdered sugar on a white dessert plate.
  • Put water, sugar, and yeast in a large bowl and let stand for 10 minutes. Stir gently to combine. (Using the large bowl of a stand mixer works well).

    1½ cups warm water, ½ cup sugar, 2¼ teaspoons yeast

  • In another bowl, whisk together the eggs, salt, and evaporated milk until combined.

    2 eggs, 1¼ teaspoon salt, 1 cup evaporated milk

  • With mixer turned on to medium speed, slowly add egg mixture to yeast mixture.

  • In two separate bowls, measure out the bread flour, 1 cup to 3 cups and the other bowl to 3 cups.

    6½ cups bread flour

  • Using the dough attachment, add 3 cups of the flour to the yeast mixture and mix well.

  • Add shortening and continue mixing while adding remaining flour, or more flour if dough is too wet.

    ¼ cup shortening

  • Remove the dough from the bowl and place on a lightly floured surface.

  • Knead until smooth. About 5 to 7 minutes.

  • Spray a large bowl with nonstick spray.

    baking spray

  • Put the dough in a bowl and cover with a kitchen towel.

  • Ferment for 90 minutes to 2 hours, or overnight (refrigerated).

  • Preheat the oil in a deep fryer (or frying pan) to 350°F.

    vegetable oil

  • Roll out dough into a large rectangle 1/4 inch thick.

  • Cut into 2″ x 1″ rectangles.

  • Fry, turning constantly, until they turn golden brown

  • Drain with paper towels.

  • put sugar in a paper bag

    3 cups confectioners sugar

See the video near the top of the blog post for a visual guide. If you like this video, please subscribe to our YouTube channel.
The dough can be prepared the night before. Place in a greased bowl, cover with plastic wrap, and refrigerate until the next morning. Let the dough rest on the counter for about an hour before rolling out.
Benettes are best eaten immediately after frying. They will be kept covered for up to 3 days.

Calories: Chapter 573kcal | carbohydrate: 109G | protein: 14G | fat: 16G | Saturated fat: 3G | cholesterol: 40mg | sodium: Chapter 334mg | Potassium: 197mg | fiber: 3G | sugar: 48G | Vitamin A: 109IU | Vitamin C: 1mg | calcium: 84mg | iron: 1mg

Updated: This recipe was originally published in March 2018, but the recipe has been revamped for February 2023, including new tips and photography and a great new video!

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