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Best way to grow 6 Beignets (New Orleans Style)

This recipe provides a simple and effective method for making classic New Orleans-style beignets at home. Enjoy these fluffy, deep-fried pastries dusted with powdered sugar for a delightful treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 beignets
Calories 280 kcal

Equipment

  • small bowl
  • large bowl
  • whisk
  • plastic wrap
  • heavy-bottomed pot
  • slotted spoon
  • paper towels

Ingredients
  

Main Dough

  • 2.25 teaspoons active dry yeast
  • 0.5 cup warm water (105-115°F)
  • 0.25 cup granulated sugar
  • 0.5 cup whole milk, warmed
  • 1 large egg, lightly beaten
  • 3.5 cups all-purpose flour
  • 0.5 teaspoon salt
  • 2 tablespoons unsalted butter, melted

For Frying and Serving

  • vegetable oil, for deep frying enough for 2-3 inches in pot
  • 1 cup powdered sugar, for dusting

Instructions
 

Preparation

  • In a small bowl, sprinkle yeast over warm water and let it sit for about 5 minutes until foamy, then stir in sugar and warm milk to combine.
  • In a large bowl, whisk together the flour and salt, then create a well in the center and add the yeast mixture, beaten egg, and melted butter.

Making the Dough

  • Mix the ingredients until a shaggy dough forms, then turn it out onto a lightly floured surface and knead it for 5-7 minutes until smooth and elastic.
  • Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Frying the Beignets

  • Punch down the risen dough and roll it out on a lightly floured surface to about 1/4 inch thickness, then cut into 2-inch squares.
  • Heat vegetable oil in a large heavy-bottomed pot to 350°F (175°C) and carefully drop 3-4 beignet squares into the hot oil.
  • Fry each side for 1-2 minutes until golden brown, then remove with a slotted spoon and drain on paper towels.

Serving

  • Dust the hot beignets generously with powdered sugar before serving immediately.

Notes

For best results, use fresh yeast and ensure your milk is warm but not hot to activate it properly. If you don't have a thermometer, test the oil temperature by dropping a small piece of dough in; it should sizzle and float to the top immediately.