New Orleans Beignets
In short: Square yeast-raised doughnuts, fried until puffed and golden, then buried in powdered sugar. They are best eaten hot, with strong coffee. It takes about 50 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 20 min
- Resting
- 3 h
- Total
- 50 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 410 kcal
Beignets are the favorite sweet breakfast of New Orleans: squares of light yeast dough fried until they puff into airy pillows, then dusted with so much powdered sugar that it ends up on your shirt. The dough is soft and slightly sticky, made with evaporated milk and an egg for richness and left to rise before cutting. They take little active time, but the dough needs a few hours or a night in the fridge. Eat them hot.
Instructions
- Stir the water, yeast and a pinch of the sugar together and leave for 5 minutes until foamy. Whisk in the rest of the sugar, the salt, egg and evaporated milk.
- Add the flour and butter and mix with a wooden spoon, then knead on a floured surface (or with a dough hook) for 5 minutes until smooth, soft and a little sticky.
- Place the dough in an oiled bowl, cover and let it rise in a warm place for 1 1/2 to 2 hours, until doubled. Or refrigerate it overnight, up to 24 hours.
- Roll the dough on a floured surface to 8 mm (1/3 in) thick. Cut it into 6 cm (2 1/2 in) squares with a knife or pizza wheel and rest them for 15 minutes.
- Heat the oil in a heavy pot to 180°C (350°F). Fry 4 or 5 squares at a time for 1 to 2 minutes per side, turning once, until puffed and golden brown.
- Lift the beignets out with a slotted spoon, drain on paper towels for a few seconds, then dust them thickly with powdered sugar. Serve hot.
Tips
- Keep the oil at 175 to 180°C (350°F). Cooler oil makes greasy beignets, and hotter oil browns them before the center cooks.
- Whole milk works in place of evaporated milk. Shake the powdered sugar through a sieve for an even, snowy layer.
Questions and answers
Can I make beignet dough ahead of time?
Yes. After mixing and kneading, refrigerate the dough overnight or up to 24 hours, then roll, cut and fry the next morning. Cold dough is easier to handle.
What is the difference between beignets and doughnuts?
Beignets are cut squares of soft yeast dough with no hole or glaze, fried very puffy and covered in powdered sugar. Doughnuts are usually round with a hole and a glaze or sugar coating.
What do you drink with beignets?
Strong chicory coffee with hot milk is the classic partner in New Orleans. Hot chocolate or plain black coffee also works.
How long does it take to make New Orleans Beignets?
About 50 min in total: 30 min of preparation and 20 min of cooking.
How many calories are in New Orleans Beignets?
About 410 kcal per serving, with 9 g of protein, 72 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 410 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 72 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 20 g |
| Sodium | 330 mg |
Estimated values, calculated from the ingredients.
