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Fluffy New Orleans Beignets Recipe Easy Step-by-Step Guide

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This recipe guides you through making fluffy New Orleans beignets with a light, airy texture and a generous dusting of powdered sugar, perfect for brunch or dessert.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, unbleached
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup (240ml) warm water (about 110°F / 43°C)
  • ½ cup (120ml) evaporated milk (or whole milk as substitute)
  • 2 large eggs, room temperature
  • 4 tablespoons (56g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting
  • Vegetable oil, for frying (canola or peanut oil preferred)

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F / 43°C), yeast, and 1 teaspoon sugar. Stir gently, then let sit for 5-7 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, remaining sugar, and salt.
  3. Combine wet ingredients: In a separate bowl, whisk eggs, evaporated milk, melted butter, and vanilla extract until smooth.
  4. Form the dough: Add the activated yeast mixture and wet ingredients to the dry ingredients. Stir with a wooden spoon or dough hook attachment until a sticky dough forms.
  5. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. Alternatively, knead in a stand mixer for 4-5 minutes on medium speed.
  6. First rise: Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
  7. Roll out the dough: Punch down the dough gently, then roll it out on a floured surface to about ¼ inch (0.6 cm) thickness.
  8. Cut into squares: Using a sharp knife or pizza cutter, cut the dough into 3-inch (7.5 cm) squares.
  9. Heat the oil: Pour vegetable oil into a heavy pot or deep fryer to about 2 inches deep. Heat to 350°F (175°C), monitoring with a thermometer.
  10. Fry the beignets: Fry a few pieces at a time, flipping halfway through, until golden brown and puffed—about 2-3 minutes per batch. Avoid overcrowding.
  11. Drain and dust: Remove beignets with a slotted spoon, drain on paper towels, then immediately dust generously with powdered sugar while still warm.

Notes

Maintain oil temperature around 350°F (175°C) to avoid greasy or undercooked beignets. Let dough rise fully for fluffiness. Dust with powdered sugar immediately after frying while still warm. Dough can be prepared the night before and refrigerated.

Nutrition

Keywords: beignets, New Orleans beignets, fried dough, powdered sugar, brunch, dessert, easy beignets, fluffy beignets

Find it online: https://tempotaste.com/fluffy-new-orleans-beignets-recipe-easy-step-by-step-guide/