New Orleans-Style Beignets
Let’s Talk About These Beignets (And My First Powdered Sugar Disaster)
So listen, if you’ve never woken up on a lazy Sunday, craved something dangerously decadent, and then gotten flour all over your pajamas before noon, you haven’t really lived. The first time I ever made New Orleans-Style Beignets, I was so excited I sneezed into the bowl of powdered sugar. Immediately created a ghostly cloud and couldn’t stop laughing. But hey—these pillowy, sweet, still-warm squares of fried dough are worth a little kitchen chaos. My family doesn’t even try to be subtle anymore: if they smell these frying, they just show up in the kitchen clutching mugs, pretending they were “just passing by.”
Why I Keep Making These (Besides, They’re Addictive)
I make these when I want to feel like I’ve teleported us all to a bustling cafe on Bourbon Street (minus the jazz band and with slightly more dog hair on the floor). My family loses their minds over these—it’s like doughnut Christmas morning every time. Actually, it’s become a running joke in my house; if something goes wrong, “At least we have beignets.” They’re best with strong coffee (or, if I’m being honest, the kids like to dip theirs in hot chocolate—why not).
What You’ll Need (And, Yup, There’s Some Wiggle Room)
- 2 1/2 teaspoons (one package) active dry yeast
- 3/4 cup warm water (I mean warm, not lava-hot; I once killed the yeast this way)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt (I use fine sea salt, but regular table salt works—Grandma used kosher, because she said it was “luckier”)
- 1 large egg
- 1/2 cup whole milk (I’ve tried 2% in a pinch, it’s fine, just less rich—nobody noticed but me)
- 3 1/2 cups all-purpose flour (sometimes I toss in a spoonful more if it’s humid, honest)
- 2 tablespoons unsalted butter, softened (margarine if you really must, but butter’s best, I swear)
- Vegetable oil, for deep frying (whatever is handy—canola, peanut, soy; not olive oil though, it’s just weird here)
- At least 1 1/2 cups powdered sugar (for dusting within an inch of their lives)
Here’s My Play-By-Play (With a Pinch of Chaos)
- In a roomy mixing bowl, combine the warm water and yeast. Give it a moment; about 5–10 minutes until you see it foam. (If it sits there looking bored, your yeast is probably a dud. Start again—no shame.)
- Stir in the sugar, salt, egg, and milk. It might look a bit curdled here, and that’s totally normal. This is where I usually get distracted and start cleaning up my flour mess. Or at least think about it.
- Sift in about half the flour, stir it up (it will be sticky and lumpy), and then add the butter. Then, toss in most of the rest of the flour starring at you. Mix until a soft dough forms—I just use a wooden spoon, but a stand mixer works if you’re feeling fancy (or lazy, like me on Mondays).
- Turn the dough out onto a generously floured counter and knead for 4–5 minutes. It’ll get smooth, but honestly, don’t stress if it’s a bit tacky. This is where I start humming, for some reason. Shape it into a ball and plop it in an oiled bowl. Cover loosely and let it rise about 1.5 to 2 hours. Walk the dog or catch up on emails—go wild.
- Punch down the dough (very satisfying), then roll it out onto a floured surface to about 1/4-inch thick. Don’t get too hung up on the thickness—they’re forgiving, like sweatpants. Cut into 2-inch squares (I sometimes use a pizza cutter because my knife is always in the dishwasher).
- Heat about 2 inches of oil in a heavy pot to 350°F (175°C). Don’t have a thermometer? Toss in a bit of dough; if it sizzles and floats, good to go. Fry 3–4 at a time, flipping when puffed and golden, 2 minutes each side. Try not to burn your tongue when you inevitably sneak one just out of the oil (I always do).
- Drain on a paper towel mountain. While still hot, avalanche those beignets with powdered sugar (more is more here, not kidding).
What I’ve Learned (AKA, Notes of Imperfect Wisdom)
- If the dough seems too sticky, resist chucking in a ton more flour. It’ll firm up a bit as it rises.
- On humid days, everything takes longer. Maybe it’s just my house. Maybe the dough likes to nap. Who knows.
- Be generous with powdered sugar, but maybe don’t sneeze with your face right over the pile. (Trust me…)
Things I’ve Tried, With and Without Success
- Added a hint of nutmeg once—kind of nice, kind of not needed.
- Tried using almond milk—it works, but doesn’t give that luscious texture. Stick with real milk if you can.
- I once tried baking instead of frying. Um, let’s just say those were…dough squares, not beignets. Don’t recommend!
Don’t Have All the Gear? No Big Deal
You don’t need a deep fryer—just a deep, heavy-bottomed pot. No pizza cutter? Butter knife does the trick. When I couldn’t find my rolling pin, I used a (clean!) wine bottle. Whatever gets the job done, right?
How to Store (Though They Rarely Last Long Here)
Honestly, leftovers are sort of a myth in my kitchen—these vanish quick. But if you manage to hide a few, store them in an airtight container on the counter for a day (tops). I sometimes zap them in the microwave for 8 seconds to revive, not perfect but hey, it works. They don’t freeze brilliantly but I mean, who’s got leftover beignets to freeze anyway?
Here’s How I Serve ‘Em (Rituals and All)
We always serve beignets on a big platter, dumping on even more powdered sugar right before bringing ’em to the table. Hot coffee (or that swamp-strong chicory stuff if you wanna go full NOLA), and—this is weird—I actually like mine with a little squeeze of lemon. Family thinks I’m nuts. Let ‘em stare.
If I Could Give You Just One or Two Pro Tips
- I once tried to skip the dough rising time (was in a rush); flat, chewy pancakes. Never again. Be patient with the rise!
- Don’t overcrowd the oil—if the beignets don’t have room, they’ll sit there getting greasy rather than puffy.
Questions I’ve Actually Been Asked (For Real)
- Can I make the dough the night before? Sure thing! Just pop it in the fridge after kneading, and bring it out for a slow rise the next morning. Rise will take a bit longer, but it works.
- Is there a gluten-free swap? I haven’t cracked that code. (Every attempt has been a brick. But you got a favorite GF blend? Worth a try, I suppose!)
- Can I shape them into something else? No laws here, make triangles, hearts, blobs…as long as it fries evenly, it’s all good.
- What should the oil smell like? Honestly, not much. If it smells burned, it’s too hot. Learned that the hard way.
- Do I need a stand mixer? Not at all. A wooden spoon and some grit does it. But my neighbor swears her mixer makes them “lighter.” (I disagree!)
So there you go—my version of New Orleans-Style Beignets, learned form floury mistakes and sticky fingers. Honestly, don’t stress too much; the perfect beignet is the one you made yourself, and if your kitchen smells better than a bakery at 10 am, you’re winning. And if you’re ever in south Louisiana—let me know, we’ll compare beignets and swap powdered sugar disaster stories…
Ingredients
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm water (about 110°F)
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, softened
- Vegetable oil for frying
- Powdered sugar, for dusting
Instructions
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1In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.
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2Add the sugar, milk, egg, and softened butter to the yeast mixture and mix well.
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3Stir in the flour and salt until a sticky dough forms. Cover and let rise in a warm place for 1 hour or until doubled in size.
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4On a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut into 2-inch squares.
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5Heat vegetable oil to 350°F (175°C) in a deep fryer or large pot. Fry dough squares in batches for 2-3 minutes per side until golden and puffed.
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6Drain beignets on paper towels and generously dust with powdered sugar before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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