Classic New Orleans Beignets are light, fluffy, deep-fried pastries generously dusted with powdered sugar and famously enjoyed in New Orleans. Crispy on the outside and pillowy soft on the inside, beignets are a timeless treat often served hot alongside a cup of café au lait. Their simple ingredients and irresistible texture make them a beloved comfort food.
Orleans Beignets:
More than just a sweet snack, beignets are a cultural icon of Louisiana cuisine. Whether enjoyed at a bustling café or made fresh at home, these sugar-dusted delights bring warmth, joy, and a taste of tradition with every bite.
History:
Beignets trace their roots to France, where the word beignet means “fritter.” French settlers introduced the pastry to Louisiana in the 18th century, and it quickly became a staple in New Orleans. Over time, the local version evolved into the square-shaped, yeast-leavened dough fried until golden and covered in powdered sugar. Today, beignets are synonymous with the city’s culinary heritage and are officially recognized as the state doughnut of Louisiana.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Classic New Orleans Beignets
Ingredients
- 3½ cups all-purpose flour
- ¾ cup warm water
- ¼ cup granulated sugar
- 2¼ teaspoons active dry yeast
- 1 large egg
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons unsalted butter, softened
- Oil for deep frying
- Powdered sugar, for dusting
Instructions
- In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5–10 minutes until foamy.
- Add egg, evaporated milk, vanilla, salt, and butter. Mix well.
- Gradually add flour and knead until a soft, smooth dough forms.
- Place dough in a greased bowl, cover, and let rise until doubled in size.
- Roll dough out to ¼-inch thickness on a floured surface.
- Cut into 2½-inch squares.
- Heat oil to 350°F (175°C).
- Fry beignets in batches for 1–2 minutes per side until puffed and golden.
- Drain briefly and dust generously with powdered sugar.
- Serve immediately.
Notes
- Beignets are traditionally square-shaped.
- Serve immediately for best texture.
- Powdered sugar should be added generously.
- Dough can be prepared in advance and chilled overnight.
- Best enjoyed fresh and warm.
Tips for Orleans Beignets:
- Do not overcrowd the fryer to ensure even cooking.
- Maintain oil temperature for consistent results.
- Use a slotted spoon to turn beignets gently.
- Dust with sugar just before serving.
- Pair with hot coffee or café au lait.
FAQs for Orleans Beignets:
Q1: Are beignets the same as doughnuts?
They are similar but lighter and traditionally square without holes.
Q2: Can beignets be baked instead of fried?
They can, but frying gives the authentic texture and flavor.
Q3: Why are my beignets dense?
The dough may not have risen long enough.
Q4: Can I freeze beignet dough?
Yes, freeze after the first rise for up to one month.
Q5: What is traditionally served with beignets?
Café au lait is the classic pairing.
Conclusion:
Beignets are a true celebration of simplicity and tradition. With their airy interior, golden crust, and snowy powdered sugar topping, they capture the heart of New Orleans cuisine. Perfect for breakfast, dessert, or a special treat, beignets bring joy, comfort, and a sweet taste of history to every occasion.