Classic New Orleans Beignets
Indulge in the irresistible charm of Classic New Orleans Beignets, a beloved Southern treat that captures the spirit of French Quarter cafes. These golden, pillowy squares are lightly fried to perfection, creating a fluffy interior with a delicate crispness on the outside. Made from a rich dough infused with milk, butter, and a hint of vanilla, these beignets are elevated further with a generous dusting of powdered sugar. Perfect for breakfast, brunch, or dessert, this authentic recipe lets you experience the magic of a New Orleans pastry shop right in your kitchen. With straightforward prep steps and rewarding results, these homemade beignets are best served warm alongside a steaming cup of coffee or chicory tea. Make a batch today, and transform any occasion into a celebration of Louisiana’s rich culinary heritage!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup warm water
- 2.25 teaspoons active dry yeast
- 0.5 cup granulated sugar
- 0.5 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 0.5 teaspoon salt
- 4 cups vegetable oil, for frying
- 2 cups powdered sugar, for dusting
Instructions
In a small bowl, combine the warm water and yeast. Stir gently and let sit for 5 minutes or until foamy.
In a large mixing bowl, mix together the sugar, milk, eggs, melted butter, and vanilla extract.
Add the yeast mixture into the egg mixture and stir until combined.
Gradually add the flour and salt, mixing to form a dough. The dough should be sticky but come together well.
Cover the bowl with plastic wrap or a clean towel and let the dough rest for about 1-2 hours in a warm place until it doubles in size.
Once the dough has risen, heat the vegetable oil in a large, deep pan or fryer to 370°F (188°C).
While the oil is heating, transfer the dough to a floured surface. Roll out the dough to about 1/4 inch thickness.
Cut the dough into 2-inch squares using a sharp knife or dough cutter.
In batches, carefully drop the dough squares into the hot oil. Fry for about 2-3 minutes, turning them halfway through, until they are golden brown and puffed up.
Use a slotted spoon to remove the beignets and drain on paper towels.
While warm, generously dust the beignets with powdered sugar.
Serve immediately for best taste and texture.
Nutrition Facts
Calories |
11917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 987.9 g | 1267% | |
| Saturated Fat | 153.0 g | 765% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 449 mg | 150% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 727.2 g | 264% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 357.5 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 280 mg | 22% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
