New Orleans Style Beignet Recipe
Transport your taste buds straight to the French Quarter with this irresistibly fluffy New Orleans Style Beignet Recipe! These iconic bite-sized treats are made from a rich, yeast-leavened dough infused with vanilla and a touch of butter, creating a soft, pillowy interior and a golden, crispy exterior. Perfectly fried and generously dusted in powdered sugar, these beignets are deliciously indulgent and best enjoyed warm with a steaming cup of café au lait. With straightforward instructions and simple ingredients like flour, milk, and active dry yeast, this recipe lets you recreate the charm of Louisiana's most famous dessert right in your own kitchen. Whether you're hosting a Mardi Gras celebration or craving a sweet weekend breakfast, these homemade beignets are guaranteed to delight!
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Recipe Information
Ingredients
- 2.25 teaspoons Active dry yeast
- 0.25 cups Warm water (110°F / 45°C)
- 0.25 cups Granulated sugar
- 1 cups Whole milk
- 3 tablespoons Unsalted butter, melted
- 1 whole Large egg
- 1 teaspoon Vanilla extract
- 3.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 4 cups Vegetable oil (for frying)
- 1 cups Powdered sugar (for topping)
Instructions
In a large mixing bowl, dissolve the active dry yeast in warm water. Let it sit for 5 minutes until frothy.
Stir in the granulated sugar, whole milk, melted butter, egg, and vanilla extract until well combined.
Gradually add the flour and salt to the wet mixture, stirring with a wooden spoon until the dough begins to come together.
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Place the dough into a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until the dough has doubled in size.
Once the dough has risen, punch it down and transfer it to a floured surface. Roll the dough out into a rectangle approximately 1/4 inch thick.
Using a sharp knife or pizza cutter, cut the dough into 2-inch squares.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
Carefully fry 3-4 dough squares at a time, flipping them halfway through, until they are puffed and golden brown on both sides (about 1 minute per side).
Use a slotted spoon to remove the beignets and place them on a plate lined with paper towels to drain excess oil.
Once slightly cooled, generously dust the beignets with powdered sugar, ensuring they are thoroughly coated.
Serve warm and enjoy the authentic taste of New Orleans!
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 7.9 g | ||
| Protein | 2.6 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 37 mg | 1% | |
*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.
