New Orleans beignets

Name: New Orleans beignets
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 60
Ingredients: Type 0 flour 5 ¼ cups; Water ¾ cup; Whole milk ½ cup; Sugar ¼ cup; Butter 3 ½ tbsp; Eggs (about 1) 2 oz; Fresh brewer's yeast 0.5 oz; Fine salt 1 tsp; Vegetable oil 4 ¼ cups; Powdered sugar to taste

it fr es de br

232

Calories per serving

Vegetarian

Energy Kcal 232
Carbohydrates g 30.2
of which sugars g 5.7
Protein g 4.4
Fats g 10.4
of which saturated fat g 2.53
Fiber g 1.2
Cholesterol mg 17
Sodium mg 67

Difficulty: Difficult
Prep time: 20 min
Cook time: 20 min
Makes: 60 pieces
Cost: Low
Note + the rising time (at least a couple of hours)

PRESENTATION

When you think of New Orleans beignets, you’re instantly swept away to the lively streets of the French Quarter. I mean, really, it's true. In Louisiana, the beignet recipe is this cherished tradition. Each pastry is airy on the inside and crispy on the outside. And you know what? Although they're enjoyed all year, these treats are super popular during Mardi Gras, showing off their deep-rooted French connection. Piled high and served hot—so so good—beignets come with a generous dusting of powdered sugar that, honestly, ends up all over your clothes and fingers.

Café du Monde is like the "beignet capital," drawing crowds from everywhere with their famous Café du Monde beignets. And the experience? There's something magical about munching on these pastries with a café au lait right in the heart of the French Quarter. Each bite is golden and warm.

Throughout the year, locals and visitors can't get enough of New Orleans beignets. The way the beignet dough puffs up when fried gives it that classic, moist inside, while the outside stays perfectly crispy. It is the best. Each piece offers something different—some with extra sweet edges, others a tad chewier—adding to the fun. And listen, these pastries aren't just desserts; they're a slice of New Orleans itself. They bring people together, which is great.

While other places have their own versions, nothing really really matches the flavor and texture of these Louisiana beignets. Whether as a quick snack or breakfast, traditional beignets continue to captivate with their irresistible charm. Making them at home can bring a slice of the French Quarter's colorful energy right into your kitchen. After just one bite, you'll totally get why these treats are beloved in New Orleans. Their tender texture and sweet simplicity make them a must-try for anyone craving a taste of Louisiana's culinary heritage. Can't go wrong with that.

INGREDIENTS

232

Calories per serving

Ingredients for about 60 beignets: Type 0 flour 5 ¼ cups (650 g); Water ¾ cup (180 g); Whole milk ½ cup (130 g); Sugar ¼ cup (65 g); Butter 3 ½ tbsp (50 g); Eggs 2 oz (60 g) - (about 1); Fresh brewer's yeast 0.5 oz (14 g); Fine salt 1 tsp (5 g)

For frying: Vegetable oil 4 ¼ cups (1 l)

For dusting: Powdered sugar to taste

Preparation

How to prepare New Orleans beignets

To prepare the New Orleans beignets, first pour the butter and water into a saucepan 1 and melt over low heat, then turn off the heat and add the yeast 2 and milk 3.

Add the sugar 4 and stir with a whisk to dissolve everything: it's important that the mixture does not exceed a temperature of 104°F. At this point, put the flour in the bowl of a stand mixer fitted with a paddle attachment. Start the mixer and slowly pour in the butter mixture 5, then also add the egg 6.

Finally, add the salt 7. After combining all the ingredients, replace the paddle with the dough hook 8 and continue kneading until the dough clings to the hook 9.

Transfer the dough to a work surface; if it is too soft to work with, let it rest for 5 minutes covered with a cloth. Briefly knead the dough 10 to form a ball 11, which you will place inside a large bowl. Cover with plastic wrap 12 and let rise for at least 2 hours at a temperature of 78°F-82°F (you can use the oven turned off with the light on) until doubled in volume.

After the rising time 13, roll out the dough with a rolling pin, adding a little flour if needed 14 until it is about 1/4 inch thick 15. Cover the sheet with a cloth and let it rest for about 10 minutes.

Now use a smooth-edged pastry cutter to cut the sheet into squares about 2 1/3 inches per side 16: with these doses, you should get about 60 17. Heat the seed oil in a saucepan to a temperature of 338°F-356°F and add a few pieces at a time 18.

Fry the beignets for a total of 2 minutes, turning them often and pouring oil over them with a spoon to make them puff up and become golden brown 19. Drain the beignets on paper towels and generously dust with powdered sugar 20. Serve your New Orleans beignets immediately 21!