Easy Beignets Recipe

Happy Wednesday all! Today I’m sharing my Southern family’s side and a recipe I’ve been perfecting for 15 years, New Orleans-style beignets! Why today? Well, y’all can thank Instagram this time around, because every one of you voted unanimously for this recipe.

For those who don’t know, a beignet is quite literally fried bread topped with powdered sugar. It’s like biting into a buttery, fluffy pillow. When fried in hot oil, the dough yields this perfectly crisp exterior and tender inside that begs for that dusting of powdered sugar. I also like to top mine with a drizzle of honey before the powdered sugar (that isn’t classic per-say, but that’s how I grew up eating them).

New Orleans-style beignets are probably the most well-known beignets in the United States. Believe it or not, they’re surprisingly easy to make at home. They are made from an enriched dough that has milk, butter, and eggs for color and texture. Rather than using yeast, this version uses baking powder to get the rise. With one bowl, a large spout measuring cup, and a handful of readily available kitchen staples, you can whip up a batch any time you want!

We traditionally make them for Fat Tuesday, but you can make them anytime you want! Trust me, you will.

QUICK OVERVIEW

Tips for Making these Beignets even easier

These tips will help make this even easier, but if you want to skip all this just keep scrolling and go straight to the recipe!

• Make the dough ahead of time. Beignets are best served fresh out of the fryer, but you can prepare the dough up the day before you want to eat them! Just be sure to bring the dough to room temp before frying (it should only take about 30 minutes)
• Use a Dutch oven. (It’s one of the best vessels for home frying, and if you love stews and roasts, this will become a multipurpose kitchen item for you).
• Keep the oil at 370°F. Using a thermometer to monitor the temperature of your oil is handy for this. Too hot and the outside will burn before the inside is cooked through.
  • I personally recommend using the Thermoworks Industrial IR Gun
• Don’t just let them sit in the hot oil. Flip them to ensure both side (just like a fried donut) get a nice golden brown
• Dust the beignets heavily with powdered sugar. Don’t be shy! Drain the freshly fried beignets on paper towels, then dust them with lots of powdered sugar just before serving.

Did you try it, have questions?

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If you like this recipe…

Want more easy bread recipes?

Try out some of these

• Bread Machine Steamed Bao Buns or Hé Yè Bāo (荷葉包)
• Bread Machine French Baguette
• Cheesy Garlic Bread
• Banana Bread

Easy Beignets Recipe

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• Author: Jenn Giam Smith
• Total Time: 40 minutes
• Yield: about 20 1x

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Description

This easy-to-make New Orleans-style beignets recipe will take you straight to the French Quarter. They are light, fluffy, and not too sweet, making them a perfect pair with your coffee.

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Ingredients

Units USM Scale 1x2x3x

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 Tablespoon + 1 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 large egg
• 1/4 cup sugar
• 1 1/4 cup milk
• 2 teaspoons vanilla extract
• 1–quart vegetable oil for frying
• confectioners (powder sugar)

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Instructions

• Half-fill a deep skillet cast iron pan or Dutch oven with oil and preheat it to 375°F.
• Whisk together the flour, salt, baking powder, and cinnamon in a large mixing bowl. Create a well in the middle.
• In a spouted bowl/large measuring cup, beat the egg, sugar, milk, and vanilla.
• Pour the egg mixture into the well of the flour mixture and mix slightly until moistened and the flour is gone. Turn onto a floured surface and knead lightly with a dough scrapper (this is a sticky dough).
• Carefully, roll the dough out to a ¼-inch thickness. If needed, add flour as you go to prevent sticking.
• Slice into rectangle shapes, about 3 inches long and 2 ½ inches wide (measuring is not required). To make this easier, you can use and accordion cutter. If you have edges, don’t throw them! Fry those too for fun mini ones!
• Fry in oil, turning once, until they are golden brown and puffed up. Remove, and drain on a cooling rack inside of a baking sheet.
• Top with a drizzle of honey and sprinkle with a good coating of confectioners’ sugar. Serve immediately with coffee (or beverage of choice).

Equipment

8 Cup Glass Measuring Cup (77L/2000 ML/2 Liter)

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Lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid

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Lodge Cast Iron Pan, 12″, Black

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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)

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Spider Strainer (Set of 3)

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Stainless Steel Baking Sheet Set with Silicone Mats and Cooling Racks (Set of 9)

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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)

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Notes

Tips for Making these Beignets even easier

• Make the dough ahead of time. Beignets are best served fresh out of the fryer, but you can prepare the dough up the day before you want to eat them! Just be sure to bring the dough to room temp before frying (it should only take about 30 minutes)
• Use a Dutch oven. (It’s one of the best vessels for home frying, and if you love stews and roasts, this will become a multipurpose kitchen item for you).
• Keep the oil at 370°F. Using a thermometer to monitor the temperature of your oil is handy for this. Too hot and the outside will burn before the inside is cooked through.
  • I personally recommend using the Thermoworks Industrial IR Gun
• Don’t just let them sit in the hot oil. Flip them to ensure both side (just like a fried donut) get a nice golden brown
• Dust the beignets heavily with powdered sugar. Don’t be shy! Drain the freshly fried beignets on paper towels, then dust with lots of powdered sugar just before serving.

Storage Details

These beignets are best eaten fresh. Below are a few notes for make ahead and if you do have extras.

• The dough can be made the night before, brought up to room temp the day of, and then rolled out, and fry.
• Store beignets in an airtight container on the counter for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: breakfast, brunch
• Method: frying
• Cuisine: American, Southern, New Orleans

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©Photo, Prop Styling, and Food Styling by Jenn Smith

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