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New Orleans Beignets

Beignets - These  New Orleans doughnuts are the best! Soft, pillowy and light just like the ones eat at Cafe du Monde but  taste even better! You can't beat Homemade.

Course Breakfast
Cuisine American
Keyword beignets, breakfast, doughnuts, fried snack, new orleans, southern food
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 - 12 pieces
Calories 102 kcal
Author Immaculate Bites

Ingredients

  • 3/4 cup lukewarm water
  • 1 (.25-ounce) (or 7 g) packet active dry yeast
  • 1/2 cup evaporated milk
  • 1/3 cup sugar
  • Pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 3/4 – 4 cups all-purpose flour
  • 3 tablespoons melted butter
  • corn oil or any flavorless oil , for frying
  • powdered sugar , for dusting
US Customary - Metric

Instructions

  1. In a large bowl or stand mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.

  2. Lightly whisk evaporated milk, sugar, salt, egg and vanilla extract. Add it to the yeast mixture.

  3. Mix in about 2 cups flour and continue mixing with hand or dough mixer. If using a stand mixer, mix for about a minute or 2.

  4. Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough.
  5. Turn dough on lightly floured surface and knead for 1-2 minutes Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled.

  6. Punch the dough down- remove the dough from the bowl.
  7. Roll out the dough on a lightly floured surface into ¼ - 1/3 inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.

  8. Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
  9. Serve hot with Café au lait!!!!!

Recipe Notes

  1. You can substitute butter with vegetable shortening. But I prefer the texture and the buttery notes of my beignets.
  2. You can make the dough a day ahead and fry them in the morning. Just make sure you let it rest for about 30 minutes at room temperature before frying.
  3. Oil should be at 375 Degrees F when frying.
  4. Any regular milk would work fine if in case you wish to substitute the evaporated milk.
  5. Recipe would also yield about 35-40 pieces of 2-inch beignets.
  6. Corn oil or any flavorless oil are great for frying these beignets.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.