New Orleans Beignets
Pillowy squares of fried choux-style dough dusted in a snowstorm of powdered sugar — the iconic New Orleans cafe treat, best eaten hot with a cup of chicory coffee.
By Palate Palace Kitchen
About This Recipe
These classic New Orleans beignets bring the beloved flavors of Cajun and Creole baking straight to your kitchen. Traditionally served as a decadent breakfast treat or a sweet dessert, these yeast-raised dough squares fry up into light, airy pillows with a beautifully crisp exterior.
The secret to their signature puff lies in the yeast activation and the dough's fermentation. Dissolving the active dry yeast in warm milk with sugar creates a lively base, while the addition of melted butter and egg ensures a rich, tender crumb. When the rolled and cut dough hits the hot oil, the trapped air pockets expand rapidly, creating the hollow, pillowy center that defines a true beignet.
For the best results, maintain a steady frying temperature of 350 degrees Fahrenheit. If the oil is too cool, the dough will absorb excess grease; if it is too hot, the exterior will brown before the inside cooks through. You can easily vary the size of the squares depending on whether you prefer bite-sized treats or larger, traditional portions.
To enjoy them at their absolute peak, serve these golden pastries immediately while they are still warm. Be sure to bury them in a generous, snowy mountain of powdered sugar just after draining. They pair wonderfully with a hot cup of café au lait or chicory coffee for the ultimate morning experience.
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 cup Warm milk
- 0.3 cup Sugar
- 1 Egg
- 2 tbsp Butter, melted
- 1 cup Powdered sugar
- 4 cups Oil for frying
Instructions
- 1
Dissolve the yeast and sugar in warm milk, then mix in the egg, melted butter, and flour to form a soft dough.
10 min
- 2
Cover and let the dough rise until doubled, about an hour.
60 min
- 3
Roll out the dough and cut into squares.
8 min
- 4
Fry the squares in 350F oil, turning once, until puffed and golden on both sides.
10 min
- 5
Drain briefly and bury in a generous dusting of powdered sugar; serve immediately.
3 min
Nutrition Facts
260
kcal
Calories
5
g
Protein
40
g
Carbs
9
g
Fat
1
g
Fiber
120
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
A sweet fortified wine matches the richness of dessert. Its sweetness matches the dessert without being overwhelmed.
Serve slightly cool (14°C) in a small glass.
Lightly sparkling and sweet — a gentle dessert partner. Its sweetness matches the dessert without being overwhelmed.
Serve very cold (6–8°C).
Non-Alcoholic
Coffee is the timeless close to a sweet course. Coffee and tea are classic partners to something sweet.
Serve immediately in a warm demitasse.
Milky espresso rounds off dessert beautifully. Coffee and tea are classic partners to something sweet.
Serve hot; a classic after dessert.
A brisk cup of tea balances sugar and cleanses the palate. Coffee and tea are classic partners to something sweet.
Steep at 95°C for 3–4 minutes.
Light and palate-cleansing — a safe, refreshing choice. Coffee and tea are classic partners to something sweet.
Steep at 75–80°C for 2 minutes.
A clean, neutral refresher that suits almost any dish.
Serve cold with a citrus twist.
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