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Classic New Orleans Beignets Recipe

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★★★★★

4.6 from 123 reviews

Classic New Orleans Beignets are fluffy, golden fried dough squares generously dusted with powdered sugar. This traditional recipe combines simple pantry ingredients to create irresistibly light and airy treats that are perfect for breakfast, brunch, or an indulgent snack. Crisp on the outside and soft on the inside, these beignets bring the authentic taste of New Orleans right to your kitchen.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt
  • ¾ cup Whole Milk
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract

Frying Ingredients

  • Vegetable Oil – for deep frying (enough to fill your pot with about 2–3 inches of oil)

Finishing

  • Powdered Sugar – for generous dusting (about ½ to 1 cup)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined, creating a uniform dry base for the dough.
  2. Combine Wet Ingredients: In a separate bowl, beat together the whole milk, large eggs, and vanilla extract until smooth and well blended, ensuring the flavors meld perfectly.
  3. Make the Dough: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a tender texture in the beignets.
  4. Knead and Shape: Lightly flour a clean surface and knead the dough 3-4 times until smooth. Roll the dough out to about ¼ inch thickness, then cut it into 2-inch squares.
  5. Heat Oil: Fill a deep pot with vegetable oil to a depth of 2–3 inches and heat it to 360°F (182°C), using a thermometer to ensure accurate temperature for frying.
  6. Fry Beignets: Fry the dough squares in batches, carefully placing them in the hot oil. Cook each side for about 1-2 minutes until they turn golden brown and puff up nicely.
  7. Drain and Dust: Remove the beignets with a slotted spoon and drain them on paper towels to remove excess oil. While still warm, dust generously with powdered sugar before serving for that classic sweet finish.

Notes

  • Ensure the oil temperature remains consistent at 360°F to avoid greasy or undercooked beignets.
  • Do not overmix the dough to keep the beignets light and airy.
  • Be careful when frying in batches to avoid overcrowding, which can lower oil temperature.
  • Serve the beignets fresh and warm for the best taste and texture.
  • You can substitute whole milk with 2% milk if desired, but whole milk gives a richer flavor.

Keywords: Beignets, New Orleans, Fried Dough, Dessert, Breakfast Treat

Find it online: https://zarameals.com/classic-new-orleans-beignets-recipe/