Classic beignets begin with a yeasted dough that is left to rise until doubled. The dough is then rolled out, cut into squares and deep fried until golden brown. Beignets are crispy on the outside but tender and cloud-like on the inside. Finished with a signature snow drift of powdered sugar, these New Orleans-style fritters will bring Cafe du Monde directly into your kitchen!
I was able to visit New Orleans once in my youth and will be eternally grateful for the experience. The people, the architecture, the history, the music – the cuisine! I treasure the trip to this day. And at the risk of sounding like a tourist, my meal at Cafe du Monde was unforgettable. No where else can I order a plate of hot fried dough served with an avalanche of powdered sugar and a chicory coffee. This may sound a little esoteric but what I love about beignets is that they are an expression of joy in the moment. Freshly fried dough can only really be enjoyed within minutes. Being able to give yourself over to the pleasure of a beignet and a coffee while the world swirls in chaos around you – what a gift!
WHY YOU WILL LOVE THIS BEIGNET RECIPE
- Serves a crowd! 2-3 dozen beignets can be made from this dough. They would be a really fun addition to a brunch or holiday gathering.
- Easy to make. The beignet dough comes together easily in a stand mixer. After the dough rises, it is rolled and cut into simple squares before going directly into a fryer.
- Can be made ahead. I have actually made this dough the day before and let it rise in the refrigerator overnight. The next day, you can roll out the cold dough then cut it and fry it!
A FEW NOTES ON THIS RECIPE
- To make the dough ahead of time: After mixing the beignet dough, make sure the dough is transfered to a greased container large enough to hold it once it’s doubled. I like using these Cambro 4 quart containers. Let the dough sit at room temperature for about an hour and then transfer it to the refrigerator. When you are ready to make the beignets, roll and cut out the cold dough. The beignets can then be fried as soon as the oil is preheated.
- Fry responsibly: Unless you have a tabletop fryer with a thermometer, it will be crucial to use a candy or frying thermometer to keep a check on the oil temperature. Use a heavy bottomed pot like cast iron to fry in. I recommend 1-2 quarts of oil, which will provide a depth of at least a couple of inches in order to properly fry the beignets.
- Best eaten immediately: Beignets should be consumed within minutes of leaving the fryer. As they cool, the crispness of the exterior begins to fade. Plan to serve them right away!
Looking for other breakfast or brunch recipes to feed a crowd? Try my Banana Bread Muffins, Pumpkin Spice Bread with Crumb Topping or No Bake Granola Bars.
Beignets
A simple recipe for New Orleans-inspired beignets!
Equipment
- 1 kitchen scale
- 1 hand or stand mixer with a dough hook optional
- 1-2 mixing bowls
- 1 heat proof measuring cup
- 1 whisk or fork
- 1 Rolling Pin
- 1 sharp knife or pastry cutter
- 1 electric fryer or cast iron pot for frying
- 1 candy or fryer thermometer
- 1 large slotted spoon or spider
- 1-2 baking sheets
- paper towels
Ingredients
- 1 1/4 cups (10 fluid ounces) whole milk
- 2 1/4 tsp (1 packet) instant yeast
- 2 extra large eggs
- 1 stick (113 grams) salted butter
- 1/4 cup (50 grams) granulated sugar
- 1/2 tsp sea salt
- 1/4 tsp ground nutmeg
- 4-5 cups (500 – 625 grams) bread flour
- 1-2 quarts neutral oil for frying
- powdered sugar for dusting the beignets
Instructions
- Lightly grease a large bowl or bucket for the dough to rise in and set aside. I enjoy using these Cambro 4 quart containers so you get a better visual of how the dough is rising.
- Measure out the yeast and sugar in the bowl of a stand mixer fitted with a dough hook attachment. If using a hand mixer with a dough hook or making the dough by hand, measure out the yeast and sugar into a large mixing bowl.
- Measure out the milk and eggs and whisk them together in a bowl or Pyrex measuring cup. Melt the butter in the microwave or on the stove and then slowly whisk it into the milk and eggs. The wet mixture should warm enough to activate the yeast but not hot enough to kill it (100-110 degree range is ideal). A ThermoPro instant read thermometer comes in handy here. Pour the wet mixture into the bowl of sugar and yeast and whisk to combine.
- Add 4 cups (500 grams) of flour, nutmeg and the salt to the mixing bowl. Stir with your hand or a wood spoon just to combine all the ingredients into a shaggy dough. Cover the bowl with a towel and let the mixture sit for about 15 minutes.
- Remove the towel and lock the mixer into place with the dough hook attached. Knead the dough on medium low speed for 5-8 minutes, or until a smooth and elastic dough begins to form and pull away from the sides of the bowl. If doing this by hand, it will take 10-15 minutes.
- If the dough seems overly wet, add a little flour at a time to firm it up. Once the dough comes together, let it rest for a couple of minutes in the bowl. Pull and stretch a portion of the dough to perform a windowpane test. If the dough stretches without tearing enough that you can see light through it, the gluten has been developed enough. If not, continue to knead the dough for a couple more minutes.
- Transfer the dough to a grease bowl or container, cover with a lid or towel and let it bulk ferment in a warm, draft free place for about 1 1/2 – 2 hours. The dough should double in size.
- Towards the end of the bulk fermentation, begin heating a pot of oil to 350 degrees F. Line 1-2 baking sheets with paper towels and set near the pot.
- Punch the dough down and turn it out onto a lightly floured surface. Roll the dough with a rolling pin out into a rectangle about 1/4 – 1/2" thick. Using a knife or pastry cutting wheel, cut the dough into as many 2-3" squares as you can.
- When the oil is preheated, gently drop a few squares of dough at a time into the hot oil. Do not overcrowd the pot. Using a candy thermometer is very helpful to keep track of the oil temperature while frying. Let them fry for 2-3 minutes on each side until golden brown then remove the beignets with a spider or slotted spoon onto the paper towel-lined trays. Repeat this process until all the squares are fried.
- Dust the beignets heavily with powdered sugar as they come out of the fryer and serve hot!
Notes
To make the beignet dough in advance: Follow the recipe instructions through step 6. Then let the dough rest at room temperature for about 30 minutes in a greased container with a lid. Transfer the dough to the refrigerator. When you are ready to fry the beignets the following day, remove the dough from the fridge and proceed with rolling, cutting and frying.
