Crispy, sweet, and fluffy, New Orleans beignets are one of those vacation treats you crave when you get back home. I’ll show you how to make perfect beignets in your own kitchen with this easy beignets recipe!
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What is a Beignet?
Beignets are basically just square doughnuts. But these little bites of heaven are smaller, fluffier and dusted with lots of powdered sugar.
One of the mandatory stops on any trip to New Orleans is a visit to Cafe du Monde for beignets and coffee. New Orleans beignets are made with yeast to help the dough rise, which is different from the classic French beignet recipe.
Every culture has some sort of fried dough dessert that uses up all the flour, dairy and fat in the kitchen in preparation for lighter or more ‘enlightened’ meals during Lent. While New Orleans beignets are popular year-round, I like to make them on Mardi Gras, the day before Ash Wednesday, when the Christian season of Lent begins.
Mardi Gras really isn’t the major event in LA that it is in the South, but it’s still a good enough excuse to make beignets (or a King Cake!).
And if you love airy, doughy pastries, try these doughnuts or Indian Onion Fritters too!
How to Make Beignet Dough
This New Orleans beignets recipe starts by making the beignet dough.
Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let it stand for about 5 minutes to dissolve.
Combine the shortening, sugar, and salt in a large bowl.
Pour ½ cup boiling water over the shortening mixture and then stir in ½ cup evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs, vanilla and almond extract.
Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to 1 hour, though overnight would be best. Chilling the dough definitely helps.
Once chilled, divide dough into 4 pieces, wrap 3 pieces in plastic and put them back in the fridge. Working with one piece of dough at a time, roll out to 1/8-inch thick. Cut into pillows or rectangles approximately 2″ x 3”.
I froze 1/2 of the dough, pre-cut into 2″x 3″ pillows between layers of parchment paper, for a future slumber party or special occasion breakfast.
The Trick to Making This Recipe for Beignets
If you’re wondering how to make beignets fluffy, you need to make sure your oil is hot enough – but not too hot. Not hot enough, and your homemade beignets come out soggy and greasy. Too hot and they’ll cook too fast, ending up raw on the inside and brown on the outside.
Heat your oil in a deep, wide, heavy-bottomed saucepan. You want to keep the temperature between 365-375 degrees F. Using a clip-on thermometer is key, unless you have a Fry-Baby.
Carefully drop the dough pillows into the oil to avoid splattering, and deep fry until they puff up and are golden brown. If they don’t flip over on their own after 1 minute, use a slotted spoon or tongs to nudge them over.
Use a slotted spoon to remove the beignets onto a cooling rack or a plate lined with paper towels. When cool enough to handle, dust with powdered sugar.
The lovely, puffy center would be the perfect vehicle for some sort of filling, but my family of purists gave me a resounding “NO!” when I suggested tainting them with anything other than a dusting of powdered sugar.
And while my family thinks the best beignet recipe is the simple one, feel free to experiment with your own fillings or toppings! New Orleans beignets are delicious with a drizzle of chocolate sauce!
Easy Homemade New Orleans Beignets
Ingredients
- 1/4 cup water
- 1 1/2 teaspoon yeast
- 2 Tablespoons shortening
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/2 cup boiling water
- 1/2 cup evaporated milk
- 1 egg beaten
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 3 1/4 cup flour
- powdered sugar
Instructions
- Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
- In the mixing bowl of a stand mixer, combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs, vanilla and almond extract.
- Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour. (Overnight is better)
- Divide dough into 4 pieces, wrap 3 pieces in plastic. Working with one piece of dough dough 1/8-inch thick. Cut into pillows or rectangles approximately 2″ x 3″,
- Heat your oil for frying in a deep and wide, heavy-bottomed sauce pan, over-high heat to 375 degree F.
- Carefully drop dough into the oil to avoid splattering, and deep fry until they puff up and are golden brown, if they don’t flip over on their own after 1 minute, use a slotted spoon or tongs to nudge them over. Use a slotted spoon to remove onto a rack or plate lined with paper towels. When cool enough to handle, dust with powdered sugar. Makes approximately 3 dozen.
Laurie says
Absolutely Gorgeous! Cannot wait to try them! Have Posted them on #ThursdayTweetTreats !! You’re becoming a regular Feature!
Cynthia says
Thank you Laurie!
dina says
i’d love to try these. they look great!
Christina @ Christina's Cucina says
I’ve never made beignets like this before, but they look wonderful! Yet another thing to add to the mile long list of things to try…yum!!
Cynthia says
Pretty similar to doughnuts christina….I think you’ve made some, but filled them with jelly.
heather @french press says
if you are going to splurge – beignets are the way to go – SO delicious
GiGi Eats says
Never have I had one of these before – But…. I WANT ONE! Or 10. HA HA.
Sheryl @Lady Behind The Curtain says
Oh, YUM! These sound so delicious!
Catherine says
Dear Cynthia, I have never made my own beignets thought I have wanted to now for a quite some time. These look perfect and sound wonderful! xo, Catherine
allie says
Cynthia, these look great. I have only made beignets from the Cafe du Monde box that my husband brought back from New Orleans – he was on a missions clean-up trip after Katrina. I have got to try your recipe. Yours cooked up so light, I love that pillow in the middle. I have to agree with your family, no filling!
Cynthia says
Yes! they are much easier to make than you would think!
Gina @ Running to the Kitchen says
Would love to try making these at home! I stood in the crazy line in New Orleans for those suckers and while they were delicious, that line was beyond insane. Making them at home sounds like a way better option 🙂
Marye says
Oh yum! Freshly made beignets are marvelous!!
Cynthia says
I agree! A perfect weekend treat!
Tammy says
I have always wanted to make beignets! They just look so good 😀 Believe it or not, I’ve never had one so making a batch would be my first at not only baking them but tasting them as well. I’m surprised to see they are hollow inside..now I want one more than ever ^_^
Cynthia says
Tammy, they’re no harder to make then doughnuts…in fact they really are just square doughnuts! I like the hollow part too! You can fill them with chocolate or preserves!
Patricia @ Grab a Plate says
Filling or no filling, these look absolutely amazing! Can you believe I’ve never been to New Orleans? Until then, I’ll have your recipe!
Cynthia says
Thank you patricia! you’ve got to make time to visit New Orleans! It’s one of our country’s jewels!
MJ says
Hello!
What is the secret to getting them air pockets inside? Is it the fact that used shortening instead of butter? Also, why did you boil the water?
Cynthia says
The air pockets are great for filling the beignets..Some people don’t want air pockets though. A denser, less hollow beignet can be achieved by rolling them out a bit thicker and letting them prove longer. (I prefer them light and airy) The boiled water melts the shortening.
pauline says
thank you for sharing it;s carnival time here in my country and can;t wait to bake them;
Cynthia says
You’re welcome Pauline! Where do you live?
ashok says
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Cynthia says
thank you! I’m glad you like them!
Valerie says
We are going to a Mardi Gras Murder Mystery party this weekend, and I am tasked w/dessert. Would these serve well if made early in the day & served for dessert in the evening?
Cynthia says
Sorry, Just seeing this! They should be fine! or you can try the King cake?
Bernie says
First line in recipe ingredients:
1/4 cup of room temperature water
Sixth line:
1/2 cup of boiling water
First line in instructions:
Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2nd line of instructions
Add the boiling water
My questions: how much water each step?
Am i the only one that reads instructions?