Beignets, the iconic deep-fried pastries from New Orleans, are a beloved treat known for their airy, pillowy texture and generous dusting of powdered sugar. Whether enjoyed with a cup of coffee for breakfast or as an indulgent snack any time of day, beignets bring a taste of the French Quarter to your kitchen. Their simplicity and irresistible flavor make them a favorite among those who appreciate classic pastries.
In this comprehensive guide, we’ll show you how to create perfect beignets at home. From making the dough to frying it to golden perfection, this recipe will have you savoring every bite of these delectable pastries, reminiscent of the famous Café du Monde.
Ingredients for Beignets
For the Beignet Dough:
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (about 110°F/45°C)
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- ¼ cup unsalted butter, softened
- Vegetable oil, for frying
For Serving:
- Powdered sugar, for dusting
How to Make Beignets
1. Prepare the Dough:
Start by activating the yeast. In a large mixing bowl, combine the warm water with the active dry yeast and a teaspoon of sugar. Stir to dissolve and let it sit for about 5 minutes until the mixture becomes foamy. This indicates that the yeast is alive and active.
Once the yeast is activated, add the remaining sugar, salt, eggs, and evaporated milk to the bowl. Mix well until the ingredients are fully incorporated.
Next, gradually add 4 cups of the flour to the mixture, stirring until a smooth batter forms. Add the softened butter and continue to mix until it’s well blended. The butter will add richness to the dough, contributing to the soft texture of the beignets.
Slowly incorporate the remaining flour, 1 cup at a time, until the dough comes together and starts to pull away from the sides of the bowl. The dough should be slightly sticky but manageable.
2. Knead and Rise:
Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth and elastic. If the dough is too sticky, you can add a little more flour, but be careful not to overdo it, as too much flour can make the beignets tough.
Place the kneaded dough in a large, lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 2 hours, or until it has doubled in size. This rising time is crucial for developing the fluffy texture of the beignets.
3. Roll and Cut the Dough:
Once the dough has risen, punch it down to release any air bubbles. Transfer it back to the floured surface and roll it out into a large rectangle, about ¼-inch thick.
Using a sharp knife or a pizza cutter, cut the dough into small squares or rectangles, about 2 to 3 inches on each side. These will be your beignets. You can also cut the dough into other shapes if you prefer, but squares are traditional.
4. Fry the Beignets:
In a deep fryer or a large, heavy-bottomed pot, heat the vegetable oil to 370°F (185°C). It’s important to maintain the oil temperature throughout the frying process to ensure even cooking.
Carefully drop a few pieces of dough into the hot oil, being careful not to overcrowd the pot. Fry the beignets for about 2-3 minutes on each side, or until they are golden brown and puffed up. Use a slotted spoon to turn them as they cook and remove them from the oil.
Place the fried beignets on a plate lined with paper towels to drain excess oil.
5. Dust with Powdered Sugar:
While the beignets are still warm, generously dust them with powdered sugar. The traditional way to do this is to place the beignets in a paper bag with some powdered sugar and shake until they are evenly coated. However, you can also use a sifter or fine mesh sieve to sprinkle the sugar over the top.
6. Serve and Enjoy:
Serve the beignets fresh and warm, with more powdered sugar on the side if desired. They are best enjoyed immediately but can be reheated in the oven if needed.
About the Main Ingredients
Yeast: Yeast is the key to the beignets’ light and airy texture. It causes the dough to rise, creating tiny air pockets that expand during frying, resulting in the characteristic puffiness. Using fresh, active yeast ensures a good rise and fluffy beignets.
Evaporated Milk: Evaporated milk adds a creamy richness to the dough, making the beignets tender and flavorful. It also helps achieve a golden color during frying. If you don’t have evaporated milk on hand, you can substitute it with regular milk, though the texture may vary slightly.
Butter: The addition of butter in the dough contributes to the soft, melt-in-your-mouth texture of the beignets. It also adds a subtle richness that complements the sweetness of the powdered sugar.
Vegetable Oil: A neutral-flavored oil, such as vegetable oil, is ideal for frying beignets. It allows the pastries to cook evenly and develop a crisp, golden exterior without imparting any unwanted flavors.
Powdered Sugar: A generous dusting of powdered sugar is the signature finish for beignets. Its fine texture coats the pastries beautifully, adding sweetness without overwhelming the delicate flavor of the dough. Some variations of beignets may include additional toppings or dips, but powdered sugar remains the classic choice.
By following this step-by-step guide, you’ll be able to recreate the magic of New Orleans-style beignets in your own home. Whether you’re serving them for breakfast, dessert, or a special occasion, these beignets are sure to impress with their light, fluffy texture and sweet, irresistible flavor.
