Enjoy fluffy, sugary, New Orleans-style beignets right at home. Start the dough the night before and let it rise slowly overnight for a sweet breakfast, or do it all in the morning. It’s a trip to the Cafe du Monde without the ticket price!
Have you ever had a beignet? These sweet fritters buried in powdered sugar are a staple of New Orleans food culture, and tourists flock to the famed Café du Monde just for beignets and coffee.
My NOLA beignet experience is a lasting memory. I was fortunate to have great company, music was playing all around us and as we approached the cafe the humid air was heavy with the smell of fried dough, sugar and coffee. It was heaven.
What to expect from a beignet
Working on this recipe, I channeled my memory of these beignets. Each bite had to start in a cloud of sugar with an almost crunchy golden rim giving way to a soft, warm interior.
Check out how to make this beignets recipe
1:40
fritters
How are beignets different from donuts?
Beignets only have a single rise, unlike donuts, which have a second rise after being cut out. Instead, beignets go from the initial rise to slicing and frying in fairly quick succession.
How are beignets served?
Beignets are sometimes served with a side of jam for dipping, but not always. They’re usually served warm, covered in powdered sugar, and with coffee on the side. Personally, I’m a fan of the classic combination of sugary, warm beignet and bitter coffee.
Time-saving beignet tips
If you want to prepare the dough in advance, They can slowly rise in the refrigerator overnight. Then you can roll it out and cut the beignets. Since the batter will be cold, allow the sliced donuts to come to room temperature for about 30 minutes before frying.
Warm up the beignets: A quick 10 seconds in the microwave will perk them up just enough.
More recipes that go well with coffee!
- Apple Cider Glazed Donut Holes
- Gluten Free Chocolate Cake Donuts
- Classic coffee cake
- blueberry cake
- Lemon Bundt Cake
New Orleans fritters
ingredients
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3 cups (415g) all-purpose flour, plus more for dusting
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3/4 teaspoon kosher salt
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3 tablespoons sugar, divided
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1 cup warm whole milk
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2 teaspoons active dry yeast
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1 large egg
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3 tbsp butter, melted
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1 1/2 to 2 liters vegetable oil
- For covering:
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3 cups powdered sugar
special equipment
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blender
method
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Start the dough:
In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups flour, salt and 2 tablespoons sugar.
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Flower the yeast:
In a 4-cup measuring glass or medium bowl, combine the warm milk (it should be around 100°F), the remaining tablespoon of sugar, and the yeast and let stand until fluffy, about 5 minutes.
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make dough:
Beat the egg into the fluffy milk mixture and pour the mixture into the mixing bowl with flour. With your stand mixer on low or medium-low, mix by hand or with the paddle attachment until you have a moist batter with shaggy, dry bits. This can take anywhere from 30 seconds to 1 1/2 minutes depending on how you mix.
Swap the paddle attachment for the dough hook. Add the melted butter. Turn mixer to medium-low until butter is incorporated, about 1 minute.
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Knead the dough:
Turn the mixer on to medium or medium high (depending on the size and weight of your mixer) and knead on the hook for about 6 minutes. The dough should feel sticky but not so wet that you can’t handle it.
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Shape and proof the dough:
Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise for 1-2 hours, depending on room temperature, until doubled in size.
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Set up your frying and dusting stations:
Fill a large 4 quart saucepan with a few inches of vegetable oil (about 2 quarts). Place a cooling rack over a baking sheet and, along with tongs, set it next to the pan of oil.
Sift 3 cups of powdered sugar into a medium mixing bowl and set beside the rack and a sheet pan.
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Cut the dough and heat the oil:
Once the dough has risen, turn out onto a floured surface and roll out into an oblong shape (about 10 x 14 inches and 1/4 inch thick). Cut the dough into 16 rough rectangles and cover with a floured tea towel to rest while you heat the oil.
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Fry the beignets:
Heat the frying oil to 325°F. Sear the fritters in batches, until golden brown, about 1 1/2 to 2 minutes per side.
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Drain beignets and roll in sugar:
Using your tongs or a spider fryer, lift the beignets out of the frying oil and place them on the baking rack.
Allow some fat to drain for about a minute before sprinkling the powdered sugar on top. You should coat them in sugar while the beignets are still hot, but not straight out of the fryer, which is dripping in oil. Place the drained beignets in the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.
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Surcharge:
Serve warm, dust generously again with powdered sugar and hot coffee.
