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Fluffy Beignets Recipe Easy Homemade Classic New Orleans Treat

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A classic New Orleans treat featuring light, airy fried dough dusted generously with powdered sugar. Perfect for breakfast or dessert, these beignets are crispy on the outside and pillowy inside.

Ingredients

Scale
  • 2¾ cups (345 g) all-purpose flour
  • 2¼ teaspoons active dry yeast (one 0.25 oz packet)
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon salt
  • 1 cup (240 ml) warm water (about 110°F/43°C)
  • ½ cup (120 ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • 4 tablespoons (57 g) unsalted butter, melted and slightly cooled
  • Powdered sugar for dusting
  • About 4 cups (1 liter) vegetable oil or canola oil for frying

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C) with 1 teaspoon of sugar from the total amount and sprinkle the yeast on top. Let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the flour, remaining sugar, and salt.
  3. Combine wet ingredients: In a separate bowl, beat the eggs lightly, then add the milk and melted butter, mixing until smooth.
  4. Make the dough: Pour the yeast mixture and wet ingredients into the dry ingredients. Stir with a wooden spoon or dough hook until a sticky dough forms.
  5. Knead the dough: On a floured surface, knead the dough for about 5-7 minutes until smooth and elastic. Add a little more flour if too sticky, but keep it soft.
  6. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
  7. Roll out and cut: Punch down dough, roll out on floured surface to ¼ inch (6 mm) thickness. Cut into 2½-inch (6 cm) squares.
  8. Heat the oil: Heat oil in a deep heavy-bottomed pot or Dutch oven to 350°F (175°C).
  9. Fry the beignets: Fry a few pieces at a time, turning once, about 2-3 minutes per side until golden and puffed. Avoid overcrowding.
  10. Drain and sugar coat: Remove with slotted spoon, drain briefly on paper towels, then dust generously with powdered sugar while warm.
  11. Serve warm for best taste.

Notes

Keep oil temperature steady between 350°F and 375°F to avoid greasy or burnt beignets. Be patient with dough rising for best fluffiness. Dust powdered sugar while beignets are hot so it melts slightly and clings well. Dough can be prepared ahead and refrigerated overnight; bring to room temperature before frying.

Nutrition

Keywords: beignets, New Orleans, fried dough, powdered sugar, breakfast, dessert, easy recipe, homemade, classic

Find it online: https://elvafood.com/fluffy-beignets-recipe-easy-homemade-classic-new-orleans-treat/