Classic New Orleans Beignets

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Authentic New Orleans Beignets
Authentic New Orleans Beignets

Authentic New Orleans Beignets

Nothing conjures the tastes of New Orleans much more than these French Quarter gems. Let the dough rise overnight…and you won’t believe how these amazing pastries puff up!  Awesome!!

Dough for Beignets

Dough for Beignets

Cut dough for Beinets

Cut dough for Beinets

Beignets in oil

Beignets in oil

Classic New Orleans Beignets
 
Prep time
Cook time
Total time
 
These are simply divine. Want to go to Cafe DuMond? Make these, with a cup of rich coffee, and you'll be there. Woo hoo!
Author:
Recipe type: Brunch
Cuisine: Brunch
Serves: 10
Ingredients
  • 1½ cups of warm water
  • ½ cup of sugar
  • 2¼ teaspoons of yeast
  • 2 eggs, slightly beaten
  • 1¼ teaspoon of salt
  • 1 cup of evaporated milk
  • 7 cups of bread flour
  • ¼ cup of shortening
  • Baking spray, or softened butter (for greasing the pan)
  • Vegetable oil (for frying)
  • 3 cups of confectioners sugar
Instructions
  1. Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes
  2. In another bowl, beat the eggs, salt, and evaporated milk together.
  3. Mix egg mixture to the yeast mixture.
  4. In a separate bowl, measure out the bread flour.
  5. Add 3 cups of the flour to the yeast mixture and stir to combine.
  6. Add the shortening and continue to mix will adding the remaining flour.
  7. Remove dough from the bowl and and place on a lightly floured surface.
  8. Knead until smooth. About 5 minutes.
  9. Spray a large bowl with non-stick spray.
  10. Put dough into the bowl and cover with a kitchen towel..
  11. Let rise for at least 2 hours...or even better, overnight.
  12. Pre-heat oil in deep-fryer to 350 F
  13. Roll the dough out to ¼-inch thick rectangle
  14. Cut into 1-inch x 1-inch squares
  15. Deep fry, flipping constantly, until they become nice and golden
  16. Drain on a paper towel
  17. Toss in a paper bag with confectioner's sugar

 

 

3 Comments

  • Reply October 8, 2014

    Sharon

    I visited NOLA for the first time three and a half years ago while still in college. I’ve unsuccessfully tried to recreate beignets before.These look amazing, I’m inspired to try again! Thank you for your on-point instructions.

    • Reply October 8, 2014

      The Loon

      Hi Sharon,

      We’ve loved beignets ever since our fist visit back in the early 90s. Give this recipe a try and let us know how they turned out.

  • Reply March 4, 2014

    Andrea

    Yum. Pass me the chicory coffee!

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