Classic New Orleans Beignets

A close-up view of a half-eaten beignet covered in powdered sugar sitting on a white dessert plate.

Course: Breakfast / Dessert

Cuisine: American

Keyword: Cafe DuMond, how to make beignets, New Orleans cuisine

Prep Time: 30

Cook Time: 15

Proofing: 1 30

Total Time: 2 17

Servings: people

Calories: 573kcal

Author: Kris Longwell

These are simply divine. Want to go to Cafe DuMond? Make these, with a cup of rich coffee, and you'll be there. They really are that good.

Print Recipe

Equipment

Deep-fryer or skillet with oil

Ingredients

1½ cups warm water 105° to 110°F
½ cup sugar
2¼ tsp yeast
2 eggs slightly beaten
1¼ tsp salt
1 cup evaporated milk
6½ cups bread flour
¼ cup shortening
Baking spray or softened butter (for greasing the pan)
Vegetable oil for frying
3 cups confectioners sugar

Instructions

Add water, sugar, and yeast to a large bowl and let sit for 10 minutes. Gently whisk to combine. (Using the large bowl of your stand mixer works well).
1½ cups warm water, ½ cup sugar, 2¼ tsp yeast
In another bowl, blend together the eggs, salt, and evaporated milk until incorporated.
2 eggs, 1¼ tsp salt, 1 cup evaporated milk
With the blender on medium, slowly add the egg mixture to the yeast mixture.
In two separate bowls, measure out the bread flour, 3 cups in 1, and 3 cups in another.
6½ cups bread flour
With the dough attachment, add 3 cups of the flour to the yeast mixture and mix to combine.
Add the shortening and continue to mix while adding the remaining flour, adding more flour if the dough is too wet.
¼ cup shortening
Remove dough from the bowl and place it on a lightly floured surface.
Knead until smooth. About 5 to 7 minutes.
Spray a large bowl with non-stick spray.
Baking spray
Put dough into the bowl and cover with a kitchen towel.
Let rise for 90 minutes to 2 hours, or overnight (refrigderated).
Pre-heat oil in a deep-fryer (or skillet) to 350°F.
Vegetable oil
Roll the dough out to a large, 1/4-inch thick rectangle.
Cut into 2-inch x 1-inch rectangles.
Deep-fry, flipping constantly until they become nice and golden
Drain on a paper-towels.
Toss in a paper bag with confectioner's sugar
3 cups confectioners sugar

Notes

See the video near the top of the blog post for visual guidance. If you like the video, please subscribe to our YouTube channel.

The dough can be prepared the night before. Place in a greased bowl, cover with plastic wrap, and keep in the fridge until the next morning. Let the dough sit on the counter for about an hour before rolling it out.

Beignets are best served soon after being fried. They will keep, covered, for up to 3 days.

Nutrition