Description
Classic New Orleans Beignets are light, airy, and irresistibly fluffy French-style doughnuts perfect for breakfast or dessert. These beignets are deep-fried to a golden crisp and generously dusted with powdered sugar, delivering an authentic taste of New Orleans right in your home kitchen.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- ¾ cup Whole Milk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
For Frying and Serving
- Vegetable Oil – for deep frying (enough to fill your pot with about 2–3 inches of oil)
- Powdered Sugar – for generous dusting (about ½ to 1 cup, or just go wild)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
- Combine Wet Ingredients: In a separate bowl, beat together the whole milk, eggs, and vanilla extract until smooth and homogenous. Gradually add this mixture to the dry ingredients and stir gently, being careful not to overmix; mix just until combined.
- Prepare Dough: Lightly flour a clean surface and knead the dough gently 3 to 4 times just to bring it together. Then roll the dough out to about ¼ inch thick and cut into approximately 2-inch square pieces.
- Heat Oil: Pour vegetable oil into a deep pot to a depth of 2–3 inches and heat it to 360°F (182°C). Use a cooking thermometer to maintain accurate temperature for perfect frying.
- Fry Beignets: Carefully place the dough squares into the hot oil in batches, avoiding overcrowding. Fry each side for about 1 to 2 minutes or until the beignets puff up and turn golden brown.
- Drain and Dust: Remove the fried beignets with a slotted spoon and drain on paper towels to remove excess oil. While still warm, generously dust the beignets with powdered sugar before serving to achieve that signature sweet finish.
Notes
- Maintain oil temperature closely; too hot oil will burn the outside while leaving the inside doughy, too cool will make them greasy.
- Use a deep pot to prevent oil splatters and ensure even frying.
- Serve beignets fresh and warm for best taste and texture.
- Adjust powdered sugar quantity to preference; classic style uses a heavy dusting.
- For variation, consider adding a pinch of cinnamon to the powdered sugar dusting.
