Crispy Puffy Beignets Recipe Easy Homemade New Orleans Treats
A quick and easy recipe for crispy, puffy beignets with a soft, airy interior and a generous dusting of powdered sugar, inspired by New Orleans classics.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 12-15 beignets (3 beignets per serving, approx. 4 servings) 1x
- Category: Dessert
- Cuisine: New Orleans, Southern
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup (240ml) warm water (about 110°F / 43°C)
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp vegetable oil for dough
- About 4 cups (1 liter) vegetable oil for frying
- 1 large egg, room temperature
- ¼ cup (60ml) milk, whole or 2% preferred (dairy-free milk optional)
- Powdered sugar for dusting
- Optional: ¼ tsp ground nutmeg
Instructions
- Activate the yeast: In a small bowl, combine warm water, granulated sugar, and yeast. Stir gently and let sit for 5-10 minutes until frothy and bubbly.
- Mix dry ingredients: In a large bowl, whisk together flour, salt, and optional nutmeg.
- Combine wet and dry: Make a well in the flour mixture. Add the activated yeast mixture, egg, vegetable oil, and milk. Stir until dough starts to come together.
- Knead the dough: Turn dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Add flour sparingly if sticky.
- First rise: Lightly oil a clean bowl, place dough inside, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
- Shape the beignets: Punch down dough, roll out to ¼ inch thickness, and cut into 2 ½-inch squares.
- Heat the oil: Pour about 4 cups vegetable oil into a deep fryer or pot and heat to 350°F (175°C).
- Fry the beignets: Fry 3-4 pieces at a time for 2-3 minutes, turning once, until golden brown and puffed.
- Drain and sugar coat: Remove with slotted spoon, drain on paper towels, and dust generously with powdered sugar while warm.
- Serve immediately: Best enjoyed fresh and warm.
Notes
Keep oil temperature steady at 350°F to avoid greasy or burnt beignets. Dough should be soft and slightly tacky, not dry. Fry in small batches to maintain oil temperature. Dust powdered sugar while beignets are warm for best adherence. Dough can be refrigerated overnight after rising and brought back to room temperature before shaping.
Nutrition
- Serving Size: 3 beignets
- Calories: 320
- Sugar: 10
- Fat: 15
- Carbohydrates: 40
- Protein: 5
Keywords: beignets, New Orleans, fried dough, crispy beignets, homemade beignets, powdered sugar, brunch, dessert