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Beignets with Powdered Sugar

Classic New Orleans Beignets

Delightful, fluffy pastries deep-fried to golden perfection and dusted with powdered sugar, embodying the essence of New Orleans culture.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 beignets
Course: Breakfast, Dessert
Cuisine: American, Creole
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Warm water About 110°F, helps activate the yeast.
  • 2 1/4 teaspoons Active dry yeast Essential for making the dough rise.
  • 1/4 cup Granulated sugar Adds sweetness to the dough.
  • 1 large Egg, beaten Provides richness and helps bind the ingredients.
  • 1/2 cup Evaporated milk Contributes to the creamy texture.
  • 1/4 cup Unsalted butter, melted Adds flavor and moisture.
  • 1 teaspoon Vanilla extract Enhances the overall taste.
  • 4 cups All-purpose flour The main ingredient for the dough.
  • 1/2 teaspoon Salt Balances the sweetness.
  • as needed cups Vegetable oil For frying the beignets to golden perfection.
  • as needed cups Powdered sugar For dusting, giving that classic sweet finish.

Equipment

  • mixing bowl
  • Deep pot or fryer
  • Slotted spoon
  • Rolling Pin
  • Knife or pizza cutter
  • Thermometer
  • Paper towels

Method
 

  1. Activate the yeast by mixing warm water with active dry yeast in a large mixing bowl. Let it sit for about 5 minutes until foamy.
  2. Add granulated sugar, beaten egg, evaporated milk, melted butter, and vanilla extract to the yeast mixture. Stir until well combined.
  3. Gradually add all-purpose flour and salt to the wet ingredients. Mix until a soft dough forms, slightly sticky but manageable.
  4. Turn the dough out onto a floured surface and knead for about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
  5. Punch down the dough, turn it out onto a floured surface, and roll it out to about 1/4 inch thick. Cut into squares, approximately 2-3 inches in size.
  6. Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the squares of dough until golden brown on both sides, about 2-3 minutes per side.
  7. Remove the beignets from the oil using a slotted spoon and let them drain on paper towels.
  8. While still warm, generously dust the beignets with powdered sugar and serve immediately.

Notes

Classic New Orleans Beignets are best enjoyed fresh and warm, paired with coffee or dipping sauces.