By Beignets – Fluffy, Deep-Fried Dough Dusted with Powdered Sugar, a New Orleans Classic is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Beignets – Fluffy, Deep-Fried Dough Dusted with Powdered Sugar, a New Orleans Classic captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Beignets – Fluffy, Deep-Fried Dough Dusted with Powdered Sugar, a New Orleans Classic becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 1/4 tsp active dry yeast (1 packet)
3/4 cup warm water (110°F/45°C)
1/4 cup granulated sugar
1/2 tsp salt
1 large egg
1/2 cup whole milk
3 1/2 cups all-purpose flour
2 tbsp unsalted butter, softened
Vegetable oil (for frying)
Powdered sugar (for dusting)
PREPARATION STEPS
Activate the Yeast:
In a small bowl, dissolve the yeast in warm water. Add a pinch of sugar and let it sit for 5-10 minutes until foamy.
Mix the Dough:
In a large bowl, whisk together the sugar, salt, egg, and milk
Add the yeast mixture and half of the flour, stirring until combined
Add the softened butter and remaining flour, mixing until a dough forms
Knead for 5-7 minutes until the dough is smooth and elastic.
Let the Dough Rise:
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Roll and Cut the Dough:
On a floured surface, roll out the dough to about 1/4 inch thickness. Cut into 2-inch squares.
Fry the Beignets:
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C)
Fry the dough squares in batches for 2-3 minutes per side, until golden brown and puffed
Use a slotted spoon to remove the beignets and drain on paper towels.
Dust with Powdered Sugar:
Generously dust the warm beignets with powdered sugar before serving.
Serve:
Enjoy your beignets fresh, with a side of coffee or café au lait for an authentic New Orleans experience!
Prep Time: 15 minutes
Rise Time: 1-1.5 hours
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes
Servings: 24 beignets
Calories: Approximately 180 kcal per beignet
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
