New Orleans Beignets Recipe (2024)

4.67 from 12 votes

• 1 ½ cups warm water
• ½ cup granulated sugar
• 1 envelope (2 ¼ tsp) instant yeast
• 2 eggs , lightly beaten
• 1 ¼ teaspoons salt
• 1 cup evaporated milk
• 7 cups bread flour
• ¼ cup vegetable shortening
• Nonstick spray
• Frying oil
• 2-3 cups powdered sugar

• Combine the water, granulated sugar and yeast in the bowl of a stand mixer (or large mixing bowl).

• In a separate mixing bowl, whisk together the eggs, salt and evaporated milk. Add to the yeast mixture and stir on low with the paddle attachment (or wooden spoon) until incorporated. Stir in 3 cups of the flour then mix in the shortening on medium speed. With the mixer on low, add in the rest of the flour.

• Change to the dough hook and knead the dough until smooth and tacky, adding more flour (up to 2-3 Tbs) if necessary. Alternatively, you can knead the dough on a floured surface by hand until smooth. Transfer the dough to a large bowl, lightly greased with nonstick spray. Cover tightly with plastic wrap and let rise until doubled in size (about 1 to 2 hours).

• **At this point (after the rise) you can either continue on or store the dough in the refrigerator overnight and complete the rest of the steps the next day.**

• Heat at least 1 inch of oil to between 350 to 380 degrees F in a large cast iron skillet or Dutch oven. (If you chose to refrigerate the dough a day ahead, now is the time to remove it from the fridge.)

• As the oil is heating up, roll the dough out to a large ¼-inch thick rectangle on a lightly floured surface. Cut into 2-inch squares (pizza cutter works great). Once the oil reaches between 350°F to 380°F, place 3 to 5 squares at a time into the hot oild and fry until lightly golden, just a few seconds on each side. TIP: Once the dough pops to the top of the oil and puffs a little, flip them every 2-3 seconds to keep from browning too much on either side. Make sure you keep the oil between 350 to 380 degrees by turning the heat high and low as necessary.

• Transfer fried doughnuts to a plate lined with paper towels to drain the oil for a few seconds. Place about 2 cups of the powdered sugar on a large rimmed platter or baking dish. Transfer warm doughnuts to the platter and coat with powdered sugar. Repeat with remaining dough and sugar.

• Serve immediately. These are best consumed within the hour.

• You can keep fried beignets warm in a 200°F oven for up to 30 minutes and shake in the powdered sugar right before serving.
• It is necessary to use a candy thermometer for this recipe in order to regulate the temperature of the oil.
• Make ahead instructions: Prepare dough up until after the rise, then cover and store in the fridge. Remove from fridge 1 hour before rolling.
• Nutrition information is an estimate and based on serving size of 2 beignets.
• Source: Adapted from Paula Deen via The Food Network