How to Make Classic New Orleans Beignets
Light and fluffy clouds of warm dough dusted in powdered sugar paired with a cup of Cafe du Monde Coffee. Somebody say glory! I am sharing How To Make Classic New Orleans Beignets.
How to Make Classic New Orleans Beignets
New Orleans Beignets History
If you have visited the French Quarter in New Orleans, you have more than likely visited Café du Monde and bit into a magical french beignet with their Café au lait. They have been serving them since 1862 an it is all they serve.
Beignet Trivia
- Pronounced: Ben-yei.
- Beignet is a celtic word that means “to-raise.”
- Beignets, come from the French-Creole colonists. Early French settlers brought beignets with them as they migrated to the eastern coast of Canada, a region called Acadia, in the 17th century. The Acadians endured a forced migration as the British took control of the region a hundred years later and brought the concept of this classic New Orleans dessert down with them to New Orleans in the 18th century.
- Some historians believe the Ursuline Nuns of France brought the recipe over in 1727.
- New Orleans Beignets are a light and airy French pastries. They are sometimes called French doughnuts. They are made up of yeast, sweetened dough, squared dough cuts, fried, and dusted with powdered sugar. Doughnuts contain more eggs which cause them to be more dense with less air pockets than the beignet.
Occasions to Serve How to Make Classic New Orleans Beignets
Mother’s Day Brunch! Easter Brunch! Mardi Gras! A Special Birthday Breakfast! Any Occasion! These piled high with powdered sugar beauties are a crowd pleaser!
Grab your aprons! I am bringing this Classic New Orleans treat to your table! I am sharing How to Make Classic New Orleans Beignets!
New Orleans Beignet Recipe Snapshot
EASE: Easier to make than you might think.
PROS: Melt in your mouth light and airy and crowd pleasing!
CONS: Absolutely none.
WOULD I MAKE THIS AGAIN? Absolutely.
How to Make Classic New Orleans Beignets Recipe
Ingredients
Makes 16 Beignets
*Read recipe through including notes before you begin.
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup evaporated milk, room temperature
- 1/8 cup butter, room temperature
- 1/8 cup shortening
- 6 1/2 bread flour, sifted
- 1 quart cottonseed oil (traditional beignet oil) or canola oil
- 1 cup powdered sugar
New Orleans Beignets Instructions
1. Add the warm water, sugar, and yeast to a small bowl and stir. Set aside for 10 minutes to activate.
2. Grease a large mixing bowl and set aside. 3. Using a stand alone mixer or a hand mixer with paddle attachment/s, combine the eggs, milk, and salt at low speed. 4. When the yeast has activated, add the mixture to the bowl. Add 3 cups of the sifted bread flour to the bowl and begin to mix on low. 5. Add the shortening and the butter. Continue to mix until just incorporated. 6. Add in the remaining flour and mix until just combined. Be careful not to over mix. This is a sticky dough. BE CAREFUL NOT TO OVER MIX! 7. Turn the dough into the prepared bowl and cover with a dough towel or plastic wrap. Set in a warm place for two hours to rise.
8. Add the oil to a large heavy pot and insert a candy thermometer. 9. Place paper towels on top of a cookie rack and place on a baking sheet. Set aside. 10. Generously flour a work surface, and a rolling pin with flour. Roll the dough out to 1/4″ thick. Slice the dough into 12 squares with a pizza cutter.
11. Heat the oil to 350° F. 12. Drop each square into the oil until just golden brown. Flip and fry until golden brown. Remove from the oil immediately and place on the prepared baking sheet. Repeat using the rest of the dough squares.
13. Dust with powdered sugar and serve with hot with a cup of Cafe Du Monde chicory coffee.
RECIPE NOTES
- Beignets are best served hot and fresh but can be kept in an airtight container for 1-3 days. Simply reheat them in the microwave for 10 to 15 seconds. Re-dust with powdered sugar.
- This is a sticky dough. You will need more flour on your work surface that you expect.
- Using a scraper tool to slide the cut Beignet dough into the hot oil will keep the beignets from
How to Make Classic New Orleans Beignets
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 cup evaporated milk room temperature
- 1/2 cup butter room temperature
- 6 1/2 bread flour sifted
- 1/4 cup shortening
- 1 quart cottonseed oil traditional beignet oil or canola oil
- 1 cup powdered sugar
Instructions
- Add the warm water, sugar, and yeast to a small bowl and stir. Set aside for 10 minutes to activate.
- Grease a large mixing bowl and set aside.
- Using a stand alone mixer or a hand mixer with paddle attachment/s, combine the eggs, milk, and salt at low speed. When the yeast has activated, add the mixture to the bowl. Add 3 cups of the sifted bread flour to the bowl and begin to mix on low. Add the shortening and the butter. Continue to mix until just incorporated. Add in the remaining flour and mix until just combined. Be careful not to over mix. This is a sticky dough.
- Turn the dough into the prepared bowl and cover with a dough towel or plastic wrap. Set in a warm place for two hours to rise.
- Add the oil to a large heavy pot and insert a candy thermometer.
- Place paper towels on top of a cookie rack and place on a baking sheet. Set aside.
- Generously flour a work surface, and a rolling pin with flour. Roll the dough out to 1/4″ thick. Slice the dough into 12 squares with a pizza cutter.
- Heat the oil to 350° F. 12. Drop each square into the oil until just golden brown. Flip and fry until golden brown. Remove from the oil immediately and place on the prepared baking sheet. Repeat using the rest of the dough squares.
- Dust with powdered sugar and serve with hot with a cup of chicory coffee.
Nutrition
