Ingredients for New Orleans Style Beignet Recipe
- 1 (1/4 ounce) package active dry yeast
- 1 1/2 cups warm water
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1 large egg
- 1 (5 ounce) can evaporated milk
- 7 1/2 cups all-purpose flour
- 1/4 cup shortening
- enough vegetable oil for deep frying
- powdered sugar for dusting
- 1/4 cup (1/2 stick) butter, melted
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this New Orleans Style Beignet Recipe? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make New Orleans Style Beignet Recipe
- In a large bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
- Add melted butter, eggs, and salt to the yeast mixture. Whisk until combined.
- Gradually add flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Roll out the dough to about 1/2 inch thickness.
- Using a 2-3 inch biscuit cutter or a sharp knife, cut out beignets. (You can use a glass too!)
- Heat vegetable oil in a large, deep pot to 375°F (190°C).
- Carefully place beignets in the hot oil, a few at a time, ensuring not to overcrowd the pot.
- Fry for about 1-2 minutes per side, or until golden brown and puffed up. Use tongs to flip.
- Remove beignets from the oil and place them on a wire rack to drain excess oil.
- Immediately dust generously with powdered sugar while still warm.
- Serve warm and enjoy! These are best served immediately.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
102g
Fat
36g
Carbs
66g
