Classic New Orleans Beignets
150kcal
Ingredients
Dry Ingredients
- 2 ½ cups All-Purpose Flour
- 2 tablespoons Granulated Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- ¾ cup Whole Milk Can be substituted with almond or oat milk for a non-dairy option.
- 2 large Eggs
- 1 teaspoon Vanilla Extract
For Frying
- 2–3 inches Vegetable Oil For deep frying.
- ½ to 1 cup Powdered Sugar For generous dusting.
Method
Preparation
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In a separate bowl, mix the whole milk, eggs, and vanilla extract until smooth.
- Combine the wet mixture with the dry ingredients, stirring gently until just mixed—be careful not to overwork the dough.
- Lightly knead the dough on a floured surface about 3–4 times, then roll it out to a thickness of ¼ inch. Cut into 2-inch squares.
Cooking
- Heat vegetable oil in a deep pot to 360°F (182°C).
- Fry the beignet squares in batches until golden brown on each side, which should take about 1-2 minutes per side.
- Drain the fried beignets on paper towels and generously dust with powdered sugar before serving.
Notes
Beignets are best enjoyed fresh but can be stored in an airtight container at room temperature for a day. Reheat them in a hot oven for a few minutes to restore some crispness. Optional: Add a teaspoon of cinnamon to the flour mixture for a spiced version or try filling the beignets with pastry cream or fruit preserves before frying.