Classic New Orleans Beignets


1 cup lukewarm water
1/4 cup sugar
1 tsp kosher salt
1 large egg, room temperature, beaten
2 tbs unsalted butter, softened
1/2 cup evaporated milk
4 cups bread flour
3 tsp dry yeast
canola oil for deep frying
Confectioners sugar, for dusting


  • Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour and yeast in the bowl.
  • Beat until smooth.
  • Remove the dough from the bowl and turn out onto a lightly oiled surface.
  • Form the dough into an oval and place in a lightly greased bowl. cover with plastic wrap and refrigerate until well chilled. 3-4 hours or overnight.
  • Remove the prepared dough from the refrigerator and roll out on a lightly floured surface to 1/2 inch thickness.
  • cut dough into 3 inch squares and set aside
  • In a large sauce pan or deep fryer fill 1/3 full with oil and heat to 360 degrees.
  • Slide the dough pieces slowly into the hot oil and fry the Beignets in batches in batches for about 2-3 minutes or until they are puffed and golden brown on each side,
  • Remove from the oil and drain on paper towels.
  • While the Beignets are still hot, sprinkle them with powdered sugar.




20 min


2 min


No Comments

    Leave a Reply


    Skill Level