Beignets (New Orleans)

Beignets (New Orleans) Recipes

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The production process is really simple, you simply need to adhere to the approaches that we have written on this page. The complying with are the stages of just how to cook Beignets (New Orleans).

Beignets – These  New Orleans doughnuts are the best! Soft, pillowy and light just like the ones eat at Cafe du Monde but  taste even better! You can’t beat Homemade.

I  grew up eating and adoring Puff Puff – a popular traditional West African deep fried dough. Eating them all day long would be easy peasy, if only my waist and thighs would allow it. But not to speak any lesser of it, my first experience with New Orleans Beignet is different – a good different.

It was during my first Mardi Gras experience in New Orleans that I got to have my first heavenly bite of this magical light as a feather fried dough generously covered in powdered sugar. Ooohh! I finished my first entire beignet before I even spoke a word. And from them on, Cafe du Monde’s Beignets (and beignets in general) will always have a special place in my heart.


  • 3/4 cup lukewarm water
  • 1 (.25-ounce) (or 7 g) packet active dry yeast
  • 1 large egg
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/3 cup sugar
  • 3 3/4 – 4 cups all-purpose flour
  • 3 tablespoons melted butter
  • corn oil or any flavorless oil , for frying
  • powdered sugar , for dusting


  1. In a large bowl or stand mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
  2. Lightly whisk eggs, evaporated milk, vanilla extract , salt and sugar. Add to the yeast mixture.
  3. Mix in about 2 cups flour and continue mixing with hand or dough mixer , if using a stand mixer for about a minute or 2.
  4. Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough.
  5. Turn dough on lightly floured surface and knead for 1-2 minutes Place dough in a greased bowl, turning once to coat the dough Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled.
  6. Punch the dough down- remove the dough from the bowl.
  7. Roll out the dough on a lightly floured surface into ¼ – 1/3 inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying
  8. Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
  9. ………………………….

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