Recipe
New Orleans-Style Beignets
Soft, pillowy fried beignets dusted generously with icing sugar for a classic café-style treat.
Ingredients
Method
25 mins prep15 mins cook160 mins total
Mix the flour, yeast, caster sugar and salt in a large bowl. Pour in the lukewarm milk, beaten egg and melted butter, then mix to a soft dough.
Knead on a lightly floured surface for 8-10 minutes, or use a stand mixer with a dough hook for about 6 minutes, until the dough feels smooth and elastic.
Put the dough in a lightly oiled bowl, cover, and leave somewhere warm for 1-2 hours until doubled in size.
Tip the dough onto a floured surface and roll it out to about 1cm thick. Cut into rough 6cm squares and leave them to rest for 10 minutes while the oil heats.
Heat the oil in a deep, heavy pan to 180°C. Fry the beignets in small batches for 1-2 minutes on each side until puffed and golden, keeping the oil temperature steady.
Lift out with a slotted spoon and drain briefly on kitchen paper. Dust very generously with icing sugar and serve warm.
Notes
If you do not have a thermometer, test the oil with a small scrap of dough: it should bubble straight away and turn golden in about a minute.
Do not overcrowd the pan, as the oil temperature will drop and the beignets can turn greasy.
Best eaten warm on the day they are made.
About this recipe
These New Orleans-style beignets are light, square doughnuts with a soft middle, crisp edges and a thick snow-like coating of icing sugar.
The dough needs time to rise, but the cooking is quick. Serve them warm with coffee, hot chocolate or fresh berries for a proper weekend treat.
