Homemade French Beignets: A Step-by-Step Recipe Guide

Ingredients

3/4 cup lukewarm water
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/2 cup evaporated milk
2 tablespoons shortening
3 3/4 cups all-purpose flour, divided
1 package (0.25 ounce) active dry yeast
1/2 teaspoon grated nutmeg (optional)
Vegetable oil, for deep frying
Confectioners' sugar, for dusting

Steps and instructions

In a large bowl, combine the warm water, granulated sugar, and yeast. Let it sit for about 10 minutes, until the mixture is frothy.
In a separate bowl, whisk together the evaporated milk, egg, and salt.
Add the milk mixture to the yeast mixture, followed by the shortening. Stir until the shortening is melted and incorporated.
Gradually add 3 1/2 cups of the flour, a little at a time, stirring after each addition. Once all the flour is incorporated, the dough should be smooth and easy to handle.
On a lightly floured surface, knead the dough, adding more flour as needed, until it's smooth and elastic, about 5 to 10 minutes.
Place the dough in a greased bowl, cover it with a clean kitchen towel and let it rise in a warm place until it's doubled in size, about 2 hours.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough out to a thickness of 1/4 inch.
Cut out the dough into squares measuring 2 1/2 inches on each side.
Heat the oil in a deep fryer or large, deep saucepan to 370°F (190°C). Carefully lower the dough squares into the hot oil, a few at a time, and fry until they're golden brown on both sides, about 3 minutes.
Using a slotted spoon, remove the beignets from the oil and drain them on paper towels.
Dust the warm beignets with confectioners' sugar and serve immediately.

Tools for making

Large Bowl - to mix the water, sugar, and yeast
Whisk - for combining evaporated milk, egg, and salt
Spatula - to stir and incorporate ingredients
Flour - for dusting the surface during kneading
Greased Bowl - to let the dough rise
Clean Kitchen Towel - to cover the dough while rising
Rolling Pin - for rolling out the dough
Deep Fryer or Large, Deep Saucepan - for frying the beignets
Slotted Spoon - to remove the beignets from the oil
Paper Towels - to drain the fried beignets
Sifter or Sieve - for dusting the beignets with confectioners' sugar

Recipe variations

Adding a teaspoon of vanilla extract or a tablespoon of rum to the dough for extra flavor.
Replacing the all-purpose flour with whole wheat flour for a healthier alternative.
Adding spices like cinnamon or cardamom to the dough for a unique taste.
Including chocolate chips or chopped nuts in the dough for added texture.
Making savory beignets by adding cooked bacon, cheese, or herbs to the dough.
Using a gluten-free flour blend to make the recipe suitable for those with gluten intolerance.
Experimenting with different shapes such as hearts, stars, or triangles instead of traditional squares.
Trying different toppings such as flavored glazes, caramel sauce, or fruit preserves.
Adding a teaspoon of orange or lemon zest to the dough for a citrusy twist.
Making a vegan version by replacing the egg with a flaxseed or chia seed egg substitute and using plant-based milk and shortening.

Recipe overview

Welcome to our Beignet recipe! Beignets, a French doughnut that is popular in New Orleans, are fluffy, golden and dusted with a generous layer of confectioners' sugar. They're perfect for breakfast, dessert, or a decadent snack.

Our recipe is relatively straightforward and requires only a few basic ingredients. The dough needs time to rise, so be sure to plan in advance. Once your dough is prepared and has risen, you'll roll it out, cut it into squares, and deep-fry until golden brown. The finishing touch is a generous dusting of confectioners' sugar.

So roll up your sleeves, dust off your apron, and get ready to make some delicious beignets from the comfort of your own kitchen!

Common questions

Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast for active dry yeast. Use the same amount of instant yeast as specified in the recipe.
Can I use butter instead of shortening? Yes, you can use butter as a substitute for shortening. Keep in mind that the flavor and texture of the beignets may be slightly different.
Can I fry the beignets in a regular pan? Yes, you can use a regular deep saucepan if you don't have a deep fryer. Just make sure the oil is deep enough to fully submerge the beignets.
How should I store the leftover beignets? Beignets are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.
Can I freeze the beignet dough? Yes, you can freeze the beignet dough after it has risen. Wrap it tightly in plastic wrap and place it in a freezer bag. Thaw the dough in the refrigerator before rolling, cutting, and frying.
Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time. After the dough has risen, you can refrigerate it overnight. Just make sure to let it come to room temperature before rolling and frying.
Can I make smaller or larger beignets? Yes, you can adjust the size of the beignets according to your preference. Just keep in mind that the frying time may vary depending on the size.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine and mix the ingredients.
Whisk - Used to blend the evaporated milk, egg, and salt together.
Measuring Cups and Spoons - To accurately measure the ingredients.
Rolling Pin - Used to roll out the dough to the desired thickness.
Deep Fryer or Large Saucepan - For deep frying the beignets.
Slotted Spoon - To remove the beignets from the hot oil.
Paper Towels - Used to drain the fried beignets.
Sifter or Mesh Strainer - For dusting the beignets with confectioners' sugar.

Origin stories

As you savor the sweet, fluffy texture of a beignet, you might find yourself transported to the lively streets of New Orleans, where this confection is an integral part of its culinary culture. However, the roots of the beignet stretch back further, across the Atlantic, to France. The word 'beignet' itself is French, derived from the Celtic word 'bigne' meaning 'to raise.' It was French settlers who brought this doughnut-like delicacy to Louisiana in the 18th century, where it has since become a symbol of Creole cooking. Today, in the heart of the French Quarter, it's almost impossible to escape the inviting aroma of beignets being freshly fried and dusted generously with powdered sugar, served piping hot with a cup of café au lait. These treats have become so beloved; they were declared the official state doughnut of Louisiana in 1986. So, as you take a bite, you're not only enjoying a sweet treat, you're partaking in an edible history that spans continents and centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.