New Orleans Beignets are a fried powdered sugar coated pastry traditional in New Orleans and Creole cuisine. Often served for breakfast, they’re sweet, hot and totally addictive.
New Orleans Beignets
Beignets are a yeast dough fritter that are typically made in 2 inch squares. That being said, I’ve also had round beignets that look a lot like a hush puppy. There’s a local restaurant here in town, that serves them filled with pastry cream similar to a cream puff, drizzled with chocolate. Whether they’re served in the traditional manner of a generous dusting of powdered sugar or a hybrid filled with cream, beignets are difficult to resist with a cup of café au lait.
Tips for Making Beignets
- Bread flour and all purpose flour have different percentages of protein. The extra protein in bread flour will result in a higher “rise.” It’s my choice for making sweet and savory breads, beignets and pizza dough. That said, you can certainly use all purpose flour in this recipe with no other adjustments.
- Traditional beignets can also be made using a choux pastry. The same pastry used for making cream puffs and eclairs. This yeast dough is my personal favorite.
- The best way to dust with powdered sugar, is to use a large paper bag. Put about one cup of powdered sugar in the bag and as soon as the beignets come out of the oil, drop in the bag and shake vigorously to coat. It’s a good idea to have extra powdered sugar on hand just in case it’s needed.
- In New Orleans, beignets are often served with a cup of French Cafe al Lait as seen on The Spruce Eats.
- Beignets should be served hot.
Air Pocket Spells Success
It’s expected that beignets should have that coveted air pocket that demonstrates the rise of the dough. Bread flour gives a beautiful texture to the exterior with a lighter interior.
When to Serve Beignets
Beignets are traditionally served for breakfast or brunch but, can certainly be enjoyed as a dessert. There’s no wrong time of day to enjoy a hot, sweet, deep fried pastry.