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New Orleans Beignets Recipe

New Orleans Beignets

Course Breakfast, brunch, Dessert
Cuisine American
Keyword beignets-recipes, new-orleans-beignets, southern-beignets
Prep Time 20 minutes
Cook Time 15 minutes
Rise time 4 hours
Total Time 4 hours 35 minutes
Servings 30 beignets
Calories 136kcal


  • 1 ¼ oz packet rapid rise yeast
  • ½ cup lukewarm water (105°F)
  • ½ cup granulated sugar
  • 1 cup buttermilk or evaporated milk room temperature
  • 2 tablespoon vegetable shortening melted
  • 2 teaspoon pure vanilla extract
  • 1 large egg room temperature
  • 4 cups bread flour or all purpose flour plus additional for rolling
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup powdered sugar for dusting plus additional as needed
  • vegetable or canola oil for frying


  • Add water, 1 teaspoon from ½ cup sugar and yeast to the bowl of a stand mixer. Gently stir until yeast is dissolved. Allow to sit and bloom for 8-10 minutes. The top should look foamy and creamy.
  • Meanwhile, in a separate bowl, whisk together remaining sugar, buttermilk, shortening, vanilla and egg until fully combined.
  • Sift together flour, baking powder and salt using a whisk. Set aside.
  • After yeast has bloomed, add buttermilk mixture to the mixing bowl. Mix just until combined.
  • Gradually add dry ingredients, with the mixer on low speed. Stop and scrape the sides of the bowl as needed. Once dough begins to comes together, knead with a dough hook for about 5 minutes or until the dough isn't sticky. You can also do this by hand on a non-stick surface.
  • Form into a round and place into a bowl oiled with a small amount of vegetable or canola oil. Turn dough to coat. Cover with plastic wrap and allow to rise in the fridge for at least 4 hours or overnight.
  • To fry: Heat 4 inches of oil in a dutch oven or deep pot to 350-360°F.
  • Roll dough into a ¼ inch thick rectangle on a lightly floured surface. Use a pizza cutter or sharp knife to cut into 2 inch squares.
  • Cook in batches, carefully lowering each beignet into the hot oil. Cook until puffed and golden around 2 minutes on each side. Maintain temperature while cooking.
  • Use a slotted spoon to remove to a large paper bag filled with 1 cup of powdered sugar. Shake vigorously to coat. Add more powdered sugar to the bag as needed.
  • Serve immediately.


You may allow the dough to rise at room temperature covered with a damp cloth for 2 hours, if you want to fry them immediately. 


Serving: 1serving | Calories: 136kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 45mg | Fiber: 1g | Sugar: 8g | Vitamin A: 22IU | Calcium: 19mg | Iron: 1mg