What they are
Classic New Orleans–style French doughnuts: light, square, deep-fried dough absolutely buried in powdered sugar. Best eaten hot, preferably with café au lait.
Classic Beignets (Café du Monde–Style)
Ingredients
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¾ cup warm water
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¼ cup sugar
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2¼ tsp active dry yeast
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1 egg
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½ cup evaporated milk
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1 tsp vanilla
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3½ cups all-purpose flour
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2 Tbsp butter, softened
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½ tsp salt
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Oil for frying
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Lots of powdered sugar
How to Make
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Dissolve sugar in warm water, add yeast, let foam (5–10 min).
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Mix in egg, milk, vanilla, butter, salt, and half the flour.
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Add remaining flour; knead until smooth.
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Cover and chill 2–24 hours (this is the secret).
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Roll dough ¼-inch thick, cut into squares.
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Fry at 350°F (175°C) for ~1 minute per side until puffed and golden.
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Drain briefly. Bury in powdered sugar. Repeat the sugar. Again. 😌
Beignet Variations (dangerous knowledge)
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Chocolate-filled
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Pumpkin spice
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Savory (cheese + herbs)
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Air-fryer “cheater” beignets (not traditional, still tasty)
Pro Tips
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Don’t overcrowd the oil—beignets need space to fly.
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Serve immediately. They do not wait for anyone.
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Wear black? Bad idea.
Want a quick 30-minute version, air fryer hack, or stuffed beignets? I’ve got you covered ☕🍩