Search
Now you can have New Orleans-Style Beignets without leaving the comfort of your home! If you’ve never enjoyed these soft and pillowy fried doughnuts before, you’re in for a treat. Because this is the best beignet recipe!
Beignets Recipe
We’re heading to New Orleans for vacation today! And I’m SO ready for it. But before we head to the airport, I’m popping in so I can share these beignets with you. And while I can’t say they’re exactly as good as the ones they serve at Café du Monde (aka the best beignets in New Orleans), I can say they’re pretty darn close. So yeah, I guess you could say this is my copycat Cafe du Monde recipe!
They fry up crispy, chewy, and golden brown! Dust with powdered sugar and serve warm!
What is a Beignet?
To put it simply, beignets are square shaped pieces of dough that are deep fried and generously sprinkled with confectioners sugar. They’re best served hot and are best paired with a cup of coffee, or café au lait!
Tips and Tricks:
- First things first: you need a deep fry (aka candy thermometer) for this recipe. Because if your hot oil temperature is off, your fried dough will be too. This is the candy thermometer I use, and I love it. It’s less than 10 bucks and I’ve probably used it over a hundred times!
- To proof the yeast mixture, your water should be between 110 and 115 degrees (F). If the water is too hot, it will kill the yeast cells, and if it’s too cold, the yeast will remain dormant and the dough won’t rise.
- Because beignets are best eaten hot, I highly suggest serving these as soon as possible! Once they’ve sat, they become soggy and unappealing.
- This recipe requires bread flour. Bread flour is a high-gluten flour that has a tiny amount of barley flour and vitamin C added. The barley flour helps the yeast activate, and the vitamin C increases the elasticity of the gluten and its ability to retain gas as the dough rises.
- The dough does need to be refrigerated for at least 2 hours. The good news? It can be made up to 24 hours in advance!
- You should also know this recipe makes a TON of beignets, so I suggest having friends over to help you eat them all 😉
- Finally, don’t skip the confectioner’s sugar! Without it, the beignets are quite plain. To make “dressing” the beignets an easy affair, place them in a paper bag – a few at a time – with a generous amount of sugar and shake for a few seconds. Be sure to have paper towels nearby too… as there’s sure to be a little mess!
Serve these warm, with extra powdered sugar and strong coffee. And enjoy!
If you try this recipe for New Orleans-Style Beignets, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
More Beignet Recipes:
New Orleans-Style Beignets
Ingredients
- 1 and 1/2 cups warm water, between 110 and 115 degrees (F)
- 2/3 cup granulated sugar
- 2 and 1/4 teaspoons active dry yeast
- 2 large eggs, at room temperature
- 1 cup evaporated milk
- 2 and 1/2 teaspoons pure vanilla extract
- 7 cups bread flour
- 1 and 1/2 teaspoons salt
- 5 tablespoons unsalted butter, at room temperature
- 4 cups peanut oil, for deep frying
- 2 cups confectioners’ sugar
Instructions
- In a medium-size bowl, add the warm water, sugar, and yeast and whisk well to combine. Sit aside for about 10 minutes, or until the mixture has bubbled up and become foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Beat in the vanilla and evaporated milk. Beat in 3 and 1/2 cups of the flour until smooth. Turn the mixer to low speed and slowly pour in the yeast mixture (careful here - this mixture can splash up if added to quickly!); beat until smooth. Add in the butter and beat until incorporated. Finally, beat in the remaining 3 and 1/2 cups of flour and salt. Beat until dough is smooth and cohesive; about 2 minutes. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
- Line a large rimmed baking sheet with three layers of paper towels, set aside.
- In a large enameled cast-iron pan, heat 4-inches of oil to 360 degrees (F). Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out into a 1/4-inch thick rectangle. Cut the dough into 2 and 1/2-inch squares.
- In batches, fry the dough until they puff up and are golden brown in color, about 1 minute. Using a slotted spoon, transfer the beignets to the prepared baking sheet and repeat with remaining dough.
- Dust with powdered sugar and serve at once!
how many eggs are there. there is none in the recipe printed
Hi Brenda. Please see step 2 in the recipe 🙂
Can you refrigerate the dough you don’t use right away?
I used the dough 3 days later. They were perfect. Absolutely delicous!
It doesn’t say
It doesn’t say how many eggs… “beat the eggs” I am assuming you need two eggs?
It’s listed. 4th ingredient in the list. 2 eggs.
The recipe calls for 2 eggs.
Under ingredients it says you need two large eggs
It says 2 large eggs at room temperature in the list of ingredients.
No eggs mentioned in step #2
Yes I is. It is the first sentence. “In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth”
reading>you
Yes there is.
the recipe says 2 eggs
Good god it’s least as heck to follow the recipe I didn’t even use bread flour just get out of your comfort zone and do it
2 large eggs at room temperature
2 large at room temperature
2 large eggs
How long will dough last? I made it on Tuesday and made some tonight (Wednesday) but would love to save some to make on Friday. If it’s refrigerated is that alright?
I would form it into a ball and freeze it.
The recipe calls for 2 large eggs at room temperature!!!
Yes the eggs are there 2 lg eggs
There are 2 eggs listed in the ingredients
Ingredient lists says 2 room temp.
2 eggs
2large eggs
4th ingredient, on ingredients bullet list.
“2 large eggs, at room temperature.”
2 large eggs
2 large eggs
It says 2 eggs
There are 2 large eggs, at room temperature
Yes! They are added in step 2 🙂
They aren’t listed in the list of ingredients …it’s a valid question of quantity
Hi Karen. The eggs are listed, the 4th ingredient in the list of ingredients.
Typical Karen
You could be a detective.
Hello all!
I need help, I have done this twice. After I add the first set of bread flour, it never gets smooth. It has little chunks of dough. Can anyone guess or help why that is?
I’m about to pull my hair out
I’m tempted to ask how many eggs. But I’m overcoming my twisted sense of humor!
Yum, New Orleans beignets look amazing. I would eat them everyday if I could. I would have to split my desserts between fried dough and frozen yogurt franchises. Thanks for sharing this recipe, I don’t think it’s possible to add too much sugar.
How long does it take for the yeast mixture to rise?
Aliyah: That depends on different factors that you can control. 1). The viability of your yeast, how old or fresh it is… that’s why in most recipes you “proof” yeast, because when it bubbles, you’ve “proven” your yeast is still alive. The liquid temp shouldn’t go above baby bottle temp, 105-110 dF. Yeast in my kitchen only takes a few minutes to start seeing bubbles on top. Don’t stir or disturb it while it’s proofing. 2). Protect it from drafts while you’re proofing it. I just put a plate or towel over the Pyrex measuring cup or bowl I’m proofing in. 3). The ambient temperature in your kitchen… too cool, and yeast-raised dough just rises more slowly (but develops more flavor), and it retards growth in the cool fridge overnight. Just remember that too hot kills yeast, which are living organisms that cause the dough to rise as they eat the sugars, multiply and give off gas. So the goldilocks ambient room temperature is usually in the mid to upper 70s, once you take it out of the fridge. Any normal room temp is good, once you get a “feel” for it. 4). The oven or oil are superhot, so the yeast cells basically die to feed you, once you cook it! A little higher will make it rise faster, a little cooler and it rises slower. You’re learning the art of baking, and you’re working with living organisms… how long it takes, depends on you! It’s easier than it sounds! :).
ahhhh beignets are why I want to go to NOLA so bad and I need need need to try this recipe!
can i use instant yeast with the same amount of active dry yeast?
Why would you complicate your life with live yeast?
LOL.. Why would you “complicate your life” by making homemade beignets at all?
Because there good!
i juzt made theze and they vvere deliciouz
Do you mean, can you substitute one for the other? I’m going to. I only keep Red Star in my freezer, in a tight Mason jar. Just don’t use that special rapid rise yeast. 🙂
Hey, love your Instagram feed.
I just wanted to know can peanut oil be replaced with groundnut or vegetable oil
Ugh thank you!!
You can use any oil you like as long as it can heat to temp listed. PNut oil is wonderful for frying anything without an after taste.
You get the pure flavor by using it.
On our restaurant we used it for deep frying, cooking eggs etc.
The beignets are cooked in cotton oil ai Cafe du Monde! Only place I’ve found to purchase it is at Bass Pro Shops.
Can’t wait to try but can I freeze the dough? 3 dozens is a lot for me 🙂
Yes, if wrapped well. But not forever. You might call King Arthur Flour’s free Baker’s Hotline to ask how long it will keep in a freezer. They’re very knowledgeable, and nice people.
I don’t understand why you would refrigerate the dough immediately after mixing it if you want the yeast to do its job.
Isn’t it best to proof dough draft free at room temperature ? Doesn’t refrigerating dough slow the rise? And I believe when you fry refrigerated dough immediately without bringing it to room temperature it makes the outer crust extra crispy, is this what you are aiming for here?
I’m
Just learning about baking science recently so I’m genuinely interested to hear your thoughts.
Thanks in advance for your insight and feedback
It will rise in the refrig, just as well, but of course slowly. After you roll the dough out, I let it rest for a bit and they started to rise again. Puffed up perfectly in the oil. Make sure it stays at 360° throughout.
Awhile back I read an article about letting pizza dough rise in the fridge for up to 4 days! Thought that sounded odd, but after trying this recipe with good results, I would have to say it makes sense.
refrig
Refrigerating the dough for longer periods of time actually helps to develop more flavor, as it allows the yeast to work its magic without overproofing (to a certain extent) and turning the whole thing alcoholic.
They DO rise quite a bit I the fridge !!!!
Well on a personal note, it’s nice to prep the day before and just have to fry the next morning, so less chance of me being clumsy and hangry on a Sunday morning. LOL! It’s easier for me to bake in steps, and rest inbetween. And I’ve cleaned up yesterday’s mess, my kitchen is clean and ready to fry or bake. But more seriously, a slower overnight rise makes for a tastier, more developed product. Letting dough rest on the counter for a time after kneading, or overnight in the fridge, or while letting it warm up on the counter, relaxes dough gluten structure, makes it more workable so it won’t snap back on you when you try to roll it out or shape a loaf. It’s called autolyse, and professional bakers utilize that technique. The cool dough and hot oil should make it puff instantly into a pillow when they meet! Poof! You’re questions are right-on. I ask the same sorts of cooking chemistry questions.
I’m curious to hear your reply to Todd as I have the same questions.
Thank you.
Approximately how many does the recipe yield?
I cut the recipe in half and used half of that and it made 10. I would say the full recipe would make 40! Still used a full packet of yeast for 1/2 recipe, and it turned out fine.
If you cut the recipe in half and it made 10 …how can a full recipe make 40?
She cut the recipe in half , then cut the half in half. So she basically made 1/4 of a batch. 10 per 1/4 batch would equate to 40 total if the full batch was made.
Or she made bigger Beignets.
I’m single so I’m cutting it in half, too. Also so I don’t waste,ingredients the firet time if they don’t turn out. Let’s face it, fried dough lumps in powdered sugar aren’t an everyday heathy choice, but sometimes ya just need it. They seem to have lots of big community and family centered events in NOLA so it makes sense for their recipes to be bigger. Especially since these are better right out of the fryer, what would I do with all the cold extras? No room in my freezer. Thanks for saying how many it makes.
Why would you complicate your life with live yeast?
Why not?…if you truly love to bake! Fresh bread, hot rolls, cinnamon rolls, and these beignets are wonderful right out of the oven.
(P.S. Ever try making rolls with ‘dead’ yeast?)
can you freeze this dough?
Can you freeze them or the dough
I don’t recommend it.
Can I use vegetable or sunflower oil?
What can I substitute the peanut oil with
Can you fry them in an air fryer? I’m addicted to mine and always trying new things. I love beignets, and did fry first ones in oil, but…lol. Small kitchen and space and was wondering about air fryer. Maybe brush oil on and cook at 340°? For about two min? I’ll have to try. I was just curious if anyone else had tried it.
I tried to air fry them (coated with oil before and midway through at 335 F…. took about 6 minutes before I gave up on the air fry method ) and they were very hard on the outside (too dry and thick for a beignet ). I ended up doing a deep fry and I saw them puff up into their should-be form and the rest is history.
For those who cannot have eggs, I used 6 tablespoons of Just Egg and they turned out perfect!
How long does it take for the yeast mixture to rise?
I’ve had them in New Orleans and they are so good so I think I might try this recipe ✌️✌️
Can I cut the recipe in half? I don’t need to feed a crowd
Yes, of course!
I need to see the inside when they’re done hehe. I tried them at four different places in Nola and the best we’re very chewy instead of light like a donut. Recipes without bread flour I will not make!
Mine came out beautiful and my family loved them!!
Boa tarde, essa farinha de pão a que se refere ´a de rosca???
Boa tarde, essa farinha de pão a que se refere é a mesma farinha de rosca????
Não
I love Beignets! Thinking about making these and serving them with a Dark Chocolate Orange or Dark Chocolate Raspberry dipping sauce, and strong Chicory Coffee…..
That sounds amazing!
YES – or rum
Sublime. Had them for breakfast with the family. Ate too much, I wish I knew how many calories were in it! Will definitely make these again.
do we need to use bread flour i can’t find it
I’m single so I’m cutting it in half, too. Also so I don’t waste,ingredients the firet time if they don’t turn out. Let’s face it, fried dough lumps in powdered sugar aren’t an everyday heathy choice, but sometimes ya just need it. They seem to have lots of big community and family centered events in NOLA so it makes sense for their recipes to be bigger. Especially since these are better right out of the fryer, what would I do with all the cold extras? No room in my freezer. Thanks for saying how many it makes.
You can get King Arthur Bread Flour at Walmart, Target, grocery stores. Call to make sure it’s in stock. If you like, you can order it directly from KAF at their website. KAF is really superior, aged naturally, unbleached, higher gluten content. I couldn’t find it at the beginning of covid because of hoarders, and just waan’t happy with the other brand I had to substitute… It’s back in stock now. Yay!
I live in the center of England and I made these and I’m obsessed. I tried 6 different locations in Lousiana for Beignets and I found the best were Beignet Au lait in Slidell. However these Beignets are lush. I love them. They turned out so well the first time. And to the comment about allowing the yeast to do its thing in the fridge, it does actually do it’s thing. It rises so well especially when left a day or two. One tip that I would make it make sure you don’t make them too huge as they won’t cook properly. Awesome recipe though. Making them again today. I’ll tag you on Instagram if you’re on there.
I’ve never had a beignet from New Orleans but I have always had great reviews on this recipe. Several have asked for the recipe they’re great!
Omg first time making these and they were a huge hit with the family. Everyone from young to old really enjoyed them. I’ll have to make more for breakfast with my coffee.
It came out so great! Not hard to follow as I think! Thank you much for sharing!
Very good and easy to make.
My family loves these! I’ve made these beignets the past several years on Shrove Tuesday and will be making them again this year. I add a tablespoon of lemon zest to the dough, which is the only change I make. The beignets are easy to prepare and always turn out great. Delicious!
It says it u dumbass
We’re discussing baking technique about a lovely recipe! Why must discussing questions get
so negative and angry? I love reading the questions and then, the answers from those who have had the experience of making something previously. Really, why the angry attitude, even here?!
w
These look so pillowy and golden, I wish I could have one now! I love all the step by step photos, that is going to be super helpful!
These were fantastic!!! I found your recipe through a Google search and I’m sooo glad! Yum! Easy recipe- follow the steps and prepare to be amazed.
Great minds and timing. I am planning on frying up some Calas this weekend with my Grandmother’s recipe. Similar, same region, but more a batter than a dough.
These look so pillowy and golden, I wish I could have one now! I love all the step by step photos, that is going to be super helpful!!!
My granddaughter was watching The Princess and the Frog and they were eating beignets. So, she turns to me and says, “Grandma, can you make me some beignets?” I said let me look on Pinterest, and I found your delicious recipe. Thank you from both of us!
If I don’t use the entire recipe. How long will the dough last in the refrigerator?
Best recipe ever! Substituted heavy whip cream that I had on hand for evaportaed milk and cut the recipe in half. Follwed instructions to the “T” and it came out like soft, billowy pillows! Tanks for sharing!
There’s salt stated in the ingredients but the steps never say when to add it?
It says to add it along with the flour, “Finally, beat in the remaining 3 and 1/2 cups of flour and salt. “
It would be so much easier if you gave the quantities in grammes rather than cups and spoons (I have cups and spoons of a wide range of sizes)
This is a US recipe, we mostly use cups, tsp, etc. Many Americans don’t use metrics, especially in baking. I’m guessing Google would be very helpful with your conversion. Good luck.
hi, can I use all purpose flour instead of the specified bread flour ?
Can you cut this recipe in half? Half the ingredients and half the beignets? Or would that ruin anything?
Hello! Hoping to surprise my husband w this recipe! For the cast iron skillet can you reccomend a size. It says to have 4 inches of oil. What pan do you suggest? Also does something need to be done to the pan before using it?
Wow these look so fluffy and delicious. Can’t wait to try these
Our new favorite! The peanut oil is the secret ingredient….no taste of grease.
Didn’t have evaporated milk, so I did the cardinal sin, and replaced it with sweetened condensed. Turned out beautifully. Just needed to get the chicory coffee out. 🙂 Great recipe.
You are a genius!!! I just made it this way it came out delish !!!
These look so yummy and delicious. Not trying them would be a sin
Hey guys, if I don’t have a cast iron pan, is there an alternative you would recommend? Would a regular sauce pan also work?
Thank you so much for putting this together!! These are fantastic!! Yum!
Excellent recipe that everyone from small children to grandparents love.
Hey there, I was just wondering what is the nutrition value on these?
i hope to god you are kidding
Yummy!! This was so easy. An excellent recipe that everyone loves. This is the second time I have made it for my family. thank you very much for your sharing! Really looking forward to seeing others from you!
Terrific! Spend the time to make it yesterday. My family really loved it.
This looks like a wonderful recipe and I’m eager to try it! Please clear up one thing I’m confused about. Does the dough need no rising time other than that spent in the refrigerator?
I made these last night for our New Years Eve/birthday party. It was, by far, the best beignet recipe I have tried. The 24 hour rest period in the refrigerator made all the difference. My other Beignets recipes had a very heavy feel to them. These fried up into beautiful pillows. Thanks for the keeper of a recipe! Will be making them again in February for Fat Tuesday.
We made these tonight, didn’t have evap so used 3/4 cream to 1/4 1% milk. They were AMAZING! We did most plain, a couple with dark chocolate and a couple with jam in. They were all stunning, we would make them again in a heartbeat!
Wow so tasty and so many lol. A bit like Pringles as in once you start eating them it is difficult to stop.
Thanks for the recipe.
Wow, so easy to make. Thank you for the detailed recipe. Your photographs speaks a lot.
So excited to make these tomorrow. How long will unused dough stay (good) in the frig?
Hi! How many calories is one beignet?
They’re deep fried so likely A LOT. Just like a , very bread and all those delicious high carb, high fat treats.
Oops, hard a donut emoji & fry bread…
So delicious! Best beignet recipe yet! So pillowy soft and great directions and tips with using the thermometer
I used salted butter, forgot salt. How can I fix it? Salt came up late in the recipe and I didn’t see it.
Hi Terry. Since you used salted butter, I think it’ll work out fine!
Thank you for a great recipe! Worked fantastic when I substituted my gluten free flour, plant butter and oatmilk. Its tricky with gluten free but they came out perfect!
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Can these be air fried?
These look SO good! Can’t wait to try them! Also, did you get the inspiration from the Princess and the Frog?
Made these for Easter Sunday and they were wonderful. Growing up with beignets, I wanted to get my kids into the same tradition. I let the dough rest once I pulled it out of the fridge for about 15 minutes while the kids did their egg hunt. Then, I rolled it out and let it sit another 10-15 min while the oil heated. I used vegetable oil in a deep pot and tried to keep the temp to 350. If I went any higher, like you said, they didn’t cook through on the inside but were browned on the outside. Covered in a ton of powdered sugar like Cafe Du Monde and all kids LOVED them. Thank you so much for a great recipe!
I’ve been eating beignets since college at Loyola New Orleans in the late 1980s. While I normally use a mix in a yellow box from a famous cafe in the French Quarter, I live overseas and making beignets by hand is really the only option. I stumbled across Baker by Nature’s recipe and it came out great, and looked like little pillows just as described! Note: I cut the ingredients in half and it still resulted in a large number of beignets (maybe 20+), so next time I might just do 25% of the recipe. Also, I used canola oil in a wok which was fine, and stored the dough in the refrigerator over night for about ten hours before frying. One trick, which comes directly from the Cafe du Mont box’s recipe, is to spoon hot oil over the top of the beignets right after they go in the oil and are still white. That ensures even ballooning of the beignets. Once they puff up and you can see that the bottom is brown, then flip them over. Many thanks Ashley!
Great trick, I’ll try this. Thank you!
What can I use instead of evaporated milk?
Can they be stuffed with anything…like Nutella?
Yes anything you want
Hi does it have to be a candy sugar thermometer or can you use a meat thermometer?
Also does it have to be a specific brand bread flour?
Thanks
I love them! And super fun to make. If u have a sweet tooth I recommend adding more sugar then the ingredients say haha
Hey
Can I replace the flour with wheat flour? How will that affect the final product?
And can i use coconut milk instead?
I don’t recommend these changes, but I haven’t tested them myself so I cannot advise how they will effect the final product.
I would strongly recommend you to try “poffertjes”. This product has a long history starting in the middle ages and is really sublime. The word poffertjes helps you to find it on the internet. Translate from Dutch an presto there it is. A special cast iron pan is needed to succeed. That could be a bit of an issue.
I have been dying to make beingets to try them before I go on my honeymoon to NOLA and I hope the ones there taste just as good as the ones from this recipe. I made them for breakfast with a fresh pot of coffee and they were delicious.
Better than Cafe du Monde! We let the dough rise for 4 hours before rolling and frying, and it was so light in texture. This recipe will be used over and over again!
I can’t wait to try this for my husband who has been to New Orleans pre-Katrina. I will have to give most of them away because I don’t want too many of these sinful delights in my kitchen. Can you freeze them?
Hi Lore! I didn’t enjoy the way they frozen, so I don’t suggest it. But you’re welcome to try for yourself 🙂
I tried this recipe today with some friends and it was so good!! It was my first try at beignets and the instructions could use an edit. I didn’t see in the instructions when to add the granulated sugar to the dough, but I noticed after I put it in the fridge that sugar (not just powdered) was an ingredient. I also just forgot to add salt, so I put more butter in the dough to incorporate the sugar and salt and then I let it sit at room temp to rise a little more before I tried them up. My friends and I were super happy with the recipe and I sent them home with some of the leftover dough because it does make a lot.
Beignets are french not American
These turned out great!
so good
I’ve never deep fried anything at home. Can a normal pot be used if you do not have cast iron?
Was easy to follow, came out soft and fluffy! Would definitely recommend!
Wonderful!!! Absolutely wonderful cookie and so easy, and fun to make! I made these 3 times already and my wife and I love them, I had to write a review because we are blessed by this recipe. I would like to express my sincere thanks to you, hope you continue to be more successful.
Having had been to Cafe du Monde in New Orleans many years ago, I sat at the outside Cafe and was served the best confection I’ve ever had. I have never tried to make these but they look pretty simple to make and I think I’ll try it.
Beignets are something you will never forget once you’ve had them try it you’ll like it
Does it have to be peanut oil, can you use another oil?
I’m wondering if the dough part of this can be made in a bread machine? Mine has a dough setting which I use frequently to make Italian bread and home made rolls
Hi Tracey! I’ve never tried making this dough in a bread machine, but if you try it, let me know how it goes 🙂
Turned out great in our deep fryer
I have never read so much into a comment section in my life, very entertaining.
I am going to be making these for my dad on Friday as a birthday desert, he loves New Orleans but due to covid has not been able to travel. Hope this bring a little of it back to him.
I will update on how he likes them 🙂
Delish made with oat milk and they were amazing
What if you don’t have a stand mixer?
How long do these keep?
I’ve made this recipe several times and each was successful. I substitute the evaporated milk with coconut milk because of a dairy allergy in the family but it doesn’t seem to hurt the taste or texture.
This recipe makes a lot of beignets. I cut the dough and then freeze the extra pieces. I’ve tried defrosting first and also not defrosting them. There was no difference. Frozen handles a little easier. I’ve stored them for as much as two months.
I’m curious when you say you froze the extra pieces …Do you mean you rolled it all out and cut into pieces ready to fry and yet froze them cut up and ready? And if so did you single layer them and freeze them separately?
Can I use milk instead of evaporated milk?
Can you freeze and thaw these?
Does the dough rise when it’s put in the fridge for 2 hours? Or is the rising of the dough not important for this recipe?
Wondering if you can use an Air fryer for these?
LOVED THE BEIGENTS
REALLY EVERYONE??? I can’t believe that people really don’t take the time to re-read something that they have right in front of them before asking.. It’s common sense to check the complete recipe and voila your question doesn’t need asking.
That’s THE main reason why recipes don’t work. READ the INGREDIENTS LIST then read the instructions so you know HOW to put the ingredients together. EGGS are listed as an ingredient as everyone stated then you argued that they weren’t there. Silly!!!
A couple of thoughts… You can use any pan deep enough to allow the oil to float the beignets. The reason a cast iron pan is recommended is that cast iron heats more evenly than most and retains the heat better so you get a more uniform and reliable fry. Monitor the temperature as you cook because every time you add a new lump of dough the temperature will drop a bit and needs to recover. Again, that fluctuation is dampened if you use cast iron.
It is mentioned in the commentary, but I will restate… using bread flour provides a dough with more gluten in it which makes a somewhat chewier dough that also retains gas better to keep them puffy. You can use All Purpose flour but the texture will not be the same.
Yeast is a living thing that becomes active when you provide liquid and food (flour and sugar). Part of the byproducts of the yeast growing and reproducing are flavors that are created as the yeast digest the other ingredients. At room temperature the yeast will consume ingredients at a particular rate and give off the desired flavors. When you put the dough in the refrigerator, the yeast activity slows down and the various reactions will also be affected. The result can be what most people would call desirable flavor shifts that deepen and smoothen out the flavor profile. Either result will be just fine.
I hope that answers some questions that have been posted here. It is all part of the science of cooking and just shows that there are often reasons why things are done in a particular way to get the expected results. Making your own tweeks is perfectly acceptable but will affect the final outcome.
Aren’t these similar to the Italian ( can’t remember name) ones shaped like donut and deep fried and powdered sugar. You can find them in Brooklyn at the Feast of Our Lady of Mt. Carmel in July. I don’t hv recipe but every ethnic group has same thing. Delicious!!!
Hi I was just wondering if I can substitute active dry yeast to instant dry yeast instead because I was planning to make this weekend thank you
Does it have to have peanut oil?
I used coconut oil and it turned out amazing!!!
It says two eggs room temp
I used my cookie scoop, lightly floured hands, formed a ball then flattened them. This worked out better for me than rolling dough and cutting squares
I can’t wait to try this recipe. I’ve never had a Beignet. Thank you for recipe. Beverly from Mo.
Anyone try making them with almond or oat milk?
I made these a couple months ago, so I can’t remember exactly what I used, but I used some kind of DF milk (likely soy or oat) and DF butter and they turned out excellent!
Can you use almond milk in place of the evaporated milk?
I don’t think that will work well in this recipe.
What is the difference if we sift the flour before mixing?
I can’t wait to try this recipe. I’ve never had a Beignet. Thank you for recipe. Beverly from Mo.:)
I modified the recipe some by using twice the sugar, salt and unsalted butter. Came out terrific. I had to add flour to get the dough to the right consistency, so as not to be tacky or too sticky. I let the dough raise overnight and removed, needed it again to raise another hour before using it. I divided my dough ball into quarters. One quarter will easily make (24) Beignets. This full recipe will make eight dozen or (96) Beignets.
In the recipe section right above the ingredients list, it says the cuisine is American- just wanted to let you know that beignets are French. I’m trying this recipe out sometime soon, and I can’t wait to see how they turn out!
I love them! And super fun to make. If u have a sweet tooth I recommend adding more sugar then the ingredients say 😀
Glad you enjoyed these!
Do you put any eggs in this recipe. j/k
Lol 😉
I love these! Going to start making these for breakfast every weekend ❤️
I love these! Going to start making these for breakfast every weekend ❤️ And if you wanna try something really good, I sprinkle a drizzle of honey on top then powder sugar, the princess and the frog movie gave me the idea! Tianna is a beast
So say you were making 600 of these, what would be measurements of everything?
Omg these are so good!! Been wanting to make them for a while and love them. Will be making them again!!
so what happened to the butter?
It’s added after the yeast mixture.
Can you make these in an air fryer range?
What can you substitute the eggs for? What else can you use in place of them?
Hi Barbara, I’m sorry to say I do not have an egg substitute for this recipe.
Great recipe. I went to 1/8” thick dough to get an open center to put a little jam inside.
Does this recipe freeze good for later?