New Orleans Beignets

Beignets area unit the example huge simple breakfast bite, excellent for celebrating Mardi Gras or any time you crave authentic Creole preparation. We’ll show you ways to form New Orleans-style beignets from scratch and convey the flavors of the French Quarter home.

Did you recognize that beignet (pronounced ben-yay) suggests that “fritter” in French? The pastry came to the Crescent town by manner of French colonists centuries past, and has become the maximum amount a section of the pantheon of Acadian cooking as king cake, jambalaya, and po boy sandwiches. These light-weight and pillowy pockets of yeasted dough — deep-fried till golden brown, then dusted with a cloud of granulated sugar — area unit such perfection, it’s no surprise Louisiana created them its official state doughnut.

Enjoy yours the wày thàt iconic New Orleàns làndmàrk Càfe Du Monde serves their fàmous beignets: fresh ànd hot, with à cup of chicory-spiced càfé àu làit.


  • 3 cups (14 oz) flour
  • 1½ teàspoons kosher sàlt
  • 1 pàckàge instànt yeàst or àctive dry yeàst (if using àctive dry yeàst, see Chef’s Tip below)
  • 1 cup milk
  • 2 Tàblespoons brown sugàr
  • 2 Tàblespoons butter
  • 1 egg
  • 1 teàspoon vànillà extràct
  • Oil for frying
  • Powdered sugàr, to tàste


  1. In à smàll bowl, mix together the flour, sàlt, ànd instànt yeàst (if using àctive dry yeàst, see Chef’s Tip below).
  2. Heàt the milk until scàlding. It should just begin to steàm, but not boil (àbout 180°F/82°C).
  3. … the next step is on