Bombshell Bling

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New Orleans Beignets

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This New Orleans Beignets recipe will help you make the perfect treat for brunch or any other time! Absolutely delicious!

Our family has been making these beignets for special mornings for years! YUM!

This morning I came downstairs and my husband was making these New Orleans Beignets.  SCORE!

I immediately grabbed my camera and started snapping pics of the process.  A blogger’s instincts at work…  😉

A tiny detour before the recipe: My husband’s family has made these New Orleans beignets for years and years in the morning during our church’s semiannual General Conference.  We are members of The Church of Jesus Christ of Latter-day Saints, so we always look forward to hearing our leaders sharing messages with us during General Conference weekend that will inspire us to grow closer to Christ and become better people.  I don’t really get religious on my site, and I’m not going to get preachy now, I promise, but if you are interested in what General Conference is all about here is a super short YouTube video that will put it in a nutshell for you.  🙂

Here are my kiddos enjoying what we refer to as our “General Conference Beignets.”  Aren’t they just the cutest little urchins that you have ever seen?

Our family has been making these beignets for special mornings for years! YUM! Our family has been making these beignets for special mornings for years! YUM!

Our family has been making these beignets for special mornings for years! YUM!

Ok, done with the personal and religious stuff.  Thanks for indulging me.  🙂  Let’s move on to the RECIPE!  Yum yum yummer.  I’m gonna walk you through the steps and then I’ll give you the full details.

First you mix up the dough.  The instructions are a bit tricky, so be sure to read through them carefully.  Knead the dough and place it in a greased bowl.  Cover the bowl and allow it to rise for about an hour, or until the dough doubles in size.  Roll out the dough to about 1/4 inch thick and cut into triangles or squares.  Place the dough pieces on a greased cookie sheet and cover with greased (use PAM) cellophane.  Allow them to rise for 30 minutes – 1 hour, or until they have almost doubled in size.

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Heat canola oil to 385 degrees.  Place the dough pieces into the hot oil using a slotted spoon or fry basket like we have.

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Fry the dough pieces about 1-2 minutes and then flip.  Fry about 1-2 minutes on the other side.  The beignets should now be golden brown.

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Our family has been making these New Orleans beignets for special mornings for years! YUM!

Allow them to cool and bit and top them with powdered sugar.  Now stuff so many into your face that you end up sick.  Or wait . . . is it only me that does that?!  😉 Try one of these east fruit salad recipes to accompany your beignets.

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New Orleans Beignets

Rating 

Ingredients
  • 1 cup milk
  • 2 Tablespoons butter
  • 1 Tablespoon brown sugar
  • 1 Tablespoon granulated sugar
  • 3 cups flour
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 egg
  • 1 teaspoon salt
  • 1 package yeast
  • powdered sugar.
Instructions
  1. In a small bowl, mix together the flour, nutmeg, cinnamon, salt, and yeast.
  2. Heat milk to scalding. (Steaming but not boiling.)
  3. Place the butter and sugars in a large mixing bowl. Pour the scalding milk over the top of the butter and sugar.
  4. Stir the milk so that the butter melts and the sugar dissolves. ALLOW THE MIXTURE TO COOL TO LUKEWARM. (You don't want to kill the yeast!)
  5. Add HALF of the dry ingredients to the bowl and beat well.
  6. Add the egg and beat well.
  7. Add the rest of the dry ingredients and mix well.
  8. Place the dough on a floured counter and knead about 2-3 minutes, or until it is soft and pliable.
  9. Place your kneaded dough into a large greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
  10. Place the dough onto a floured counter and flour a rolling pin. Roll the dough out to about ¼ inch thick.
  11. Cut the dough into triangles or squares.
  12. Place the dough pieces on a greased cookie sheet and cover with greased (use PAM) cellophane. Allow them to rise for 30 minutes - 1 hour, or until they have almost doubled in size.
  13. Heat canola oil to 385 degrees.
  14. Scoop the dough into the oil using a slotted spoon or fry basket.
  15. Fry for 1-2 minutes and then flip the dough using your slotted spoon or fry basket.
  16. Fry the second side for 1-2 more minutes. Your beignets should now be golden brown on both sides.
  17. Remove the beignets and place them on a paper towel to cool a bit.
  18. Once cooled enough to prevent burning your mouth, dump powdered sugar over the top of the beignets and ENJOY!

 

Here are some pretty pinnable images for you.  Let me know if you make and love this recipe!  I hope that you do!

Our family has been making these New Orleans beignets for special mornings for years! YUM!

New Orleans Beignets also known as General Conference Beignets

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Sarah Westover McKenna

Sarah Westover McKenna

Sarah is the scattered creative mind behind Bombshell Bling. A former elementary school teacher and a current stay-at-home mom, she loves developing her creativity through her blog and her jewelry design business, Bombshell Bling Jewelry. Sarah is a lover of all things vintage, colorful, and BLING. She is also a sweets addict with a major obsession with s'mores.
Sarah Westover McKenna

@bombshellbling

Sarah Westover McKenna
Sarah Westover McKenna

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Comments

  2. My family made these 2 days ago for family night! We put them in paper bags with powdered sugar an let the kids shake it. They thought it was a blast and they were SUPER yummy!

    Reply

  3. Hi there! i have a large jar of yeast. How much is in “1 package” of yeast as per your recipe? I’d love to make these!

    Reply

  6. I’ve only had beignets once in my life and I’ve been hankering for them since. This recipe looks so delicious that I’ll have to try it out soon! I think tonight’s treat has already been taken up by spicy cheese popcorn though. (I pop the kernels in roasted chili infused olive oil then sprinkle some dehydrated cheese powder on top. YUM).

    Reply

  9. I love this recipe for beignets from scratch. I have only read about them in books and my curiosity factor is hitting the red line. Must try these!
    I found you at the #Purebloglove party. Thanks so much for linking up with us there. Hope to see you next week! Pinning and sharing!

    Reply

  10. Hi Sarah, I love beignets. There is nothing like a hot beignet and yours look mouthwatering! Thank you for sharing at #OMHGWW! Looking forward to seeing you next week!
    Enjoy your weekend! xo Christine @ CherishingaSweetLife

    Reply

  14. Thank you for sharing your recipe, and the sweet photos of the little ones, so cute=) These look and sound delicious! Hope my dough rises okay. Cross my fingers.

    Reply

  16. Can I make the dough the night before and pull them out to rise in the morning before cooking them?

    Reply

  17. Hi there! Super excited to try these out for our Southern BBQ Potluck night! I’m curious though, how many pieces does this recipe make?

    Reply

  18. Hello!
    Can you tell me how much a “package of yeast” yields? Because I buy yeast by the pound to make bread so I’m not too sure how much I have to use for this.
    Thanks a million!

    Reply

  21. I am a bit confused. In your writing, you say to allow the dough to double in size. Yet in the recipe, it only says let rise one time. Thanks, Kayelee

    Reply

  22. I made these last night and they turned out great! I didn’t think they were going to…my dough was extremely sticky and I was worried if I kept adding flour it would ruin the flavor. So I added just enough so I could get it into the greased pan to raise. What did you use to cut them? I need a pizza cutter or something…I used a sharp knife but they came out quite “rustic”. It made almost 2 dozen and I tossed some in powdered sugar, some in cinnamon sugar, some with honey. I actually liked them better day after…I have eaten soo many today! Thank you!

    Reply

  23. Loveee beignets cannot wait to make these! But when you add the yeast in, do you need to wait for it to foam and activate or can we move on to adding the flour right after?

    Thanks for sharing!! 😍

    Reply

  26. These look amazing! We had New Orleans beignets when we were at Disney and they were fantastic. Pinned.

    Reply

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