This New Orleans Beignets recipe will help you make the perfect treat for brunch or any other time! Absolutely delicious!
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?
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.
Heat canola oil to 385 degrees. Place the dough pieces into the hot oil using a slotted spoon or fry basket like we have.
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.
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.
Rating
- 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.
- In a small bowl, mix together the flour, nutmeg, cinnamon, salt, and yeast.
- Heat milk to scalding. (Steaming but not boiling.)
- Place the butter and sugars in a large mixing bowl. Pour the scalding milk over the top of the butter and sugar.
- 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!)
- Add HALF of the dry ingredients to the bowl and beat well.
- Add the egg and beat well.
- Add the rest of the dry ingredients and mix well.
- Place the dough on a floured counter and knead about 2-3 minutes, or until it is soft and pliable.
- Place your kneaded dough into a large greased bowl. Cover and let rise for about 1 hour, or until doubled in size.
- Place the dough onto a floured counter and flour a rolling pin. Roll the dough out to about ¼ inch thick.
- Cut the dough 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.
- Heat canola oil to 385 degrees.
- Scoop the dough into the oil using a slotted spoon or fry basket.
- Fry for 1-2 minutes and then flip the dough using your slotted spoon or fry basket.
- Fry the second side for 1-2 more minutes. Your beignets should now be golden brown on both sides.
- Remove the beignets and place them on a paper towel to cool a bit.
- 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!
If you enjoyed this New Orleans Beignets recipe then you may like these other brunch recipes as well:
Latest posts by Sarah Westover McKenna (see all)
- Harry Potter Birthday Party - March 22, 2019
- Christmas Caramels - December 14, 2018
- Christmas Sugar Cookies Recipe - December 12, 2018
Can you make these at night and then eat them the next morning?
You could, I suppose, but they wouldn’t be the same. Like a day old donut… Best way to have these is piping hot so the grease soaks up the powdered sugar! 🙂
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!
YAY!!! I’m so glad you enjoyed them!
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!
It should say on the back of the jar. I think it’s 2 1/4 teaspoons
Approximately how much canola oil did you use?
Enough to fill whatever pot or skillet you are using to the depth of 1 to 1.5 inches.
Now I want Beignets! I ate these everyday when I was in New Orleans. Thanks for the recipe. Your kids ar eadorable!
Thank you!
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).
Yum! Thanks for sharing this recipe. I love beignets!
I’ve never been to New Orleans, but it’s on my bucket list. These beignets will get me one step closer. Thanks for linking up with Thursday Favorite Things!
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!
You’ll love them!
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
You are right – there is NOTHING like a hot beignet. Mmmmm…..now I’m hungry! 😉
I have never had or heard of these before bu they look yummy. Thanks for sharing at #HomeMattersParty
I went to New Orleans when I was a teen and remember having these. I would love to try your recipe to recreate them at home for my family!
Let me know if you like them! 🙂
These look wonderful! It looks like you had some great helpers too! Love the sugary smile on your little one’s face!
Thank you! 🙂
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.
We eat these too but mix butter and honey up and use that to top them! SOOOO good!
That sounds amazing!
Can I make the dough the night before and pull them out to rise in the morning before cooking them?
Nope. 🙁
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?
Maybe a couple dozen? I’ve never counted, sorry.
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!
2 1/4 teaspoons
i am not to smart about cooking. Is this plain flour or self rising? You kids are adorable!!
Plain. And thank you! 🙂
Do you use an electric mixer, or do you mix by hand?
Electric
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
I’m so glad you asked!! I hadn’t noticed that typo. Yes, double rise. Sorry for the slow response.
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!
Pizza cutter! I must admit, ours have never lasted to the second day. 😉
Hi again…just wanted to say we made these again to take to a bbq for dessert and they disappeared quite quickly! This time, instead of a knife, I used a metal cup with a sharp lip as a kind of cookie cutter and they puffed up like a dream in the oil.
Great idea! I’m so glad you are loving them as much as we do!!
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!! ?
I usually wait, but my husband doesn’t, and he’s the better cook! 🙂 So, basically, either. Follow your gut.
I’ll take 20 of these! YUM!
Thanks for joining Cooking and Crafting with J & J!
My mouth is watering just looking at these. I can hardly wait to try them!
These look amazing! We had New Orleans beignets when we were at Disney and they were fantastic. Pinned.
These look yummy! Thank you for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More link party! Pinned!
Someday I’ll try to make a beignet – you make it look pretty easy! Thanks for sharing your great recipes at the What’s for Dinner party.
Such a fun post! Thanks for sharing these! I love them!! ANd it was getting a glimpse into your life! Happy Fiesta Friday!
Mollie