Recipe courtesy of Treva Chadwell

New Orleans Beignets

Beignets--fried yeast dough coated in powdered sugar--are a true guilty pleasure. Be very generous with the powdered sugar and serve them with cafe au lait; you will be immediately transported to Cafe du Monde in New Orleans.
  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 10 min
  • Yield: 24 beignets
Share This Recipe

Ingredients

1 package active dry yeast

1 cup milk, warmed

1/4 cup sugar

2 tablespoons vegetable oil, plus more for greasing and frying

1/2 teaspoon fine salt

1 large egg, beaten

Zest of 1 orange

3 cups all-purpose flour, plus more for flouring

1 cup confectioners' sugar

Directions

Special equipment:
a deep-frying thermometer
  1. 1. Whisk the yeast into the warm milk in a large bowl and set aside until bubbly, 5 minutes. Add the sugar, oil, salt, egg and orange zest and whisk until well combined. Stir in 2 cups of the flour. Continue adding the remaining 1 cup flour, 1/2 cup at a time, until the dough is well combined.
  2. 2. Lightly flour a work surface. Lightly grease a large bowl with oil. Turn the dough out onto the floured surface and knead 10 to 12 times. Form the dough into a ball and place in the greased bowl. Set aside to rise until doubled in size, 45 minutes to an hour.
  3. 3. Heat 2 inches of oil in a heavy pot over medium heat until a deep-frying thermometer inserted in the oil registers 365 degrees F. Place a rimmed baking sheet lined with paper towels next to the stove. Put the confectioners' sugar in a paper bag.
  4. 4. Turn the dough out onto a lightly floured surface and roll out into a rectangle 1/4 inch thick. Cut out 24 squares of dough (2 inches by 2 inches) using a sharp knife. Add the squares to the hot oil in batches, about 8 per batch, and fry until golden brown, flipping as necessary, about 2 minutes per batch. Remove to the prepared baking sheet using a spider or a slotted spoon and allow to cool. In 2 to 3 batches, add the beignets to the paper bag with the sugar and shake to coat generously. Serve immediately.

Cook’s Note

Beignets are particularly good when served with the bitter chicory coffee that is famous in New Orleans. The bitter and the sweet are perfectly balanced.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …