A beignet recipe perfect for at home.
I am always about recipes that I can recreate at the house. Ones that are easy and close enough to the originals that made you fall in love with the dish. Beignets are a big favorite around here. My first beignet was enjoyed in all its entirety while visiting New Orleans many, many years ago. I am not saying I am THAT old, but you get the picture 🙂 It was not wonder that I had to learn how to whip up a batch of my very own when a trip to New Orleans is not an option.
A taste of New Orleans.
Alright, there is nothing like New Orleans’ beignets. Did you hear that? Let me repeat it for those in the back.
There is nothing like New Orleans’ beignets.
This is more than true! When you know, you know. New Orleans’ beignets takes the taste and omniscience of New Orleans and wraps it all up in a chewy and fluffy pastry covered in powdered sugar. This Beignets at Home Recipe is more than good, but it does not hold up to the original New Orleans’ beignets.
You do have to make sure the oil temperature is just write before gently tossing in your dough squares. If the oil is not hot enough, they will not ‘pop’ correctly. They will still be good, but will take on more of a pita bread look and consistency.
Let it rise.
Some might say that I am not the most patient person. When I want something, I want it now. I don’t do well with the whole waiting game. Enter in recipes where you have to wait. Yep. These recipes can be killer when all you can think about is enjoying that end product. Believe me, the wait is always worth it though! Most pastries require you to wait. Wait for the dough to rise and even double. This is the case for the beignets. Once you allow your yeast to proof to ensure that it is active, you will add it to your flour mixture. As the yeast feeds on the flour and sugar, your dough will rise from the byproducts of the yeast aka carbon dioxide.
This does not happen instantaneously, reason for the rise time. It takes most recipes 2-3 hour. You need to let the dough rise during this time. It will not be fluffy and puffy if not. THE WAIT IS WORTH IT!
St. Patrick’s Day Twist to a beignets at home recipe.
With the time of year, I decided to do a little twist on a beignets at home recipe. This recipe mixes in a little green to celebrate St. Patrick’s Day. Of course you could do this recipe without a color twist or even switch it up to a different color. The options are endless with this recipe.
- 5-6 cups of all purpose flour
- 1/4 cup of granulated sugar
- 1 1/4 tsp of Active Yeast
- 1 cup of warm water
- 2 eggs
- 1/2 cup of milk
- 1 stick of unsalted butter, softened at room temp
- 1/2 tsp salt
- 2 cups of powdered sugar + 1/4 cup of green sugar sprinkles
You will need to proof the yeast first. Add the the 1/4 cup of sugar and yeast to the warm water; gently stir and allow to sit for 5 minutes. You should see bubbles forming as it sits and a foamy top will form.
Once the yeast has proofed, you will start making the dough. Add the milk, eggs, and butter to a large mixing bowl, and mix until butter is mostly incorporated.
Next add the yeast mixture, salt, and 3 cups of the flour, 1 cup at a time. Mix this mixture with a dough hook so that you can start creating that beignet dough.
Slowly add in the next cups of flour. You will more than likely need all the additional 3 cups of flour. You will continue to add the flour until a dough ball begins to form and is pulling away from the side of the bowl. Your dough will still be sticky.
Transfer the dough to a greased bowl and cover with a damp cloth. Place the bowl in a draft free spot to allow it to double in size for the next 2 hours.
Once the dough has doubled in size, you will roll it out onto a well floured area. Roll the dough to 1/4" thickness. Then take a pizza cutter and cut rectangles (about 2" across and 3" long).
Preheat the oil for frying. You want enough oil so that your beignets are covered half way, about 2" of oil in a dutch oven.
Once the oil reaches 370 degrees, you can start the frying process.
Toss only a few into the oil at a time, and turn them after 2 minutes.
After both sides have browned, remove from oil and place on a paper towel lined plate or tray.
Toss the beignets into powdered sugar (with green sprinkles)
Beignets at home.
I can’t tell you how excited I am to have a recipe for making beignets at home. These are so much fun and were more than a hit with my kids! Find more breakfast ideas here.