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Authentic Beignets Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
The signature dessert of New Orleans, beignets are considered as a kind of doughnut or a fritter that is traditionally prepared from pâte à choux. Scoops of it are dropped into the hot oil and fried until golden brown and crispy when they are transferred onto paper towels to drain. Arranged on plates in orders of three and piled sky-high with sugar, for serving, they are typically paired with café au lait which is a blend of dark roast coffee, chicory, and hot milk.
Pair with
Cooking tips
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method
To achieve the perfect beignets, you should always make sure the oil is at the right temperature for frying, which you can check with an oil thermometer. Also, take care not to overcrowd the pot, as adding too many beignets at once will lower the temperature of the oil. The New Orleans institution Café du Monde uses cottonseed oil, but most recipes call for regular vegetable oil, and in some cases ... Read more -
yeasted dough
Alternatively, beignets can also be prepared with yeasted dough in which case the dough is rolled out to the desired thickness, then cut into squares and fried. -
savory beignets
Typically, beignets are a dessert, although savory kinds of beignets which are equally as popular. For savory beignets, the dough can be combined with things like riced potatoes or can be filled with various meats, vegetables, and pâtés. Before serving, such beignets are usually only sprinkled with salt and pepper. -
extras
Beignets can be enriched by adding various flavorings like cocoa or bananas to the basic dough, and can be served with various fruit jams and sauces for dipping. -
serving
Serve beigents on plates arranged in order of three, then mound them with powdered sugar. You can pair them with chocolate milk or café au lait.
Recipe variations
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Potato Beignets II
Ready in 1h 40minCourtesy of the New Orleans’ Coquette restaurant, this beignet recipe was published in The Washington Post. It gives directions on how to prepare pâte à choux with the addition of potatoes which is then dropped in scoops into the hot oil and fried until golden and crispy.
Beignets III
PREP 35min
COOK 40min
READY IN 1h 15min
Adapted from Epicurous.com, this recipe gives instructions on how to make beignets with buttermilk. Unlike typical beignet recipes, this one does not call for eggs.
Ingredients
Beignets III
3/4 cup whole milk
1 ½ cups buttermilk
4 tsp active dry yeast
2 ½ tbsp sugar
3 ½ cups bread flour plus extra for flouring work surface
1/2 tsp baking soda
1/4 tsp salt
peanut oil, for frying
confectioners' sugar, for serving
Preparation
1
Beignets III
Step 1/7
Heat milk in a small saucepan just until small bubbles appear on the surface, then remove from the stove and pour it together with buttermilk into a stand mixer bowl, then whisk in the yeast and the sugar and let the mixture sit for 5 minutes.
Step 2/7
Next, add flour, baking soda, and salt, and using a dough hook, whisk on low speed for three to four minutes until the ingredients are incorporated. Set the speed to medium and mix until you have a wet and sticky ball of dough. Cover with plastic and keep for an hour in a warm place that is also draft-free.
Step 3/7
Fill a large pot with 3 inches of peanut oil. Place the pot over medium heat and wait until the oil reaches the temperature of 375 °F. Cover a plate with paper towels and keep it nearby.
Step 4/7
Place the dough onto a lightly floured working surface. Dust the top of the dough with flour then flatten it by pressing on it with your hands. Fold the dough in half, then shape into a round.
Step 5/7
Now, sprinkle the top with flour once again and roll out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for a minute, then cut it into 1 1/2-inch squares using either a chef's knife, a bench knife, or a pizza wheel.
Step 6/7
Stretch each beignet square with your hands before you place it into the oil. Fry a few beignets at a time, turning them often until they have puffed up and turned golden brown. Place the cooked beignets on paper towels to drain and continue frying the remaining ones.
Step 7/7
Sprinkle generously with confectioner’s sugar and serve while still hot.
Other Variations
-
Potato Beignets II
Ready in 1h 40minCourtesy of the New Orleans’ Coquette restaurant, this beignet recipe was published in The Washington Post. It gives directions on how to prepare pâte à choux with the addition of potatoes which is then dropped in scoops into the hot oil and fried until golden and crispy.
Other authentic recipes
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