Pillowy New Orleans-Style Beignets

Ingredients

• 2 cups All‑purpose flour (Can substitute bread flour if protein content is low; King Arthur brand (11% protein) works well.)
• 0.25 cup Whole‑wheat flour (or rye/barley flour) (Adds flavor; optional – can use rye or barley flour instead.)
• 0.5 cup Granulated sugar (Provides slight sweetness and aids browning.)
• 2.25 teaspoons Kosher salt (Seasoning; essential for flavor.)
• 1 teaspoon Baking powder (Gives extra puff during frying.)
• 1 teaspoon Active dry yeast (Provides leavening; dissolve in warm water first.)
• 200 grams Lukewarm water (About 100°F (38°C); body‑temperature warm to the touch.)
• 0.5 cup Whole milk (Room temperature; adds richness.)
• 2 Large eggs (Room temperature; enriches dough.)
• 3 cups Neutral oil (peanut, vegetable, grapeseed, or avocado) (High smoke‑point for deep frying; fill Dutch oven 1/3–1/2 full.)
• 1 cup Powdered sugar (Generously dust beignets just before serving.)

Instructions

1. Measure dry ingredients

   Weigh or measure 2 cups all‑purpose flour, ¼ cup whole‑wheat flour, ½ cup granulated sugar, 2¼ tsp kosher salt, 1 tsp baking powder, and 1 tsp active dry yeast. Whisk together in a large bowl.

   Time: PT5M

2. Prepare liquid mixture

   Measure 200 g lukewarm water (≈100 °F). Stir in the yeast until dissolved, then add ½ cup room‑temperature milk and 2 lightly beaten large eggs. Mix gently.

   Time: PT5M

3. Combine wet and dry

   Create a well in the flour mixture, pour in the liquid mixture, and stir with a spatula until no dry flour remains. The dough will look very wet and shaggy.

   Time: PT5M

4. Knead the dough

   Using a clean hand, knead the sticky dough in the bowl for about 15 minutes, lifting and folding until it becomes cohesive, elastic, and less tacky. If it’s too sticky, keep the bowl lightly floured.

   Time: PT15M

5. First rise

   Cover the bowl with plastic wrap or a damp towel. Let the dough rise at room temperature until doubled in size, about 1 hour 30 minutes.

   Time: PT1H30M

6. Heat oil

   While the dough rises, pour neutral oil into the Dutch oven to a depth of about one‑third to one‑half the pot’s height (≈3 cups). Heat over medium‑high until the oil reaches 375 °F (190 °C).

   Time: PT10M

   Temperature: 375°F

7. Shape beignets

   Generously flour a clean work surface. Turn the risen dough onto it, pat into a rough rectangle, and cut into ~2½‑inch squares (no need for perfect shapes). Separate pieces to prevent sticking and cover with a kitchen towel for a short rest (≈5 minutes).

   Time: PT10M

8. Fry beignets

   Working in batches, gently slip 6‑8 pieces into the hot oil. Fry for about 2 minutes, turning once, until puffed and golden brown. Use a spider or slotted spoon to remove and drain on the paper‑towel‑lined rack.

   Time: PT10M

   Temperature: 375°F

9. Dust with powdered sugar

   Immediately after draining, dust each beignet generously with powdered sugar. Serve while hot for the best texture.

   Time: PT5M

10. Enjoy

    Serve the beignets with coffee, espresso, or your favorite hot beverage.

    Time: PT0M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

18 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (use less)
• Instead of Whole‑wheat flour (or rye/barley flour): Rye flour, Barley flour
• Instead of Granulated sugar: Coconut sugar, Caster sugar
• Instead of Kosher salt: Table salt (use 1.5 tsp)
• Instead of Baking powder: Cream of tartar + baking soda (1/2 tsp + 1/4 tsp)
• Instead of Active dry yeast: Instant yeast (use 2/3 tsp)
• Instead of Lukewarm water: Milk (reduce other milk amount)
• Instead of Whole milk: 2% milk, Almond milk (may affect flavor)
• Instead of Large eggs: Egg substitute (1 tbsp each)
• Instead of Neutral oil (peanut, vegetable, grapeseed, or avocado): Canola oil, Lard
• Instead of Powdered sugar: Confectioners’ sugar

Equipment Needed

• Large mixing bowl
• Spatula or bowl scraper
• Kitchen scale
• Instant‑read thermometer
• Dutch oven or heavy‑bottomed pot with high sides
• Slotted spoon or spider strainer
• Wire rack set over a baking sheet lined with paper towels
• Floured work surface (cutting board)
• Sharp knife or pizza cutter
• Kitchen towel
• Measuring cups and spoons

Critical Steps — Do Not Skip

• Achieving the very wet dough consistency
• Kneading until the dough becomes cohesive and elastic
• Maintaining oil temperature at 375 °F (190 °C) throughout frying
• Generously flouring the work surface to handle the sticky dough
• Dusting with powdered sugar immediately after frying

Chef Tips from the Video

• Use a kitchen scale for all measurements – the wet dough is forgiving but precise ratios give consistent results
• If you don’t have a Dutch oven, a deep‑fat fryer or a heavy pot with a thermometer works equally well
• For an extra flavor boost, substitute ¼ cup of the whole‑wheat flour with toasted barley flour
• Keep a spare bottle of the used oil for future frying; strain and store in a sealed container.

Troubleshooting

Storage

Refrigerator: Store cooled beignets in an airtight container for up to 2 days; reheat in a 350 °F oven for 5‑7 minutes.

Freezer: Freeze in a single layer, then transfer to a freezer bag. Reheat from frozen in a 350 °F oven for 10‑12 minutes.

Room temperature: Best eaten within 2 hours; will lose crispness as they sit.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; shape and freeze raw beignets for later frying
• Fried beignets freeze well; reheat in the oven to restore crispness
• Powdered sugar should be added just before serving to maintain a snowy coating