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Beignets dusted with sugar on plate.

Authentic New Orleans Beignets


  • 1 envelope of active dry yeast (1/4 ounce)
  • 1⁄2 cup warm water
  • 1 tsp granulated sugar
  • 1 cup buttermilk or milk
  • 2 large eggs, slightly beaten
  • 1 tsp of salt
  • ½ cup granulated sugar
  • 1 cup water
  • ¼ cup unsalted butter
  • 4-8 cups of all-purpose flour
  • Avocado, peanut oil or vegetable oil for frying
  • Confectioner's sugar


  1. Combine yeast, one-half cup of hot tap water (105° to 115°) and teaspoon of granulated sugar in the a large bowl or bowl of a stand mixer. Let stand for five minutes (if it doesn't foam, the yeast is bad).
  2. Microwave the other cup of water with butter until just warm (about 30 seconds). Stir to melt butter.
  3. Add both liquid mixtures, and all remaining ingredients, except flour to mixing bowl and beat to combine.
  4. Slowly beat in flour until a shaggy mass forms. Depending on your location and the weather, it can be anywhere from four to eight cups of flour. The dough should just hold together.Beignet dough in mixer.
  5. Roll dough into a ball (or smaller separate rounds) and store in the refrigerator covered in plastic wrap or a plastic baggie, overnight, for up to 24 hours. If frying same-day doughnuts, let the dough proof, covered in an oiled bowl in a warm spot, until doubled in size.
  6. Heat three to four inches of canola oil to 360°F over medium heat in a dutch oven or large stock pot (use a candy or meat thermometer).
  7. On a lightly floured surface, roll dough to a quarter-inch thickness. Cut into 2 1/2-inch squares.
  8. Fry beignets until light golden brown on both sides, flipping once. The doughnuts fry up fast in about a minute, but if they brown too quickly, turn the heat down.
  9. Drain on paper towels and shake fried doughnuts in a bag full of powdered sugar. 

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