Beignets – Fine Cuisine From New Orleans


A beignet is fried bread. A French beignet may be fried puff paste. A beignet from New Orleans is not usually made of puff paste. If people believed that frying was exciting, they would not struggle to understand that beignets are fine food. These beignets are flavored with yeast and eggs. They are usually served without butter or jelly. They are soft and flavorful. Oil does not saturate the beignet. The heat from the oil cooks the dough while browning the outside of the beignet. The inside is soft and similar to baked bread. I remember when I was introduced to the culture of Louisiana. I am always excited to fulfill my desire to eat Cajun and Creole food. Since I thought all food from Louisiana was raging Cajun food, learning the art of making fine cuisine was life changing. Making beignets is about being excited about life and learning to be more talented. Wheat still gives me the fuel to work.

Prep Time
Preparing To Proof Yeast
Melting Butter And Milk
Preparing To Mix
Melted Butter And Milk
Mixing Time
Almost Smooth
Smooth Dough
Ready To Roll
Raw Beignets
Hot Oil In The Deep Fryer
2 Minutes On Each Side
Dry The Beignets
One Last Look At The Deep Fryer
I Put Them In A Warm Oven
Heavy On The Sugar
  • Ingredients
    • 1 package (2 1/2 teaspoons) yeast
    • 1/4 cup warm water
    • 4 1/2 cups all-purpose flour
    • 3 tablespoons granulated sugar
    • 3/4 teaspoon salt
    • 1 cup whole milk
    • 4 tablespoons unsalted butter
    • 1 large egg
    • Peanut or canola oil
    • Powdered sugar
  • Instructions
    • Heat the water to the temperature recommended by the yeast manufacturer
    • Proof the yeast by mixing it with the water and 1/2 teaspoon of granulated sugar, about 10 minutes
    • Heat the milk and butter just until the butter melts completely
    • Beat the egg
    • Using a whisk and a mixing bowl, mix together 2/3 of the flour, the remaining granulated sugar and the salt
    • Mix the milk and butter mixture into the flour mixture to make a rough dough
    • Add the yeast mixture and the egg
    • Add the remaining 1/3 of the flour
    • Mix and knead the dough until it is smooth
    • Cut the dough in half
    • Roll the dough into a 1/4-inch thick rectangle
    • Make 6 rectangles by cutting the dough
    • Repeat the process for the second piece of dough
    • Preheat the oven to 200 °F/90 °C
    • Warm a baking sheet in the oven
    • Heat the oil to 360 °F/180 °C on a large burner over medium heat
    • Cook the beignets for 2 minutes on each side
    • Dry the beignets on paper towels
    • Put the beignets on the baking sheet in the oven
    • Once all the beignets have been cooked, use a fine-mesh sieve to dust the beignets heavily with powdered sugar
    • Serve immediately

Follow The Link To Read A Blog Post On Frying:

Potato Spirals And French Fries

Download The Recipe:


1. Constance Snow: Williams-Sonoma New Orleans: Authentic Recipes Celebrating the Foods of the World (San Francisco: Oxmoor House, 2005), 181.


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