The Best Authentic New Orleans Beignets Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour yields a lighter texture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar provides a lower glycemic index, while brown sugar is often more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor, while margarine is cost-effective.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, while granulated sugar can be used for simplicity.

Add warm water to a stand mixer bowl.

Sprinkle in active dry yeast and sugar; whisk and let sit for 7-10 minutes until a raft forms.

In a separate bowl, crack one whole egg and add one egg yolk; whisk until combined.

Add the rest of the sugar, whole milk, whisked eggs, and melted unsalted butter to the yeast mixture; whisk until combined.

Attach the bowl to the stand mixer and add sea salt and Bob's Red Mill all-purpose flour; mix on medium-low speed until smooth, about 2-4 minutes.

Cover the dough with plastic wrap or a kitchen towel and let rise in a warm place for 1-2 hours until doubled in size.

Dust a clean surface with flour and roll out the dough to 1/2 to 3/4 inch thick.

Cut the dough into 1 1/2 to 2-inch squares or rectangles.

Heat canola oil in a large pot to 350°F.

Fry the beignets in batches, about 5-10 at a time, for 1 1/2 to 2 minutes on each side until golden brown.

Remove beignets from oil and drain on paper towels.

Dust generously with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens