0 (0)

Breakfasts, Desserts

New Orleans-style beignets

New Orleans-style beignets
Glenn Koenig / Los Angeles Times

Deep-frying is the bacon of cooking techniques: It makes everything taste better. Do it with beignets, though, and you get the irresistible results in a more lyrical package. The word is almost as satisfying to say as the real thing ... Read more

Total time: 30 minutes, plus rising time for the dough | Serves 12 (Makes 3 dozen beignets)
  • 1 teaspoon plus 1/2 cup sugar, divided
  • 1 envelope active dry yeast
  • 1/4 teaspoon kosher salt
  • 4 cups flour, plus extra for work surface, divided
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 1 1/2 teaspoons ground cardamom, nutmeg or cinnamon (untraditional and optional)
  • 1 large egg, at room temperature
  • Peanut or vegetable oil for deep-frying
  • At least 2 cups powdered sugar for dusting

Step 1In a small bowl, combine one-fourth cup warm water and 1 teaspoon of the sugar. Sprinkle the yeast over the mixture. Let sit 5 to 6 minutes; if the yeast is not absorbed, stir lightly until the mixture is creamy.

Step 2Combine the remaining one-half cup sugar, salt and 3 cups of the flour in a large bowl with a whisk, or in the bowl of a stand mixer with the whisk attachment.

Step 3Combine the milk and butter in a small saucepan and heat over low heat just until the butter is melted.

Step 4If you are using a standing mixer, swap out the whisk attachment for the dough hook. In a slow, steady stream, mix the milk mixture into the sugar-salt-flour mixture. If mixing by hand, stir with a fork or wooden spoon. Add the egg, the yeast mixture and the remaining 1 cup of flour. Mix until a soft dough forms (you may need to scrape down the sides of the bowl with a rubber spatula). Cover tightly with plastic wrap and set aside in a warm spot until the dough doubles, 1 to 2 hours.

Step 5Heat about 3 inches of oil in a deep fryer or Dutch oven until the temperature reaches about 370 degrees.

Step 6Divide the dough into thirds. Working in batches on a floured work surface, knead each piece briefly. Using a rolling pin, roll the dough out into a rectangle less than one-fourth-inch thick. Cut the dough into roughly 3-inch squares and gently drop them, 2 or 3 at a time, into the hot oil. Cook 1 to 2 minutes, until golden brown, then flip them over carefully with a slotted spoon. Cook 1 to 1 1/2 minutes longer, until the beignets are puffed and evenly browned. Using a slotted spoon, transfer the beignets to paper towels to drain off excess oil. Dust thickly with powdered sugar and serve hot or warm.

Note: Adapted from a recipe by chef Bryan Gilmore of the Creole Creamery in New Orleans, from "86 Recipes.".


Drunken chicken
Drunken chicken

Shrimp tostones
Shrimp tostones

Apple and fennel salad
Apple and fennel salad

Tomato salad
Tomato salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts

Hard-boiled eggs
Atlantis Steakhouse coffeecake
Ginger scones
Coach House Bread and Butter Pudding