Go Back Email Link
–+ servings
A plate of square-shaped New Orleans beignets stacked in a pyramid, dusted with powdered sugar falling from above. The chewy beignets rest on a checkered cloth, and more beignets are visible in the blurred background.
High hydration beignets with a crisp shell and a chewy, light interior. Nothing like the heavy, bread-like beignets you get at places like Cafe du Monde.

Equipment

  • 1 stand mixer for mixing
  • 1 deep pot or wok, for frying

Ingredients 

  • 400 g bread flour
  • 160 g whole milk
  • 145 g water
  • 80 g white sugar
  • 1 egg large (about 50g)
  • 4 g instant yeast
  • 7 g fine salt
  • 35 g Kerrygold butter softened (about 3 tbsp)
  • 5 g vanilla extract 1 tsp
  • neutral oil for frying
  • ½ cup powdered sugar for finishing
Launch Cook Mode

Instructions

Mix the dough

  1. Combine milk and water in a microwave-safe bowl. Warm to about 95–100°F.
    2. A good rule of thumb is that 95°F–100°F liquid feels exactly like your own body temperature. It is neither hot nor cold. If it feels noticeably hot, it is likely above 100°F. If it feels cool, it is below 95°F.
  2. Add the egg and vanilla extract. Whisk until combined.
  3. In the bowl of the stand mixer, add flour, yeast, and sugar. Mix thoroughly.
    A metal mixing bowl containing partially mixed batter, with visible flour and wet ingredients on a white surface—perfect for making chewy beignets that capture the essence of classic New Orleans beignets.
  4. Add the wet ingredients to the dry ingredients. Use a spatula to combine until a shaggy dough has formed.
    A metal mixing bowl with a paddle attachment containing a thick, pale batter for chewy beignets sits on a white countertop, viewed from above.

Rest 10 minutes

  1. Let the dough rest for 10 minutes.
    2. This is particularly important with our higher hydration because it gives the bread flour time to absorb the liquid.

Develop the gluten

  1. Use a dough hook and knead the dough on medium-high speed (setting 6) for 5-6 minutes until the gluten begins to develop and a smooth, elastic dough begins to form.
    A metal mixing bowl with a paddle attachment containing a thick, pale batter for chewy beignets sits on a white countertop, viewed from above.

Add the butter

  1. Add butter and knead on medium-high speed (setting 6) for another 5 minutes.
    A mixing bowl with pale yellow dough for chewy beignets and a dough hook attachment on a white surface. Some dough is sticking to the sides of the bowl, and the mixture appears smooth and thick, ready to be transformed into classic New Orleans beignets.
  2. Add salt and knead for another 1 minute. The dough will be very soft and sticky. Don't add flour.
    A metal mixing bowl sits on a white surface, containing a smooth, round ball of uncooked dough. The dough appears to have just finished mixing and is resting in the center of the bowl, ready to be transformed into chewy beignets.
    3. Check for a windowpane. A small piece should stretch into a thin translucent membrane without immediately tearing.

Bulk ferment

  1. Transfer to a lightly greased proofing container and cover.
    A rectangular white tray holds a round, slightly bubbly yellow dough spread in the center, surrounded by a thin layer of oil on a white surface—reminiscent of classic New Orleans beignets awaiting the perfect rise before transforming into irresistibly chewy beignets.
  2. Place the container in the oven and turn on the oven light. Let the dough rise for 2 hours.

Roll and cut

  1. Turn out onto a lightly floured surface. Lightly dust the dough with flour.
    A piece of pale, slightly floured dough rests on a white surface. There is a faint triangle-shaped indentation in the center of the dough—hinting at the pillowy texture and signature look of New Orleans beignets before they’re fried to perfection.
  2. Using your hands and a rolling pin, shape it into a 6.5"x15" rectangle. Dough should be about 1/2" thick.
    A sheet of uncooked dough is rolled out into a rough rectangle shape on a white surface, ready to be transformed into chewy beignets. The edges are uneven, and a wooden rolling pin is partially visible in the corner.
  3. Using a sharp knife or pizza wheel, cut 6 vertical strips that are 2½-inch wide. The cut 4 horizontal cross sections that are 2½-inch wide. This will result in 24 2½-inch pieces.
    Rectangular pieces of dough, reminiscent of chewy beignets, are arranged on a white surface in a grid pattern. A metal pizza cutter is partially visible in the lower right corner.
  4. Don't dock the dough. Don't press down the cut edges. And don't reroll scraps. You can fry those pieces separately as little chef treats.

Final proof

  1. Place parchment paper on a baking sheet. Lightly flour the parchment paper. This helps keep the dough from sticking to the parchment. Place the dough pieces about 2 inches apart.
    A baking tray holds 24 pieces of unbaked, roughly rectangular dough spaced evenly apart—soon to become chewy beignets reminiscent of classic New Orleans beignets. A pizza cutter and a dough scraper are visible on the left and bottom edges of the tray on a white surface.
  2. Set the tray aside to proof again while you start heating the frying oil.

Fry

  1. In a deep pot, heat 3-4 inches of oil to 360℉. By the time the oil is up to temp, the dough should be done proofing.
    A hand holds an infrared thermometer over a pan of hot oil, displaying a temperature of 363.1 degrees Fahrenheit—the perfect heat for frying crispy beignets. A cooling rack and striped towel are visible nearby, ready to catch the freshly made New Orleans beignets as they come out of the oil.
    2. I like to use a wok for deep frying because it's deep and has a wide opening that makes it easy to scoop and flip the food you're frying.
  2. Fry 4 beignets at a time. Once they hit the oil, they will start slightly below the surface and then balloon/puff very quickly.
    Four pieces of dough, soon to become crispy beignets, are being fried in oil in a black pan. Two hands are using chopsticks to turn or move the dough. A cooling rack sits nearby, and a striped towel is partially visible under the pan.
  3. Fry for approximately 45–60 seconds on the first side. Then flip.
    Three pieces of dough are being fried in a pan of oil, transforming into crispy beignets. Two hands are using chopsticks to turn one piece of dough, revealing its golden-brown cooked side. A cooling rack and a striped towel are visible nearby, ready to hold the freshly made New Orleans beignets as they come out of the hot oil.
  4. Cook for an additional 90 seconds on the second side.
    Four square pieces of dough, soon to become crispy beignets, fry in hot oil inside a black pan. A person uses two chopsticks to turn one of the pieces. A striped towel and wire rack are partially visible nearby.
  5. Transfer to a wire rack for 30–60 seconds, then coat generously with powdered sugar while hot. Serve immediately
    Two metal cooling racks hold golden brown, square and rectangular crispy beignets, arranged on a white surface with a striped red, white, and blue towel partially visible at the bottom of the image.
    6. Keep the oil around 355–365°F, allowing it to recover between batches.

Notes

Body temperature is your thermometer. Liquid at 95 to 100°F feels exactly like your own body temperature. Neither hot nor cold. If it feels noticeably warm, you're above 100. If it feels cool, you're below 95.
The dough is supposed to be sticky. Very soft, very sticky, and you leave it that way. The only flour that touches it is the light dusting on the work surface and the top of the dough before you roll.
Chopsticks over anything else in the oil. Tipping beats lifting. You get precision without splashing 360°F oil at yourself.
Don't rescue the scraps. No rerolling. Fry them as is and eat them standing over the stove.
Watch the oil, not the clock, between batches. Four pieces at 360°F will pull the temperature down. Let it come back into the 355 to 365 range before the next round goes in.

Nutrition

Calories: 101kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 11mg | Sodium: 128mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 57IU | Calcium: 12mg | Iron: 0.2mg
Rate this Recipe
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!
QR Code linking back to recipe