By eatmundo · July 3, 2026
Same ingredients, elsewhere in the world
53 matchesDishes from other countries' kitchens, made from the same core ingredients as Classic New Orleans Beignets. The percentage is the share of ingredients the two recipes have in common.
Traditional Christmas Mince PiesIn the United Kingdom · same ingredients67%
Classic Mexican ChurrosIn Mexico · same ingredients67%
ÉclairIn France · same ingredients67%
These iconic square-shaped doughnuts from New Orleans are light, airy, and deeply satisfying. Dusted generously with powdered sugar, beignets are a simple yet heavenly treat, perfect with a café au lait, embodying the spirit of Creole cuisine.
According to eatmundo's ingredient comparison, the closest dish to Classic New Orleans Beignets from another cuisine is Traditional Christmas Mince Pies (United Kingdom): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
In a large bowl, dissolve 9 g active dry yeast in ½ cup warm water (105-115°F). Add 100 g granulated sugar, 1 tsp salt, 2 large eggs, 250 ml evaporated milk, and 560 g all-purpose flour. Mix until a shaggy dough forms.
- 2
Add 55 g softened unsalted butter and knead for 5-7 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- 3
On a lightly floured surface, roll out the dough to about ¼-inch thickness. Cut into 2-inch squares.
- 4
Heat 3-4 inches of vegetable oil in a deep pot to 350°F (175°C). Fry beignets 2-3 at a time for 2-3 minutes per side, or until golden brown and puffed.
- 5
Remove with a slotted spoon and drain on paper towels. Immediately dust generously with powdered sugar before serving warm.
Frequently Asked Questions
What is a beignet?
A beignet is a deep-fried pastry originating from New Orleans, Louisiana. It is prepared using a yeast-leavened dough of flour, sugar, milk, butter, and eggs, and is typically served hot as a breakfast item or snack, often heavily dusted with powdered sugar.
How long should the beignet dough rise for the best texture, and what indicates it's properly proofed?
The dough should rise for at least 1-2 hours, or until doubled in size and feels light and airy when gently poked. Proper proofing ensures a fluffy interior.
What is the ideal oil temperature for frying Classic New Orleans Beignets, and why is maintaining it crucial?
Maintain an oil temperature between 350-360°F (175-180°C). This ensures the beignets cook through and puff up without becoming greasy or burning too quickly.
What kind of flour is best for achieving the classic light and airy texture of New Orleans Beignets?
Use unbleached all-purpose flour. Its protein content provides enough structure for the beignets to puff up beautifully while remaining tender.
What's the best method to coat Classic New Orleans Beignets with powdered sugar for optimal coverage and presentation?
Generously dust warm beignets using a fine-mesh sieve or shake them in a paper bag with powdered sugar immediately after frying. This allows the sugar to adhere well without melting completely.
