New Orleans-Style Beignets Recipe - The Best Beignet Recipe (2024)

FAQs

What is the difference between French beignets and New Orleans beignets? ›

The difference between classic French beignets and the New Orleans-style fritters seen can be found in the preparation of the dough. The former is made from pâte à choux, while those from the Big Easy are made from leavened dough that's cut into squares and fried until crispy on the outside and airy within.

Your cooking oil should be at 370 degrees Fahrenheit. We use cottonseed oil at the Cafe Du Monde, and we recommend you use cottonseed oil. However you may use any vegetable oil you wish. Remember that the temperature of the oil will drop when you add the beignet dough to the oil.

If it's too cold, the beignets will stay flat instead of puffing up, absorb too much oil, and become heavy and greasy rather than light and crispy. You can expect the temperature to drop by 5-10 degrees when you drop the dough in, but it should recover quickly.

Reheat the beignets in the microwave for 15 to 20 seconds or in the oven at 350 degrees F for 3-5 minutes to serve them warm. You will just want to add a fresh dusting of powdered sugar before serving. They won't be quite as good as fresh, but still pretty darn good.

If you want to prepare the dough ahead of time, you can do a slow rise in the refrigerator overnight. Then you can roll it out and cut the beignets. Since the dough will be cold, let the cut beignets come to room temp for about 30 minutes before frying.

You might be wondering, why are beignets served in threes? This tradition varies from place to place, but many believe it's simply because three is the perfect number for a satisfying treat!

Cafe du Monde in the French Quarter is the oldest and most iconic beignet shop, but several other cafes have become local favorites such as Cafe Beignet and Loretta's Authentic Pralines for their praline-filled beignets. See a full list of place to grab New Orleans beignets below.

A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt. Choux pastry is versatile and is prepared differently by culture.

The dough is enriched and sticky but if it seems too wet you can add an additional 1/4 cup of flour. Because the dough is very rich it takes a little time to rise but don't be discouraged it's worth the wait. If you're not using the dough right away you can store it in the fridge for up to 48 hours.

timeless ❤️ Pro tip: frying with Crisco All-Vegetable. Shortening ensures your doughnuts will have a crispy. outside, and a fluffy inside!

What does Cafe Du Monde fry beignets in? ›

What kind of oil do you use to fry your beignets? We use Cottonseed oil, but any type of vegetable oil will do.

Why are my beignets raw in the middle? Oil that's too hot will quickly brown the beignets before the centers have a chance to cook. Make sure to check your oil temperature, and reduce the heat if your beignets are browning too quickly.

Are beignets supposed to be doughy? On the inside, beignets should be light and fluffy, like a regular fried doughnut. If your final product is doughy, the oil might have been too cool when you added the beignets, causing them to absorb oil and become doughy.

The process relies heavily on the dough's water content and the heat at which it is cooked. The science behind frying beignets involves accurate heat to ensure the immediate formation of a barrier that prevents oil from seeping in, keeping the inside moist and tender.

The concept is simple – dough is fried then covered with mounds of powdered sugar – but the result is extraordinary. When served hot, they are absolute perfection, especially when accompanied by café au lait or chocolate milk.

At that time, beignets were generally called “French Market doughnuts,” something Fernandez rectified in 1958 when he rebranded them “beignets.” Asked why beignets are always served in threes, Roman had a very simple explanation: “My grandfather always sold them in threes, so that is what we still do today.”