New Orleans beignets – I’ve been trying to replicate them for a long time. I saw them in a movie a long time ago and they stuck with me. I made many attempts until these super delicious pastries came out.
They are pieces of leavened dough usually cut into rectangles or diamonds and after cooking, brushed with honey and a dusting of powdered sugar, a real delight!
They are typical of Creole cuisine and the Carnival of New Orleans, at least as far as I know.
Unfortunately, it is not always easy to have information and history about some recipes, but for me, it is really important to know how they originate, their uniqueness, and everything that surrounds a recipe.
For me, this recipe was a great success at the table but also for me who tried so hard to reproduce the original version and I hope I succeeded at my best.
I recommend making this recipe, maybe helping yourself with the photos and you will see what a success it is!
If you should make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my fb page in your name.
About 125 Kcal per each beignet
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 18 pieces
- Cooking methods: Frying
- Cuisine: American
- Seasonality: Carnival
Ingredients to Make New Orleans Beignets
- 1 medium egg
- 1 egg yolk
- 1 teaspoon dry yeast
- 2 oz whole milk
- 1.8 oz softened butter
- 2 tablespoons sugar
- 2 cups all-purpose flour
- Corn or sunflower oil for frying
- a little honey
- 0.7 oz powdered sugar
Preparation of New Orleans Beignets
In a bowl, put the eggs, beat them a little, add the yeast, milk and mix well, then add the sugar and flour a little at a time until fully incorporated to obtain a soft and well-blended dough.
Place the obtained dough in a large bowl and let it rise until doubled in size.
Once risen, transfer the dough to a lightly floured work surface, roll it out with a rolling pin to obtain a fairly thick rectangle, cut into squares, rectangles, or diamonds, cover with a cloth, and let rise again for about half an hour.
Meanwhile, heat the oil in a high-sided pan, fry the pieces of dough over medium-high heat, then drain on absorbent paper.
Once cooked, place them on a surface, brush with honey, then dust with powdered sugar and serve.
