My NOLA beignet experience has remained a lasting memory. I was lucky enough to be in great company, music played all around us, and as we approached the café, the humid air was thick with the smell of frying dough, sugar, and coffee. It was heaven. While I can’t just jet off to New Orleans for a beignet experience anytime I’d like to, I can recreate something similar at home and share it with all of you!
What to Expect From a Beignet
When I was working on this recipe, I channeled my memory of those beignets. Each bite needed to begin in a cloud of sugar with a just-crisp golden edge that gave way to a pillowy, warm interior.
Watch How to Make This Beignets Recipe
How Are Beignets Different From Doughnuts?
Beignets only have a single rise, unlike doughnuts, which have a second rise after they are cut out. Instead, beignets go from the initial rise to cutting and frying in pretty quick succession. Once fried, they are coated, and I mean absolutely covered, in powdered sugar.
How Are Beignets Served?
Sometimes beignets are served with a side of jam for dipping, but not always. They are usually served warm, covered in powdered sugar, with coffee on the side. I’m personally a fan of the classic combo of sugary, warm beignet and bitter coffee.
Time Saving Beignet Tips
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. To reheat beignets: A quick 10 seconds in the microwave will perk them up just enough.
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Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute. Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan. Let some of the fat drain off for about a minute before covering in powdered sugar. You want to coat them with sugar while the beignets are still hot, but not straight out of the fryer dripping in oil. Drop the drained beignets into the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.
