Crispy New Orleans Beignets
These delightful New Orleans beignets are light and fluffy pastries, famously dusted with powdered sugar. Originating from French settlers in Louisiana, these sweet treats are perfect for breakfast or dessert. Made fresh and served warm, each bite is a heavenly experience that transports you straight to the vibrant streets of NOLA. Pair them with a hot cup of café au lait for the ultimate indulgence!
4
Servings
375
Calories
6
Ingredients
Ingredients
Butter
1/2 cup (unsalted)
Salt
1 pinch
Hot Water
1 cup (boiling)
Flour
1 cup (sifted)
Eggs
4 (large, beaten)
Powdered Sugar
to taste (for dusting)
Instructions
1
In a saucepan, combine 1/2 cup of butter and a pinch of salt with 1 cup of hot water. Bring the mixture to a rolling boil over medium heat.
2
Once boiling, add in 1 cup of sifted flour all at once. Stir vigorously until the dough pulls away from the sides of the pan and forms a ball.
3
Remove the saucepan from the heat. Allow the mixture to cool slightly before adding the eggs one at a time. Beat well after each addition until the dough is smooth and glossy.
4
On a floured surface, gently flatten the dough and cut it into 1 1/2-inch squares using a sharp knife or pastry cutter.
5
Heat oil in a deep fryer or heavy pot to 375°F (190°C). Carefully drop the squares of dough into the hot oil.
6
Fry the beignets until they are golden brown on both sides, flipping them gently with a slotted spoon if necessary.
7
Once fried, transfer the beignets to a plate lined with heavy brown paper to drain excess oil.
8
While still warm, generously dust with powdered sugar before serving. Enjoy immediately for the best flavor and texture.
9
For a delightful touch, set a castor of powdered sugar on the table for guests to sprinkle extra as desired.
Nutrition Information
21g
Fat
35g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are New Orleans beignets?
They are light and fluffy pastries, famously dusted with powdered sugar, originating from French settlers in Louisiana.
What is the best way to serve beignets?
They should be served fresh and warm for the best flavor and texture experience.
What drink pairs well with beignets?
They are traditionally paired with a hot cup of café au lait.
How many calories are in a serving of beignets?
There are 375 calories in one serving.
How much butter is required for this recipe?
You will need 1/2 cup of unsalted butter.
What temperature should the oil be for frying?
The oil should be heated to 375°F (190°C) in a deep fryer or heavy pot.
How many eggs are used in the beignet dough?
The recipe calls for 4 large, beaten eggs.
What size should the beignet dough be cut into?
The dough should be cut into 1 1/2-inch squares.
What type of flour is used for this recipe?
One cup of sifted flour is used for the dough.
How many servings does this recipe make?
This recipe yields 4 servings.
What is the protein content per serving?
Each serving contains 7.5 grams of protein.
How much fat is in one serving of beignets?
One serving contains 21 grams of fat.
What is the carbohydrate count per serving?
There are 35 grams of carbohydrates in each serving.
How do I know when the dough is ready in the saucepan?
The dough is ready when it pulls away from the sides of the pan and forms a ball.
Should the eggs be added all at once?
No, eggs should be added one at a time, beating well after each addition until the dough is smooth and glossy.
What should be used to drain the beignets after frying?
Transfer them to a plate lined with heavy brown paper to drain excess oil.
What type of sugar is used for dusting?
Powdered sugar is used to generously dust the beignets while they are still warm.
How long should the dough be fried?
Fry them until they are golden brown on both sides.
Is there salt in the recipe?
Yes, a pinch of salt is added to the butter and water mixture.
What is the first step of the instructions?
Combine butter, salt, and hot water in a saucepan and bring to a rolling boil.
Can I let guests add their own sugar?
Yes, it is suggested to set a castor of powdered sugar on the table for guests to sprinkle extra as desired.
What tool should be used to flip beignets in the oil?
A slotted spoon is recommended for gently flipping the beignets.
Should the water be hot when starting?
Yes, the recipe requires 1 cup of hot, boiling water.
What is the texture of the dough after adding eggs?
The dough should become smooth and glossy after the eggs are beaten in.
Are beignets considered a breakfast or dessert item?
They are versatile and perfect for both breakfast and dessert.
Does the recipe include fiber?
The nutritional data indicates the fiber content is null.
How should the flour be prepared?
The flour should be sifted before being added to the boiling mixture.
What surface should I use to flatten the dough?
Flatten the dough on a floured surface to prevent sticking.
What category of food do beignets fall into?
They are categorized as French pastries and fried dough.
How should I cut the squares?
You can use a sharp knife or a pastry cutter to create the squares.