New Orleans Beignets Recipe

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On my first visit to New OrleansI popped over to the historic Cafe du Monde to grab a paper bag of beignets and a takeaway cup of coffee. I walked to the water’s edge to watch the sky at dusk over the Mississippi River, a couple of buskers singing a few yards away.

Like any first-timer, I made the mistake of inhaling as I bit into the beignet, coughing powdered sugar all over myself. But it was worth it. The warm yeasted dough must’ve been fried minutes beforehand, and the sweet, crispy edges gave way to an airy interior that smelled and tasted like heaven.

Beignets are cut into squares, which means the corners become slightly crispier than the rest of the pastry—those fried corners alone make beignets a legitimate rival to any circular doughnut.

Made from a simple yeast mixture, evaporated milk, shortening, eggs, and flour, beignet dough only takes a few minutes to throw together, but the secret to the perfect homemade beignet is letting the dough sit in the refrigerator overnight. This time in the fridge allows the yeast to develop slowly, making a particularly fluffy and flavorful beignet.

Editor’s Note: The recipe was developed by Micah Leal; the recipe tips were written by Katie Rosenhouse.