Not too long ago, I shared my easy beignets recipe using a choux pastry formula for the beignets.
We loved it a lot and the recipe is very well received by many readers. However, some readers requested the real New Orleans Beignets recipe, so here it is for you.
There is nothing not to love about beignets—soft, pillowy, sweet fried dough dusted with sugar, lots of sugar. This recipe delivers just that. If you don’t like the choux pastry texture, these beignets will fit your bill as they are dense, doughy, but still very light to the palate. They are much better than donuts!
Needless to say, both my son and I finished almost half of these as soon as they were hot off the frying pan, Now I don’t even have to go all the way to New Orleans to have my fix of beignets anymore; this recipe is so easy to make, fail-proof and delivers amazing results. Enjoy!
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Based on 73 Review(s)
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Don
Sorry Bee, but that is not an authentic recipe for beignets. Try the ones from Southern Living or NOLACuisine. We almost always use evaporated milk in the recipe. The variations are with the flour; AP, self raising or bread. The box versions in the grocery stores may use powdered milk. Two inch squares are more traditional.
Rasa Malaysia
Hi Don, thanks for the feedback. I like everything mini, so it’s easier for my son to eat them. Also I noticed that bigger squares are harder to cook inside as the outside is already brown and inside is still doughy. But thanks so much for your feedback. If you have a recipe, please share with me! :)
Carmen Carlton
How delightful it was to open up your email and see this recipe! I had just been googling beignets. I’ve had good luck with your recipes so I am eager to try these. One question though. Many recipes suggest cutting them into 3″ squares. Do yours basically resemble beignet puffs after frying? Can they be made bigger without sacrificing anything overall?
Rasa Malaysia
Hi Carmen, I like mini everything, so you can cut them to be bigger. The thing about bigger beignets are sometimes the inside is not cooked through but outside is already so brown. So I would try with smaller ones first maybe 2-inch, or 1-1/2 inch. They also puff up a bit after frying. :)
Carmela
Hi Bee,
Thank you for this recipe and many others wonderful ones, which I have made before.
This recipe, however, left me wondering.
I’m an not understanding the instructions.
My mixer does not have a “cook attachment”. What is that? What about “beat on low heat”?
Could please explain?
Thanks
Rasa Malaysia
Hi Carmela, so sorry they were typos. I have updated the recipe.
Kathie
OMG…you couldn’t tell it was a typo and just insert the right word instead of making an issue of it. Feel better now, more superior??
Natasha
Thanks for the recipe !
I am not sure about yeast amount – is it 1 ounce ? Sounds it is too much !
Can you convert the measuerments into cups and spoons please
Rasa Malaysia
Yes 1 ounce. I don’t have the measurement in cups and spoons.
Awesome
1 ounce is 1/8 cup.
Azza
Hi Rasa,
Thank you so much for the recipe
Can you please if possible write the recipe in spoon and cups.
I like to try it but I’m not sure about the measurements
Rasa Malaysia
I don’t write in spoons and cups, they are all weighted.
Sharlene
I never actually had the ones from new Orleans…But the beignets from Disney French Quarter was nothing special… Couldn’t you just roll out some can biscuits, deep fry them in oil and sprinkle or dump powder sugar over them and or Carmel/Chocolate?
Hollis
For those many questions on measurements and/or obvious KitchenAid attachments and speeds…a Google home is an amazing device, as well as an Alexa Dot. Both devices will very easily convert all measurements into fractions of teaspoons all the way through gallons. They can even tell you tomorrow’s weather and that you look beautiful; even if you don’t. Just ask the right questions. As far as typos in anyone’s blogs…I’m pretty sure we can all figure it out with snide remarks or implied ignorance. The recipes posted here have typically been amazing. To each their own I have different acquired tastes. Don’t discourage talent just because you’re bored at home and need a chew toy to make yourself feel superior. Keep up the fabulous work Rasa Malaysia.
Adriana
I second the coment left by Hollis.
You took the words right out of my mouth. What is wrong with people these days?
Thank you for your great recipes, and keep on rockin, Rasa!
Rasa Malaysia
Thanks Adriana for your kind words and support.