New Orleans Beignets

New Orleans Beignets

New Orleans Beignets – deep-fried, square, powdered sugar-covered donuts. This recipe will transport you back to Nawlins! Beignets can be enjoyed as breakfast or dessert.

One thing I will say about growing up in Southern Louisiana is that you will always have memories of great authentic food. If you’ve ever been to New Orleans and haven’t had the opportunity to taste the goodness of a beignet, you are simply missing out.

New Orleans Beignets

This is the perfect example of my mantra, “Start with something good and end with something great!.”

Beignets can be enjoyed at any time of the day. Enjoy it first thing in the morning with coffee or your beverage choice or end your dinner on a sweet note. It is not an overly sweet dessert and that’s what gives it the versatility of being a breakfast or dessert grab-and-go item.

New Orleans Beignets

They are fairly simple to make and starting off with the Cafe Du Monde Beignet Mix makes the effort not so hard — but you know I had to put my own personal touch on it!

New Orleans Beignets

How to Make New Orleans Beignets:

I started with the wet ingredients as it helped me gauge how much of the beignet flour mixture I needed to add. I did not use the entire package mix for this recipe.

Begin by slightly scrambling an egg then add the melted butter, evaporated milk and remaining ingredients saving the powdered sugar for last.

New Orleans Beignets

Slowly add the beignet mix into the egg mixture until it becomes manageable with your hands then prepare for the dough kneading. I used pastry flour because it seems to work best with dough.

Spread your flour across your surface then begin to knead. Flatten your dough until it’s thin. It will expand once it hits the grease.

New Orleans Beignets

Cut the dough into squares then add to the hot grease. Make sure your grease is already hot at this point. You can test this by adding a small piece to see if it floats to the top (of the grease).

New Orleans Beignets

These beignets cook very fast so be prepared to cook them for about 10 seconds each side then set to the side for draining.

New Orleans Beignets

Add as much powdered sugar as you desire and enjoy yourself! I like a lot of sugar! 🙂

New Orleans Beignets

When you want to treat your family to the Nawlins snack I grew up loving, give these New Orleans Beignets and spot on your table, and watch how fast they disappear.

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New Orleans Beignets

New Orleans Beignets


  • Author: Eric Jones
  • Total Time: 20 minutes
  • Yield: 10 1x

Description

New Orleans Beignets — deep-fried, puffy, square powdered sugar-covered donuts. This homemade recipe will trasport you back to Nawlins as soon as you take that first bite! Beignets can be enjoyed as brekfast or dessert.


Ingredients

Scale
  • 2 3/4 cup Cafe Du Monde Beignet Mix
  • 1 Large Organic Egg
  • 1 cup Evaporated Milk
  • 2 tbsp Melted Butter
  • 1/4 tsp Almond Extract
  • 1 tsp Vanilla Extract
  • 1/2 tsp Ground Nutmeg
  • Powered Sugar

Instructions

  1. Begin by adding your egg into a large bowl and slightly scramble it. Add your melted butter, evaporated milk, vanilla extract, nutmeg, and almond extract. Mix.
  2. Using a large spoon, slowly add in the Cafe Du Monde Beignet Mix.  Fold the dough to combine.
  3. Place pastry flour over your surface and knead your dough for a few minutes. Flatten your dough until thin with a roller. Cut dough into square blocks.
  4. Pre-heat cooking pan to medium/high heat.
  5. Test your temperature by adding a small piece of dough into the oil and if it rises immediately you are ready to begin cooking.
  6. Cook each piece for 10 seconds each side. Set to the side. Drain. Cover with powdered sugar and enjoy immediately.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: Deep Fry
  • Cuisine: Cajun

Nutrition

  • Calories: 268
  • Sugar: .2g
  • Sodium: 66mg
  • Fat: 8.9g
  • Carbohydrates: 39.8g
  • Protein: 6.4g
  • Cholesterol: 48mg

Keywords: New Orleans Beignets, Southern Beignets, Beignets, Breakfast Beignets

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