Old Fashioned Beignets

15 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
Old Fashioned Beignets
Serve these hot with Café au lait for the authentic New Orleans experience.
Beignets made the old fashioned way without yeast. This method is as simple as making a batter with flour, milk, eggs, and baking powder, then spooning into the hot oil. OLD FASHIONED BEIGNETS are wonderful and considering how little work they are to put together, they are a real treat and make their own pattern when dropped. A few pantry staples, hot oil and powdered sugar are all you need for this delicious piece of heaven. Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top, however, they may be savory dishes as well and may contain meat, vegetables, or fruits. Beignets are traditionally prepared right before consumption to be eaten fresh and hot. The most popular drink served with this type of no hole doughnut is Café au lait (heated coffee and heated milk) popularized contemporarily in part by Café du Monde in New Orleans.

Ingredients

15 servings
  • 2 cups flour
  • 1 cup milk
  • 1 egg
  • 1 tbsp sugar
  • 1 tsp baking powder
  • pinch of baking soda
  • powdered sugar for dusting
  • 1/2 teaspoon vanilla optional
  • 1/4 to 1/2 teaspoon nutmeg may be added optional

Step-by-Step Instructions

  1. Heat oil in a deep fryer or heavy pot to 375 degrees F.
  2. Sift the dry ingredients (flour, sugar, baking powder, baking soda, and nutmeg if using) into bowl.
  3. Add milk, egg, and vanilla (if using) and mix well until you have a smooth batter.
  4. Drop by the spoonful into the hot oil at 375 degrees.
  5. Beignets will flip on their own as they cook.
  6. Fry until golden brown, about 2-3 minutes per side, and drain on paper towels.
  7. Serve immediately while hot, with syrup or dust heavily by sifting the powdered sugar generously over the beignets.

Common Problems and Solutions

Q: Why are my beignets greasy?

A: Your oil temperature is too low. Make sure it stays at 375°F - use a thermometer to check. If the oil isn't hot enough, the beignets will absorb oil instead of frying crispy.

Q: Why didn't my beignets flip themselves?

A: The batter might be too thick or too thin. It should be a thick, spoonable batter - not pourable. Also make sure you're dropping generous spoonfuls so they have enough weight to flip when one side cooks.

Q: Can I make these ahead?

A: Beignets are best eaten fresh and hot, right after frying. They'll get soggy if they sit too long. Mix your batter ahead of time, but fry them right before serving.

Tips and Techniques

Don’t overcrowd the pot - fry only 3-4 beignets at a time so the oil temperature stays consistent. Have your powdered sugar ready in a sifter so you can dust them immediately while they’re still hot - the sugar will stick better.

Ingredient Substitutions

  • whole milk: evaporated milk or half-and-half
  • vanilla extract: almond extract

Equipment Needed

  • deep fryer or heavy-bottomed pot
  • candy or frying thermometer
  • slotted spoon or spider strainer
  • paper towels for draining
  • fine mesh sifter for powdered sugar

Historical Context

Beignets came to Louisiana with French colonists and became a beloved treat throughout the state. While New Orleans is famous for square, yeasted beignets, many home cooks in Louisiana make this quicker version using baking powder instead of yeast for an everyday treat.