The Art of Authentic New Orleans Vanilla French Beignet Perfection

Perfect Yeast Activation Mastery

Master the technique of properly activating yeast to ensure light, airy beignet texture.

Dough Development Excellence

Learn the skill of creating properly hydrated dough that rises beautifully and fries perfectly.

Oil Temperature Control

Perfect the method of maintaining optimal frying temperature for golden, crispy results.

Shaping and Cutting Technique

Master the art of rolling and cutting uniform beignets for consistent cooking and presentation.

Frying and Finishing Strategy

Learn optimal frying techniques and immediate powdered sugar dusting for authentic results.

French Beignet Mastery Secrets for Perfect New Orleans Style Pastries

Oil Temperature: Maintain steady 370°F oil temperature for perfectly crispy exterior and tender interior.

Yeast Activation: Ensure yeast foams properly - if it doesn't, start over with fresh yeast.

Dough Consistency: Dough should be soft and slightly sticky but manageable - don't over-flour.

Rising Time: Allow full rising time for light, airy texture - don't rush the process.

Frying Batches: Don't overcrowd the oil - fry only 3-4 beignets at a time.

Sugar Dusting: Dust with powdered sugar while still warm for best adherence and appearance.

Classic New Orleans Style Vanilla French Beignets with Powdered Sugar

Name: Classic New Orleans Style Vanilla French Beignets with Powdered Sugar
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24 beignets
Cuisine: French-American
Ingredients: For the Beignet Dough:; 1 cup warm water (110°F); 1/4 cup granulated sugar; 1 packet (2 1/4 tsp) active dry yeast; 1/2 cup evaporated milk; 1 large egg, beaten; 1 teaspoon pure vanilla extract; 1 teaspoon salt; 2 tablespoons vegetable shortening; 4 cups all-purpose flour; For the Vanilla Enhancement:; 1 vanilla bean pod, scraped; 1 additional teaspoon vanilla extract; 1 tablespoon vanilla sugar; For the Frying Process:; 6 cups vegetable oil for deep frying; 1 tablespoon vegetable oil for bowl; For the Classic Finish:; 2 cups powdered sugar for dusting; 1/2 cup extra powdered sugar for serving; For the Perfect Texture:; 1/4 cup cornstarch; 1 tablespoon baking powder; For Special Equipment:; Deep fryer or heavy pot; Candy thermometer; Rolling pin; Sharp knife or pizza cutter; Large mixing bowl; Clean kitchen towels

Authentic French beignets featuring light, airy choux pastry infused with pure vanilla extract and deep-fried to golden perfection, then generously dusted with powdered sugar. These heavenly pillows of fried dough represent the pinnacle of New Orleans café culture, combining traditional French pastry techniques with American indulgence to create warm, crispy-outside and tender-inside treats that melt in your mouth and transport you straight to the French Quarter with every delightful bite.

Prep Time

25 Minutes

Cook Time

20 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Beignet Dough:

1 cup warm water (110°F)

1/4 cup granulated sugar

1 packet (2 1/4 tsp) active dry yeast

1/2 cup evaporated milk

1 large egg, beaten

1 teaspoon pure vanilla extract

1 teaspoon salt

2 tablespoons vegetable shortening

4 cups all-purpose flour

For the Vanilla Enhancement:

1 vanilla bean pod, scraped

1 additional teaspoon vanilla extract

1 tablespoon vanilla sugar

For the Frying Process:

6 cups vegetable oil for deep frying

1 tablespoon vegetable oil for bowl

For the Classic Finish:

2 cups powdered sugar for dusting

1/2 cup extra powdered sugar for serving

For the Perfect Texture:

1/4 cup cornstarch

1 tablespoon baking powder

For Special Equipment:

Deep fryer or heavy pot

Candy thermometer

Rolling pin

Sharp knife or pizza cutter

Large mixing bowl

Clean kitchen towels

Fine-mesh sifter

Slotted spoon

Paper towels for draining

For the Dough Rising:

Warm, draft-free location

Plastic wrap

Additional flour for dusting

Instructions

Dissolve yeast and 1 tablespoon sugar in warm water, let stand 5 minutes until foamy.

In large bowl, combine evaporated milk, remaining sugar, beaten egg, and vanilla extract.

Add the activated yeast mixture to the milk mixture and stir gently.

Mix in salt and softened shortening until well incorporated.

Gradually add flour, mixing until soft dough forms that pulls away from bowl.

Turn dough onto lightly floured surface and knead for 2-3 minutes until smooth.

Place dough in oiled bowl, turning to coat all sides evenly.

Cover with plastic wrap and let rise in warm place for 2 hours until doubled.

Meanwhile, heat oil in deep fryer or heavy pot to 370°F (188°C).

Punch down risen dough and turn onto floured surface.

Roll dough to 1/4-inch thickness using rolling pin.

Cut into 3-inch squares using sharp knife or pizza cutter.

Cover cut beignets with towel and let rest for 30 minutes.

Carefully drop 3-4 beignets at a time into hot oil.

Fry for 2-3 minutes until golden brown, turning once halfway through.

Remove with slotted spoon and drain on paper towels briefly.

Immediately dust warm beignets generously with powdered sugar using sifter.

Serve hot while still warm and crispy on the outside.

Continue frying remaining beignets in small batches to maintain oil temperature.

Dust each batch with powdered sugar immediately after draining.

Arrange on serving platter and provide extra powdered sugar for dusting.

Serve with café au lait or strong coffee for authentic experience.

Best enjoyed immediately while still warm from the fryer.

Store any leftovers covered, though they're best eaten fresh.

Reheat briefly in warm oven if needed, then re-dust with sugar.

Classic New Orleans Style Vanilla French Beignets with Powdered Sugar

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Authentic New Orleans Vanilla French Beignet Perfection

Classic New Orleans Style Vanilla French Beignets with Powdered Sugar

Ingredients

Instructions