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New Orleans Beignets
Chef Eddy Recipe
New Orleans Beignets
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Bring a little bit of New Orleans home with you with this beignet recipe. Warm and sweet dough dusted with powdered sugar are a delicious treat with breakfast, a cup of coffee, or any time of the day.

Prep time
Plan for

Stand time 1 hour or more
Frying time  40 seconds

2 dozen
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New Orleans Beignets
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Plan For

Stand time 1 hour or more
Frying time  40 seconds

Yield :
2 dozen



  • 1/2 cup water
  • 1 1/2 cups buttermilk
  • 4 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon vanilla extract
  • 4 teaspoons (2 envelopes) active dry yeast
  • 1 large egg
  • 4 cups all-purpose flour*
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 tablespoons (1/2 stick) soft butter
  • Pinch nutmeg
  • 2 quarts frying oil or as required in fryer

Dusting Beignets

Chocolate Sauce

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Place egg (still in shell) in a bowl of warm-hot tap water and set aside.
  2. Bring water to a boil and pour into buttermilk. Add sugar, vanilla extract and yeast. Pour into a bowl of a stand mixer, crack and add the egg. Attach paddle attachment.
  3. Add flour, salt, baking soda soft butter and nutmeg and mix on low to medium speed until the batter starts to clean away from the sides of the bowl, about 5-7 minutes.
  4. Stop machine and cover with plastic food wrap and set in a warm place. Allow to rise for 1 hour or until doubled.
  5. Meanwhile line two cookie sheets with parchment paper or plastic food wrap and coat with a thin and even coat of frying oil. Set aside.
  6. When dough has doubled, remove from mixing bowl and press evenly flat. Fold all sides towards the center and place dough on a lightly oiled surface.
  7. Press dough evenly to obtain a thickness of 1/4 or 1/3 inch thickness. Use oil on your hands to keep dough from sticking.
  8. Using a pizza wheel or sharp knife cut dough into 1inch squares and place on the oiled cookie sheets. Set aside for about 15 minutes to allow dough to rise once more. (For frying later cover with plastic food wrap and place in the refrigerator)
  9. Meanwhile heat frying oil to 375°F, keep oil at this temperature during entire frying process. (If oil temperature is too low beignets will absorb too much oil and will be greasy, too high and they will burn without being done in the center).
  10. Carefully drop beignets into oil (allow space for expanding) and turn over after about 40 seconds or lightly browned. After 40 seconds turn again and then once more.
  11. Remove from oil using a slotted spoon and place on paper towels. Sprinkle generously with powdered sugar. Serve warm with jam and or chocolate sauce.

Chocolate sauce:

  1. Chop chocolate into small pieces and place in a bowl.
  2. Bring heavy cream and sugar to a boil and pour onto chocolate. Stir until chocolate is melted. Add butter.
  3. If chocolate is not fully melted place 10 seconds in a microwave oven.
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