How to make the easiest New Orleans-style beignets
Biting into a beignet is like biting into a buttery, fluffy pillow. When fried in hot oil, the slightly savory dough yields bitesize nuggets with perfectly crisp exteriors and tender interiors that beg for a dusting of powdered sugar and a cup of hot coffee.
New Orleans-style beignets are probably the best-known beignets in the United States, and they’re surprisingly easy to make at home. With just one bowl and a handful of kitchen staples, you can whip up a batch and transport yourself to the French Quarter, no plane ticket required.
What are New Orleans-style beignets?
New Orleans beignets are most synonymous with Caf Du Monde, where platters of beignets are served with a thick layer of powdered sugar and a side of chicory coffee. While this Creole treat is reportedly a descendant of the French beignet, the two beignets are quite different. Classic French beignets are made with pate a choux-style dough, which is cooked on the stovetop and doesn’t contain yeast or any other leavening (similar to a churro).
New Orleans-style beignets are made from an enriched yeast dough – similar to a doughnut – that contains milk, butter and eggs for color and texture. New Orleans-style beignets also wear a much thicker coat of powdered sugar than their French counterpart.
What’s the difference between a beignet and a doughnut?
The short answer: Not a lot! Both doughnuts and beignets are made from deep-fried yeast doughs, with shape and texture being the two biggest differences. Doughnuts are most often shaped into rounds or rings, while beignets have a more organic, square-like shape. Beignet dough also contains fewer eggs but more water and milk, making it slightly wetter and more prone to air-pockets once fried.