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Easy-to-make beignets that are deep fried so the outside is golden brown and the inside is light-as-air and fluffy. Served piping hot dusted with a thick layer of powdered sugar. An irresistible French doughnut that is a New Orleans speciality.
Today’s post is sponsored by Red Star Yeast. They asked me if I’d like to create an easy beignet recipe to share on their website. I jumped at the chance because making beignets to share on Barbara Bakes has been on my list since I visited New Orleans a couple of years ago.
When we were in New Orleans, my husband and I did a beignet crawl, sampling beignets at many places throughout the city. The Cafe du Monde in the French Quarter’s is famous for their beignets and they were great, but the Cafe Beignet’s beignets were lighter and stole my heart.
Since I was serving these beignets at breakfast, I wanted them to be quick and easy to make, so I used Red Star Platinum Yeast. It’s a premium yeast with dough enhancers that works fast. I love that you can mix it with your dry ingredients, add warm water and let the mixer do all the work.
If you’re new to baking with yeast, Red Star Yeast has some great Baking Tips to get you started. This recipe is super easy to make. The dough is easy to work with and you don’t have to worry about the beignets being the perfect shape.
When you’re deep frying, it’s especially important that your oil is hot enough before you add the dough. That helps keep the beignets from absorbing the oil and keeps them light and fluffy.
You’ll also want to make sure the oil comes back up to the proper temperature before you add the next batch of beignet dough.
It’s Mardi Gras time! Fat Tuesday is tomorrow. So you should whip up these easy-to-make, man-catching beignets asap! You’ll be glad you did.
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Easy Beignets
Ingredients
- 3 ½ cups bread flour
- ¼ cup buttermilk powder
- ¼ cup sugar
- 2 ¼ teaspoons 1 package Red Star Platinum Yeast or Quick Rise
- ½ teaspoon salt
- 1 cup water 120° - 130°
- 2 large eggs
- Vegetable oil for frying
Instructions
- In the bowl of a stand mixer, using the paddle attachment, combine 2 ½ cups flour, buttermilk powder, sugar, yeast, and salt. Add water and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium speed.
- Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, add more or less flour as needed. Knead the dough for 5 minutes until smooth and elastic.
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise in warm place until double about 30 minutes.
- Add oil to a deep fryer or large pot until it is 2 inches deep. Heat oil to 360°.
- Punch down dough. On a floured surface, roll the dough into a 18 x 12-inch rectangle. Use a pizza cutter to cut the dough in six rows, each 3 x 12-inches. Cut each row in to four 3-inch squares.
- Carefully drop 3 beignets in oil and fry until puffed and golden brown, about 3 minutes, flipping frequently. Repeat with remaining dough.
- While beignets are still hot, sprinkle heavily with powdered sugar. Serve immediately.
Disclosure: This post is sponsored by Red Star Yeast, but all opinions expressed are always my own. You can also find Red Star Yeast on Facebook, Twitter and Pinterest.
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Refrigerator Crescent Rolls, Barbara Bakes
Giant Cinnamon Roll Cake, Sally’s Baking Addiction
Glazed Yeast Doughnuts, Thyme In Our Kitchen
Lorraine @Not Quite Nigella
The Cafe du Monde ones are so delicious! It’s amazing how light they are but we didn’t try Cafe Beignet’s ones. I also loved that they were open 24 hours too 😛
Annamaria @ Bakewell Junction
Barbara,
I can’t wait to try these. They look similar to zeppole.
Annamaria
tanya
I would love nothing more than to sink my teeth into one of those soft, little pillows.
Nagi@RecipeTinEats
These beignets are heavenly! Thanks for the instructions, Barbara. It’s really helpful. Now, I can try and make this wonderful creation!
Rocky Mountain Woman
My second favorite thing about New Orleans was the beignets. My favorite thing was K Paul’s restaurant. Now at least I can recreate something from New Orleans.
Thanks, Barbara!
Brenda @ a farmgirl's dabbles
So lovely, Barbara. Great instructions on how to make these!
Jamie | My Baking Addiction
I’ve been craving Beignets since I saw them on a recent episode of the Kardashians (don’t judge me) – these look amazing, Barbara!
Cathy Trochelman
We loved the beignets when we were in New Orleans! I’d love to try making them at home!
Karyn @ Pint Sized Baker
I so want to try my hand at Beignets. These look just amazing! Happy Fat Tuesday!
Kathy Strahs
I want to make these this morning! Can you help me substitute the buttermilk powder? Is it 1:1 for regular milk or buttermilk, I can mix it with the water?
Barbara Schieving
Hi Kathy – I haven’t tried it but you can substitute 1 cup fresh buttermilk for 1/4 cup powder and 1 cup water. However, rather than warm up the buttermilk, I’d probably substitute 3/4 cup butter milk and 1/4 cup water and dissolve the yeast in the warm water with a teaspoon of sugar http://redstaryeast.com/yeast-baking-lessons/baking-steps-guide/prepare-your-yeast/ Enjoy!
Julie
These look so good I’ll have to try the recipe.
Deborah
Barbara, these look like perfection! I love how easy you have made them as well.
Rachel Cooks
These look perfect!
Julie Blanner
I can’t believe that I haven’t tried to make one of my favorite breakfasts/desserts! You make it look so easy! Happy Fat Tuesday!
Barbara Schieving
Thanks Julie – you definitely to to give them a try. They really are easy.
Rosa
They look heavenly and extremely tempting!
Cheers,
Rosa
Liz
I love platinum yeast! And your beignets??? Picture perfect.
Barbara Schieving
Thanks Liz – it really is great yeast!
Adri
Laissez les bon temps roulez! Oh my, but I do love beignets, and these look perfect. What is it about fried dough and sugar? It ought to be one of the basic food groups if you ask me! I’d say this one qualifies you as a real #Frybabe!
Barbara Schieving
I like the way you think! Thanks!
Nicole
This makes me want to go back to Cafe Du Monde. Yours looks just as good!
Barbara Schieving
Thanks Nicole – maybe we should be back together 🙂
Isa
Hi from France !
These “beignets” look like our famous “bugnes lyonnaises” that we eat each year in my area (Lyon) for Mardi-Gras. Yummy !!!!!!!!! 🙂
Barbara Schieving
Thanks Isa! Probably are the same 🙂
Kristen
Mardi Gras has me remember NOLA and I’ve been craving beignets! I can’t wait to try this recipe!
Barbara Schieving
Thanks Kristen – beignets are craveable 🙂