- 3/4 cup warm water (105-110℉; too hot or cold will inactivate yeast)
- 2 1/4 teaspoons active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup whole milk
- 1 egg, beaten
- 3/4 teaspoon salt
- 2 cups Swans Down Cake Flour
- 2 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
- Powdered sugar, for garnish
- Cafe au Lait, for serving, optional
Classic New Orleans Beignets
Yield: About 24 Beignets
This delightful puff of fried dough, served hot and sprinkled with powdered sugar, is an old Creole New Orleans tradition and also the much beloved official donut of Louisiana. It's best enjoyed with a hot cup of chicory cafe au lait.
Ingredients
Directions
- DISSOLVE yeast and about half of the granulated sugar in the warm water in a large mixing bowl, or the bowl of a standing mixer. Give it a quick stir and then let sit for 5 minutes until it becomes foamy.
- WHISK in the milk, egg and salt and remaining sugar. Mix in half of the flour with a large spoon. If using a mixer, use a paddle attachment on low to medium speed.
- MIX in butter and vanilla extract.
- ADD remaining flour and mix with the spoon until you can use your hands, then turn the dough out onto a floured board and knead just until smooth. Don’t over-knead or the dough will get too tough. If using a mixer, swap out the paddle for your dough hook and knead just until dough is smooth.
- PLACE dough in an oiled bowl covered with plastic wrap or a towel in a warm spot to rise for 2 hours or until double in size. Alternatively, you can make dough one day ahead and let it proof in refrigerator for up to 24 hours. Let dough come to room temperature, about 30 minutes, before proceeding with recipe.
- HEAT 3 to 4 inches of oil in a cast iron pan or deep fryer to 375℉.
- ROLL out dough on a heavily floured surface to 1/4-inch thick.
- CUT dough into 2 1/2-inch square pieces and fry 3 to 4 pieces at a time in oil.
- IMMEDIATELY after dropping dough into oil, use a large spoon to gently move hot oil over the top of each piece. After 30 to 45 seconds, flip all beignets over and continue to spoon the hot oil over them, about 1 minute. Flip beignets again and continue to cook in oil until all beignets are a golden brown on both sides, about 3 minutes.
- REMOVE beignets from oil and place on a paper towel-lined plate.
- PLACE on dessert plates, 3 beignets per plate, dust liberally with powdered sugar and serve with hot cafe au lait.
Beignets come out perfectly. Light, fluffy and tasty. Using swans down flour makes a big difference. Can we use only Swans Down, or does it have to have AP as well? 5 stars for the recipe.
Hi Miriam,
Thank you for the wonderful compliment!
Swans Down Cake Flour is made from the finest soft winter wheat. It is ground and reground, and sifted and resifted through fine silken sieves until it is 27 times finer than all-purpose flour. It has a lower protein content than all-purpose flour, and it is finer, lighter, and softer. Because of this, baking with Swans Down produces less gluten. Lower levels of gluten will result in more softness and tenderness. This is why your beignets come out perfectly. While you could use all-purpose flour, you would have to use 2 tablespoons less per cup and sift and sift and sift and sift before measuring! Happy baking!
How Can they be saved after making so many .
Hi Sandy, Tips from the Swans Down Kitchen on refrigeration or freezing this dough:
PLACE dough in an oiled bowl covered with plastic wrap or a towel in a warm spot to rise for 2 hours or until double in size. Alternatively, you can make dough one day ahead and let it proof in refrigerator for up to 24 hours. Let dough come to room temperature, about 30 minutes, before proceeding with recipe.
ROLL out dough on a heavily floured surface to 1/4-inch thick. CUT dough into 2 1/2-inch square pieces and fry 3 to 4 pieces at a time in oil.
At this point you can freeze the beignets. When ready to cook them you would pull them out, defrost and then do a second proof and then fry them. You cannot fry them straight out of the freezer. They will not be as light and fluffy after freezing but they will definitely work. You transfer them to the refrigerator the night before and then proof them in the am just before baking in the morning.
Happy baking!
Question
Can you cut the beignets out then freeze them to fry later ?
Hi Melody, Tips from the Swans Down Kitchen on refrigeration or freezing this dough:
PLACE dough in an oiled bowl covered with plastic wrap or a towel in a warm spot to rise for 2 hours or until double in size. Alternatively, you can make dough one day ahead and let it proof in refrigerator for up to 24 hours. Let dough come to room temperature, about 30 minutes, before proceeding with recipe.
ROLL out dough on a heavily floured surface to 1/4-inch thick. CUT dough into 2 1/2-inch square pieces and fry 3 to 4 pieces at a time in oil.
At this point you can freeze the beignets. When ready to cook them you would pull them out, defrost and then do a second proof and then fry them. You cannot fry them straight out of the freezer. They will not be as light and fluffy after freezing but they will definitely work. You transfer them to the refrigerator the night before and then proof them in the am just before baking in the morning.
Happy baking!
I have been using Swans Down Cake Flour for over 50 years! I admit I tried other brands of cake flour, yours is the best!
Do you have to use swan downs flower or can you just use 4 cups all purpose flower
Hi Aniston, You could use only all-purpose flour to prepare the recipe. Keep in mind there is a conversion for using Cake Flour vs All-purpose flour. To convert a recipe from all-purpose flour to cake flour you would use 1 cup and 2 tablespoons of cake flour for each 1 cup of all-purpose flour. You would need to use less all-purpose flour. You should check with the all-purpose flour manufacturer for their conversion from using a cake flour to all-purpose flour. Happy Baking!
Is there a way to make them in a dietetic version?
Hi Andrea, You can use your preferred sugar substitute using that products substitution recommendation. Happy baking!
I have been using Swans Down almost fifty years and there is nothing better. I’ve even created an original pound cake. Thanks
I prefer Soft As Silk to Swan but I will give it another try
Hi Cheryl, We’d love to know if we’ve changed your mind on Swans Down. This is a delicious recipe that was developed in our test kitchen in New Orleans! Come back and let us know. Happy baking!
Do I combine the Swans Down cake flower and the all purpose flower together?
Hi Jerry, Yes you would mix the two flours together. Thanks and happy baking…or frying in this case!
I am 90 years old and have always used Swans Down cake flour and my neighbors think I bake the best cakes. Would never use any other flour for baking!!!
Dear Mildred, Wow! We are thrilled to hear that you have been using Swans Down Cake Flour for all these years! We’re so happy and proud to be part of your family’s culinary history. Keep on baking, and please keep in touch!
Hi Enola, the amount of granulated sugar is 1/3 cup.
Swans Down Cake Flour been use by Family for generations since the early 60 it make the best cakes
Dear Stella, we’re proud to be a part of your family’s culinary history. Happy baking!