Friday, March 19, 2021

How to Make New Orleans-Style Beignets

 Pillowy-soft fried dough covered in a powdery layer of confectioner sugar

I'm so excited to share this recipe with you today. Because I know when you see these soft and light, lick-the-sugar-off-your-fingers yummy homemade beignets,  you will be itching to dash to your kitchen and try these too! ... Am I right?!? 

And trust me, these beignets taste at least as good as they look!

Please note, that depending on how thin you roll the dough and how big you cut the squares, this recipe can yield anywhere from 30 to 60 little beignets. How many servings would these be?!? Hmmm... they are extra puffy and light (empty on the inside). They are cute and small, and so easy to pop in your mouth. So I can easily see eating at least 5 in one go... or maybe more!

Because these New Orleans Style beignets are best eaten right after frying, I recommend just rolling out, cutting, and frying the dough you plan to eat. You can store and save the remaining dough in an airtight container or the bowl covered with plastic wrap, in the refrigerator for a few days. I fried mine in two times, and honestly the second day the dough was better - easier to roll, more flavorful,  and puffed up even more in the hot oil. 

Last but not least: don't shy away from powdered sugar. The beignet dough is barely sweet so you need all the extra sweetness on top! 

I'm also excited to share with you my first recipe card (see below!) One of my next goals for this blog is to make it a little more user-friendly so that you can more easily search, read, and print my recipes. 

It will take a little more work, but for now... down here is my first recipe card! What do you think?!?


PRINTABLE RECIPE CARD: How to Make New Orleans-Style Beignets

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