Mardi Gras is just around the corner, which means it’s time for beignets! This classic New Orleans treat is deep-fried, dusted with powdered sugar, and served with raspberry jam for dipping.
Mardi Gras, literally “Fat Tuesday” in French, is the final day of feasting before the start of Lent in many Christian traditions. Historically, people used this day to enjoy rich foods that they might give up during the Lenten season. Among the many indulgences associated with Mardi Gras, beignets stand out as an unmistakable symbol of New Orleans — warm, fluffy squares of fried dough covered in a generous snowfall of confectioners’ sugar.
Although fried pastries have roots that trace back centuries, the beignet has strong ties to French cuisine and the culinary traditions of Louisiana. There are different styles of beignets: some recipes rely on choux pastry, which creates a hollow interior perfect for filling with jelly or cream, while other classic New Orleans versions use a yeast-leavened dough. The yeast dough produces a tender, pillowy beignet without a central pocket, so if you prefer jam- or cream-filled beignets, choose a choux-based recipe instead. The recipe presented here uses a yeast dough, producing the familiar square beignets sold at cafés across New Orleans.
This dough is straightforward to prepare. Measuring the water temperature with a thermometer when activating the yeast removes much of the guesswork and helps ensure consistent results. If you are new to kneading by hand, the basic techniques used for pizza dough translate perfectly to this recipe — gentle folding, pressing, and stretching until the dough becomes smooth and elastic. Once mixed and chilled briefly, the dough is rolled out to a quarter-inch thickness and cut into squares. Beignets expand and puff when fried, so precise, perfectly straight cuts are unnecessary; a rustic, homey appearance is part of their charm.
Beignets are best served hot and fresh. The texture changes noticeably as they cool, so plan to fry them shortly before serving. You can prepare the dough in advance — it keeps well in the refrigerator for a short period and can be frozen — but frying just before you plan to eat them guarantees the lightest, most satisfying texture. When serving, dust them liberally with confectioners’ sugar right after frying so the sugar adheres to the warm surface.
Traditional accompaniments are simple: powdered sugar and a small pot of jam. For this recipe, raspberry jam is recommended as a bright, slightly tart contrast to the sweet, fried dough. Chocolate and caramel sauces also make delicious dipping options if you prefer something richer. Because this version of the beignet uses a yeast dough, it does not have an interior pocket for filling, so the jam or other sauces should be offered on the side rather than piped inside.
Classic New Orleans Beignets
24 beignets
Never pour used frying oil down the drain. If you plan to reuse oil, filter it through a double layer of cheesecloth after it cools. When oil becomes dark or develops off-odors, transfer it to a sealable container and dispose of it according to local regulations or recycle where facilities exist.
Ingredients
For the starter
- ¼ cup warm water, 105–110°F
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
Remaining dough ingredients
- 2 tablespoons vegetable shortening
- 3 tablespoons sugar
- ½ teaspoon salt
- ½ cup boiling water
- ½ cup evaporated milk
- 1 large egg
- 4 to 5 cups all-purpose flour
- 1 gallon canola oil, for frying
- Confectioners’ sugar, for garnish
- Raspberry jam, for dipping
Instructions
- Combine the warm water, yeast, and 1 teaspoon sugar in a measuring cup. Stir and let sit 5 minutes until the mixture becomes foamy. This indicates the yeast is active.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening, 3 tablespoons sugar, and salt at medium speed. Add the boiling water and evaporated milk, mixing until incorporated. Beat in the egg, then add the yeast mixture and mix to combine.
- With the mixer running on low, gradually add 3 cups of flour. Continue adding just enough of the remaining flour to form a soft, slightly sticky dough. Avoid adding too much flour so the beignets remain tender.
- Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap, and refrigerate for at least 30 minutes and up to 2½ hours to chill and relax the gluten.
- On a lightly floured surface, roll the dough to about ¼-inch thickness. Cut into approximately twenty-four 1½-inch squares; they do not need to be perfect — rustic shapes are traditional and fry beautifully.
- Fill a large Dutch oven with about 3 inches of canola oil and heat to 350°F. Use a thermometer for accuracy to ensure even frying and good color.
- Fry two or three pieces at a time for about 2 minutes per side, or until the beignets are a light golden brown all over. Remove with a slotted spoon and drain on paper towels. While still warm, dust generously with powdered sugar. Serve immediately with raspberry jam or your preferred dipping sauce.
Recipe adapted from Louisiana Cookin’. This yeast-based version produces the classic square New Orleans beignets best enjoyed hot and heavily dusted with confectioners’ sugar. For filled beignets, look for recipes using choux pastry, which creates a hollow center ready for jam or cream.
More Mardi Gras ideas
- Mardi Gras King Cake Cupcakes — a cupcake take on the traditional ring cake with festive decoration.
- Mardi Gras Cake Pops — bite-sized cake on a stick, decorated in green, gold, and purple.
- Mardi Gras Monkey Bread Muffins — pull-apart sweet rolls with cinnamon and sugar, served in individual portions.
