New Year New Orleans Beignets

Happy New Year my lovelies!  I am so excited about 2013 and all of the wonderful recipe ideas floating around in my busy lil’ brain.  Today, I want to share a recipe I made a few weeks ago: New Orleans Beignets (Sorry to all of you on detox and New Year’s diet plans)!

nola beignets

This Nola beignets recipe starts with a confession.  I have never been to New Orleans.  Yep, never been.  I was supposed to go a couple of times but it never quite worked out.  In my effort to bring Mardi Gras into my home, I searched for a New Orleans beignet recipe that might add a dash of creole soul to my kitchen.  So of course, I turned to Mr. New Orleans himself, Emeril Lagasse.

Emeril’s New Orleans beignets are like heavenly morsels of dough that are quite delicious but oh so dangerous for the waist line shrinking resolution vowers.  My goal is to travel to New Orleans soon, and when I go, I will be sure to order beignets at everyplace I visit but until then, this recipe will bring a little NOLA to me.

nola beignets

New Year New Orleans Beignets

New Year New Orleans Beignets

Emeril's Beignets (recipe courtesy of


  • 1 package active dry yeast
  • 1/2 cup granulated sugar
  • 2 tablespoons vegetable shortening
  • 1 1/4 cups warm milk (110 degrees)
  • 1 egg, beaten
  • 4 1/2 cups all-purpose flour
  • Pinch of salt
  • Oil for frying
  • Powdered sugar for dusting


  1. In the bowl of an electric mixer, fitted with a dough hook, add the yeast, sugar, shortening, and milk, mix for 2 minutes. Add the egg. Mix well. Add 4 cups of the flour and salt. Beat at low speed until all of the flour is incorporated, about 1 minute. Then beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook.
  2. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 2 hours.
  3. Preheat the vegetable oil a deep fat fryer to 360 degrees F.
  4. Turn the dough out onto a floured surface and pat the dough into a rectangle about 1-inch thick. Lightly dust the surface of the dough. Roll out the rectangle to 12 1/2 inches long by 10 inches wide and about 1/4-inch thick. With a sharp knife, cut the dough into twenty 2 1/2-inch square beignets.
  5. Fry the beignets, a couple at a time until golden brown and crispy on all sides, about 3 to 5 minutes. Remove and drain on a paper towels. Sprinkle the beignets with powdered sugar and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Related Posts Plugin for WordPress, Blogger...


  1. Ohhh, beignets!! “Heaven, I’m in heaven…” May I inhale them through the screen? :D

    Happy New Year, Jocelyn! I’ve been to New Orleans once. I was only seven but I remember their amazing praline cookies! Can’t wait to visit again!

  2. Oh how I love these! But I can’t be at Cafe’ Du Monde every time I want some because it’s about 12 hours’ drive from here! Thank you for the recipe – I’m not a huge fan of King Cake and we always celebrate Mardi Gras with Gumbo so this year, I’ll make beignets too!!

  3. Oh gosh these look delicious. I’ve never been to New Orleans either…on my bucket list. “Beignets in New Orleans” will be added to the list :-)

  4. Jocelyn, a beignet post has been in my queue for ages! Love them. First had them in New Orleans and really liked the yeasty ones with just a light dusting of powdered sugar. Some places just pile on the powdered sugar, and I think that ruins them. Your little beauties look to have just the right amount!

    • I totally agree with the assessment on too much powdered sugar. I have seen some pictures where there are serious mounds of powdered sugar that look like tiny mountains. Way too much! Thanks so much for stopping by!

  5. These look great! I’ve never had beignets, believe it or not. I think I’m missing out!

  6. You really owe it to yourself to visit New Orleans. Your beignets look very much like the ones we enjoy at Cafe du Monde which is well known for their beignet and chicory coffee. Beignet are just the tip of the iceberg when it comes to great food. My husband and I have traveled extensively and New Orleans is far and away our favorite dining destination. We visit there as often as we can and we will be there again in April for my birthday. But the Crescent City is more than just great food. The people are wonderful and celebrate life everyday with their food, music, art and culture. I can’t wait to make your recipe so I can feel like I’m there!

    • Sandy, you make me want to buy a flight right this instant! Gosh after your description, I must go to New Orleans this year and in a hurry. Everything you describe is amazing. I will be asking your advice for all the places I MUST go before I leave.

  7. Beignets? When can I come over? LOL. I’ve never been to NOLA, but for sure when I get there, I’ll be sampling these babies. In the meantime, I’m bookmarking this for future cooking projects! Looks delish!

  8. anything fried has my name on it… These look delicious and are easily adaptable to make without the eggs. On my TO MAKE list definitely!!!!

  9. These look absolutely incredible, Jocelyn!!! Happy New Year!!!

  10. These look so good! I just recently came back from san francisco and had me some of these at a place called brendas french soul food. They were delicious!! cant wait to try yours out :)


  11. Not talking bad about a home made recipe, but you can also call and order their mix and they will send it to you. I Live in Texas and do not go to NOLA very often. The last time I had them I was a teenager. Yes they are awesome.
    Just wanted you all to know that you can order their mix.

  12. There is no way to say no to beignets!

Speak Your Mind