Easy No Yeast Beignets Recipe - My Gorgeous Recipes (2024)

FAQs

What is the difference between French beignets and New Orleans beignets? ›

The difference between classic French beignets and the New Orleans-style fritters seen can be found in the preparation of the dough. The former is made from pâte à choux, while those from the Big Easy are made from leavened dough that's cut into squares and fried until crispy on the outside and airy within.

Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will be fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker.

New Orleans-style beignets: New Orleans-style beignets are made from an enriched yeast dough — similar to a doughnut — that contains milk, butter, and eggs for color and texture. New Orleans-style beignets also wear a much thicker coat of powdered sugar than their French counterpart.

Why are my beignets raw in the middle? Oil that's too hot will quickly brown the beignets before the centers have a chance to cook. Make sure to check your oil temperature, and reduce the heat if your beignets are browning too quickly.

Make sure to fry the Beignets in batches and don't overcrowd the pan or the oil will cool down too much. Beignets are best served hot or warm straight after frying they don't taste nearly as good the next day.

In a large bowl, stir together the water, a spoonful of the sugar and the yeast and let it sit for 10 minutes. If it's not foamy, toss it and buy new yeast. In a small bowl, whisk together the milk, eggs and vanilla.

If you want to prepare the dough ahead of time, you can do a slow rise in the refrigerator overnight. Then you can roll it out and cut the beignets. Since the dough will be cold, let the cut beignets come to room temp for about 30 minutes before frying.

The recipe calls for 11 ingredients, many of which are household staples. You'll need dry yeast, sugar, vegetable oil, and heavy cream, as well as water, vegetable shortening, salt, and an egg. It also requires flour, boiled water, and powdered sugar.

Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, from "the old mother country", also brought by Acadians, and became a large part of home-style Creole cooking.

Should beignet dough be sticky? ›

Sticky dough after Bulk Fermentation: If your dough was fine during mixing and stretch and folds but was sticky after bulk fermentation and hard to shape, that is more than likely an over fermentation issue, cut down on your rise time next time.

Reheat the beignets in the microwave for 15 to 20 seconds or in the oven at 350 degrees F for 3-5 minutes to serve them warm. You will just want to add a fresh dusting of powdered sugar before serving. They won't be quite as good as fresh, but still pretty darn good.

Very good beignets have a hollow center, or pocket of air (see the photos below), while donuts do not. Donut dough always rises twice so that it keeps its shape better when fried, while beignets only need to rise once. Beignets and donuts both fry at the same temperature, however.

The New Orleans beignet is great for breakfast, dessert or a midnight snack.

Cafe Beignet on Royal Street – the one that started it all! Located in a converted 1800s carriage house, Royal St. offers a European cafe setting with a lush, tropical courtyard.

Beignets can be served in a variety of preparations, the most common being dusted with confectioner's sugar. The pastry is popular in French, Italian, and American cuisines.

Beignet (BEN-yay) is a French term that means bump and it originally meant fritters made with choux pastry, as in this version.

A Well Travelled Pastry

The origin of the word beignet can be traced to the Celtic language, tied to the word “bigne,” meaning “to raise.” Although now considered a French pastry, the beignet is thought to have connections as far back as ancient Rome.