Classic New Orleans Beignets with Chicory Coffee

Why You’ll Love This Recipe

• Classic New Orleans flavor: crisp edges, pillowy centers, and a snow of confectioners’ sugar.
• Approachable technique with clear times, temperatures, and visual cues.
• Make-ahead friendly dough so you can fry fresh for guests.
• Includes an easy, authentic chicory cafe au lait pairing.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter, large eggs
• Pantry: All-purpose flour, granulated sugar, confectioners’ sugar, active dry yeast, vanilla extract, fine sea salt, peanut or canola oil, chicory coffee (or coffee blended with roasted chicory)

Full Ingredients

Beignet Dough

• 3/4 cup (180 ml) whole milk, warmed to 105–110°F (40–43°C)
• 2 1/4 teaspoons (1 packet; 7 g) active dry yeast
• 1/3 cup (65 g) granulated sugar
• 2 large eggs, at room temperature
• 4 tablespoons (56 g) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine sea salt
• 3 1/2 cups (420 g) all-purpose flour, plus more for dusting

For Frying & Finishing

• 2 quarts (1.9 L) peanut or canola oil (enough for 2 inches/5 cm depth)
• 2 cups (240 g) confectioners’ sugar, plus more to serve

For Serving: New Orleans–Style Chicory Cafe au Lait

• 6 tablespoons (about 42 g) ground chicory coffee
• 3 cups (720 ml) hot water (for brewing)
• 3 cups (720 ml) whole milk, warmed to 160°F (71°C) and lightly frothed or steamed
• Sugar to taste (optional)

Step-by-Step Instructions

Step 1: Bloom the yeast

In a large mixing bowl, whisk the warm milk with 1 teaspoon of the granulated sugar. Sprinkle the active dry yeast over the top and let stand until foamy and creamy, 5–10 minutes. If the mixture doesn’t foam, your yeast may be expired or the milk was too hot or too cool—start again for best results.

Step 2: Mix a soft, enriched dough

Whisk the eggs, melted butter, vanilla, remaining granulated sugar, and salt into the foamy yeast mixture. Add 2 cups (240 g) of flour and stir until smooth. Add the remaining 1 1/2 cups (180 g) flour gradually, mixing until a soft, slightly tacky dough forms. Knead by hand on a lightly floured counter or with a dough hook on medium-low until smooth and elastic, 3–4 minutes. Avoid adding too much extra flour; a lightly tacky dough yields a more tender beignet.

Step 3: First rise until doubled

Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover tightly and let rise in a warm, draft-free spot (75–80°F / 24–27°C) until doubled in size, 60–90 minutes. A gentle finger poke should leave an indent that slowly springs back.

Step 4: Chill briefly, roll, and cut squares

Punch down the dough to deflate. Cover and chill 30 minutes; a short chill makes rolling cleaner and prevents shrinkage. On a lightly floured surface, roll the dough to a 1/4-inch (6 mm) thickness, aiming for an even rectangle. Trim edges, then cut into 2–2 1/2-inch (5–6 cm) squares using a bench scraper or pizza wheel. Transfer to parchment-lined baking sheets, spacing slightly.

Step 5: Second rise and heat the oil

Lightly cover the dough squares with oiled plastic wrap and let puff until slightly swollen and pillowy, 20–30 minutes. Meanwhile, pour oil into a Dutch oven to a 2-inch (5 cm) depth and heat to 365°F (185°C). Set a wire rack over a paper towel–lined sheet pan for draining, and place confectioners’ sugar in a fine-mesh sieve or shaker.

Step 6: Fry until puffed and deeply golden

Fry 4–6 beignets at a time, taking care not to crowd the pot. Slide them gently into the oil; they should puff quickly. Fry 60–90 seconds per side until evenly deep golden, flipping once. Maintain oil between 360–370°F (182–188°C) for best results. Transfer to the rack to drain for 30–60 seconds.

Step 7: Drench in sugar and serve hot with chicory coffee

While beignets are still hot, shower generously with confectioners’ sugar—this is not the time to be shy. For cafe au lait, brew 3 cups (720 ml) strong chicory coffee (French press or drip) using 6 tablespoons ground coffee. Heat 3 cups (720 ml) whole milk to 160°F (71°C) and froth lightly. Combine coffee and milk 1:1 in warm mugs and sweeten to taste. Serve immediately; beignets are at their most ethereal within minutes of frying.

Pro Tips

• Oil temperature is everything: use a clip-on thermometer and fry in small batches to keep heat steady.
• A slightly tacky dough makes lighter beignets. Dust your hands with flour instead of adding extra to the dough.
• Roll to an even 1/4 inch for consistent puff; thicker dough may brown before the centers cook through.
• Dust beignets while hot so the sugar adheres; re-dust just before serving if needed.
• For that signature puff, don’t press down on the dough when transferring to the oil—let the steam do the lifting.

Variations

• Filled Beignets: Pipe raspberry jam, lemon curd, or pastry cream into warm beignets using a small round tip.
• Spiced Sugar: Mix 2 cups confectioners’ sugar with 1 teaspoon cinnamon or 1/2 teaspoon nutmeg for a fragrant finish.
• Gluten-Free: Use a 1:1 gluten-free flour blend plus 1/2 teaspoon xanthan gum; dough will be softer, so chill well before cutting.

Storage & Make-Ahead

Beignets are best fresh. For make-ahead, refrigerate the dough after the first rise (punched down) up to 24 hours, then roll, cut, proof, and fry. You can also freeze cut dough squares on a sheet pan until firm, then bag for up to 1 month; thaw at room temperature and proof 30–45 minutes before frying. Leftover fried beignets keep 1 day at room temperature; reheat at 325°F (165°C) for 6–8 minutes and re-dust with confectioners’ sugar.

Nutrition (per serving)

Approximate per beignet: 190 calories; 8 g fat; 26 g carbohydrates; 4 g protein; 120 mg sodium; 1 g fiber; 6 g sugar. Values will vary based on oil absorption and dusting.