New Orleans Beignets with Orange-Zest Syrup

Why You’ll Love This Recipe

• Classic New Orleans texture: puffed, airy pillows with a tender crumb.
• Blizzard of powdered sugar for that iconic cafe finish.
• Two luscious pairings: bright orange-zest syrup or a cozy café au lait dip.
• Home-cook friendly: simple ingredients, clear steps, and reliable rise.

Grocery List

• Produce: 1 large orange
• Dairy: Evaporated milk, 1 large egg, unsalted butter, whole milk (or half-and-half)
• Pantry: All-purpose flour, active dry yeast, granulated sugar, powdered sugar, vanilla extract, kosher salt, neutral frying oil (peanut or canola), coffee or espresso

Full Ingredients

Beignet Dough

• 3/4 cup (180 ml) warm water, 105–110°F (40–43°C)
• 2 1/4 tsp (7 g) active dry yeast
• 1 tsp granulated sugar (for blooming)
• 1/2 cup (120 ml) evaporated milk, warmed to lukewarm
• 1 large egg, room temperature
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 1/4 cup (50 g) granulated sugar
• 1 tsp kosher salt
• 3 1/2 to 3 3/4 cups (440–475 g) all-purpose flour, plus extra for rolling

For Frying & Finishing

• 2 quarts (1.9 L) neutral oil (peanut, canola, or vegetable)
• 2 cups (240 g) powdered sugar, for dusting

Orange-Zest Syrup

• 1/2 cup (100 g) granulated sugar
• 1/2 cup (120 ml) water
• 1 tbsp finely grated orange zest
• 2 tbsp (30 ml) fresh orange juice
• Pinch of kosher salt
• Optional: 1/4 tsp vanilla or a few drops orange blossom water

Café au Lait Dipping Sauce

• 1/4 cup (60 ml) strong brewed coffee or 2 shots espresso
• 1/3 cup (100 g) sweetened condensed milk
• 2 tbsp (30 ml) whole milk (or half-and-half)
• 1/4 tsp vanilla extract
• Pinch of kosher salt
• Optional: 1/8 tsp ground cinnamon

Step-by-Step Instructions

Step 1: Activate the yeast

In the bowl of a stand mixer (or a large mixing bowl), stir together the warm water and 1 teaspoon sugar. Sprinkle the yeast over the water. Let stand until foamy and creamy, 5–10 minutes. If the mixture does not foam, the yeast is inactive; start over with fresh yeast.

Step 2: Mix the dough

Whisk the evaporated milk, egg, melted butter, vanilla, remaining 1/4 cup sugar, and salt into the yeast mixture. Add 2 cups of the flour and mix until a thick batter forms. Add the remaining 1 1/2 cups flour gradually, mixing on medium-low (dough hook) or stirring with a sturdy spoon until a soft, slightly sticky dough forms. Knead 3–5 minutes, adding up to 1/4 cup (35 g) additional flour only if needed to prevent excessive sticking. The dough should be supple and just tacky.

Step 3: First rise

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm, draft-free spot until doubled in size, 60–90 minutes. For make-ahead, you can refrigerate the risen dough up to 24 hours; let it sit at room temperature 30–45 minutes before rolling.

Step 4: Make the orange-zest syrup

While the dough rises, combine sugar, water, orange zest, orange juice, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 2–3 minutes to infuse the zest. Remove from heat, stir in optional vanilla or orange blossom water, and keep warm (or rewarm before serving).

Step 5: Make the café au lait dipping sauce

In a small saucepan over low heat, whisk together the coffee, sweetened condensed milk, whole milk, vanilla, salt, and optional cinnamon. Warm gently, stirring, until smooth and slightly thickened, 2–3 minutes. Do not boil. Keep warm over the lowest heat or rewarm before serving.

Step 6: Roll and cut the dough

Lightly flour your work surface. Turn out the dough and gently deflate. Roll to 1/4 inch (6 mm) thickness. Trim ragged edges, then cut into 2-inch (5 cm) squares using a knife or pizza wheel. Transfer to a parchment-lined sheet, cover loosely, and rest 15 minutes. This brief rest improves puff.

Step 7: Heat the oil and fry

Pour oil into a heavy pot to a depth of 2 inches (5 cm). Heat to 365°F (185°C), maintaining 350–370°F during frying. Fry 4–6 beignets at a time, 45–60 seconds per side, until they puff dramatically and turn deep golden. Use a spider or tongs to flip and remove. Drain on a wire rack set over a sheet pan.

Step 8: Sugar shower and serve hot

While still hot, generously blanket the beignets with powdered sugar using a fine sieve (or toss in a bowl of powdered sugar). Serve immediately with warm orange-zest syrup for drizzling and the café au lait dip for dunking. Beignets are best within minutes of frying.

Pro Tips

• Soft dough = airy beignets. Resist adding too much flour; a slightly tacky dough yields the best puff.
• Rest cut squares 15 minutes before frying to maximize lift.
• Keep oil steady at 350–370°F. Too cool = greasy; too hot = dark before cooked through.
• Dust while hot so sugar melts slightly and clings; use a fine-mesh sieve for an even snow.
• Drain on a rack, not paper towels, to preserve crispness and avoid steam-sog.

Variations

• Boozy Orange: Stir 1 tbsp Grand Marnier into the warm orange syrup (adults only).
• Chocolate-Dipped: Serve with warm bittersweet ganache (4 oz chocolate + 1/2 cup heavy cream).
• Classic Café Service: Skip the dip and pour hot café au lait (equal parts strong coffee and steamed milk) alongside.

Storage & Make-Ahead

Beignets are at their peak within 10 minutes of frying. For make-ahead, refrigerate the risen dough (Step 3) up to 24 hours; bring to room temperature before rolling. To freeze, cut the dough into squares, freeze on a sheet pan until firm, then store in an airtight bag up to 1 month. Thaw overnight in the fridge, rest 30–45 minutes at room temp, then fry. Leftover fried beignets can be reheated at 300°F (150°C) for 5–7 minutes, but will be less airy. Orange syrup and café au lait dip keep refrigerated for 1 week; warm gently to serve.

Nutrition (per serving)

Approximate for 3 beignets with powdered sugar (sauces not included): 420 calories; 15 g fat; 66 g carbohydrates; 7 g protein; 280 mg sodium; 2 g fiber; 20 g sugars. Add about 40–60 calories per serving for sauces.