Wesson Recipes

Classic Beignets

40oz Wesson Canola Oil Bottle


Cooking Time

40 minutes

Prep Time

60 minutes

Serving Size

18-20 beignets

Bring the flavors of New Orleans to your kitchen with these Classic Beignets. Light, fluffy, and golden on the outside, these irresistible treats are deep-fried to perfection in Wesson Canola Oil, creating a crispy exterior while keeping the inside soft and airy. Covered in a generous dusting of powdered sugar, each bite is a little piece of heaven, best enjoyed warm with coffee or a latte.

Beignets are a beloved part of New Orleans culture, often shared with friends and family over a cup of strong coffee. With roots deeply embedded in Louisiana’s culinary history, these deep-fried squares of dough offer a true taste of the Crescent City. The secret to their perfection? Wesson Oil, which gives them that signature crispiness while keeping the inside light and fluffy.

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CONTAINS:
  • dairy, eggs
  • Ingredients

    Beignet Dough
    3% Milk 1 cup + 2 tbsp.
    Active Dry Yeast 1 tbsp.
    Granulated Sugar 1/4 cup.
    Unsalted Butter, melted 2 tbsp.
    Egg, lightly beaten 1 egg.
    Salt 1 pinch.
    Bread Flour 3 3/4 cups.
    Wesson Canola Oil 6 cups, for frying.
    Powdered Sugar 1 1/2 cups, sifted.

    Method

    Beignet Dough

    Heat milk to 105°-110°F in a microwave or on the stove top. If you do not have a thermometer, milk should be quite warm on your wrist but not uncomfortably hot. Sprinkle yeast over milk and allow to bloom for 2 minutes. Whisk to combine. Pour mixture into the bowl of a stand mixer and add sugar, melted butter egg and salt. Whisk to combine. Add 3.5 cups flour and mix on medium low with a dough hook until dough is formed approx. 2 minutes. Note: if dough is a bit too sticky, add up to 1/4 cup more flour gradually until desired consistency is reached.

    Transfer dough to a large lightly oiled bowl and cover with a damp tea towel. Place dough in a warm place for 1 hour. Cover bowl with cling wrap and refrigerate for 24 hours up to 48 hours.

    When ready to cook, remove dough from fridge allow dough to come to room temperature for 20-30 minutes. Turn dough out onto a well-floured surface. Roll dough into a rectangle approx. 10″x 12″ and cut into 2″ squares.

    Assembly Method
    Preheat oil to 350°F in a large heavy bottom pot or deep fryer. Drop squares, a few at time into the oil being careful not to overcrowd. Fry the beignets for approx. 1 minute per side or until golden on both sides. Remove to a rack over a baking sheet. While Beignets are still warm, generously dust with icing sugar (a sifter or small mesh strainer is perfect for this job). Serve warm with a latte or strong coffee!