Easy New Orleans Beignets
You don’t need to travel to New Orleans for authentic beignets! This recipe shows how easy it is to make these puffy, pillowy sugar-dusted treats at home.
There are some indisputable universal truths in life. The sky as blue. New Orleans has the best food on the planet. And fried dough is always delicious, whether it’s classic donuts, churros, or beignets.
What Are Beignets?
New Orleans Beignets are a deep-fried pastry that originated in France, but they crossed the pond and have become iconic in New Orleans cuisine especially at the famous Cafe du Monde. Like donuts, they’re made from a yeast dough and they puff up while frying in hot oil to create a light, airy texture that’s impossible to resist.
Once they’re golden brown, beignets are generously dusted with powdered sugar and served hot. (They’re not nearly as good once they’ve cooled down!) They’re often enjoyed with a cafe au lait—or chicory coffee, if you’re in New Orleans—making them a favorite for breakfast. We love making them to celebrate Mardi Gras!
Ingredients for Beignets
Here’s a quick rundown of what you’ll need for this easy recipe. For the full measurements, scroll down to the recipe card.
- Active Dry Yeast – This helps the beignets rise and get delightfully puffy while frying.
- Warm Water – Use a thermometer if you have one; it should be 110ºF. If your water is too hot, it will kill the yeast. The mixture should be foamy and bubbling.
- White Sugar – Just your everyday granulated sugar. You can experiment by using brown sugar for a richer flavor.
- Evaporated Milk – Be sure to use evaporated, not condensed milk! The cans look similar, but they’re not the same.
- Vanilla Extract – I recommend pure vanilla extract, not imitation.
- Eggs – Be sure to use large egg and that they come to room temperature.
- Kosher Salt – Just a bit for balance.
- All-Purpose Flour – I haven’t tested this beignet recipe with other types of flour, so I don’t recommend it.
- Salted Butter – Soften this so it’s easy to incorporate into the dough. If you prefer to reduce the sodium, you can use unsalted butter but add just a pinch of table salt to balance the flavor.
- Peanut Oil – Or another neutral oil you like to use for frying like vegetable oil or canola oil.
- Confectioners’ Sugar – AKA powdered sugar. To dust the beignets and make them sweet.
How to Make Beignets
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Activate the yeast. Whisk the yeast, water, and sugar in a small bowl and let the mixture sit for 10 minutes until it’s frothy.
- Make the dough. Beat the eggs in the bowl of a stand mixer with the paddle attachment on low speed, then add the vanilla, salt and evaporated milk. Stir in the yeast mixture, then slowly add 4 cups of flour, followed by the butter and remaining flour. Beat until the dough is smooth and elastic.
- Let the dough rise. Transfer the dough to a large mixing bowl and cover with plastic wrap. Refrigerate the beignet dough for at least 2 hours or up to 24 hours.
- Prepare. Line a baking sheet with paper towels, then set a wire rack on top. Heat 4 inches of oil to 360ºF in a large pot. Use a candy thermometer or instant read thermometer to check the temperature before dropping the dough into the oil.
- Cut the dough. Roll out the dough on a lightly floured surface and cut it into squares with a pizza wheel or sharp knife.
- Fry the dough. Add the pieces of dough to the frying oil a few at a time. Cook them until they’re puffy and golden brown. Transfer to the wire rack using a frying spider and repeat with the remaining dough.
- Add the powdered sugar. Dust the warm beignets with the sugar and enjoy immediately.
Hot Beignets are often kept in a paper bag which wicks away moisture so they stay crisp on the outside and fluffy on the inside. They are best served hot.
Tips for Making Beignets
Here are some tips for making the best beignet recipe.
- Use the right temperature for the oil. It’s important to maintain the oil at 360ºF. Too hot, and the beignets will brown too quickly on the outside while staying doughy on the inside. Too cold, and they’ll absorb too much oil, making them greasy. Use a thermometer clipped to the side of the pot to monitor the temperature for best results, and adjust the heat as needed.
- Don’t overcrowd the pot. Fry the beignets in batches, adding just a few at a time. Overcrowding lowers the oil’s temperature and can lead to uneven cooking.
- Dust generously. Don’t skimp on the powdered sugar! Beignets are famously coated in a thick layer of confectioners’ sugar. They’re an indulgence!
- Serve immediately. Beignets are best enjoyed fresh and warm right after frying. If they sit too long, they’ll lose their fluffy, airy texture.
Dipping Sauce Ideas
While beignets are delicious on their own, dipping sauces can take them to the next level. Try one of these:
- Easy Caramel Sauce
- Strawberry Compote
- Hot Fudge Sauce
- The Best Homemade Lemon Curd
- Blueberry Compote
How to Store Leftovers
Again, beignets are best when fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 1 day or freeze them for up to 2 months. To enjoy them, you can reheat briefly in the oven at 350ºF or in the microwave to restore some of their original texture.
More Breakfast and Brunch Ideas
- Easy Eggs Benedict
- The Best Homemade Belgian Waffle
- Pumpkin Pancakes
- Brioche French Toast Casserole
- Denver Omelette
- Easy Bacon Cheese Egg Bites
For more easy brunch recipes, follow us on Instagram and Facebook!
Get the Recipe: Easy Beignet Recipe
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 ½ cups warm water, 110 degrees F/45 degrees C
- ⅔ cup white sugar
- 1 cup evaporated milk
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 ¼ teaspoons kosher salt
- 7 cups all-purpose flour, divided
- 5 tablespoons salted butter, softened
- 4 cups peanut oil, for frying
- 1 cup confectioners’ sugar
Equipment
- 1 Frying Spider or Slotted Spoon
- 1 baking sheet
Instructions
- In a medium bowl, add the yeast, water and sugar. Whisk well and set aside for 10 minutes or until the mixture is frothy and foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs until smooth. Turn the mixture on low, add the vanilla, salt and evaporated milk. Stir in the yeast mixture and mix until combined.Slowly add 4 cups flour and beat until smooth on medium low.
- Mix in softened butter beating until well combined. Slowly add the remaining 3 cups flour continuing to beat until the dough is smooth and elastic, approximately 2-3 minutes. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
- Line a rimmed baking sheet with paper towels topped with a wire rack and set aside.
- Heat about 4 inches of oil in a large pot to 360 degrees F (180 degrees C).
- Remove the dough from the refrigerator and roll the dough out on floured surface to 1/4-inch thick. Using a pizza cutter, cut into 2 1/2-inch squares.
- Fry beignets in batches until golden brown and puffed up. (If beignets sink and do not pop up, oil is not hot enough.) Using a slotted spoon, remove the beignets to the wire rack and drain on paper towels. Repeat with the remaining dough.
- Dust with confectioners’ sugar over the hot beignets. Serve immediately. Enjoy!