The Best Beignets (New Orleans-Style) Recipe

Introduction

Discover the delight of New Orleans with these classic, pillowy beignets. These deep-fried treats are dusted generously with powdered sugar, making them the perfect indulgence for breakfast or dessert. Easy to make at home, they bring a taste of the French Quarter right to your kitchen.

Ingredients

• 3/4 cups warm water (110-115°F)
• 1/2 cup granulated sugar, divided
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 large egg, at room temperature
• 1/2 cup evaporated milk, room temperature
• 4 tablespoons unsalted butter, melted and lightly cooled
• 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
• 4 cups bread flour
• 1 teaspoon kosher salt
• Peanut or vegetable oil, for deep frying
• 1 cup powdered sugar, for dusting
• Chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping (optional)

Instructions

1. Step 1: In the bowl of a stand mixer, combine the warm water, 1/4 cup of the granulated sugar, and yeast. Stir well and let sit for 10 minutes until the mixture is bubbly and fragrant, activating the yeast.
2. Step 2: Once foamy, add the egg, evaporated milk, melted butter, vanilla, remaining 1/4 cup sugar, bread flour, and salt. Attach the dough hook and knead on the lowest speed for 1-2 minutes. Increase to medium speed and continue kneading until the dough is smooth, cohesive, and pulls away from the bowl sides, about 4-5 minutes.
3. Step 3: Shape the dough into a ball, place it in a lightly greased large bowl, and cover with plastic wrap. Let rise in a warm spot for 2 hours, or alternatively proof in the refrigerator for 2 hours up to 24 hours.
4. Step 4: Heat a couple inches of peanut or vegetable oil in a large, deep pot over medium-high heat to 360°F, using a candy thermometer to monitor the temperature. Prepare a baking sheet with a wire rack or lined with paper towels for draining.
5. Step 5: Once risen, roll out the dough on a lightly floured surface into a 1/2-inch-thick rectangle. Cut the dough into 3-inch squares using a sharp knife, bench scraper, or pizza cutter.
6. Step 6: Fry the beignets in batches of 3-4, cooking each side until golden and puffed, about 1 minute per side. Use a slotted utensil to remove them and transfer to the prepared baking sheet to drain.
7. Step 7: Immediately dust the warm beignets generously with powdered sugar. Serve plain or with your choice of chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping. Enjoy!

Tips & Variations

• For a richer flavor, substitute some of the bread flour with all-purpose flour or add a splash of orange flower water to the dough.
• If you don’t have a candy thermometer, test the oil by dropping a small piece of dough into it—if it sizzles and rises to the surface quickly, the temperature is right.
• Try topping your beignets with cinnamon sugar instead of powdered sugar for a different twist.

Storage

Beignets are best enjoyed fresh and warm, but you can store leftovers in an airtight container at room temperature for up to 1 day. To reheat, warm them briefly in a hot oven or toaster oven to restore crispness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can proof the dough in the refrigerator for up to 24 hours. This slow fermentation helps develop flavor. Just bring it back to room temperature before rolling and frying.

What oil is best for frying beignets?

Peanut and vegetable oils are good choices due to their high smoke points and neutral flavors. Avoid oils with low smoke points to prevent burning and off flavors.

The Best Beignets (New Orleans-Style) Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

Classic New Orleans-style beignets that are light, fluffy, and perfectly golden-fried dough squares dusted generously with powdered sugar. These beignets are deep-fried to crispy perfection on the outside while remaining tender inside, making for an irresistible treat enjoyed traditionally with optional dipping sauces like chocolate or caramel.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: About 24–30 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: Creole, New Orleans American

Ingredients

Scale 1x2x3x

Dough

• 3/4 cups warm water (110-115°F)
• 1/2 cup granulated sugar, divided
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 large egg, at room temperature
• 1/2 cup evaporated milk, room temperature
• 4 tablespoons unsalted butter, melted and lightly cooled
• 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
• 4 cups bread flour
• 1 teaspoon kosher salt

For Frying and Serving

• Peanut or vegetable oil, for deep frying
• 1 cup powdered sugar, for dusting
• Chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping (optional)

Instructions

1. Activate the yeast: In the bowl of a stand mixer, combine warm water, 1/4 cup granulated sugar, and active dry yeast. Stir well and let sit for 10 minutes until mixture is bubbly and fragrant, indicating the yeast is activated.
2. Make the dough: Once the yeast mixture is foamy, add the egg, evaporated milk, melted butter, vanilla, remaining 1/4 cup sugar, bread flour, and kosher salt. Attach the dough hook and knead on the lowest speed for 1-2 minutes, then increase to medium and continue kneading for 4-5 minutes until the dough is smooth, cohesive, and pulls away from the bowl.
3. First rise: Shape the dough into a ball and place it into a lightly greased large bowl. Cover with plastic wrap and let rise in a warm place for 2 hours, or refrigerate for 2 to 24 hours to proof.
4. Prepare frying setup: In a large, deep pot, add a few inches of peanut or vegetable oil and heat over medium-high heat until the oil reaches 360°F, using a candy thermometer to monitor temperature. Meanwhile, prepare a baking sheet with a wire rack or paper towels to drain the fried beignets.
5. Shape the beignets: On a lightly floured surface, roll out the dough into a 1/2-inch thick rectangle. Use a sharp knife, bench scraper, or pizza cutter to cut the dough into approximately 3-inch squares.
6. Fry the beignets: Fry the dough pieces in batches of 3 to 4, carefully adding them to the hot oil. Fry about 1 minute until the bottoms puff up and turn golden, then flip and cook the other side until golden as well. Use a slotted utensil to remove and place on the prepared baking sheet to drain. Repeat with remaining dough pieces.
7. Finish and serve: While still warm, dust the beignets generously with powdered sugar. For less mess, place them in a large paper or plastic bag with the powdered sugar and shake gently. Serve the beignets plain or with chocolate, caramel/dulce de leche, or raspberry fruit sauces for dipping. Enjoy immediately!

Notes

• Ensure the water is warm but not hot to avoid killing the yeast (ideal 110-115°F).
• Cake or all-purpose flour can be used but bread flour produces chewier, more authentic texture.
• Proofing the dough in the refrigerator slows fermentation and improves flavor if done overnight.
• Maintain oil temperature around 360°F for proper puff and golden color; too hot and the exterior burns, too cool and the dough absorbs excess oil.
• Use a candy thermometer to monitor oil temperature accurately for best results.
• Serve beignets fresh and warm for the best texture and flavor; they are not as good if allowed to sit long.
• Optional dipping sauces add a nice complementary flavor but are not traditional.

Keywords: Beignets, New Orleans beignets, fried dough, Creole dessert, powdered sugar fritters, classic French doughnuts