Beignets: Your Passport to Pure New Orleans Joy

Oh, darlings, gather ’round! Today, we’re not just making a recipe; we’re embarking on a culinary journey to the heart of the French Quarter. Imagine the aroma of sweet, fried dough mingling with the scent of strong coffee, the bustling energy of Café Du Monde, and the irresistible urge to dust your shirt with powdered sugar. That, my friends, is the magic of Beignets. These aren’t just any fried dough squares; they’re billowy clouds of pure delight, a taste of tradition, and an experience you simply must bring into your own kitchen. While they might seem intimidating, I promise you, with a little love and patience, you’ll be creating your very own legendary New Orleans Beignets that will transport everyone lucky enough to try them straight to Louisiana.

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

Why You’ll Fall Head Over Heels for These Beignets

There’s something truly special about a homemade beignet. It’s the perfect balance of crisp exterior and impossibly tender, airy interior, all blanketed in a generous snowfall of powdered sugar. They’re more than just a sweet treat; they’re a connection to a vibrant culture and a moment of pure, unadulterated pleasure. Whether you’re hosting a brunch, looking for a unique dessert, or simply craving a taste of something extraordinary, these Beignets are guaranteed to steal the show and warm every heart.

What You’ll Need

Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional, but highly recommended)
• Rolling pin
• Sharp knife or pizza cutter
• Deep pot or Dutch oven for frying
• Slotted spoon or spider
• Paper towels or wire rack
• Sifter for powdered sugar

Ingredients (Yields 6-8 servings, approx. 24-30 beignets)

• 1 ½ cups warm water (105-115°F / 40-46°C)
• ½ cup granulated sugar, plus 1 teaspoon
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 large egg, beaten
• ½ teaspoon salt
• ½ cup evaporated milk (or whole milk)
• 7 cups all-purpose flour, plus more for dusting
• ¼ cup (½ stick) unsalted butter, melted
• Vegetable oil or canola oil for deep frying
• Confectioners’ sugar (powdered sugar), for dusting

How to Make Beignets

Prep Time: 30 minutes active | Rise Time: 2 hours | Cook Time: 20-30 minutes

1. Activate the Yeast: In a large mixing bowl (or the bowl of a stand mixer), combine the warm water, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This confirms your yeast is alive and ready to work its magic for these incredible Beignets!
2. Combine Wet Ingredients: Add the remaining ½ cup granulated sugar, beaten egg, salt, and evaporated milk to the yeast mixture. Whisk well to combine.
3. Add Flour and Butter: Gradually add 3 cups of flour, mixing until just combined. Then, pour in the melted butter and mix. Begin adding the remaining 4 cups of flour, one cup at a time, mixing until a soft, shaggy dough forms.
4. Knead the Dough: If using a stand mixer, attach the dough hook and knead on medium-low speed for about 8-10 minutes, until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes.
5. First Rise: Lightly grease a clean bowl, place the dough in it, turning once to coat. Cover the bowl tightly with plastic wrap or a damp towel and let it rise in a warm place for at least 1 ½ to 2 hours, or until doubled in size. This slow rise is key to achieving those classic light and airy New Orleans Beignets.
6. Roll and Cut: Once risen, gently punch down the dough. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about ¼ inch thick. Using a sharp knife or pizza cutter, cut the dough into 2-inch squares.
7. Heat the Oil: In a deep pot or Dutch oven, pour enough vegetable or canola oil to reach about 2-3 inches deep. Heat the oil over medium-high heat to 350-360°F (175-180°C). Use a candy thermometer to ensure accuracy.
8. Fry the Beignets: Carefully drop a few beignet squares into the hot oil, making sure not to overcrowd the pot. Fry for about 1-2 minutes per side, or until they puff up beautifully and turn golden brown.
9. Drain and Dust: Remove the fried beignets with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil, or on a wire rack set over a baking sheet.
10. Serve Immediately: While still warm, generously dust the Beignets with a heavy snowfall of confectioners’ sugar using a sifter. Serve immediately and enjoy the pure bliss!

Fun Twists & Serving Ideas

These delightful squares are perfect on their own, but a little creativity can elevate them even further!
Chocolate Drizzle: Melt some dark chocolate and drizzle it over the powdered sugar for an extra decadent touch.
Fruit Dippers: Serve with a side of fresh berries or a raspberry coulis for a bright, tangy contrast.
Savory Twist: For a unique appetizer, omit the sugar in the dough, add a pinch of garlic powder and herbs, and serve with a warm marinara or cheese sauce.
Coffee Pairing: The classic pairing is with a café au lait. The bitterness of the coffee perfectly balances the sweetness of the beignets.
Ice Cream Sandwich: For an ultimate indulgence, slice a beignet in half, add a scoop of your favorite ice cream, and dust with more powdered sugar!

Reader Reviews

“I’ve always dreamed of making beignets at home, and this recipe made it so achievable! My family devoured them. They truly taste like a trip to New Orleans. Thank you!” – Sarah P. ⭐️⭐️⭐️⭐️⭐️

“These Beignets are pure magic! The dough was surprisingly easy to work with, and they puffed up perfectly in the oil. The best part? The sheer amount of powdered sugar you get to use. A new family favorite!” – Michael L. ⭐️⭐️⭐️⭐️⭐️

“I tried another recipe before this one, and it didn’t come close. The texture of these Beignets is absolutely divine – light, airy, and just sweet enough. Paired with my morning coffee, it was heaven.” – Jessica T. ⭐️⭐️⭐️⭐️⭐️

Beignets FAQs

Q: Can I make the dough ahead of time?
A: Yes! You can prepare the dough through step 4 and let it have its first rise in the refrigerator overnight (8-12 hours). Punch it down gently, let it come to room temperature for about 30 minutes, then proceed with rolling and frying.

Q: What’s the secret to perfectly puffy beignets?
A: The key is active yeast, proper dough hydration, adequate rise time, and most importantly, maintaining the correct oil temperature (350-360°F / 175-180°C). Too cold, they’ll be greasy; too hot, they’ll burn before cooking through.

Q: Can I bake beignets instead of frying?
A: While you can technically bake them, they won’t have the same classic light, airy, and slightly crispy texture of traditional fried Beignets. Frying is essential for that signature quality.

Q: How do I store leftover beignets?
A: Beignets are truly best enjoyed fresh and warm. Leftovers tend to lose their lightness and become chewy. If you must store them, keep them in an airtight container at room temperature for no more than a day, but know they won’t be quite the same.

Dive Deeper into Flavor

There you have it, fellow food lovers! A recipe that’s more than just food – it’s an experience, a memory in the making, and a little piece of New Orleans brought right into your home. These Beignets are a testament to the simple joys of life, proving that sometimes, the best things are a little bit messy, a whole lot sweet, and utterly unforgettable. So go on, get your hands in that dough, embrace the powdered sugar shower, and savor every single bite of these magnificent New Orleans Beignets. Happy frying!

Recipe Note

Remember, cooking is an act of love. Don’t be afraid to experiment, adjust to your taste, and most importantly, enjoy the process!