Beignets (New Orleans Style)

These New Orleans-style beignets are soft, pillowy, and fried to golden perfection before being dusted with powdered sugar. I love how they melt in my mouth and remind me of the classic French Quarter treat. Served warm with chocolate sauce or vanilla icing, they’re truly irresistible.

Why You’ll Love This Recipe

I love this recipe because it brings the authentic café-style beignet experience right into my kitchen. The yeast dough makes them light and airy, and frying them creates that perfect crisp on the outside. I like how easy it is to toss them in powdered sugar and serve them with dipping sauces. They’re perfect for breakfast, dessert, or even a special snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢¾ cup warm water 105°-110°F
▢2¼ teaspoons active dry yeast
▢⅓ cup granulated sugar
▢2 large eggs room temperature
▢½ cup whole milk room temperature
▢½ teaspoon vanilla extract
▢4 cups all-purpose flour plus a little more as needed
▢3 tablespoons salted butter melted
▢4-8 cups vegetable oil for frying
▢2 cups powdered sugar
▢chocolate sauce for serving
▢vanilla icing for serving

Directions

1. I start by combining the warm water, yeast, and a pinch of sugar in a bowl, letting it sit for about 5 minutes until foamy.
2. I whisk in the remaining sugar, eggs, milk, and vanilla extract until smooth.
3. I add the flour gradually, mixing until a dough forms. Then I knead in the melted butter until soft and elastic, adding more flour only if needed.
4. I place the dough in a greased bowl, cover it, and let it rise for about 1½ to 2 hours, or until doubled in size.
5. Once risen, I roll the dough out on a lightly floured surface to about ¼-inch thickness and cut it into 2-inch squares.
6. I heat the oil in a deep pot to 350°F (175°C).
7. I fry the dough squares a few at a time, turning once, until golden brown and puffed, about 2–3 minutes per side.
8. I transfer them to a paper towel-lined plate to drain.
9. While still warm, I generously dust them with powdered sugar.
10. I serve them immediately with chocolate sauce and vanilla icing on the side.

Servings and Timing

This recipe makes about 24 beignets. Prep time takes me around 15 minutes, plus 1½ to 2 hours of rising time. Frying takes about 20 minutes, so I usually have them ready in about 2 hours and 30 minutes.

Variations

I sometimes fill the beignets with Nutella, pastry cream, or fruit jam for a surprise inside. If I want a spiced version, I mix cinnamon into the powdered sugar. For a savory twist, I skip the sugar and serve them with cheese dip.

Storage/Reheating

I find that beignets are best enjoyed fresh, but I can store leftovers in an airtight container at room temperature for up to 1 day. To reheat, I warm them in a 300°F (150°C) oven for 5–7 minutes. I avoid microwaving since it makes them chewy.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough the night before and let it rise in the fridge overnight, then fry the next day.

Can I use instant yeast instead of active dry yeast?

Yes, I use the same amount and skip the proofing step, mixing it directly into the flour.

What oil works best for frying?

I prefer vegetable oil, but canola or peanut oil also work well.

How do I keep beignets from absorbing too much oil?

I make sure the oil is hot enough—around 350°F—before frying.

Can I bake beignets instead of frying?

They won’t be the same, but I sometimes bake them at 375°F for 12–15 minutes for a lighter version.

Can I freeze the dough?

Yes, I freeze cut dough squares on a tray, then fry them straight from frozen (adding a couple of minutes to cook time).

How do I get perfectly puffed beignets?

I let the dough rest fully and avoid rolling it too thin so it puffs beautifully when fried.

Can I make mini beignets?

Yes, I cut smaller squares and fry them for a shorter time, about 1–2 minutes per side.

What can I serve with beignets besides powdered sugar?

I like serving them with honey, caramel sauce, or even fresh fruit.

Why are my beignets dense instead of fluffy?

That usually happens if the dough hasn’t risen enough or if too much flour is added.

Conclusion

These New Orleans-style beignets are one of my favorite treats to make at home. I love how light and fluffy they turn out, and dusting them with powdered sugar makes them feel extra special. Whether I serve them with chocolate sauce, vanilla icing, or just plain, they always disappear fast.

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