New Orleans-Style Beignets are light, puffy pillows of fried dough covered in a snowfall of powdered sugar. They’re crisp on the outside, soft in the middle, and best served warm with a hot cup of coffee.
You don’t need a trip to Louisiana to make them—this homemade New Orleans-Style Beignets recipe brings the whole café vibe right to your kitchen.
Introduction
Beignets are one of those treats that feel extra special, but the steps are actually pretty simple. The dough mixes up in a stand mixer, chills in the fridge (which makes it easier to roll), then you fry quick little squares until they puff.
The key is keeping your oil at the right temperature. Do that, and your New Orleans-Style Beignets will turn golden fast without soaking up extra oil. Dust them with powdered sugar and serve right away—because yes, they are absolutely a “stand by the counter and eat one immediately” kind of food.
Why You’ll Love This New Orleans-Style Beignets Recipe
- Classic café vibes: Powdered sugar, warm dough, and coffee—so cozy.
- Quick fry time: Each batch takes about a minute.
- Make-ahead dough: The chill time is built in, and it makes shaping easier.
- Puffy and tender: The dough is enriched with eggs, evaporated milk, and butter.
- Great for sharing: A big batch is perfect for brunch or holidays.
- Customizable: Add dips, sauces, or flavor twists without extra work.
Ingredients for New Orleans-Style Beignets
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- Warm water (1 1/2 cups, 110–115°F): Wakes up the yeast. If it’s too hot, the dough won’t rise well.
- Granulated sugar (2/3 cup): Sweetens the dough and helps yeast activate.
- Active dry yeast (2 1/4 teaspoons): Gives the dough lift. Instant yeast also works.
- Eggs (2 large): Adds richness and helps the beignets puff.
- Evaporated milk (1 cup): Classic flavor and tender texture. Substitute: whole milk (still delicious).
- Vanilla extract (2 1/2 teaspoons): Adds that warm, bakery smell.
- Bread flour (7 cups): Gives structure so the dough puffs and holds. Substitute: all-purpose flour (slightly softer structure).
- Salt (1 1/2 teaspoons): Balances sweetness.
- Unsalted butter (5 tablespoons, softened): Richness and a softer crumb.
- Peanut oil (enough for about 4 inches in your pot): Great for frying. Substitute: canola or vegetable oil.
- Confectioners’ sugar (2 cups): For dusting—don’t be shy!
How to Make New Orleans-Style Beignets
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- 1. Bloom the yeast. In a medium bowl, whisk warm water, sugar, and yeast. Let sit about 10 minutes until foamy.
- 2. Mix the dough. In a stand mixer bowl, beat eggs until smooth. Mix in vanilla and evaporated milk. Add about half of the flour and mix until smooth. Pour in the yeast mixture slowly (it can splash), then mix in softened butter. Add the remaining flour and salt, mixing until the dough is smooth and cohesive (about 2 minutes).
- 3. Chill the dough. Cover tightly and refrigerate for at least 2 hours (or up to 24). This step makes the dough easier to roll and helps the beignets puff nicely.
- 4. Heat the oil. In a heavy pot, heat about 4 inches of oil to 360°F. Line a baking sheet with several layers of paper towels for draining.
- 5. Roll and cut the dough. On a lightly floured surface, roll the chilled dough to about 1/4-inch thickness. Cut into 2 1/2-inch squares.
- 6. Fry in batches. Carefully add a few squares at a time (don’t crowd). Fry about 1 minute, turning if needed, until puffed and golden. Keep the oil close to 360°F.
- 7. Drain and dust. Transfer to the paper towel-lined tray with a slotted spoon. Dust generously with powdered sugar and serve immediately.
Reader Review: These puffed up perfectly and tasted just like the beignets I remember. The powdered sugar mess was totally worth it!
Tips for Perfect Beignets
- Use a thermometer: Oil temp is everything. Too cool = greasy. Too hot = over-browned outside.
- Fry in small batches: Crowding drops the temperature fast.
- Roll evenly: Uneven thickness means uneven puffing.
- Dust right before serving: The sugar melts a little on warm beignets and tastes amazing.
- Plan for the sugar: Put paper towels under the plate—beignets are joyfully messy.
Variations & Substitutions
- Cinnamon sugar twist: Add a pinch of cinnamon to the powdered sugar.
- Dip options: Serve with chocolate sauce, caramel, or berry jam.
- Smaller bites: Cut 1 1/2-inch squares for mini beignets (fry a little less time).
- Dairy swap: Use whole milk instead of evaporated milk (still great).
- Flavor boost: Add a tiny splash of almond extract along with the vanilla.
Storing & Reheating
Beignets are best fresh (that’s when they’re the most puffy and tender). But if you have leftovers:
- Store in an airtight container at room temperature for 1 day.
- Rewarm in the oven at 300°F for 5–8 minutes, then dust with fresh powdered sugar again.
Make-Ahead & Freezing
- Make ahead: The dough can chill in the fridge up to 24 hours.
- Freezing: You can freeze the cut dough squares on a baking sheet, then store in a freezer bag for up to 1 month. Thaw in the fridge overnight before frying.
Serving Suggestions
- Serve with coffee, café au lait, or hot cocoa.
- Add fresh fruit on the side for a brunch plate.
- Make them for Mardi Gras, a weekend breakfast, or a cozy snow-day treat.
Printable Recipe Card (Quick Reference)
Yield: About 3 dozen
Oil Temp: 360°F
Fry Time: About 1 minute per batch
Ingredients:
- 1 1/2 cups warm water (110–115°F)
- 2/3 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 eggs
- 1 cup evaporated milk
- 2 1/2 teaspoons vanilla extract
- 7 cups bread flour
- 1 1/2 teaspoons salt
- 5 tablespoons unsalted butter, softened
- Peanut oil (for frying)
- 2 cups confectioners’ sugar (for dusting)
Directions:
Bloom yeast. Mix dough. Chill 2 hours. Roll 1/4-inch thick, cut 2 1/2-inch squares. Fry at 360°F until golden and puffed. Dust with powdered sugar and serve.
If you try this New Orleans-Style Beignets recipe, leave a rating and tell me—are you team powdered sugar only, or do you love a dip on the side?