This New Orleans beignets recipe is easy to make at home with soft, pillowy dough deep fried until golden then topped with powdered sugar! This treat transports you to the French Quarter in one sweet bite.
Don’t miss my Mickey Mouse Beignets too!
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The Best Beignets Recipe
Do you love fried dough as much as I do? Something tells me you do since you ended up here looking for an easy New Orleans beignets recipe!
One of my favorite dessert recipes, these beignets are little crispy pillows of heaven! They’re deep-fried golden brown on the outside with a soft and airy inside then coated in powdered sugar for a melt-in-your mouth experience. One bite and it’s like you’re at Café Du Monde!
What is a Beignet?
French beignets are a popular pastry that has gained popularity in NOLA and you can find them on the menu in cafes and restaurants all over the Big Easy. It’s a square or rectangular deep-fried dough treat, that is crisp and golden brown on the outside and light and airy on the inside.
Usually, New Orleans beignets are enjoyed with a generous dusting of powdered sugar and served hot and fresh.
Recipe Ingredients
New Orleans beignets are made with an enriched dough, which means we add egg, butter, and cream to the dough to make it soft and fluffy rather than yeast like my homemade donut recipe.
Find the full printable recipe with specific measurements below.
- Active dry yeast: This yeast needs to be ‘activated’ before it’s ready to use. We combine it with sugar and warm water to bring it to life.
- Heavy cream or evaporated milk: Adding cream or milk to the dough will make it ultra-soft and pillowy.
- Butter: This is another ingredient that lends richness to the dough.
- All-purpose flour: You might need more or less than the amount I suggest depending on how sticky your dough is. It should be soft and slightly sticky but still pull away from the sides of the mixing bowl.
- Vegetable oil: This is a great neutral-tasting oil for deep frying that can withstand high temperatures. Canola oil is a great substitute.
- Powdered sugar: Sift your sugar to remove any lumps.
How to Make Beignets
Make the beignet enriched yeast dough easily in a stand mixer. The dough will be soft and slightly tacky, but not wet. Let dough rise 1 – 2 hours before frying.
Roll out dough into a 10×14 rectangle and use a pizza cutter to score about 16 smaller rectangles.
Fill a Dutch oven with oil and heat over medium-low until it reaches 325°F. If you have a thermometer, use it to keep an eye on the temperature of your oil. Drop the dough into the hot oil in small batches and fry for about 1.5 – 2 minutes per side. They will turn golden brown and float on top of the oil.
Using tongs, transfer the fried beignets to the first wire rack and let them cool for one minute. Toss in the powdered sugar and set them on the second rack while you finish frying the rest of the dough. Serve your New Orleans beignets immediately when they are still hot and fresh!
Expert Tips
- Be gentle with your dough. Overworking it can result in tough, dense New Orleans beignet bites.
- Fry your beignets in small batches to give them plenty of room to swim around in the oil. This will result in perfectly crispy brown dough and they won’t stick together while frying.
- After frying, let the beignets rest on a wire rack to allow any excess oil to drip off. Rushing this process can result in soggy, greasy dough.
- Serve with dipping sauces. For extra indulgence, I serve my New Orleans beignets with a classic hot fudge sauce or caramel sauce. If you love something fruity, blueberry jam or strawberry jam go well, too!
More melt-in-your-mouth desserts include this divinity candy, cream cheese mints and dessert cinnamon crescent rolls.
More Fried Dough Recipes
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New Orleans Beignets Recipe
Video
Ingredients
- 2 teaspoons active dry yeast
- 3 Tablespoons granulated sugar , divided
- 1 cup warm water (100℉)
- 1 large egg , whisked
- ½ cup heavy cream , or evaporated milk
- 3 Tablespoons butter , melted and cooled
- ¾ teaspoon Kosher salt
- 3 ½ cups (445 grams) all-purpose flour , divided, plus more or less as needed
- Vegetable oil , for deep frying (about 2 quarts)
- 3 cups powdered sugar
Instructions
- In a medium bowl, stir together the yeast, 1 Tablespoon sugar, and warm water until sugar and yeast dissolved. Let sit 5 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the egg, heavy cream, butter, salt, and the remaining 2 Tablespoons sugar until combined on medium speed. Mix in the yeast mixture.
- Switch to a dough hook attachment. Mix in 2 cups flour on low speed until combined. Add remaining flour, 1/4 cup at a time, until shaggy. Turn speed to medium and knead 6 minutes, or until the dough begins to pull away from the sides of the bowl and forms a soft dough that is slightly tacky, but not wet, to the touch. Form the dough into a ball and place in a greased bowl. Cover and let rise 1 to 2 hours, or until doubled in size.
- Set 2 wire racks over a baking sheet and place it next to the pot of oil along with tongs. In a medium bowl, sift powdered sugar and place in the center of the racks.
- When the dough has risen, transfer it to a floured surface. Roll it into a 10×14-inch shape, about 1/4-inch thick. Cut the dough into 16 rough rectangles and cover with a tea towel while heating the oil.
- Fill a large 4-quart Dutch oven with a few inches of oil. Heat over medium-low heat to 325℉. Fry the beignets, in batches, 1 1/2 to 2 minutes per side, or until golden brown. Using tongs, transfer the beignets to the first wire rack. Let cool 1 minute before dropping in the powdered sugar and flipping to coat. Transfer beignet to the second wire rack. Repeat with remaining dough.
- Serve immediately. These are best served warm on the first day.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Recipe FAQs
Yes, you absolutely can make them using just a wooden spoon and some elbow grease! It will take longer for the dough to come together, but it is definitely possible.
Your New Orleans beignets should be crisp but not greasy! Usually, when fried food turns greasy, the culprit is too low of a temperature for the oil.
If your oil isn’t hot enough, the dough will absorb more oil, which results in a greasier texture.
Get yourself a thermometer to keep an eye on the oil’s temperature and remember to drain the New Orleans beignets on a wire rack before serving.
You can make the dough the day before and do a slow rise in the refrigerator overnight. Roll it out and cut the beignets. Bring the cut beignets to room temperature 30 minutes before frying.
These are best enjoyed fresh on the day they’re fried, but if you happen to have some leftovers, store them in an airtight container after they’ve cooled completely. Reheat leftovers in the microwave for 10 seconds.
Categorized as: American, Desserts, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I am currently reading a book that mentions beignets, and this recipe was life changing because it was exactly what I was craving! thank you so much for sharing!
I absolutely love beignets!! They are so soft & pillowy!! Your recipe makes it super easy & they taste wonderful!