Classic New Orleans Beignets

This homemade beignets recipe yields soft, airy pastries with a crispy exterior and plenty of powdered sugar. Perfect for breakfast, brunch, or a sweet snack, they're inspired by the classic New Orleans treat and easy to make at home.

If you’ve ever strolled the French Quarter in New Orleans, chances are you’ve been tempted by the sweet smell of fresh beignets. Light, fluffy, and generously dusted in powdered sugar, beignets are an iconic treat that pair perfectly with a cup of coffee or café au lait. And the good news? You can make this beloved treat right in your own kitchen.

This homemade beignet recipe brings together a simple dough, a slow rise for perfect fluffiness, and a quick fry that transforms the dough into pillowy squares of golden perfection. Whether you’re making them for Mardi Gras, weekend brunch, or just because—these beignets are guaranteed to impress.

Why You’ll Love These Beignets

• Crisp on the outside, soft and airy on the inside

• Classic New Orleans flavor made at home

• Simple ingredients, big payoff

• Perfect for brunches, holidays, and sweet mornings

• Can be prepped ahead and fried fresh

Once you taste these warm, sugar-dusted treats, you’ll see why they’ve become a Southern staple.

Ingredient Breakdown

Warm Water (3/4 cup)

• Activates the yeast and helps hydrate the dough.

• Ideal temperature: 110°F. Too hot will kill the yeast; too cold won’t activate it.

Granulated Sugar (1/2 cup / 100g)

• Sweetens the dough and feeds the yeast.

• Half is used to activate the yeast, and the rest is mixed into the dough.

Active Dry Yeast (2 1/4 tsp / 1 envelope)

• The leavening agent that gives beignets their puff and light texture.

• Needs to bloom in warm water with sugar for best results.

Egg (1 large, room temperature)

• Enriches the dough, adds flavor, and helps with browning.

Milk or Evaporated Milk (1/2 cup / 120ml)

• Adds richness and tenderness to the dough.

• Evaporated milk creates a slightly deeper flavor, while regular milk works just as well.

Vanilla Extract (2 tsp / 10ml)

• Adds a lovely aromatic depth to the dough.

All-Purpose Flour (3 3/4 cups / 450g)

• The structure of the dough.

• Measure carefully for consistent results.

Salt (1 tsp)

• Balances the sweetness and enhances all the other flavors.

Unsalted Butter (3 tbsp / 42g)

• Makes the dough soft and rich.

• Added after initial mixing for smooth texture.

Vegetable or Peanut Oil (for frying)

• Use a neutral oil with a high smoke point.

• Fill pan with about 3 inches for deep frying.

Powdered Sugar (1/2 cup / 60g)

• The classic finishing touch for beignets.

• Dust generously for an authentic Café du Monde look.

Full Recipe: Classic Beignets

Servings: 24 beignets
Prep Time: 30 minutes (plus 2 hours rise)
Cook Time: 15 minutes
Total Time: About 3 hours

Ingredients

• 3/4 cup warm water (110°F)

• 1/2 cup granulated sugar (divided)

• 2 1/4 tsp active dry yeast (1 envelope)

• 1 large egg, room temperature

• 1/2 cup milk or evaporated milk, room temperature

• 2 tsp vanilla extract

• 3 3/4 cups all-purpose flour

• 1 tsp salt

• 3 tbsp unsalted butter, room temperature

• Vegetable or peanut oil (for frying)

• 1/2 cup powdered sugar (for dusting)

Directions

Step 1: Activate the Yeast

1. Add warm water to the bowl of a stand mixer (or large bowl).

2. Stir in half of the granulated sugar and sprinkle the yeast over top.

3. Let sit for 5 minutes until bubbly and foamy.

Step 2: Make the Dough

1. In a separate bowl, whisk flour and salt.

2. Add milk, vanilla, remaining sugar, and the egg to the yeast mixture. Whisk until smooth.

3. Add half the flour mixture and mix until incorporated.

4. Attach the dough hook (if using stand mixer) and add the remaining flour. Mix until the dough begins to come together.

5. Add butter and continue mixing on medium speed until the dough pulls away from the sides of the bowl and becomes smooth (about 4 minutes).

If dough is too sticky, add up to 1/4 cup more flour, a tablespoon at a time.

Step 3: First Rise

1. Transfer dough to a large, lightly oiled bowl.

2. Cover with a clean towel and let rise in a warm place for at least 2 hours, or until doubled in size.

3. (Optional: Cover and refrigerate up to 48 hours for added convenience.)

Step 4: Shape the Beignets

1. On a well-floured surface, roll out dough to 1/2-inch thickness.

2. Use a pizza cutter to slice into 2 to 2 1/2 inch squares.

Step 5: Fry the Beignets

1. Heat 3 inches of oil in a deep pot to 360°F using a candy thermometer.

2. Carefully drop in 3-4 beignets at a time.

3. Fry until golden on one side (about 1 minute), then flip and cook the other side.

4. Remove with a slotted spoon and transfer to a wire rack lined with paper towels.

Step 6: Serve

1. While still warm, dust generously with powdered sugar.

2. Serve immediately and enjoy with coffee or hot chocolate!

Tips for Perfect Beignets

• Use fresh yeast. If your yeast doesn’t foam, it’s expired.

• Room temperature ingredients help with rising.

• Don’t crowd the pan. Fry in small batches for even cooking.

• Fry at the right temp. Too hot = burnt outside. Too cool = oily beignets.

• Dust while warm. Powdered sugar sticks best to hot pastries.

Serving Suggestions

• With café au lait for a true New Orleans experience

• Serve with champagne for a brunch twist

• Fill with jam, Nutella, or lemon curd for a fun variation

• Dip in chocolate or caramel sauce

Make-Ahead & Storage

• Dough: Can be refrigerated up to 48 hours before frying.

• Fried Beignets: Best enjoyed immediately. You can reheat in a 300°F oven for 5-7 minutes.

• Freezing: Uncooked dough can be frozen after the first rise. Thaw and proceed to roll and fry.

Yield: 24

Author: CookSnapBake.com

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Classic Beignets

This homemade beignets recipe yields soft, airy pastries with a crispy exterior and plenty of powdered sugar. Perfect for breakfast, brunch, or a sweet snack, they're inspired by the classic New Orleans treat and easy to make at home.

Prep time: 2 H & 30 MTotal time: 2 H & 30 M

Ingredients

• 3/4 cup warm water (110°F)
• 1/2 cup granulated sugar (divided)
• 2 1/4 tsp active dry yeast (1 envelope)
• 1 large egg, room temperature
• 1/2 cup milk or evaporated milk, room temperature
• 2 tsp vanilla extract
• 3 3/4 cups all-purpose flour
• 1 tsp salt
• 3 tbsp unsalted butter, room temperature
• Vegetable or peanut oil (for frying)
• 1/2 cup powdered sugar (for dusting)

Instructions

1. Step 1: Activate the Yeast
2. Add warm water to the bowl of a stand mixer (or large bowl).
3. Stir in half of the granulated sugar and sprinkle the yeast over top.
4. Let sit for 5 minutes until bubbly and foamy.
5. Step 2: Make the Dough
6. In a separate bowl, whisk flour and salt.
7. Add milk, vanilla, remaining sugar, and the egg to the yeast mixture. Whisk until smooth.
8. Add half the flour mixture and mix until incorporated.
9. Attach the dough hook (if using stand mixer) and add the remaining flour. Mix until the dough begins to come together.
10. Add butter and continue mixing on medium speed until the dough pulls away from the sides of the bowl and becomes smooth (about 4 minutes).
11. 🚡 If dough is too sticky, add up to 1/4 cup more flour, a tablespoon at a time.
12. Step 3: First Rise
13. Transfer dough to a large, lightly oiled bowl.
14. Cover with a clean towel and let rise in a warm place for at least 2 hours, or until doubled in size.
15. (Optional: Cover and refrigerate up to 48 hours for added convenience.)
16. Step 4: Shape the Beignets
17. On a well-floured surface, roll out dough to 1/2-inch thickness.
18. Use a pizza cutter to slice into 2 to 2 1/2 inch squares.
19. Step 5: Fry the Beignets
20. Heat 3 inches of oil in a deep pot to 360°F using a candy thermometer.
21. Carefully drop in 3-4 beignets at a time.
22. Fry until golden on one side (about 1 minute), then flip and cook the other side.
23. Remove with a slotted spoon and transfer to a wire rack lined with paper towels.
24. Step 6: Serve
25. While still warm, dust generously with powdered sugar.
26. Serve immediately and enjoy with coffee or hot chocolate!

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 Ready to bring a little New Orleans magic to your kitchen? These homemade beignets are light, fluffy, and absolutely irresistible.

Save this recipe, share it with your brunch crew, and tag me @cooksnapbake if you make them!

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