Making authentic New Orleans Style Beignets in your kitchen doesn’t get any easier or tastier than this recipe, made from scratch with pantry staple ingredients and easy-to-follow step-by-step instructions! Resulting in perfectly deep-fried, pillowy Beignets just like the ones served at Cafe du Monde – the mountain of powdered sugar included!
Try another classic New Orleans recipe to enjoy at home like my Bananas Foster or One-Pot Jambalaya!
Beignets (New Orleans Style)
Grab your favorite cup of coffee and head to the table when a fresh plate of these New Orleans Style Beignets is ready to enjoy! These crisp yet airy treats are dusted with powdered sugar and will disappear from the table in record time!
My love for this deep-fried French pastry was born when I took my first bite of a Cafe Du Monde beignet when I visited New Orleans in 2019. Though this homemade version is absolutely scrumptious there’s just something about the southern atmosphere that made those Beignets even more unforgettable.
This homemade version takes the craving away when I can’t just skip on down to the Cafe in Louisiana! Instead, I grab the pantry staple ingredients this recipe calls for and deep fry them up in only 20 minutes!
Easy Beignet Recipe Ingredients
Push the intimidation of making a homemade French dessert to the side! This Beignets Recipe is actually quite easy to make with the hardest job belonging to the yeast.
The key to this simple dessert is in the first step of combining the yeast with warm water and sugar. If it becomes slightly foamy you’re on the right track!
When the yeast mixture is ready the remaining dough ingredients are added in. These ingredients include eggs, whole milk, vanilla extract, all-purpose flour, and melted butter.
Once the dough has doubled in size it gets rolled out, cut into squares, and then deep-fried in vegetable oil. The Beignets are then finished off with delicious toppings!
We love mixing up what we top ours with but our favorites are:
- A sprinkle of powdered sugar
- Chocolate Sauce
- Vanilla Icing
- Fresh Fruit
- Whipped Cream
- Cinnamon Sugar
- Jams and Fruit Sauces
How to Make Beignets (New Orleans Style)
- Add warm water to a medium-sized bowl. Then whisk in the yeast and sugar and then allow it to sit.
- Whisk in the eggs, milk, and vanilla extract.
- Combine flour, melted butter, and then the remaining flour.
- Knead the dough mixture with your hands out onto a floured surface until the dough becomes smooth.
- Transfer the dough to a lightly oiled large bowl. Then cover it with plastic wrap and place it in a warm area for the dough to rise.
- Roll out the dough and cut it into squares.
- Deep fry the beignets a batch at a time in hot oil. Turn them over to ensure they fry up to golden brown on both sides.
- Drain on a paper towel-lined plate.
- Dust with powdered sugar and serve!
You’ll likely have scraps from cutting the dough, don’t try to remix these scraps and cut them into squares, this would result in tough beignets. Fry these scrap pieces just the way they are, they may not need to cook for as long but will be just as delicious!
Beignet Recipe Tips & Troubleshooting
How To Store Fried Beignets:
They’re actually best fresh but you can store them for up to 2 to 3 days at room temperature in an air-tight container. You may also freeze them for up to 1 to 2 months.
How Come My Beignets Didn’t Rise?
To start tracing the cause, I’d start by checking the expiration date on the yeast. Did the yeast froth up when it was dissolved in the warm water and sugar? If not then the yeast did not work.
Another thing to be cautious of is that the yeast gets dissolved in warm water. If the water is too hot it will kill the yeast.
Why aren’t my beignets puffing up?
You likely overcrowded the pan and the oil got too cold (remember, each piece of dough will cool down the oil). So fry a few at a time for the best results.
You may also have over-rolled them and made them too thin, to begin with.
What Should I Do If The Dough Is Too Sticky While Kneading It?
You can add a tablespoon of flour at a time to help reduce the stickiness of the dough.
Beignet New Orleans Recipe FAQs
The oils to use for deep frying are ones that are well suited for high heat. These include soybean oil, corn oil, sunflower oil, and peanut oil.
You’ll want the temperature to be 370 degrees F. To keep track of the temperature of the oil you can use a kitchen thermometer.
You sure can, just be sure to use a dough paddle. Then mix until the dough comes cleanly away from the sides of the bowl.
Feel free to use whatever milk you have on hand, even canned evaporated milk will work! I personally just enjoy the taste and texture of them when they’re made with whole milk.
You can certainly make the dough ahead of time! Instead of leaving it out to proof, just pop it into the fridge as soon as it’s mixed. It will take longer for them to proof in the refrigerator, so the dough will be ready when you are the next day.
Yes! After you roll the dough out just use a doughnut cutter instead of cutting out squares.
While donuts and beignets are both deep-fried delicious treats, there are differences that set them apart. The main difference is found in their texture; donuts are typically denser, whereas beignets are fluffy and light.
Classic French beignets are a choux pastry that requires moisture content in the dough to encourage rising, whereas the dough for Louisiana beignets is made with yeast.
Yes, beignet dough can rise overnight in the fridge. To do so, instead of leaving the dough out to proof, slide it into the fridge as soon as it’s mixed. The dough will rise overnight in the fridge and be ready when you are the next day!
More like this New Orleans Beignets Recipe
I thoroughly enjoy a Beignet any chance I get whether they’re homemade or from my favorite cafe! Here are more delectable French desserts to try that will make your mouth water as much as this one has!
- Classic French Madeleines – Light and airy, buttery mini sponge cakes that go great with your afternoon coffee or tea!
- Chocolate Eclair with Vanilla Bean Pastry Cream – Made with choux dough, pastry cream filling, and covered in a smooth chocolate glaze!
- Scotch and Chocolate Pots de Creme – This creamy, rich French dessert preps in just 5 minutes!
- Chocolate Peanut Butter Macarons – An easy-to-follow recipe complete with step-by-step photos!
- Chocolate Ganache – A sweet, smooth filling or topping for all of your favorite desserts!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
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Easy Beignets Recipe
Equipment
- Rolling Pin
- Large pot
- Candy Thermometer
Ingredients
- 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
Instructions
- Pour the warm water into a medium-sized bowl, double check the temperature with a kitchen thermometer to make sure it's not too hot or too cold. Whisk in the yeast and sugar and allow it to sit for 5 to 10 minutes. It should become slightly foamy – or your yeast may be bad.¾ cup warm water, 2¼ teaspoons active dry yeast, ⅓ cup granulated sugar
- Whisk in the eggs, milk, and vanilla.2 large eggs, ½ cup whole milk, ½ teaspoon vanilla extract
- Mix in 2 cups of the flour, then the melted butter, then the rest of the flour. Knead the mixture with your hands until the dough is smooth. If it is too sticky, you may want to add more flour, a tablespoon at a time, until smooth.4 cups all-purpose flour, 3 tablespoons salted butter
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the dough with plastic wrap or a damp towel and leave it undisturbed in a warm place. Allow the dough to rise until doubled in size, about 1 to 2 hours.
- Roll out dough to ¼ inch thick. Cut into 2 ½ inch squares. You'll likely have scraps from cutting the dough, don't try to remix these scraps and cut them into squares, this would result in tough beignets. Fry these scrap pieces just the way they are, they may not need to cook for as long but will be just as delicious!
- In a large heavy-bottomed pot, heat oil to 370°F. You want to have at least 2 inches of oil for deep frying.4-8 cups vegetable oil
- Deep fry the beignets in batches so you don’t crowd the pot or cool down the oil too much. They should pop up when you put them in the oil, if they don't, this means the oil is not hot enough. Spoon the oil over the tops of the beignets as the bottoms are frying. Make sure to turn them over so they are golden (not brown) on both sides, about 1 to 2 minutes per side.
- Drain on a plate lined with paper towels.
- Sprinkle generously with powdered sugar and serve hot.2 cups powdered sugar
Video
Notes
- What Other Oils Work Well For Deep Frying? The oils to use for deep frying are ones that are well suited for high heat. These include soybean oil, corn oil, sunflower oil, and peanut oil.
- Can I Use A Standing Mixer To Make The Beignet Dough? You sure can, just be sure to use a dough paddle. Then mix until the dough comes cleanly away from the sides of the bowl.
- What Could I Use Instead of Whole Milk? Feel free to use whatever milk you have on hand, even canned evaporated milk will work! I personally just enjoy the taste and texture of them when they’re made with whole milk.
- How Come My Beignets Didn’t Rise? To start tracing the cause, I’d start by checking the expiration date on the yeast. Did the yeast froth up when it was dissolved in the warm water and sugar? If not then the yeast did not work. Another thing to be cautious of is that the yeast gets dissolved in warm water. If the water is too hot it will kill the yeast.
- What Temperature Should The Vegetable Oil Be Before Frying The Beignets? You’ll want the temperature to be 370 degrees F. To keep track of the temperature of the oil you can use a kitchen thermometer.
- Can I Make Doughnuts Instead Using This Beignet Recipe? Yes! After you roll the dough out just use a doughnut cutter instead of cutting out squares.
- How Should I Store These Once They’re Finished? They’re actually best fresh but you can store them for up to 2 to 3 days at room temperature. You may also freeze them for up to 1 to 2 months.
- Can I Make These Beignets Ahead Of Time? You can certainly make the dough ahead of time! Instead of leaving it out to proof, just pop it into the fridge as soon as it’s mixed. It will take longer for them to proof in the refrigerator, so the dough will be ready when you are the next day.
- What Should I Do If The Dough Is Too Sticky While Kneading It? You can add a tablespoon of flour at a time to help reduce the stickiness of the dough.
Nutrition
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Comments & Reviews
Tricia Odell says
Use cotton seed oil for a more authentic Cafe Du Monde taste.
Becky Anderson says
Can these be made in an air fryer?
Rebecca Hubbell says
Hi Becky, I have never tested them in the air fryer but it should work. You’d want to air fry them the same way as a traditional yeast donut – probably preheat at 350F for 5 minutes then cook for 6 minutes, flipping halfway through.