Authentic New Orleans-style beignets you can make at home—soft, pillowy, lightly sweet, and surprisingly simple.
Perfect Homemade Beignets, Dusted with Powdered Sugar
Beignets are light, fluffy squares of fried dough that closely resemble doughnuts but have their own unique texture and charm. Popularized in New Orleans by places like Café Du Monde, these treats are best served warm and generously dusted with powdered sugar.
Despite their bakery-style appeal, beignets are straightforward to make at home. The ingredient list is short, and the steps are easy to follow. With a bit of time for the dough to rise, even beginner bakers can make beignets that are tender and airy.
What Is the Difference Between a Donut and a Beignet?
Beignets and doughnuts share many similarities, but a few differences set beignets apart. Beignets are typically square or rectangular pieces of fried dough without a hole and are often hollow or very airy inside. They also usually contain fewer eggs than many doughnut recipes, which contributes to their lighter, more delicate texture.
The Ingredients You’ll Need
Beignets require just a handful of pantry staples plus oil for frying. Any neutral, high-heat oil works well—canola or vegetable oil are good choices.
- Warm water: For proofing the yeast (about 105–110°F).
- Active dry yeast: One packet (2 1/4 teaspoons).
- Egg: One whole egg, room temperature.
- Milk: Whole milk for richness.
- Granulated sugar: For the dough; plus powdered sugar for dusting.
- Vinegar: A teaspoon of white, cider, or rice vinegar to balance flavor.
- Vanilla: Pure vanilla extract for aroma.
- Salt and cinnamon: For seasoning and warmth.
- All-purpose flour: The base of the dough.
- Unsalted butter: Melted, to enrich the dough.
- Oil: A few cups for frying.
How to Make Your Own Beignets
Plan for enough time: the dough needs a long rise to become airy. Read the steps before you start.
- Make the dough: In a stand mixer or large bowl, whisk warm water and yeast and let sit 5 minutes until foamy. Add the egg, milk, sugar, vinegar, vanilla, salt, and cinnamon and mix until combined. Attach the dough hook and add the flour. Mix on low until the dough is smooth and elastic—slightly sticky but forming a ball. If it’s too wet, add flour a tablespoon at a time. Mix in the melted butter until incorporated.
- Let the dough rise: Cover and let rise in a warm place 4–6 hours or until doubled.
- Fry the beignets: Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). On a floured surface, roll the dough into a rectangle about 1/4 inch thick and cut into 2-inch squares. Fry 3–4 at a time, turning when they puff and float, until golden brown on both sides (about 30 seconds–1 minute total per side depending on thickness and oil temperature).
- Cool and serve: Drain on a wire rack, dust generously with powdered sugar, and serve warm.
Helpful Tips and Tricks
- Avoid overmixing: Knead only until the dough is smooth and elastic to keep the beignets tender.
- Watch the oil temperature: If it’s too hot, the outside will brown before the inside cooks; too cool, and the beignets won’t puff properly. Aim for about 350°F.
- Proof the yeast: Warm water and yeast should foam within a few minutes. If it doesn’t, the yeast may be inactive and should be replaced.
Tasty Variations
- Shapes: Cut the dough into diamonds, hearts, or ovals for a playful presentation (they will puff and change shape when fried).
- Toppings: Swap powdered sugar for a chocolate drizzle, lemon glaze, maple syrup, or a light icing.
- Flavors: Add a touch of almond, orange, or maple extract to the dough for a different flavor profile.
How to Store and Reheat Leftovers
- To store: Keep cooled beignets in an airtight container at room temperature for up to one day to retain crispness.
- To reheat: Warm briefly in the microwave for a few seconds or in a 350°F oven until heated through.
- Raw dough: You can refrigerate shaped raw dough in an airtight container for up to four days before frying.
Can I Freeze Homemade Beignets?
- Yes—cool completely, then freeze in an airtight container or freezer bag for 1–2 months. Reheat from frozen in a warm oven.
- Raw dough can be frozen for up to three months; thaw and allow to come to room temperature before rolling and frying.
Beignets
Ingredients
- 1/2 cup warm water (about 105–110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 whole egg
- 1/2 cup milk
- 1/3 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 3 3/4 cups all-purpose flour
- 2 tablespoons unsalted butter, melted
- 3–4 cups canola oil for frying
Instructions
- Whisk warm water and yeast in a mixer bowl and let sit 5 minutes until foamy.
- Add egg, milk, sugar, vinegar, vanilla, salt, and cinnamon; whisk on low until combined.
- Switch to a dough hook and add flour. Knead on low until smooth and elastic, slightly sticky but forming a ball. Add 1–2 tablespoons more flour if needed.
- Mix in melted butter until incorporated.
- Cover and let rise in a warm place 4–6 hours, until doubled.
- Heat 2 inches of oil to 350°F in a large skillet or Dutch oven (about 5–10 minutes).
- Roll dough on a floured surface to 1/4-inch thickness and cut into 2-inch squares.
- Fry 3–4 pieces at a time. When they float and puff, flip and fry until golden brown on both sides (about 30 seconds–1 minute per side).
- Drain on a wire rack, dust with powdered sugar, and serve warm.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
More Sweet Dessert Recipes
- Blueberry Scones
- Easy Cake Pops
- Easy Homemade Lemon Bars