The Best Beignets (New Orleans-Style) Recipe

Introduction

These New Orleans-style beignets are soft, fluffy, and irresistibly light fried pastries dusted generously with powdered sugar. Perfect for breakfast or a sweet treat any time of day, they bring a taste of the Big Easy straight to your kitchen.

Ingredients

• 3/4 cup warm water (110-115°F)
• 1/2 cup granulated sugar, divided
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 large egg, at room temperature
• 1/2 cup evaporated milk, room temperature
• 4 tablespoons unsalted butter, melted and lightly cooled
• 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
• 4 cups bread flour
• 1 teaspoon kosher salt
• Peanut or vegetable oil, for deep frying
• 1 cup powdered sugar, for dusting
• Chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping & serving (optional)

Instructions

1. Step 1: In the bowl of a stand mixer, combine warm water, 1/4 cup of granulated sugar, and yeast. Stir well and let sit for 10 minutes until bubbly and fragrant to activate the yeast.
2. Step 2: Add the egg, evaporated milk, melted butter, vanilla, remaining 1/4 cup sugar, bread flour, and kosher salt to the yeast mixture. Attach the dough hook and knead on lowest speed for 1-2 minutes, then increase to medium speed and continue kneading until dough is smooth and pulls away from the bowl, about 4-5 minutes.
3. Step 3: Shape dough into a ball and place in a lightly greased large bowl. Cover with plastic wrap and set in a warm spot to rise for 2 hours. Alternatively, refrigerate and proof for 2 hours or up to 24 hours.
4. Step 4: Heat a couple inches of peanut or vegetable oil in a deep pot over medium-high heat to 360°F using a candy thermometer. Prepare a large baking sheet with a wire rack or paper towels to drain the fried beignets.
5. Step 5: On a lightly floured surface, roll the risen dough into a 1/2-inch-thick rectangle. Cut into 3-inch squares using a sharp knife, bench scraper, or pizza cutter.
6. Step 6: Fry beignets in batches (3-4 at a time) until golden and puffy, about 1 minute per side. Remove with a slotted spoon and drain on the prepared baking sheet. Repeat with remaining pieces.
7. Step 7: Immediately dust the hot beignets generously with powdered sugar. Serve warm, plain or with chocolate, caramel, or raspberry sauces for dipping. Enjoy!

Tips & Variations

• Use bread flour for a better structure and chewy texture, but all-purpose flour also works in a pinch.
• For a richer flavor, try substituting whole milk for evaporated milk.
• If you don’t have a candy thermometer, heat oil until a small piece of dough sizzles and rises quickly to the surface.
• Dust beignets in a large paper bag with powdered sugar for less mess and even coating.
• Try flavoring the dough with a pinch of cinnamon or nutmeg for a subtle spice twist.

Storage

Beignets are best enjoyed fresh, but you can store leftovers loosely covered at room temperature for up to 1 day. To reheat, pop them in a hot oven (350°F) for 5-10 minutes to regain crispness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can proof the dough in the refrigerator for up to 24 hours. This slow fermentation enhances flavor and allows you to fry fresh beignets when ready.

What oil is best for frying beignets?

Peanut or vegetable oil with a high smoke point works best for deep frying. They provide a neutral flavor and crisp, golden texture without burning.

The Best Beignets (New Orleans-Style) Recipe

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★★★★★

4.7 from 96 reviews

• Author: Mariam
• Total Time: 2 hours 40 minutes
• Yield: Approximately 24 beignets 1x

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Description

Experience the iconic taste of New Orleans with these classic Beignets, featuring a light, airy dough fried to golden perfection and generously dusted with powdered sugar. Crispy on the outside and pillowy soft inside, they’re perfect for breakfast, brunch, or a sweet treat anytime.

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Ingredients

Scale 1x2x3x

Yeast Mixture

• 3/4 cups warm water (110-115°F)
• 1/4 cup granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast

Dough

• 1 large egg, at room temperature
• 1/2 cup evaporated milk, room temperature
• 4 tablespoons unsalted butter, melted and lightly cooled
• 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
• Remaining 1/4 cup granulated sugar
• 4 cups bread flour
• 1 teaspoon kosher salt

Frying

• Peanut or vegetable oil, for deep frying

Finishing

• 1 cup powdered sugar, for dusting
• Chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping (optional)

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Instructions

1. Activate the yeast: In the bowl of a stand mixer, combine warm water, 1/4 cup of granulated sugar, and yeast. Stir well and let sit for 10 minutes until the mixture becomes bubbly and fragrant, confirming the yeast is active.
2. Prepare the dough: Once the yeast mixture is foamy, add the egg, evaporated milk, melted butter, vanilla, remaining sugar, bread flour, and kosher salt to the bowl. Attach the dough hook and knead on the lowest setting for 1-2 minutes, then increase to medium speed. Continue kneading until the dough is smooth, cohesive, and pulls away from the sides, about 4-5 minutes.
3. Let the dough rise: Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap and let it rise in a warm place for 2 hours, or alternatively refrigerate for 2 to 24 hours for slower proofing.
4. Heat the oil: In a large, deep pot, heat a couple inches of peanut or vegetable oil over medium-high heat to 360°F, using a candy thermometer to monitor.
5. Shape the beignets: Once risen, lightly flour a surface or pastry mat and roll the dough to a 1/2-inch thickness. Cut into 3-inch squares using a sharp knife, bench scraper, or pizza cutter.
6. Fry the beignets: Working in batches of 3-4, add the dough pieces to the hot oil. Fry until golden and puffy on one side, about 1 minute, then flip and cook the other side until golden. Remove with a slotted utensil and drain on a wire rack over a baking sheet or paper towels.
7. Serve: Immediately dust beignets with powdered sugar using a sieve or by placing them in a bag with sugar and shaking gently. Serve warm optionally with chocolate, caramel/dulce de leche, or raspberry sauces for dipping.

Notes

• Make sure the water is between 110-115°F to properly activate yeast without killing it.
• Using bread flour gives the beignets a chewy yet tender texture.
• Proofing dough in the refrigerator allows for more flexibility and enhances flavor development.
• Maintain oil temperature carefully; too hot and beignets burn, too cool and they absorb excess oil and become greasy.
• Dust with powdered sugar right after frying for best adherence and flavor.
• Peanut oil is preferred for frying because of its high smoke point and neutral flavor.
• Serve fresh as beignets lose their characteristic texture when cooled.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Creole / New Orleans

Keywords: beignets, New Orleans beignets, deep fried dough, powdered sugar, Creole dessert, southern dessert