Beignets

Sweet, Pillowy Delights That You Can Easily Make at Home

If happiness had a sound, it’s the sizzle of sweet dough hitting hot oil and the gentle whoosh of powdered sugar falling like fresh snow over a freshly fried sweet treat. In short, happiness is a beignet.

Today, the New Orleans beignet is iconic – served piping hot, piled high with powdered, and nicely paired with a strong café au lait. And it is so beloved in Louisiana that it holds the official title of the state doughnut, designated so in 1986. Many thanks to the French settlers who brought this fried dough happiness to Louisiana in the 18th century.

Walk into New Orleans’ Café du Monde and the first thing you’ll notice is the intoxicating aroma of beignets fresh from the fryer. But don’t think these delightful pillows of dough are just for breakfast. In New Orleans, they’re enjoyed around the clock, whether it’s an early morning treat or a late-night indulgence after dancing in the French Quarter.

And while their French cousins often get fancy with fruit or custard fillings, the New Orleans-style beignet keeps it delightfully simple: just light, airy fried dough buried under a snowfall of powdered sugar. It’s proof that sometimes, simple really is the most irresistible.

Yes, it is a must-have experience in the Crescent City – but the good news is, you can enjoy beignets right into your own kitchen.

Tips for Success In Your Own Kitchen

1. The Dough

The secret to light, fluffy beignets starts with the dough. Fresh, active yeast is crucial to help your beignet dough rise and puff in the fryer. After mixing and proofing, chill the dough. Cold beignet dough is easier to roll and it cuts cleanly, helping each beignet puff up beautifully in the hot oil.

2. Rolling and Cutting

Roll your dough to about ¼ inch thick. Thinner dough won’t puff properly, and thicker dough can be undercooked. Cut the dough into squares or rectangles. Don’t worry about perfection — the beauty of a homemade treat is its rustic, puffy charm.

3. Frying

This is the magic moment. Keep your oil around 350°F – 375˚F. If the oil is too hot, your beignets will brown too quickly without cooking inside. Too cool, and they’ll soak up oil — and nobody wants a greasy beignet. Fry until they’re puffed and golden, flipping just once.

4. Finishing Like a Pro

Once fried, it’s time for the best part: a mountain of powdered sugar. Be generous! There’s no such thing as too much powdered sugar on a beignet.

Make Beignets Today

Life is short. Make beignets.

Here are some other recipes that are fun and easy to make!

Beignets

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bring the magic of New Orleans to your home with these delightfully simple to make beignets!

• Author: Chef Sandra Lewis
• Prep Time: 15 minutes + time for the dough to rise
• Cook Time: 15 minutes
• Total Time: 0 hours
• Yield: 36-48 beignets 1x

Ingredients

Units USM Scale 1x2x3x

• 2 1/4 teaspoons of dry yeast (1 packet of yeast)
• 1/2 cup warm water (between 105˚F-110˚F)
• 1/2 cup evaporated milk
• 1 egg beaten
• 1 teaspoon vanilla
• 2 tablespoons melted butter
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 3 cups all-purpose flour
• peanut oil for deep frying
• confectioner’s sugar for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Dissolve the yeast in the warm water in the mixing bowl of a stand mixer fitted with a paddle attachment.
2. Add the evaporated milk, beaten egg, vanilla, melted butter, sugar, and salt, and mix until combined, 30 seconds or so.
3. Mix in the flour, 1 cup at a time on medium-high speed for 1 minute. Pause to scrape the sides and the bottom of the mixing bowl to ensure all the flour is incorporated halfway through each incorporation of the flour.
4. Proof the dough overnight in the refrigerator.
5. Working with 1/4 of the dough at time, roll it out on a floured surface until it’s about 1/4″ thick.
6. Cut dough into 2″-inch squares. (It’s ok if there are irregular shapes!)
7. Preheat the peanut oil to 350˚F.
8. Fry a few squares at a time (don’t overcrowd the beignets in the oil!).
9. When the beignets puffed and golden, flip them to the other side. Fry just until both sides are golden.
10. Drain on a wire rack set over a sheet pan.
11. Dust liberally with powdered sugar and serve warm.

Notes

• If you want to make the beignets on the same day rather than proofing overnight, allow several hours for the dough to proof in the refrigerator. My experience is they are best when proofed overnight.