I used to think beignets were one of those things you could only get right in New Orleans.
Turns out, that’s completely wrong. 🍩
You can make these in your kitchen tonight, in about an hour, with ingredients you probably already have. And honestly? Mine come out just as good as the ones I had at Café du Monde.
Let me show you how.
Recipe At a Glance
| Detail | Info |
|---|---|
| Prep Time | 20 minutes (plus 1 hour rise) |
| Cook Time | 15 minutes |
| Total Time | About 1 hour 35 minutes |
| Yield | 24 beignets |
| Difficulty | Beginner friendly |
| Best For | Weekend brunch, dessert, impressing houseguests |
Now let’s get into it.
What You’ll Need
Here’s everything you’ll need to pull this off:
- 1 cup warm milk (about 110°F)
- 2 ¼ tsp active dry yeast (one packet)
- ¼ cup granulated sugar
- 1 large egg, room temperature
- ¼ cup unsalted butter, melted
- 3 ¾ cups all-purpose flour
- 1 tsp salt
- Vegetable oil, for frying (about 4 cups)
- 1 cup powdered sugar, for dusting
That’s it. Nine ingredients between you and beignet greatness.
Tools You’ll Need
- Large mixing bowl
- Stand mixer with dough hook (or your own two hands)
- Rolling pin
- Sharp knife or pizza cutter
- Deep pot or Dutch oven
- Candy or deep-fry thermometer
- Slotted spoon or spider strainer
- Wire cooling rack
- Fine mesh sieve (for the powdered sugar)
How to Make Beignets
Step 1: Activate the Yeast
Warm your milk to about 110°F. Too hot and you’ll kill the yeast.
Stir in the yeast and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until it gets foamy on top.
If it doesn’t foam, your yeast is dead. Toss it and start over with a fresh packet.
Step 2: Mix the Dough
In a large bowl (or stand mixer), combine the yeast mixture with the egg, melted butter, remaining sugar, and salt.
Add the flour one cup at a time, mixing as you go.
Once it comes together, knead for about 5 minutes until the dough is smooth and slightly tacky, but not sticky.
Step 3: Let It Rise
Place the dough in a greased bowl, cover with a towel, and set it somewhere warm.
Let it rise for 1 hour, or until it’s doubled in size.
Step 4: Roll and Cut
Turn the dough out onto a floured surface.
Roll it out to about ¼ inch thick.
Cut into 2-inch squares using a knife or pizza cutter. You should get roughly 24 pieces.
Step 5: Fry
Heat your oil to 350°F in a deep pot.
Fry the dough squares in small batches, about 2 minutes per side, until golden brown and puffed up.
Remove with a slotted spoon and place on a wire rack (not paper towels, which can make the bottoms soggy).
Step 6: Dust and Serve
While they’re still warm, dust generously with powdered sugar using your sieve.
Serve immediately. This is not a dish that waits around.
Pro Tips Before You Start
A few things I learned the hard way, so you don’t have to.
- Don’t skip the thermometer. Oil that’s too hot burns the outside before the inside cooks. Too cool, and your beignets soak up oil and turn greasy. Keep it locked at 350°F.
- Room temperature egg matters. A cold egg can shock the melted butter and cause it to clump. Let it sit out for 20 minutes before you start.
- Don’t overcrowd the pot. Fry 3-4 beignets at a time max. Too many at once drops the oil temperature and you’ll end up with soggy, pale dough.
- Let the dough rest, even if you’re impatient. That hour of rising is where the fluffy, pillowy texture comes from. Rushing it gives you dense, chewy beignets instead.
- Powdered sugar goes on right before serving. Not a minute before. It melts fast once it hits that warm dough.
Substitutions and Variations
Want to switch things up? Here’s what works.
- Dairy-free? Swap the milk for oat or almond milk, and use a plant-based butter.
- No stand mixer? Kneading by hand works just fine, it just takes a little more elbow grease.
- Want a filling? Pipe in a little cream cheese, Nutella, or fruit preserves after frying, before dusting with sugar.
- Baked instead of fried? Bake at 400°F for 12-15 minutes. You’ll lose some of that classic crispy edge, but it’s a solid lighter option.
- Cinnamon sugar instead of powdered? Works surprisingly well, and gives it a churro-adjacent vibe.
Make-Ahead Tips
You can prep the dough the night before.
After kneading, cover the bowl tightly and refrigerate overnight instead of letting it rise at room temperature.
Pull it out about 30 minutes before rolling to let it come back to room temp.
This is genuinely one of the easiest make-ahead swaps in baking, and it makes morning-of prep way less stressful.
Leftovers and Storage
Beignets are 100% best fresh. That’s just the truth.
But if you have extras:
- Room temperature: Store in an airtight container for up to 2 days.
- Reheating: Pop them in a 350°F oven for 5 minutes to bring back some crispness. The microwave works in a pinch, but they’ll be softer.
- Freezing: Freeze the fried, undusted beignets in a single layer, then transfer to a freezer bag. They’ll keep for up to a month. Reheat straight from frozen at 350°F for about 8 minutes, then dust with sugar.
FAQ
Can I make these without yeast?
Not really, no. The yeast is what gives beignets their signature airy, pillowy texture. A quick-bread version exists, but it won’t taste or feel the same.
Why did my beignets turn out flat?
Usually one of two things: your yeast wasn’t active, or your dough didn’t rise long enough. Give it the full hour, and check that your yeast foams up before mixing.
What oil is best for frying?
Vegetable, canola, or peanut oil all work well. They have a high smoke point and a neutral flavor that won’t compete with the dough.
Can I make these gluten-free?
You can try a 1:1 gluten-free flour blend, though the texture will come out slightly denser. It’s not a perfect swap, but it’ll get you close.
Do I need a deep fryer?
Nope. A regular deep pot or Dutch oven with a thermometer does the job perfectly.
Wrapping Up
Beignets have a reputation for being this intimidating, fancy pastry shop thing.
They’re really not. It’s dough, oil, and sugar, and a little patience while it rises.
Once you’ve made a batch, you’ll realize how ridiculous it is that you ever thought you needed a plane ticket for this.
Give it a try this weekend. Then come back and leave a comment telling me how yours turned out, or ask me anything if you get stuck along the way. I read every single one. 🍩
