Easy Beignets Recipe
New Orleans Style Beignets are a deep-fried treat that is pillowy soft on the inside and lightly crisp and golden brown on the outside! Prep this delicious dessert in just 20 minutes!
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!
Yummy Beignet 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!
Make Beignet Dough Ahead Of Time
You can certainly make the beignet dough ahead of time! To do so, 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.
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.
Frequently Asked Questions
What is the difference between French and Louisiana beignets?
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.
What’s the difference between a donut and a beignet?
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.
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.
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.
More delectable French dessert recipes to try:
- Classic French Madeleines – Light, airy, buttery mini sponge cakes that go great with coffee or tea!
- Chocolate Eclair with Vanilla Bean Pastry Cream – Made with choux dough and pastry cream filling!
- 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!
Steps
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.
Whisk in the eggs, milk, and vanilla.
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.
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.
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.
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
- Calories144
- Carbs28g
- Protein3g
- Fat2g
- Saturated fat1g
- Fiber1g
- Sugar12g
- Sodium21mg
Estimates per serving, when a serving size is listed.
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