Today, we are excited to share our recipe for our homemade beignets recipe. If you’ve ever walked through the French Quarter of New Orleans, you’ve probably caught the irresistible aroma of hot beignets dusted in powdered sugar and served with a strong cup of café au lait.
Have you ever had the pleasure of enjoying your first bite at Café du Monde? This easy beignet recipe brings all that deep-fried magic to your own kitchen.
🥰 A Taste of New Orleans – Why I Love Beignets
I still remember the first time I tried beignets in New Orleans. We sat outside under the warm Louisiana sun, powdered sugar falling like snow over our laps as we watched the horse-drawn buggies roll by, full of wide-eyed tourists soaking in the French Quarter charm.
On that first visit, we were there for a week—and we went back every single day for those hot beignets and a cup of café au lait.
We’ve been back to New Orleans three times since, and every vacation includes at least one stop (usually more!) for these delicious, golden brown pillows of fried dough.
We even tried the boxed beignet mix you can buy at the grocery store, but as good as it was, it just didn’t compare to the real deal. That’s when I started experimenting with making my own homemade beignets. And I’m excited to share with you the very best beignet recipe I’ve found.
We’ll walk you through making the very best beignets using a fluffy yeast dough that fries up golden brown and pillowy soft.
The dough rises in a warm environment, is rolled out and cut into perfect squares of dough and deep-fried until crisp on the outside and airy inside. Just like the famous beignets in New Orleans!
Easy Homemade Beignets Recipe Like New Orleans
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Kitchen Essentials
Ingredients
- 2 ¼ Teaspoons Active Dry Yeast 1 packet
- ¾ Cup Warm Water 110°F
- ½ Cup Granulated Sugar
- ½ Cup Whole Milk at room temperature
- 1 Large Egg room temperature
- 1 Teaspoon Salt
- 2 Tablespoons Butter melted
- ½ Cup Evaporated Milk
- 3 ½ Cups Bread Flour for higher protein content and fluffiness
- 1 ½ Cups All-Purpose Flour plus extra for dusting
- Vegetable oil cottonseed oil, canola oil, or peanut oil (for frying)
- Powdered sugar or confectioners sugar for dusting
Instructions
- Activate the Yeast. In the bowl of a stand mixer, combine the yeast mixture: warm water and yeast. Let it sit for 5–10 minutes until foamy.2 ¼ Teaspoons Active Dry Yeast, ¾ Cup Warm Water
- Make the Dough. Add sugar, salt, evaporated milk, whole milk, egg, and melted butter to the yeast. Mix briefly on low speed with the paddle attachment.½ Cup Granulated Sugar, ½ Cup Whole Milk, 1 Large Egg, 2 Tablespoons Butter, ½ Cup Evaporated Milk, 1 Teaspoon Salt
- Gradually add both flours until combined. Switch to the dough hook attachment and knead on medium speed for about 6–8 minutes, or until the dough pulls away from the sides of the bowl and feels elastic.3 ½ Cups Bread Flour, 1 ½ Cups All-Purpose Flour
- First Rise. Transfer the dough to a greased bowl, cover loosely with plastic wrap, and place in a warm place until doubled in size (about 1.5 hours).
- Roll and Cut. Roll the dough onto a floured surface into a rectangle about ¼ inch thick. Use a pizza wheel, sharp knife, or pizza cutter to cut it into 2 to 3-inch pieces of dough (typically squares).
- Place on a large baking sheet, cover with a clean towel, and let them rest for 30 minutes.
- Fry the Beignets. Heat 2–3 inches of frying oil in a deep pot, Dutch oven, or deep fryer over medium-high heat to 350°F. Use a candy thermometer to monitor the oil temperature for best results.Vegetable oil
- Fry a few beignets at a time, flipping once, until golden brown (about 1 minute per side). Use a slotted spoon to remove and place them on paper towels or a wire rack.
- Serve with Powdered Sugar. Place a few at a time in a paper bag filled with powdered sugar, and shake to coat. Serve warm with a cup of coffee or chicory coffee—just like New Orleans.Powdered sugar or confectioners sugar
Your Own Private Notes
Nutrition
🥄 Recipe Tips & Variations
- Store beignet dough in an airtight container in the fridge if making the dough ahead of time. Let it come to room temperature before frying.
- For a crispier exterior, opt for cottonseed oil or peanut oil.
- Use bread flour for fluffy beignets with structure, thanks to its higher protein content.
- If you’re out of vegetable oil, try canola oil or peanut oil—both are great options for deep frying.
- Don’t overcrowd the pot—too much oil or too many beignets can cause uneven frying.
🍽 How to Store and Reheat
- Store any leftover fried dough in an airtight container at room temperature for up to 2 days.
- Reheat in an air fryer at medium heat for 3–4 minutes or in a warm oven. Dust with more confectioners sugar before serving.
✨ A Little Beignet History
Beignets are French doughnuts brought to Louisiana by French colonists. The original version may have roots in choux pastry, but New Orleans developed its own twist. Yeasted dough squares, deep-fried, and blanketed in sugar. If you’re in the grocery store and see a mix labeled “Café du Monde,” that’s a tribute to the city’s iconic café.
❤️ Easy Homemade Beignets Recipe for Special Occasions
There are so many different ways to enjoy homemade beignets, but nothing beats that first bite of a fresh beignet coated in sugar, straight from the fryer. This recipe captures that magic in an easy recipe that’s perfect for your first time or your fiftieth.
Pair them with a cup of café au lait, invite a few friends, and bring the French Quarter to your kitchen—no flight required.
My family loved this!