The Best Beignets (New Orleans-Style) Recipe

Introduction

Experience a taste of New Orleans with these light and airy beignets, freshly fried to golden perfection. This classic treat is dusted generously with powdered sugar and perfect for sharing with family and friends.

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 (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 the mixture is bubbly and fragrant.
2. Step 2: Add the egg, evaporated milk, melted butter, vanilla, the remaining 1/4 cup sugar, bread flour, and salt to the yeast mixture. Attach the dough hook and knead on the lowest setting for 1-2 minutes. Increase to medium speed and knead until the dough is smooth and pulls away from the sides, about 4-5 minutes.
3. Step 3: Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap and let rise in a warm spot for 2 hours, or refrigerate for 2 to 24 hours for slower proofing.
4. Step 4: Heat a large, deep pot with a candy thermometer to 360°F using a couple inches of peanut or vegetable oil. Prepare a baking sheet with a wire rack or a layer of paper towels.
5. Step 5: On a lightly floured surface, roll out the dough to about 1/2-inch thickness. Cut into 3-inch squares using a sharp knife, bench scraper, or pizza cutter.
6. Step 6: Fry the beignets in batches (3-4 at a time) until puffy and golden on the bottom, about 1 minute, then flip to brown the other side. Remove with a slotted utensil and transfer to the prepared baking sheet. Repeat with remaining pieces.
7. Step 7: Immediately dust the hot beignets generously with powdered sugar. Serve them plain or with chocolate, caramel/dulce de leche, or raspberry fruit sauces for dipping. Enjoy!

Tips & Variations

• For a richer flavor, try using half-and-half instead of evaporated milk.
• Use bread flour for the best chewy and airy texture.
• If you don’t have vanilla bean paste, pure vanilla extract works perfectly.
• To minimize powdered sugar mess, dust beignets inside a large plastic bag.
• Try dipping beignets in your favorite sauces like chocolate ganache or fruit preserves for added decadence.

Storage

Beignets are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. Reheat briefly in a warm oven to restore crispness, but avoid microwaving as it may 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 refrigerate the dough for up to 24 hours during the rising phase. This slow proofing enhances flavor and allows for flexible timing.

What oil is best for frying beignets?

Peanut or vegetable oil is ideal because they have high smoke points and neutral flavors, resulting in perfectly crisp and light beignets.

The Best Beignets (New Orleans-Style) Recipe

Print Recipe

★★★★★

4.8 from 150 reviews

Classic New Orleans-style beignets featuring a soft and airy dough fried to golden perfection, dusted generously with powdered sugar. This recipe captures the authentic taste of the iconic café treat, perfect for a delightful breakfast or indulgent snack.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: About 20–24 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: Creole, New Orleans

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

For Frying & Serving

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

Instructions

1. Activate the Yeast: In the bowl of a stand mixer, combine warm water, 1/4 cup granulated sugar, and active dry yeast. Stir well and let sit for 10 minutes until the mixture becomes bubbly and fragrant, indicating the yeast is activated.
2. Prepare the Dough: Once yeast mixture is foamy, add the egg, evaporated milk, melted butter, vanilla, remaining sugar, bread flour, and kosher salt. Attach the dough hook to the mixer and knead on low speed for 1-2 minutes, then increase speed to medium and continue kneading until dough is smooth, cohesive, and pulls away from the bowl sides, about 4-5 minutes.
3. Proof the Dough: Shape the dough into a ball and place it in a lightly greased large bowl. Cover with plastic wrap and let rise in a warm spot for 2 hours, or alternatively, refrigerate for 2 to 24 hours for slow proofing.
4. Heat the Oil: In a large, deep pot over medium-high heat, heat a couple of inches of peanut or vegetable oil to 360°F, using a candy thermometer for accuracy. Prepare a large baking sheet with a wire rack or paper towels to drain fried beignets.
5. Cut the Dough: Once risen, turn the dough onto a lightly floured surface and roll out to a 1/2-inch thick rectangle. Cut into 3-inch squares using a sharp knife, bench scraper, or pizza cutter.
6. Fry the Beignets: Carefully add 3-4 pieces of dough into the hot oil at a time. Fry until golden and puffy on one side, about 1 minute, then flip and fry the other side until equally golden. Remove with a slotted utensil and place on the prepared baking sheet to drain. Repeat with remaining pieces.
7. Serve: Immediately dust the beignets generously with powdered sugar. For less mess, place them in a large bag with sugar and shake. Serve warm as is or with optional chocolate, caramel/dulce de leche, or raspberry fruit sauces for dipping. Enjoy!

Notes

• The dough can be proofed either at room temperature for 2 hours or refrigerated for 2 to 24 hours for enhanced flavor and texture.
• Maintain oil temperature at 360°F to ensure crispy exterior and fully cooked interior.
• Use bread flour for the best texture; all-purpose flour results in a less chewy, lighter beignet.
• Vanilla bean paste offers a richer flavor than vanilla extract but both work well.
• Dust powdered sugar generously right after frying to prevent clumping and melting.
• Be careful not to overcrowd frying oil to keep the temperature stable.

Keywords: beignets, New Orleans beignets, fried dough, classic beignets, powdered sugar beignets, breakfast recipe, Creole dessert, deep fried dough