Learn how to make beignets at home with this easy recipe! A lightly sweetened dough is fried to golden brown perfection, then covered with powdered sugar to make this classic New Orleans style pastry.
Reasons You’ll Love This Beignet Recipe
No deep fryer or donut pan – This recipe teaches you how to make beignets with kitchen tools you already have in your cupboard.
The freshest ever beignets – The incredible taste of beignets freshly fried and dusted with confectioner’s sugar is hard to beat.
Easy instructions – Our tutorial takes you through the process of making homemade beignets from start to finish. No guesswork or baking expertise needed.
You can make the dough ahead of time – Make breakfast time easier by preparing the dough the night before. It will rise overnight in the fridge so you can make fresh beignets in no time the next morning.
Delicious with coffee – Beignets are traditionally served with cafe au lait but pair beautifully with any style of coffee you like.
If you’ve ever bitten into a warm beignet, fresh from the fryer, you know there’s nothing in the world quite like it. Pillowy soft inside with a chewy exterior and sweet sugary coating, they’re best enjoyed with a cup of milky coffee on a leisurely weekend morning.
This easy beignet recipe produces perfect beignets inspired by the ones from the famous Cafe du Monde in New Orleans.
Ingredient Notes and Substitutions
This is an overview of the ingredients you will need to make this tasty Beignet Recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
- Warm Water – Ideally you should have your water 105 to 110 degrees. This is warm enough to activate the yeast, but not hot enough to kill it. I find a candy thermometer very helpful for this. If your water is above 120, the yeast will start dying.
- Active Dry Yeast – If you aren’t used to working with yeast, don’t worry, it’s easier than you think! Make sure you double check the expiration date, you want to make sure it’s fresh.
- Eggs – Make sure they are room temperature, as cold eggs will bring the temperature down.
- Whole Milk – You will also want to have this at room temperature. While I prefer the taste using whole milk, you can use other milks as well, just stick to the room temperature part of the equation.
- Vegetable Oil – The oil is used for frying. You could also use soybean oil, corn oil, sunflower oil or peanut oil. Just make certain you are using an oil that is suited for high heat.
How To Make Beignets
Let’s discuss the steps you’ll take to make homemade beignets. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
- Pour warm (105-110 degrees F) water into a large bowl. Sprinkle on the yeast and sugar and then whisk together. Cover with a light towel or wrap – you do not need to seal it, just cover it to protect from drafts. Let sit for 5-10 minutes. It should become slightly foamy. If it does not foam, than the yeast may be bad, or the water was too hot and killed the yeast.
- Add in eggs, milk and vanilla and whisk together.
- Mix in ½ 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. Place the dough into a lightly oiled bowl. Cover the dough with plastic wrap or a warm damp towel, and leave it undisturbed in a warm, draft free place. Make sure you don’t sit it near a fan or an AC vent. Allow the dough to rise until doubled in size (1-2 hours).
- Roll out dough to ¼ inch thick. Cut into 2 ½ inch squares.
- Heat oil in a large pot to 370 degrees. You should have at least 2 inches of oil for the deep frying. Deep fry the beignets in batches, don’t crowd. They should pop up when you put them in the oil or 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. It will only take 1-2 minutes per side. Drain on a plate lined with paper towels. Sprinkle generously with confectioners’ sugar and serve hot.
Recipe Tips and Advice
Storage – Like most fried bread products, beignets really are best fresh but will keep in an airtight container at room temperature for 2-3 days. Or you may freeze them for 1-2 months.
Tools – To help you make this recipe, I recommend a thermometer, stainless steel wire strainer, a pizza cutter (makes it super easy to cut the dough) and a fine mesh wire strainer or a baker’s dusting wand to sprinkle on powdered sugar after frying.
Make Ahead – This dough may be made in advance. Just put it into the fridge as soon as it is mixed. You don’t need to leave it in a warm place to proof, it will proof in the fridge if you leave it at least overnight. You can leave it in the fridge for 2 to 3 days. Once you fry the beignets, they are best eaten right away.
No Rise – If your beignet dough doesn’t rise, then either the yeast was expired, or the temperature wasn’t quite right. Too cool and the yeast won’t activate, too hot and it will die. Aim for 105-110 degrees.
Frying Tips
Temperature – I highly recommend a candy thermometer. It will help both in getting the temperature where you need it for the water, to activate the yeast, and for the oil. Having the right temperature when you fry makes all the difference. You can pick them up online or find them at your grocery or big box stores. They are inexpensive and extremely helpful.
Frying – The oil should be about 370 degrees. If you don’t have a thermometer, you you want it hot enough so that the beignets pop up as soon as you drop them in. They will get golden very quickly, make sure you turn them occasionally as they cook to get an even brown.
Safety First – Frying creates delicious foods, but it can also create some hot splatters. Make sure kids and pets aren’t underfoot when frying.
More Recipes To Try
If you love these homemade beignets, here are some other recipes to try!
Serve Beignets With…
Beignets
Ingredients
- 3/4 cup warm water 105-110 degrees F
- 2 1/4 teaspoons active dry yeast this is one standard size yeast packet
- 1/3 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup whole milk room temperature
- 1/2 teaspoon vanilla
- 4 cups all-purpose flour have some extra for rolling if needed
- 3 tablespoons salted butter melted
- 4-8 cups vegetable oil for frying
- 2 cups powdered sugar
Instructions
- Pour warm (105-110 degrees F) water into a large bowl. Sprinkle on the yeast and sugar and then whisk together. Cover with a light towel or wrap – you do not need to seal it, just cover it to protect from drafts. Let sit for 5-10 minutes. It should become slightly foamy. If it does not foam, than the yeast may be bad, or the water was too hot and killed the yeast.
- Add in eggs, milk and vanilla and whisk together. Mix in ½ 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, one tablespoon at a time. Place the dough into a lightly oiled bowl.
- Cover the dough with plastic wrap or a warm damp towel, and leave it undisturbed in a warm, draft free place. Make sure you don’t sit it near a fan or an AC vent. Allow the dough to rise until doubled in size (1-2 hours).
- Roll out dough to ¼ inch thick. Cut into 2 ½ inch squares. A pizza cutter works well for this.
- Heat oil in a large pot to 370 degrees. You should have at least 2 inches of oil for the deep frying.
- Deep fry the beignets in batches, don’t crowd. They should pop up when you put them in the oil or 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. It will only take 1-2 minutes per side.
- Drain on a plate lined with paper towels. Sprinkle generously with confectioners’ sugar and serve hot.
Notes
- Storage – Like most fried bread products, beignets really are best fresh but will keep in an airtight container at room temperature for 2-3 days. Or you may freeze them for 1-2 months.
- Temperature – I highly recommend a candy thermometer. It will help both in getting the temperature where you need it for the water, to activate the yeast, and for the oil. You can pick them up online or find them at your grocery or big box stores. They are inexpensive and extremely helpful.
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Thomas Vogel says
I followed the recipe exactly and it came out perfectly. Love it! Having a Louisiana themed party tomorrow. With boudin, gumbo, fried chicken,fried fish.
Shelly says
These were delicious! I made them to celebrate Mardi Gras this year. Thank you for the recipe!