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beignets on a white plate with a cup of coffee in the background.
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5 from 2 votes

New Orleans Beignets

An authentic recipe for New Orleans-style beignets that turn out pillowy soft and airy on the inside with a crispy golden brown exterior. Serve these beignets with a dusting of powdered sugar and a strong cup of coffee!
Prep Time10 mins
Cook Time5 mins
Rise Time2 hrs
Total Time2 hrs 15 mins
Course: Dessert, Snack
Cuisine: American, French
Servings: 20 beignets
Calories: 190kcal
Author: Ashley Boyd



  • ¾ cup warm water 100°F to 115°F
  • ½ cup granulated sugar
  • 2 ¼ teaspoon active dry yeast one packet
  • ½ cup evaporated milk
  • 4 tablespoons unsalted butter melted
  • 1 large egg
  • 1 teaspoon salt
  • 4 ½ cups bread flour 540g
  • Oil for frying, cottonseed, peanut, canola, or vegetable
  • Powdered sugar for topping


  • Use a handheld whisk to mix warm water, sugar, and yeast in the bowl of a stand mixer and let it sit for 7 to 10 minutes until a foamy layer forms on top.
  • Add the milk, butter, egg, vanilla, and salt to the yeast mixture and whisk until well combined. Add the flour to the bowl and gently mix with a wooden spoon until a shaggy dough forms. Some small dry pockets of flour remaining is fine.
  • Knead the dough with the bread hook attachment on your stand mixer until it pulls away from the sides of the bowl and climbs up the bread hook. Shape the dough into a smooth ball, lightly oil the stand mixer bowl, and place the dough back into the bowl.
  • Gently move the dough ball around the bowl to coat it in oil. Tightly cover the bowl with plastic wrap and refrigerate the dough for at least two hours or overnight.
  • Add enough oil to a Dutch oven or large pot to go about 4 inches up the sides. Heat the oil to 360°F, using a candy thermometer to check the temperature.
  • While the oil heats, roll the dough out on a lightly floured surface into a ¼" thick rectangle. Use a pizza cutter to cut the dough into 2-inch squares. Do not attempt to re-work the dough scraps as it will become tough. Just fry the scrap pieces as they are.
  • Drop 4 beignets in the hot oil at a time. They will rise to the surface in a few seconds. Cook the beignets for about one minute, flipping them once or twice with tongs after they have puffed up so they brown evenly on both sides. Using a slotted spoon or spider, transfer the beignets to a paper towel-lined baking sheet with a wire cooling rack on top to drain.
  • Dust the beignets in lots of powdered sugar and enjoy warm with a cup of coffee!


  • The dough can be made up to 24 hours in advance and stored in the refrigerator until you are ready to cook the beignets.
  • Beignets are best served hot out of the oil when the exterior is still crispy. Once they sit, beignets become soggy.
  • You can store leftover beignets in the refrigerator but I do not recommend keeping them for more than a day or two. Reheat leftover beignets in the microwave for a few seconds.


Serving: 1beignet | Calories: 190kcal | Carbohydrates: 30.3g | Protein: 3.8g | Fat: 6g | Saturated Fat: 2.4g | Cholesterol: 16mg | Sodium: 143mg | Potassium: 62mg | Fiber: 0.9g | Sugar: 8.7g | Calcium: 23mg | Iron: 1mg