These classic New Orleans-style beignets are light, fluffy, and generously dusted in powdered sugar—just like Café du Monde, but made at home 👇👇
Why I Love This Recipe
Beignets are the kind of thing you think you can only get at a café in New Orleans—but this homemade version delivers that exact same pillowy texture and powdered sugar magic right from your kitchen.
- Authentic taste and texture—crispy edges with a fluffy inside
- Simple ingredients you probably already have
- No need to proof yeast separately if using instant yeast
- Make-ahead friendly—refrigerate the dough overnight
- Perfect for brunch, holidays, or dessert boards
Next up – Beignet recipe ingredients are below 👇👇
Recipe Ingredients
Here’s everything you’ll need to make light and fluffy beignets at home:
- 3¾–4 cups all-purpose flour (480 g)
- ¾ cup + 2 Tbsp whole milk, warmed to 110°F
- ⅓ cup granulated sugar
- 1 large egg
- 1 ¼ tsp salt
- 1 packet (2¼ tsp) instant yeast
- 3 Tbsp unsalted butter, softened
- 1 tsp vanilla extract
- Neutral oil for frying (vegetable or canola, about 2 inches deep)
- Powdered sugar, for generous dusting
Step-By-Step Instructions 👇👇
STEP 1: Mix the Dough
In a large mixing bowl (or the bowl of a stand mixer), combine:
3¾–4 cups all-purpose flour, ⅓ cup granulated sugar, 1¼ tsp salt, and 1 packet (2¼ tsp) instant yeast.
Stir in ¾ cup + 2 Tbsp warm whole milk (110°F), 1 large egg, 3 Tbsp softened unsalted butter, and 1 tsp vanilla extract until a shaggy dough forms.
Note: Start with 3¾ cups flour and mix the dough. If it’s too sticky to handle, gradually add up to ¼ cup more flour (for a total of 4 cups). The exact amount will depend on humidity and how you measure flour — the dough should be soft and slightly tacky, but not overly sticky.
STEP 2: Knead Until Smooth
- If using a stand mixer: Attach the dough hook and knead on medium speed for 8–10 minutes until the dough is smooth and elastic.
- By hand: Turn the dough out onto a lightly floured surface and knead for 10–12 minutes until smooth and springy.
STEP 3: Let It Rise
Form the dough into a ball and place it in a lightly oiled bowl. Cover and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
STEP 4: Roll and Cut
Transfer the dough to a lightly floured surface. Roll out to ½-inch thickness, then cut into 2 to 2½-inch squares using a sharp knife or pastry cutter.
STEP 5: Fry the Beignets
Heat neutral oil (about 2 inches deep) in a deep pot to 350°F (175°C).
Working in batches, fry the beignets for 1–2 minutes per side, flipping once, until puffed and golden.
Use a slotted spoon or tongs to remove and drain on paper towels or a wire rack.
STEP 6: Dust and Serve
While still warm, dust beignets generously with powdered sugar and serve immediately.
Beignet Recipe Tips
- Milk temp matters: Aim for 110°F—any hotter and it may kill the yeast
- Don’t overcrowd: Fry in small batches so they puff properly
- Let the dough rise fully: This helps get that signature airy center
- Dust while warm: So the powdered sugar sticks beautifully
- Best enjoyed fresh—they’re crispiest right after frying.
Variations & Substitutions
- Flour: Stick with all-purpose for the fluffiest texture
- Milk: Use 2% or plant-based milk if needed
- Sugar: Try honey, maple syrup, or Swerve as a substitute
- Butter: Plant-based butter works in a pinch
- Yeast: Active dry yeast is okay—just proof it in warm milk first
- Baking Option: You can bake at 425°F for 12–15 minutes, but the texture won’t be as crispy
How To Store
- Room Temp: Store in an airtight container up to 2 days
- Freezer: Not recommended—beignets lose their crisp after freezing
- Best served fresh—beignets lose their crisp quickly
How to Reheat
- Oven: Reheat at 350°F for 5–7 minutes
- Microwave: Warm for 15–20 seconds (softens, not crisps)
FAQs
A beignet (pronounced ben-YAY) is a square piece of yeast dough that is fried until golden and puffy, then covered in powdered sugar - Basically a French-inspired donut made famous in New Orleans.
Yes. After the first rise, refrigerate the dough overnight. Let it come to room temperature before rolling and frying.
You can bake them at 425°F for 12–15 minutes, but they won’t have the same crispy texture.
Use a thermometer and make sure it hits 350°F. If you don’t have one, drop in a scrap of dough—it should sizzle and float quickly.
Beignet Recipe
Ingredients
- 3¾ –4 cups all-purpose flour - 480 g
- ¾ cup + 2 Tbsp warm whole milk - 110°F
- ⅓ cup granulated sugar
- 1 large egg
- 1¼ tsp salt
- 2¼ tsp instant yeast
- 3 Tbsp unsalted butter - softened
- 1 tsp vanilla extract
- Neutral oil for frying - about 2 inches deep
- Powdered sugar - for dusting
Instructions
- Combine dry ingredients. Add warm milk, egg, butter, and vanilla. Knead until smooth.
- Let dough rise in an oiled bowl until doubled (1 to 1.5 hours).
- Roll dough to ½" thick. Cut into 2–2½" squares.
- Heat oil to 350°F. Fry beignets in batches, 1–2 minutes per side.
- Drain on paper towels. Dust with powdered sugar and serve warm.
Recipe Notes:
- Make sure milk is 110°F—any hotter and it can kill the yeast
- Fry in batches to keep oil temperature steady
- Use plenty of powdered sugar for the classic finish
- Serve right away for the best texture and flavor
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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