I recently discovered how easy it is to make New Orleans Beignets at home, and I’m excited to share the recipe. These pillowy pastries are deep-fried until golden and crispy, then generously dusted with powdered sugar. They are a perfect treat for breakfast, dessert, or even as a snack with coffee, just like those you’d find in the French Quarter.

New Orleans Beignets

Why You’ll Love This Recipe

I love how light and fluffy these beignets are. The dough is easy to work with, especially when I let it chill overnight, which allows it to develop a deeper flavor. When fried, the beignets puff up beautifully, creating a crisp outer layer and a soft, airy interior. Whether enjoyed for breakfast or as a sweet afternoon treat, these beignets never fail to satisfy. Plus, they’re incredibly fun to make and eat!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/4‑oz active dry yeast
1 1/2 cups warm water (100‑110 °F), divided
1/2 cup granulated sugar, divided
2 large eggs, lightly beaten
1 tsp kosher salt
1 cup evaporated milk
1/4 cup vegetable shortening
7 cups bread flour (plus extra for rolling)
Vegetable oil (for frying)
Sifted powdered sugar (for dusting)

directions

Make the yeast mixture – I begin by mixing the yeast with 1/2 cup warm water and 1 tsp sugar, then let it sit for 5–10 minutes until it becomes foamy.
Combine wet ingredients – I stir in the eggs, salt, evaporated milk, and the rest of the sugar.
Add shortening – I heat the remaining water and melt in the shortening, then add it to the yeast mixture with 4 cups bread flour. I use a stand mixer to knead the dough until it’s sticky.
Finish the dough – Gradually, I add the remaining 3 cups of flour until the dough is smooth and comes together.
Chill overnight – I cover the dough and refrigerate it overnight to let the flavors develop.
Roll and cut – I roll the dough out to about ¼-inch thick and cut it into squares or rectangles.
Fry – I heat the vegetable oil to 350 °F (or about 360 °F) in a deep pan and fry the beignets in batches. They cook quickly, about 1–2 minutes per side, until golden and puffed.
Drain & dust – Once fried, I drain the beignets on paper towels, then dust them generously with powdered sugar.

Servings and timing

This recipe makes about 5 dozen beignets.

Prep time: 25 minutes
Cook time: 35 minutes
Chill time: 4 hours (or overnight)

Variations

I can add fillings like jam, chocolate, or cream if I want to make stuffed beignets.
For a twist, I sometimes use cinnamon sugar or cocoa powder mixed with the powdered sugar for a fun flavor change.
Another great variation is serving them with a dipping sauce such as chocolate ganache, caramel, or a fruit coulis.

storage/reheating

Beignets are best when they’re fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I freeze them for up to 2 months.
To reheat, I prefer to warm them in a 350 °F oven until heated through. Alternatively, I can re-fry them for a few seconds to regain their crispiness.

FAQs

What type of yeast should I use for this recipe?

I use active dry yeast, which needs to be proofed in warm water before using. Instant yeast could also work, but it doesn’t require proofing.

Can I substitute bread flour for all-purpose flour?

I prefer using bread flour because it gives the beignets a chewier texture, but if I don’t have it on hand, all-purpose flour can work as a substitute. The dough may turn out a little less fluffy but still delicious.

How crucial is it to chill the dough overnight?

Chilling the dough overnight helps develop flavor and texture, making the beignets lighter and fluffier. If I’m short on time, I can chill the dough for a few hours, but the overnight rest is worth it.

Why do I cut the dough into squares?

Cutting the dough into squares helps achieve the classic beignet shape and ensures that they cook evenly, with a crispy edge and a soft, airy center.

How can I make sure the powdered sugar sticks?

I dust the beignets with powdered sugar immediately after they’re fried, while they’re still warm, so the sugar sticks perfectly. I sometimes even place them in a paper bag with sugar and shake to coat them evenly.

Conclusion

Making New Orleans Beignets at home is a fun and rewarding experience. The dough is simple to prepare, and the result is a delicious, airy pastry that’s perfect for any occasion. Whether I’m serving them for breakfast, as a snack, or as a dessert, these beignets are always a hit. I love how customizable they are, and they always remind me of the charm and warmth of New Orleans.