New Orleans Beignets

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Embrace the magic of New Orleans with these incredible homemade New Orleans Beignets, airy pillows of fried dough dusted generously with powdered sugar. Just like other festive treats enjoyed this time of year, such as rich Chicken and Sausage Gumbo, spicy Sausage Jambalaya, or our vibrant brioche King Cake, these beignets bring a taste of Mardi Gras right to your kitchen.

A plate of square New Orleans beignets generously dusted with powdered sugar, with more beignets in the background on a white surface.

Why You'll Love This New Orleans Beignets Recipe

Beignets are typically served hot and fresh, often accompanied by a cup of chicory coffee. The combination of the crispy exterior, fluffy interior, and sweet powdered sugar makes for a truly irresistible treat.

Whether you're celebrating Mardi Gras or simply craving a delicious indulgence, these beignets are sure to satisfy your sweet tooth.

Ingredients Overview

The history of beignets dates back to the French colonial era in New Orleans. The French brought their pastry-making traditions to the city, and beignets quickly became a popular street food. Today, beignets are synonymous with New Orleans and are enjoyed by locals and visitors alike.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

A top-down view of various baking ingredients in glass and white bowls, perfect for making New Orleans beignets, including flour, sugar, milk, powdered sugar, melted butter, yeast, vanilla extract, and salt arranged on a white surface.

How To Make Beignets

The secret to the perfect beignet lies in the dough, which is made with a combination of flour, milk, butter, and yeast. The dough is deep-fried until golden brown and then generously coated in powdered sugar. The result is a light, fluffy pastry that is both indulgent and satisfying.

A glass bowl filled with a creamy yellow mixture topped with a generous layer of ground black pepper, reminiscent of the rich flavors found in New Orleans beignets, set against a plain white background.

Step 1: Sprinkle the dry active yeast on top of a small bowl with the warm milk and 1 teaspoon of flour or sugar. Stir and let sit 5 minutes.

A clear glass filled with creamy, frothy coffee sits on a white background, viewed from above-perfectly paired with New Orleans beignets for an irresistible treat.

Step 2: After bubbles appear on the top, you know your yeast is active. The warm milk and sugar 'proved' the yeast was active.

A clear glass bowl on a white surface contains a cracked raw egg, melted butter, and brown sugar-ingredients often used in classic New Orleans beignets-ready to be mixed.

Step 3: Transfer the milk & yeast mixture to a large bowl. Add the remaining sugar, eggs, vanilla, salt, and melted butter.

A glass mixing bowl contains a partially mixed combination of flour and a yellowish wet batter, ready to be transformed into classic New Orleans beignets, on a white surface.

Step 4: Add in half the flour to the wet ingredients and combine well.

A clear glass bowl on a white surface contains a thick, partially mixed New Orleans beignets dough, with visible flour around the edges inside the bowl.

Step 5: Add the second half of the flour and mix until you have a sticky dough. Scrape the sides and mix well.

A mound of raw, lightly floured New Orleans beignets dough rests on a silicone baking mat atop a white surface, with scattered flour around it.

Step 6: Knead the dough on a floured surface for 5 minutes, until it has a smooth textured surface.

A glass bowl with dough inside, covered with plastic wrap. The smooth dough is rising, ready to become classic New Orleans beignets, set against a plain white background.

Step 7: Place back in the bowl and cover with plastic wrap. Let proof until doubled about 2 hours.

Rectangular dough rolled out on a floured surface and cut into even squares, just like classic New Orleans beignets, ready for baking or cooking.

Step 8: Roll the dough out on the floured surface about ½ inch thick. Cut into 2 inch squares.

A frying pan filled with hot oil, perfect for making New Orleans beignets, with a digital thermometer inserted to check the temperature. The oil appears clear with some small black specks, and the pan has a blue handle.

Step 9: Heat up the oil to 350 to 360 F. Use a thermometer if not using an electric fryer that has temperature settings.

A frying pan with hot oil contains three pieces of ravioli frying, surrounded by bubbles like New Orleans beignets, against a white background.

Step 10: After the vegetable oil reaches that 350 - 360 F temp, add a few of the squares or Mickey cut out dough to the hot oil.

Six golden-brown New Orleans beignets rest on a white paper towel, arranged casually on a flat surface. The dough squares look crisp and slightly puffed.

Step 11: Deep fry for about 2 minutes on each side. The dough will rise to the surface and puff up. Don't over brown.

Six square New Orleans beignets dusted with powdered sugar sit on a piece of white parchment paper against a white background.

Step 12: Allow the beignets to cool on some paper towels, about 5 minutes. Then, dust with a sieve full of powdered sugar.

Serving Suggestions

With these delicious and easy-to-make New Orleans beignets, you can bring a taste of the Big Easy to your own kitchen. With their light and fluffy texture, beignets are the perfect accompaniment to a cup of coffee or a festive celebration.

A plate of square New Orleans beignets generously dusted with powdered sugar, with more beignets and a fine mesh strainer in the background on a white surface.

Substitutions and Variations

Some useful tips and substitutions when making this recipe:

If you have sourdough starter, you can use the starter instead of yeast.
Mickey Mouse Beignets - Use this cute Mickey Mouse cookie cutter to cut out the dough, then fry and dust with powdered sugar just like the Princess Tiana's Beignets at Disney World.
Chocolate Beignets - After frying and cooling, use a piping bag fitted with a cream puff tip. Insert the tip and squeeze in your favorite chocolate filling (Nutella, chocolate pudding, chocolate creme, etc.).
Cinnamon Beignets - Instead of dusting with powdered sugar, roll in granulated sugar and ground cinnamon mixture.

Tips for Success

Helpful tips to help you when making this recipe:

Cut out the dough and freeze so you can make fresh copycat Disney beignets any morning you want!
Don't over fry, just until a light golden brown.
Cool on paper towels to absorb any excess oil.
Make sure the frying oil is at least 350 F so that the dough does not soak up grease.

Storage Options

Here is how I store leftovers when making this recipe:

Beignets are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 24 hours.
Reheat in a toaster oven or oven.

Frequently Asked Questions

How do I know when the beignets are done?

You can make the dough ahead of time and store it in the refrigerator. However, it's best to fry the beignets fresh.

Can I make these ahead of time?

You can, but it is better to freeze the dough, and fry them as you need them. If you freeze the fried pastries, let them defrost in the refrigerator so the condensation doesn't wet the powdered sugar.

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A plate of golden-brown New Orleans beignets generously dusted with powdered sugar sits on a white surface. The pastries look soft, square-shaped, and freshly made.

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