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You don’t have to travel to New Orleans or a Disney park to enjoy delicious beignets. Our beignet recipe is easy to follow and the beignets taste AMAZING!
Featured with this recipe
This beignet recipe makes the best beignets ever! They are fluffy yet have some density to them and are topped with the perfect dusting of powdered sugar. I first had beignets while visiting Louisiana. This is my favorite dessert from the beautiful city of New Orleans. If you’ve never been there, you should definitely put it on your bucket list. It’s a fascinating city full of rich culture, history, and food (of course!).
Prior to trying beignets, I heard they were fantastic. Like most foodies, I was a little skeptical. I’ve had my fair share of trying foods that have been hyped up by the masses and a lot of them have turned out to be fairly disappointing. I’m happy to report that not only did I absolutely love them, I liked them enough to come home and put together my own beignet recipe so I could recreate them anytime I wanted.
What is a Beignet?
For those that aren’t familiar, beignets are square doughnuts that are covered in powdered sugar. Did you ever see Disney’s Princess and the Frog? Beignets are the dessert they eat at the beginning of the movie. When we were visiting New Orleans we regularly hit up the famous Café Du Monde for these tasty treats!
Insider tip: if you are at Disneyland, they have the closest replica beignet recipe to the Cafe Du Monde version that I have tasted so far outside of this beignet recipe. Just another reason to head to Disney, if you need one.
New Orleans Beignet Ingredients
This beignet recipe is simple to make, but it is time-consuming in the sense that the recipe needs time to rest and rise. All the ingredients are pantry staples and easily accessible when making these often. Any holiday or fun celebration can have a sweet treat added to it!
- Dry active yeast – This will begin the dough-making process.
- Warm water – The water needs to be around 110 degrees Fahrenheit for the water to activate the yeast.
- Sugar – Is added to the yeast mixture to help grow the yeast and feed off of it in order for it to rise quickly.
- Egg – Bind the dough using eggs. Eggs will help the dough stay together.
- Salt – Balances the flavors but also helps the dough tighten up.
- Evaporated milk – Leaves a creamy taste in the dough. You can substitute this with whole milk if needed.
- Flour – Thickens the dough and gives it structure.
- Shortening – Gives the dough a crisp and buttery texture. Vegetable shortening will allow the dough to be flaky as it bakes.
- Vegetable oil – Heat the vegetable oil in the skillet ahead of time. This will cook the beignets to a golden brown outside and soft and flakey on the inside.
- Powdered sugar – Sprinkle the beignets with powdered sugar for an extra sugary taste! You can use a powdered sugar shaker or duster over them.
How to Make Easy Beignet
When making the beignets, be sure to prepare the dough at least 4 hours before you plan to serve them. They need at least 3 hours to rise in the fridge then 30 to 40 minutes more out of the fridge. I promise you, the wait is well worth it! Plus, this beignet recipe makes for a fantastic make-ahead meal, which is always nice.
- Activate yeast- Combine the yeast, water, and sugar and let sit until frothy.
- Combine – In a large bowl or mixer, combine the yeast mixture with the egg, salt, and evaporated milk. Blend in about half the flour, then add the shortening and blend in well, then add the rest of the flour. You want the dough to be soft but not sticky. Add small amounts of flour as needed. It’s best when the dough just barely stops sticking to the side of the bowl or mixer.
- Rise – Cover loosely and let the dough raise in the fridge for at least 3 hours or overnight.
- Roll – Punch down the dough and place it on a lightly floured surface. Roll dough using a rolling pin out into a large square. Using a sharp knife or pizza cutter, cut the dough into 2-inch squares for mini beignets. For full-size beignets make 4-inch squares. Remove squares to a cookie sheet lined with cooking spray and let rise for 30 to 40 minutes.
- Fry – Pour vegetable oil into a deep fry pan over the stove on medium-high heat. When the oil is hot, test a small piece of dough in the oil to make sure it’s hot enough, the dough should float to the top and begin to brown within a few seconds.
Tips for Making the Best Beignets
Follow these helpful tips and ways to make the very best beignets! Cut shapes, use a thermometer, and stay close because these beignets cook quickly. You will be making several batches of these homemade beignets with these tips to get you started!
- Double the batch! If you are wanting to double the batch of beignets, I would suggest that you use larger bowls and even a stand mixer with a dough hook.
- Cutting Beignets – Cut a rectangle, triangles, or circles in the dough. Use sharp metal cookie cutters to have shapes of any kind.
- Thermometer – Use an oven or candy thermometer to check the temperature of the oil before adding in the beignet dough.
- Flip over – Carefully place several pieces of dough in the oil, when you see the edges turning golden, quickly flip them over and cook for a few seconds more. Use a slotted spoon to remove the dough from the oil and place it on the paper towels. Let drain for about 30 seconds.
- Remove – Prepare by setting out a large plate topped with paper towels and a large slotted spoon near the stove, these cook quickly!
- Coat with powdered sugar – Fill your paper bag with about a cup of powdered sugar. Toss beignets into the paper bag filled with powdered sugar. Seal the top and shake to coat. Add more powdered sugar as needed as you go. Remove beignets to a plate and serve immediately, they taste best warm!
Dipping Sauces for Beignets
In the restaurant in New Orleans Square, they serve beignets with delicious dipping sauces, which takes the experience to a whole new level. It is my absolute favorite way to eat them.
When I make this beignet recipe, I also make three amazing sauces for dipping. It’s a bit of extra work but the extra flavor is totally worth it. Plus, everyone loves a good dip. Here’s the easy recipe for my favorite sauce trio: Chocolate Hazelnut, Butterscotch Caramel, and Vanilla Raspberry sauces.
“I made these with my 3 year old today. He was able to help me with everything but the frying. Followed the recipe exactly and they were perfect! They didn’t last through the night. Thank you.”
-Annie
Frequently Asked Questions
Beignets are a smaller version of a donut in appearance and taste compared to a traditional donut. The inside of a beignet is puffy with a soft middle whereas donuts have more filling inside of them rather than hollow.
The dough should be relatively soft, like drop biscuit dough. It should not be stiff like pie dough. Do not overmix the dough. You will have tough beignets if you overmix the dough.
When rolling the beignets make sure to not roll them too flat. Roll the dough a little thicker than usual. When adding the beignets dough to the oil, only add a few at a time. The more you have in the pan, the oil temperature will drop and the beignets will not cook properly leaving them flat.
Beignets dough is soft similar to a drop biscuit dough. You do not want it like a pie crust dough that is firm and unmovable. Do not overmix the dough or you will have tough beignets.
How to Store or Freeze Homemade Beignets
Beignets are best served fresh and carry all the flavor and texture right when they are being made. If you do have leftover beignets, you can keep them in an airtight container at room temperature for two to three days long.
- Freeze – Store them in the freezer in an airtight bag for one to two months.
- Reheat – When ready to reheat, place the beignets in the microwave for 15 to 20 seconds or until warmed through. You can even use the oven or air fryer to heat up. For the oven place them on a baking sheet at 350 degrees Fahrenheit for 3 to 5 minutes or until they are baked through.
More Favorite Recipes from New Orleans
If I haven’t made it clear yet, we are big fans of the delicious flavors in New Orleans. My time in the city has been well-spent as I always come back with loads of new recipes to recreate. Check out more of our favorite copycat recipes from our visits to New Orleans.
New Orleans Beignets
Video
Ingredients
- 1 packet dry active yeast
- 3/4 cup hot water from tap
- 1/4 cup sugar
- 1 egg beaten
- 1/2 teaspoon salt
- 1/2 cup evaporated milk
- 3 1/2 cup flour
- 1/8 cup shortening
- vegetable oil for frying
- powdered sugar for coating
- 1 lunch size paper bag
Instructions
- Combine the yeast, water, and sugar and let sit until frothy, about 5 minutes.
- In a large bowl or mixer, combine the yeast mixture with the egg, salt, and evaporated milk. Blend in about half the flour, then add the shortening and blend in well, then add the rest of the flour. You want the dough to be soft but not sticky. Add small amounts of flour as needed. It's best when the dough just barely stops sticking to the side of the bowl or mixer.
- Cover loosely and let the dough raise in the fridge at least 3 hours or overnight.
- Punch down the dough and place it on a lightly floured surface. Roll the dough out into a large square. Using a knife or pizza cutter, cut the dough into 2-inch squares for mini beignets. For full-size beignets make 4-inch squares. Remove squares to a cookie sheet lined with cooking spray and let rise for 30 to 40 minutes.
- Pour vegetable oil into a deep fry pan over the stove on medium high to heat. When oil is hot, test a small piece of dough in the oil to make sure it's hot enough, the dough should float to the top and begin to brown within a few seconds.
- Prepare by setting out a large plate topped with paper towels and a large slotted spoon near the stove, these cook quickly! Also fill your paper bag with about a cup of powdered sugar.
- Carefully place several pieces of dough in the oil, when you see the edges turning golden, quickly flip them over and cook for a few seconds more. Use a slotted spoon to remove dough from the oil and place on the paper towels. Let drain for about 30 seconds.
- Toss beignets into the paper bag filled with powdered sugar. Seal the top and shake to coat. Add more powdered sugar as needed as you go. Remove beignets to a plate and serve immediately, they taste best warm!
Is it 284 cals per full size beignets?
Yes, that is correct!
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These are so dangerously delcious! I have been looking for a good recipe for beignets. Thanks!
So glad you liked them! Thanks for the 5-stars!
These were absolutely fabulous. I am making again this weekend!
There isn’t much I like more in this world then beignets. Awesome job, they’re delicious!
This takes me back to the streets of New Orleans! Thank you!
These are to die for! Great recipe!
Hi how many beignets would this make? I am using this recipe in a school project. When you get a chance, please let me know. Thanks.
I would say a couple dozen, but that really depends on how big or small you cut them.
How many servings does this make?
It would feed 8 to 10 people easily.
What kind of shortening did you use? Thanks
I used Crisco shortening (regular, not butter flavor). Thank you for asking!
do you use regular flour or self rising flour?
I use regular flour for this recipe. Thank you for asking!
I made these with my 3 year old today. He was able to help me with everything but the frying. Followed the recipe exactly and they were perfect! They didn’t last through the night. Thank you.
What a great memory! I’m so glad the beignets were a hit at your house!
How thin does the dough need to be rolled?
I would roll it out to about a 1/2 inch thickness.
Love these deserts sauces will make them taste better, can wait.
Has anyone tried these with Rice flour? I’m gluten intolerant.
Bobbi
can’t wait to try these