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Beignet Recipe

Easy Homemade Beignets

These authentic New Orleans-style beignets are pillowy, golden fried squares of dough generously dusted with powdered sugar. With a crispy exterior and fluffy interior, they're perfect for breakfast or dessert. This foolproof recipe delivers bakery-quality results every time, bringing the magic of Café du Monde to your kitchen.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 45 minutes
Servings: 36 pieces
Course: Breakfast, Dessert
Cuisine: American, French Creole, New Orleans
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1½ cups warm water 110-115°F
  • ⅔ cup granulated sugar
  • 2¼ teaspoons active dry yeast
  • 2 large eggs room temperature
  • 1 cup evaporated milk
  • 2½ teaspoons pure vanilla extract
  • 7 cups bread flour
  • 1½ teaspoons salt
  • 5 tablespoons unsalted butter room temperature
For Frying and Serving
  • 4 cups peanut oil for deep frying
  • 2 cups confectioners' sugar for dusting

Equipment

  • Stand mixer with paddle attachment
  • Candy Thermometer
  • Large heavy pot or Dutch oven
  • Rolling Pin
  • Sharp knife or pizza cutter
  • Slotted spoon
  • Paper towel-lined baking sheets

Method
 

  1. In a medium bowl, combine warm water, granulated sugar, and active dry yeast. Whisk well and let sit for 10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs until smooth. Add vanilla extract and evaporated milk, beating until well combined.
  3. Add 3½ cups of bread flour to the egg mixture and beat until smooth. Reduce mixer speed to low and slowly pour in the yeast mixture (pour carefully to prevent splashing). Beat until well incorporated.
  4. Add the room temperature butter and beat until fully incorporated into the dough. Add the remaining 3½ cups of flour and salt, beating for 2 minutes until the dough is smooth and cohesive.
  5. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. This chilling time is essential for proper texture and flavor development.
  6. Line a large rimmed baking sheet with three layers of paper towels and set aside. In a large heavy pot or Dutch oven, heat 4 inches of peanut oil to exactly 360°F using a candy thermometer.
  7. Remove chilled dough from refrigerator. On a lightly floured surface, roll the dough out to ¼-inch thickness in a rectangle shape. Using a sharp knife or pizza cutter, cut the dough into 2½-inch squares.
  8. Working in small batches, carefully add dough squares to the hot oil. Fry for about 1 minute until they puff up and turn golden brown. Use a slotted spoon to transfer beignets to the prepared paper towel-lined baking sheet.
  9. Immediately dust the warm beignets generously with confectioners' sugar and serve while hot. For easy coating, place a few beignets at a time in a paper bag with powdered sugar and shake gently.

Notes

Pro Tips:
  • Oil temperature is crucial - use a reliable candy thermometer for best results
  • Don't overcrowd the pot when frying as it will lower the oil temperature
  • Serve immediately while warm for the best texture and taste
  • Leftover dough can be stored in the refrigerator for up to 2 days
  • These beignets are best paired with strong coffee or café au lait
Storage: Beignets are best consumed immediately but can be reheated briefly in a 300°F oven if needed.