Name: Classic New Orleans Beignets
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: New Orleans
Ingredients: 2 ½ cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup whole milk; 2 large eggs; 1 teaspoon vanilla extract; Vegetable oil (for frying); Powdered sugar (for dusting)

Jump to Recipe·Print Recipe

These light, airy, and perfectly sweet Classic New Orleans Beignets bring a taste of the French Quarter right to your kitchen. Dusted generously with powdered sugar, these pillowy squares of fried dough are a beloved treat that’s easier to make at home than you might think.

Why You’ll Love This Recipe

These homemade beignets capture the authentic flavor and texture of the famous Café du Monde treat without requiring a trip to New Orleans. The dough comes together quickly with basic pantry ingredients, and the frying process is straightforward and rewarding. The result is a batch of warm, fluffy pastries with a delicate crispness on the outside and a soft, pillowy interior. Perfect for breakfast, brunch, or dessert, these beignets pair wonderfully with coffee (especially café au lait) and bring a touch of New Orleans charm to any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of our beignets, providing structure and that characteristic chewy yet tender texture. It creates the perfect canvas for the powdered sugar topping.

Granulated sugar adds just enough sweetness to the dough without overpowering. This subtle sweetness balances nicely with the generous dusting of powdered sugar that comes later.

Baking powder acts as our leavening agent, helping the beignets puff up beautifully when they hit the hot oil. This creates that light, airy texture that makes beignets so irresistible.

Salt enhances all the flavors and balances the sweetness. Even this small amount makes a significant difference in the final taste.

Whole milk provides richness and moisture to the dough. The fat content contributes to the tender texture of the finished beignets.

Large eggs bind the ingredients together while adding richness and structure to the dough. They help create that perfect chewy-yet-tender consistency.

Vanilla extract brings a subtle warmth and depth of flavor that complements the simplicity of the fried dough.

Vegetable oil is essential for frying the beignets to golden perfection. Choose a neutral oil with a high smoke point for best results.

Powdered sugar is the signature finishing touch for authentic beignets. Don’t be shy when dusting – traditional New Orleans beignets are generously covered in this sweet, powdery finish.

Directions

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, combine milk, eggs, and vanilla extract. Mix until smooth.
Add the wet ingredients to the dry ingredients and stir gently until just combined.
Knead the dough lightly on a floured surface for about 3-4 times, then roll it out to about ¼ inch thick.
Cut the dough into 2-inch squares and heat the oil in a deep pot to 360°F (182°C).
Fry the squares in batches for 1-2 minutes per side until golden brown.
Remove from oil and drain on paper towels. Dust generously with powdered sugar before serving.

Servings and Timing

This recipe yields approximately 12 servings of delicious beignets. The preparation is quick and straightforward, taking only about 15 minutes of prep time and 10 minutes of cooking time, for a total of 25 minutes from start to finish. Each beignet contains approximately 90 calories, making them a relatively light treat to enjoy with your morning coffee or as an afternoon pick-me-up.

Variations

Chocolate Beignets: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate version, or incorporate mini chocolate chips into the dough before frying.

Citrus-Infused: Add 1 tablespoon of orange or lemon zest to the wet ingredients for a bright, citrusy note that pairs beautifully with the powdered sugar.

Spiced Beignets: Incorporate warming spices like cinnamon, nutmeg, or cardamom into the dough for a fragrant twist on the classic.

Filled Beignets: For a more decadent treat, pipe jam, Nutella, or pastry cream into the center of the beignets after frying but before dusting with sugar.

Whole Wheat Option: Substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and added nutrition.

Storage/Reheating

Beignets are best enjoyed fresh and warm, right after frying and dusting with powdered sugar. However, if you have leftovers:

Short-term storage: Store completely cooled beignets in an airtight container at room temperature for up to 2 days. The texture will change slightly, becoming less crisp and more dense.

Freezing: You can freeze the uncooked dough squares for up to 1 month. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer bag. Fry directly from frozen, adding about 30 seconds to the cooking time.

Reheating: To refresh day-old beignets, warm them in a preheated 350°F (175°C) oven for 3-5 minutes. This will help restore some of their texture, though they won’t be quite the same as fresh. Dust with fresh powdered sugar after reheating.

Dough preparation: You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Let it come to room temperature before rolling and cutting.

Classic New Orleans Beignets

FAQs

Why didn’t my beignets puff up while frying?

The oil temperature is crucial for properly puffed beignets. If the oil is too cool, the beignets will absorb too much oil and remain dense. If it’s too hot, they’ll brown too quickly without cooking through. Always use a thermometer to maintain 360°F (182°C). Also, ensure your baking powder is fresh and active.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator in an airtight container. Allow it to come to room temperature before rolling and cutting for best results.

What’s the best oil for frying beignets?

A neutral-flavored oil with a high smoke point works best. Vegetable oil, canola oil, or peanut oil are all excellent choices. Avoid oils with distinct flavors like olive oil or coconut oil, as they will impact the taste of your beignets.

How do I know when the oil is at the right temperature?

A cooking thermometer is the most accurate method, aiming for 360°F (182°C). If you don’t have a thermometer, you can test by dropping a small piece of dough into the oil – it should sizzle immediately and rise to the surface, browning gradually over 1-2 minutes.

Can I bake beignets instead of frying them?

While traditional beignets are fried, you can bake them at 400°F (200°C) for about 10-12 minutes. The texture will be different – less puffy and lacking the characteristic crisp exterior – but they’ll still be delicious.

Why are my beignets too dense or doughy inside?

This usually happens when the oil temperature is too high, causing the outside to brown before the inside cooks through. Maintain a steady temperature and don’t overcrowd the pot, which can cause the oil temperature to drop suddenly.

Can I use a stand mixer to make the dough?

Yes, you can use a stand mixer with a dough hook attachment. Mix on low speed just until the ingredients are combined to avoid overworking the dough, which can make the beignets tough.

Is there a way to make these less messy to eat?

Beignets are traditionally covered generously in powdered sugar, which is part of their charm but admittedly messy. For a cleaner eating experience, you can lightly dust them instead of the traditional heavy coating, or serve them with dipping sauces on the side.

Can I make these with gluten-free flour?

Yes, you can substitute a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different, but they should still puff up nicely when fried.

Why do professional beignets look so perfect?

Restaurant beignets benefit from consistent dough thickness and precise cutting. Use a ruler as a guide when cutting your squares, and maintain an even ¼-inch thickness throughout the dough for professional-looking results.

Conclusion

These Classic New Orleans Beignets bring the magic of the French Quarter into your home kitchen. With their perfect balance of crisp exterior and pillowy interior, all crowned with a generous dusting of powdered sugar, they’re an irresistible treat that’s sure to impress. While they’re traditionally enjoyed for breakfast alongside strong coffee, these versatile pastries make a delightful dessert or special snack any time of day. The straightforward preparation and simple ingredients make this an accessible recipe even for beginners, while the authentic flavor will satisfy even those who have enjoyed the real thing in New Orleans. Whether you’re serving them for a special brunch, weekend breakfast, or just because, these homemade beignets are guaranteed to bring smiles all around.

Why You’ll Love This Recipe

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating

FAQs

Why didn’t my beignets puff up while frying?

Can I make the dough ahead of time?

What’s the best oil for frying beignets?

How do I know when the oil is at the right temperature?

Can I bake beignets instead of frying them?

Why are my beignets too dense or doughy inside?

Can I use a stand mixer to make the dough?

Is there a way to make these less messy to eat?

Can I make these with gluten-free flour?

Why do professional beignets look so perfect?

Conclusion

Classic New Orleans Beignets

Ingredients

Instructions

Notes

Nutrition