New Orleans Beignets Recipe
These New Orleans–style beignets are light, pillowy squares of yeast dough fried until golden and buried under a generous snowfall of powdered sugar. The dough is enriched with milk, egg, and butter, which gives it a soft interior and slight chew, while the hot oil creates that crisp outer shell that shatters just slightly when you bite into it. Served warm, ideally alongside a strong cup of coffee, they strike the perfect balance between indulgent and nostalgic. This at-home version keeps the spirit of Café du Monde alive while being scaled for a manageable batch in your own kitchen.
Ingredients
- ½ cup + 2 Tbsp warm water 105–110°F
- 1 tsp active dry yeast
- 3 Tbsp + 2 tsp granulated sugar
- ⅓ cup whole milk
- 1 large egg beaten
- ½ tsp salt
- 2½ cups 12.8 oz all-purpose flour
- 1½ Tbsp unsalted butter melted and cooled
- Cottonseed oil or neutral oil for frying
- Powdered sugar for dusting
Instructions
Activate the yeast
- In a large bowl, dissolve the yeast and sugar in the warm water. Let sit 15 minutes until foamy.
Build the dough
- Whisk in the milk, beaten egg portion, and salt. Stir in about half the flour until smooth.
Add the butter
- Mix in the melted butter until fully incorporated.
Finish the dough
- Add the remaining flour and mix until a soft dough forms. Turn out onto a floured surface and knead just until smooth, about 1–2 minutes. Do not over-knead.
First rise
- Place dough in a lightly oiled bowl, cover, and let rise 1½–2 hours until doubled.
Heat the oil
- Preheat 3–4 inches of oil to 370°F.
Roll & cut
- Roll dough to ¼-inch thickness. Cut into 2½-inch squares.
Fry
- Fry 3–4 at a time. Immediately spoon hot oil over the tops. Flip after 30–45 seconds. Continue flipping and basting until deep golden brown, about 3 minutes total.
Drain & serve
- Drain briefly. Serve hot and heavily dusted with powdered sugar.
Video
Notes
- Oil temperature is everything: Keep your oil at 370°F. Too low and the beignets absorb oil and turn greasy. Too hot and they brown before cooking through. Use a thermometer and adjust heat as needed between batches.
- Don’t over-knead the dough: Knead just until smooth. Overworking develops too much gluten and makes the beignets tough instead of tender and airy.
- Serve immediately: Beignets are best within minutes of frying. Letting them sit too long causes them to lose that contrast between crisp exterior and soft interior. Dust with powdered sugar right before serving for the most dramatic and authentic finish.