This recipe for New Orleans-style beignets has been my weekend delight for years. I first learned to make them on a rainy afternoon when a bag of flour and a craving for something sweet pushed me to experiment with classic French dough enriched with eggs and butter. The results were better than I dared hope: golden pillows of fried dough that were crisp on the outside and impossibly soft inside, each one cloaked in a blizzard of powdered sugar. Since then, beignets have become my go-to treat whenever friends drop by or when I want to recreate a casual stroll through the French Quarter in my own kitchen.

What makes these particularly special is the balance between a tender interior and a lightly crisp exterior. The dough is enriched — meaning milk, egg, and butter — which gives the beignets a rich, tender crumb close to brioche but quicker and simpler to make. The yeast gives them lift and those characteristic airy pockets. I remember the first time I handed a hot beignet to my skeptical father; he took one bite, paused, then asked for three more. That memory alone makes every batch worth the careful rise and the splatter of powdered sugar on the counter.

Ingredients

• Warm water: 3/4 cup warmed to about 110°F. This temperature wakes the yeast without killing it — too hot and the yeast stops working, too cool and activation is slow.
• Granulated sugar: 1/2 cup (about 100 g). Half is used to feed the yeast and half sweetens the dough for tender beignets.
• Active dry yeast: 2 1/4 teaspoons (one envelope). Make sure it’s fresh — check the expiration date for reliable rise.
• Egg: 1 large at room temperature. Adds richness, structure, and helps with browning.
• Milk or evaporated milk: 1/2 cup (120 ml) at room temperature. Whole milk gives the best richness; evaporated milk works beautifully for a slightly deeper flavor.
• Vanilla extract: 2 teaspoons for aromatic depth — optional but recommended.
• All-purpose flour: 3 3/4 cups (about 450 g). Use a spoon-and-level method for accuracy; this builds the dough’s framework.
• Salt: 1 teaspoon to balance the sweetness and strengthen the dough’s structure.
• Unsalted butter: 3 tablespoons softened. Enriches the dough for tender crumbs and better flavor.
• Vegetable or peanut oil: Enough for deep frying (about 3 inches deep in a heavy pot). Choose a neutral oil with a high smoke point.
• Powdered sugar: 1/2 cup for dusting. Sift it for a light, even coating that melts into the warm beignets.

Instructions

Activate the yeast: Add 3/4 cup warm water (about 110°F) to the bowl of a stand mixer or a large mixing bowl if mixing by hand. Stir in 2 1/4 teaspoons active dry yeast and 1/4 cup of the granulated sugar. Let sit undisturbed for about 5 minutes until the surface is bubbly and slightly foamy — this shows the yeast is active. Combine dry ingredients: Whisk together 3 3/4 cups all-purpose flour and 1 teaspoon salt in a separate bowl. Measuring the flour accurately now helps ensure the right dough hydration. Build the dough: Once the yeast is bubbly, whisk in 1/2 cup milk, 2 teaspoons vanilla extract, the remaining 1/4 cup sugar, and 1 large room-temperature egg. Add about half of the flour mixture and whisk into a smooth batter. It will be thick but not fully formed dough yet. Mix to develop gluten: Attach a dough hook if using a stand mixer. Add the remaining flour and mix on medium speed until the dough pulls together. Add 3 tablespoons softened unsalted butter and continue mixing for about 4 minutes until the dough is smooth and slightly elastic. The dough will be enriched and a bit sticky; if it feels excessively wet, add up to an extra 1/4 cup flour. First rise: Transfer the dough to a large lightly oiled bowl, cover with plastic wrap or a damp towel, and set in a warm draft-free spot. Allow to rise until doubled in size, about 2 hours. For slower development and more flavor, refrigerate for up to 48 hours (cover tightly). Prepare oil and shaping: Pour enough oil into a heavy pot so there’s about 3 inches of depth. Fit a candy thermometer to the side and heat over medium-high until the oil reaches 360°F. Line a wire rack with layers of paper towels for draining. On a well-floured surface, roll the dough to about 1/2-inch thickness. Use a pizza cutter to cut into roughly 2 to 2 1/2-inch squares — rustic shapes are part of the charm. Fry the beignets: When the oil is at 360°F, fry 3–4 beignets at a time to avoid crowding (which cools the oil). Fry until the bottom is puffed and golden, about 1 to 1 1/2 minutes, then flip and cook the second side until golden and cooked through. Transfer to the paper towel-lined rack to drain briefly. Finish and serve: Generously dust with sifted powdered sugar while still warm and serve immediately for the best texture and flavor.

Storage Tips

Beignets are best consumed the day they’re fried. If you must store them, keep them in an airtight container at room temperature for a few hours — note that the exterior will soften and the powdered sugar will absorb moisture. For slightly longer storage, freeze unfried, cut dough squares laid flat on a tray until solid, then transfer to a freezer bag for up to one month. Fry from frozen, adding a minute or two to the frying time and watching the oil temperature closely. Reheating fried beignets in a 325°F oven for 5–7 minutes will help revive some crispness, but the interior won’t be as pillowy as fresh.

Ingredient Substitutions

If you don’t have whole milk, evaporated milk or 2% milk work fine; evaporated milk gives a slightly richer flavor and tender crumb. For butter, salted butter can be used — reduce added salt slightly. You can swap vegetable oil for peanut oil if no allergies are present; peanut oil has a high smoke point and lends a subtle depth. For a dairy-free variation, substitute plant-based milk and vegan butter — results will be close but slightly less tender. Avoid using self-rising flour; it alters the rise and texture—stick with all-purpose flour for consistent results.

Serving Suggestions

Serve hot and dusted liberally with powdered sugar alongside a strong cup of coffee or chicory coffee for an authentic New Orleans pairing. For a modern twist, offer a small bowl of chocolate sauce, warm berry compote, or salted caramel for dipping. Garnish with a mint sprig for color and serve on a wire rack over a sheet tray to keep them from steaming on the bottom. These are perfect for brunch, holiday breakfasts, or as a fun dessert at parties — guests love pulling apart the warm centers.

Cultural Background

Beignets trace their roots to French fritters brought to Louisiana by settlers and adapted by Creole cooks. They became synonymous with New Orleans, especially at iconic cafés where they are typically served hot and dusted in powdered sugar. While similar fried doughs exist across the world, the New Orleans version is distinct for its pillowy, square shape and rich, yeast-leavened dough.

Seasonal Adaptations

In cooler months, fold a pinch of warm spices like cinnamon and nutmeg into the powdered sugar or the dough for cozy seasonal notes. For spring and summer, offer a citrus-scented sugar (zest of lemon or orange mixed into powdered sugar) or a light fruit compote. For holidays, top with a dusting of cocoa powder or a spiced glaze to make them feel celebratory.

Meal Prep Tips

Prepare the dough the night before and refrigerate it tightly wrapped — the slow cold rise develops flavor and fits into a busy schedule. On the day you plan to serve, bring the chilled dough to room temperature, roll, cut, and fry. Freeze cut dough squares on a tray and bag them for later frying — this saves time and preserves the experience of freshly fried treats.

There’s something wonderfully communal about frying beignets: the sound of sizzling oil, the dust-up of powdered sugar, and the delighted faces of people taking that first warm bite. Make a batch for friends and you’ll see why these have stayed beloved for generations. I hope this guide helps you create soft, sweet beignets that become a favorite in your home too.