These Beignets are warm, pillowy, and covered in a snowstorm of powdered sugar—just like the famous New Orleans treat. They’re lightly crisp on the outside and soft in the middle, making them perfect for weekend brunch, holidays, or a cozy dessert night at home.

Introduction

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Homemade Beignets feel special, but they’re totally doable with a simple yeast dough and a quick fry. This recipe is a fan-favorite because it gives you that classic fluffy texture without complicated shaping.

The standout trick is letting the dough rise until it’s truly puffy. That rise is what creates the airy center. Trust me, don’t rush the proof—your Beignets will turn out light and tender.

Why You’ll Love This Beignets

Bakery-style at home: Pillowy centers with a light crisp outside.
Cozy weekend treat: Perfect with coffee or hot chocolate.
Make-ahead friendly: Dough can rest in the fridge overnight.
Crowd-pleaser: Everyone loves a powdered sugar treat.
Simple ingredients: Mostly pantry basics.

Ingredients for Beignets

Dough

Warm water (3/4 cup): Helps yeast activate.
Instant yeast (2 1/4 tsp): Gives the dough its rise.
Swap: Active dry yeast (rise may take longer).
Granulated sugar (1/4 cup): Sweetens the dough.
Eggs (2): Adds richness.
Evaporated milk (1/2 cup): Classic beignet richness.
Swap: Whole milk.
Melted butter (3 tbsp): Makes dough tender.
Salt (1/2 tsp): Balances sweetness.
All-purpose flour (3 1/2 cups): Builds the dough structure.

For Frying + Serving

Oil for frying: Enough for 2 inches in a deep pot.
Powdered sugar (1 1/2 cups): Classic topping (use a lot!).

How to Make Beignets

Four-panel collage showing mixing dough, cutting squares, frying until puffed, and finished beignets with powdered sugar — Mix dough, rise, cut into squares, fry until puffed, then dust with powdered sugar

1. Mix warm water, yeast, and 1 tbsp sugar in a bowl. Let sit 2 minutes until slightly foamy.
2. Whisk in remaining sugar, eggs, evaporated milk, melted butter, and salt.
3. Stir in flour until a soft, slightly sticky dough forms. Knead 3–4 minutes until smooth (it will still be soft). If it’s very sticky, add 1–2 tbsp flour.
4. Cover and rise 60–90 minutes, until doubled and puffy. (For overnight: refrigerate dough after mixing, then bring to room temp before rolling.)
5. Roll dough on a floured surface to about 1/2-inch thick. Cut into 2-inch squares.
6. Heat oil in a deep pot to 350°F. Fry beignets in batches for 45–60 seconds per side, until puffed and golden. Don’t overcrowd.
7. Drain on a wire rack. While warm, dust heavily with powdered sugar. Serve right away.

Tips for Perfect Beignets

Let the dough rise fully: Puffy dough means airy centers.
Keep oil at 350°F: Too cool makes them greasy; too hot browns too fast.
Fry in small batches: Keeps oil temperature steady.
Dust while warm: Powdered sugar sticks best.
Serve immediately: Beignets are best fresh and warm.

Variations & Substitutions

Cinnamon sugar: Dust with cinnamon sugar instead of powdered sugar.
Filled version: Split and fill with jam or pastry cream (not traditional, but fun).
Vanilla glaze: Drizzle a simple glaze if you want less powdered sugar.
Smaller bites: Cut into 1-inch squares for snacky mini beignets.
Leftover idea: Toast leftover beignets lightly and dust again.

Make-Ahead & Freezing

Refrigerate dough overnight after mixing for an easy morning fry.
Beignets are best fresh, but you can store leftovers in an airtight container for 1 day. Rewarm at 300°F for 5 minutes and dust again.
You can freeze fried beignets for up to 1 month; rewarm in the oven and dust with fresh powdered sugar.

Serving Suggestions & Pairings

Serve with coffee, hot chocolate, or a café au lait style drink.
Add fruit on the side for brunch.
Great for holidays and special weekends.
Make a “powdered sugar bar” and let everyone dust their own.

Reader Review: “These beignets were so fluffy and not greasy at all. The oil temperature tip made it easy!”

If you make these Beignets, leave a rating and comment! Are you going classic powdered sugar, or trying cinnamon sugar?

Beignets (Best Ever, Easy, Pillowy)

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Author: Donald Anderson
Total Time: 1 hour 35 minutes (includes rise)
Yield: About 24 beignets 1x
Diet: Vegetarian

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Description

These beignets are pillowy, golden, and showered with powdered sugar—classic New Orleans doughnuts made at home.

Ingredients

Scale

3/4 cup warm water (110°F)
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 large egg, room temperature
1/2 cup whole milk
3 tablespoons unsalted butter, melted
1 teaspoon kosher salt
3 1/2 cups all-purpose flour (plus more for dusting)
Oil for frying (vegetable or canola)
2 cups powdered sugar (for serving)

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Instructions

Stir warm water, yeast, and 1 teaspoon sugar; rest 5 minutes until foamy.
Mix in remaining sugar, egg, milk, melted butter, salt, and flour. Knead 4 to 5 minutes until smooth.
Cover and rise 1 hour until doubled.
Roll dough to 1/4-inch thick and cut into 2 1/2-inch squares.
Heat 2 inches of oil to 350°F. Fry in batches 1 to 2 minutes per side until puffed and golden.
Drain briefly and dust heavily with powdered sugar. Serve warm.

Notes

Best served: Fresh and hot.
Make-ahead: Dough can rise overnight in the fridge; bring to room temp 30 minutes before rolling.
Tools: Thermometer, heavy pot, slotted spoon.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Frying
Cuisine: Cajun/Creole