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If you crave light, golden treats, these Classic New Orleans Beignets deliver. The dough is easy to prepare, chills overnight, and fries quickly the next morning. Pile them high with powdered sugar and serve alongside coffee or hot chocolate for a taste of Mardi Gras at home.
For other New Orleans favorites, try a cinnamon-swirled King Cake, homemade Muffuletta bread with layers of savory meats and olive salad, or classic red beans and rice simmered with smoked sausage and Cajun spices. These recipes are great for entertaining or simply treating yourself.
About This Recipe
My beignet journey began in 1992 with a catering business and a recipe adapted from a 1978 collection. Over thirty years of testing—tweaking yeast, fats, kneading time, and chilling—has led to an easy, reliable method. The dough is mixed one evening, left to chill, and ready to fry the next morning for fresh, warm beignets with minimal fuss.
Why You’ll Love These New Orleans-Style Beignets
- Fluffy and golden – airy interior with a crisp exterior.
- Perfectly sweet – lightly sweet dough finished with powdered sugar.
- Warm and fresh – best eaten straight from the fryer.
- Simple to make – no advanced pastry skills required.
- Make ahead – the dough chills overnight for morning convenience.
- Authentic flavor – small squares of fried dough that evoke New Orleans.
Pantry Staples You’ll Need
(Full ingredient amounts and instructions are in the recipe card below)
- All-purpose flour – gives the dough structure.
- Instant yeast – provides lift; no proofing required.
- Unsalted butter – adds richness and moisture.
- Granulated sugar – balances flavor and helps with browning.
- Salt – enhances taste and improves dough structure.
- Boiling water – melts butter and dissolves sugar and salt.
- Evaporated milk – adds a touch of extra fat for tenderness.
- Egg – binds and tenderizes the dough.
How To Make These Beignets (Step-by-Step)
Step 1: Make the dough
Combine the flour and instant yeast in the bowl of a stand mixer fitted with a dough hook. In a separate bowl, stir boiling water with butter, sugar, and salt until the butter melts and the sugar and salt dissolve. Mix in evaporated milk and set aside to cool slightly. When the mixture is lukewarm, whisk in the egg.
Add the cooled liquid to the flour mixture and mix on low for about 3 minutes, then increase to medium and continue until the dough is smooth, about 5–6 minutes.
Step 2: Refrigerate
Place the dough in a greased, lidded container, cover, and refrigerate overnight. Chilling develops flavor and makes the dough easier to roll the next day.
Step 3: Roll, cut, and fry
The next morning, turn the dough onto a floured surface and roll to about 1/4-inch thick. Cut into roughly 2-inch squares. Heat 2–3 inches of neutral oil (vegetable or canola) in a heavy pot to 375°F (190°C). Fry 4–6 beignets at a time, adding them carefully to the hot oil. When they rise and puff, fry 1–2 minutes per side until golden. Remove with a slotted spoon and drain on paper towels.
While still warm, dust heavily with powdered sugar and serve immediately.
FAQ & Troubleshooting
Yes. Beignets are best fresh but can be revived in a 350°F oven for a few minutes. They do not freeze or refrigerate well long-term.
Check your yeast (make sure it’s active), avoid over-kneading, and ensure the oil is hot enough when frying—each affects puffiness.
Frying at too low a temperature or overcrowding the pan causes excess oil absorption. Fry in small batches and drain well on paper towels.
No. Baking powder won’t produce the same texture—yeast creates the air pockets that make beignets light and airy.
The oil is likely too hot. Lower the temperature slightly and allow a bit longer frying time so they cook through evenly.
They’re delicious plain, but you can fill them with jam, drizzle with chocolate or caramel sauce, or top with a spoonful of Chantilly cream for an indulgent touch.
When you try these Classic New Orleans Beignets, leave a comment below — I love hearing from readers and answering questions. Tag your photos with #BakersTable on social media.
Happy Baking! Traci
Classic New Orleans Beignets
Ingredients
- 3 cups all purpose flour
- 1 teaspoon instant yeast
- 2 Tablespoons unsalted butter
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup boiling water
- ½ cup evaporated milk
- 1 large egg
- powdered sugar, sifted
Instructions
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Spray a lidded container with cooking spray and set aside.
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Combine flour and yeast in the bowl of a stand mixer fitted with a dough hook.
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In a small bowl, combine butter, sugar, salt and boiling water. Stir until the butter melts and the sugar and salt dissolve. Mix in evaporated milk and set aside to cool.
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When the milk mixture is lukewarm (about 105°F/41°C), beat in the egg. Add the liquid to the flour mixture and mix at low speed for 3 minutes, then medium until a smooth dough forms, about 5–6 minutes.
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Place the dough in the prepared container, cover, and refrigerate overnight.
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When ready to cook, add 2–3 inches of fresh oil to a shallow 6–8 quart pot and heat to 375°F. Turn dough onto a floured surface and roll to ¼-inch thickness. Cut into 2-inch squares.
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Carefully add 4–6 beignets to the hot oil at a time. When they rise and puff, fry 1–2 minutes, flip, and cook another 1–2 minutes until golden. Remove with a slotted spoon and drain on paper towels.
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Dust generously with powdered sugar and serve warm.
Notes + Tips
- Avoid over-mixing the dough to keep it tender.
- If mixing by hand, expect a longer kneading time.
- Don’t skip the overnight chill—it’s important for flavor and handling.
- A pizza wheel makes cutting quick and easy.
- Work quickly after rolling so the dough doesn’t over-rise before frying.
- Brush off excess flour before frying to prevent oil splatter.
- Use a neutral oil and maintain 375°F for even browning; a clip-on thermometer helps.
- Fry in small batches to avoid lowering the oil temperature.
- Watch them closely while frying—beignets brown fast and are best warm.
Tools You May Need
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Stand mixer with dough hook (or prepare to knead by hand)
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Lidded container for chilling dough
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Heavy pot for frying
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Candy/frying thermometer
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Slotted spoon and paper towels for draining
– Still Hungry? –
Here are a few recipes you may like!
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Apple Bourbon Coffee Cake
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Quick & Easy Pumpkin Butter French Toast Bake
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Cinnamon Apple Butter Puff Pastry Tarts