New Orleans Beignets

These homemade New Orleans Beignets are pillowy, deep-fried pastries dusted generously with powdered sugar, just like the classic treats found in New Orleans and Creole cuisine. Served hot and sweet, they’re perfect for breakfast, brunch, or dessert.

Easy New Orleans Beignets Recipe

What is a beignet? Beignets are a famous Louisiana classic yeast dough fritter that are typically made in 2 inch squares. They’re much like a fried yeast donut, apart from shape. That being said, I’ve also had round beignets that look a lot like hushpuppies. There’s a local restaurant here in town, that serves them filled with pastry cream similar to a cream puff, drizzled with chocolate.

Whether they’re served in the traditional manner of a generous dusting of powdered sugar or a hybrid filled with cream, beignets are difficult to resist when served like the cafe du monde with a cup of café au lait. This famous New Orleans bread is famous during mardis gras and as a dessert year-round.

Key ingredients to make homemade New Orleans Beignets: (Scroll down for full printable recipe card.)

• Flour – Four cups of bread flour forms the base of the beignets dough.
• Yeast – One 1/4 ounce packet of rapid rise yeast gives rise to the dough.
• Leavening – Baking powder and salt helps make the dough light and airy.
• Water – Warm water (105°F) to bloom the yeast.
• Sugar – Granulated sugar for the dough and a small amount for the yeast mixture.
• Liquid – Buttermilk or evaporated milk for the creamy dough.
• Vegetable Shortening – Adds flavor and stabilizes the dough. You could also use unsalted butter.
• Vanilla – Vanilla extract gives sweet and floral notes to the bread dough.
• Egg – Adds richness to the flavor.
• Powdered Sugar – For the sweet coating. Have extra on hand for double dipping.
• Oil – Vegetable oil, peanut oil or canola oil for frying.

How to Make the Best New Orleans Beignets Recipe

• Bloom Yeast – To the bowl of a stand mixer add water, sugar and yeast. Gently stir just until the yeast has dissolved. Allow the yeast mixture to sit until foamy.
• Wet Ingredients – Whisk together the remaining sugar, buttermilk, shortening, vanilla and egg until fully combined.
• Dry Ingredients – In a third bowl use a whisk to sift together flour, baking powder and salt.
• Add Wet Ingredients to the Yeast – After the yeast has bloomed, add the buttermilk mixture to the stand mixer bowl. Mix just until combined using the paddle attachment.
• Combine – Gradually add the dry ingredients to the bowl on low speed. Once the dough begins to comes together, knead until the dough isn’t sticky.
• Let Rise – Form the dough into a round and place into an oiled bowl. Cover with plastic wrap and allow to rise in the fridge.
• Heat Oil – Heat 4-inches of oil in a dutch oven or deep pot to 350-360°F.
• Roll the Dough – Turn the dough out onto a lightly floured surface. Roll into a 1/4 inch thick rectangle. Use a pizza cutter or sharp knife to cut into 2-inch squares.
• Deep Fry – Cook pieces of dough in batches until puffy and golden brown.
• Coat with Sugar – Remove from the hot oil allowing excess to drain off. Add to a large paper bag filled with powdered sugar (confectioners sugar). Shake vigorously to coat. Add more powdered sugar to the bag as needed.
• Serve – Remove from the bag to a wire cooling rack, then serve warm.

Kitchen Equipment to Make New Orleans Style Beignets

• Stand mixer fitted with the dough hook. You can also knead the dough by hand.
• Large bowl, medium bowl and small bowl.
• Measuring cups and measuring spoons.
• Dutch oven fitted with a fry thermometer or deep fryer.
• Pastry wheel or pizza wheel.
• Stainless steel spider or slotted spoon.
• Baking sheet pan lined with layers of paper towels.
• Balloon whisk and wire cooling rack.

The Air Pocket in Beignets Spells Success

It’s expected that beignets should have that coveted air pocket that forms in the center after frying. The airy center demonstrates the rise of the dough. Bread flour gives a beautiful texture to the exterior with a light and airy interior. When to Serve New Orleans Style Beignets: Beignets are traditionally served for breakfast or brunch with hot coffee, but can certainly be enjoyed as a dessert. There’s no wrong time of day to enjoy a hot, sweet, deep fried French pastry.

Recipe Variations, Tips and Substitutions

• Best Flour to Use for Beignets – I choose bread flour for this easy beignets recipe. The main difference between bread flour and all purpose flour is,  they have different percentages of protein. The extra protein in bread flour will result in a higher rise to the pastry dough.
• Yeast – You can use active dry yeast in place of rapid rise yeast.
• Choux Pastry – Traditional beignets can also be made using a choux pastry which is the same sort of egg pastry used for making cream puffs and eclairs. That being said, this recipe features a slightly sweet yeast dough that’s my personal favorite.
• Toss the Beignets in a Paper Bag with Powdered Sugar – The best way to dust beignets with powdered sugar is to use a large paper bag. Put about one cup of powdered sugar into the bag and as soon as the beignets come out of the oil, drop them while still hot into the bag. Fold down the top to close the bag then shake vigorously to coat. The kids love helping with this step!
• Double Coating – You can toss the beignets in a second (or third) coating of powdered sugar if it dissolves prior to serving.
• Cinnamon-Sugar – You could toss these in cinnamon-sugar instead of powdered sugar.
• Pastry Cream – You can fill beignets with pastry cream for creamy centers.

Storage and Leftovers

• Serve Hot – Beignets should be made and served hot while hot, so they’re not ideal for make ahead preparation. Beignets don’t have to have an accompaniment, but at times I’ve served them with a dark chocolate fudge sauce, warm dulce de leche or Nutella for dipping. In New Orleans, beignets are often served at the at Cafe du Monde with a cup of French Café al Lait as seen on The Spruce Eats.
• Leftovers – Should you have any leftover Beignets, store them in an airtight container at room temperature for up to 2 days.
• Freezer – You can freeze the dough after cutting into rectangles prior to frying for up to 2 months. Thaw on a sheet parchment paper lined sheet pan in a single layer then fry per the recipe.
• Reheating – Reheat in single servings gently in the microwave.

More Doughnuts Recipes to Make

• Make your own Jelly Doughnuts filled with your favorite jelly or jam.
• These Buttermilk Glazed Blueberry Doughnuts are baked, not fried.
• Strawberry Doughnuts are topped with a fresh strawberry glaze.
• Glazed Yeast Doughnuts melt in your mouth.
• These Chocolate Glazed Doughnuts are fudgy and rich.
• Krispy Kreme Doughnut Bread Pudding will take you from brunch to dessert.

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Helpful Kitchen Items:

• Stand Mixer
• Mixing Bowl
• Dutch Oven
• Measuring Set