Go Back
A plate of fluffy, powdered sugar-dusted New Orleans style beignets.

Best way to grow 6 Beignets (New Orleans Style)

These classic New Orleans-style beignets are a delicious, airy fried pastry, traditionally served with powdered sugar. They are perfect for a special breakfast or dessert and are surprisingly easy to make at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 beignets
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 0.5 cup warm water
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 1 large egg
  • 0.5 cup evaporated milk
  • 3.5 cups all-purpose flour plus more for dusting
  • 0.5 tsp salt
  • 2 tbsp butter melted
Frying & Topping
  • 4 cups vegetable oil for frying
  • 1 cup powdered sugar for dusting
Equipment
  • large bowl
  • rolling pin
  • deep pot
  • thermometer
  • slotted spoon
  • paper towels

Equipment

  • large bowl
  • whisk
  • rolling pin
  • deep pot
  • thermometer
  • slotted spoon
  • paper towels

Method
 

Prepare the Dough
  1. In a large bowl, dissolve yeast and a pinch of sugar in warm water; let sit for 5 minutes until foamy, then stir in remaining sugar, egg, and evaporated milk.
  2. Gradually add flour and salt to the wet ingredients, mixing until a shaggy dough forms, then incorporate melted butter.
  3. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic, then place it in a greased bowl, cover, and let rise in a warm place for 1-2 hours or until doubled.
Fry the Beignets
  1. Once risen, gently punch down the dough and transfer it to a lightly floured surface, then roll it into a 1/4-inch thick rectangle.
  2. Cut the dough into 2-inch squares using a knife or pizza cutter, or into desired shapes.
  3. Heat vegetable oil in a deep pot to 350°F (175°C) and carefully drop a few beignet squares into the hot oil, ensuring not to overcrowd the pot.
  4. Fry each side for 30-60 seconds until golden brown and puffed, then remove them with a slotted spoon and place on paper towels to drain excess oil.
Serve
  1. Generously dust the warm beignets with powdered sugar before serving immediately.

Notes

For best results, use fresh yeast. The dough can also be prepared the night before and refrigerated after the first rise; just bring it to room temperature before rolling and frying. Beignets are best served warm.