Bring a taste of New Orleans right to your kitchen with this Beignet Recipe—a Southern classic perfect for breakfast or dessert.
Transport your taste buds to New Orleans’ French Quarter with this delightful beignet recipe. I love how these pillowy squares of soft, fluffy dough transform into golden brown clouds when they hit the hot oil. They puff up and create the perfect contrast between a delicately crisp exterior and an impossibly tender, fluffy interior that practically melts in my mouth.
Created in the patisseries of France and mastered in the cafés of New Orleans, this time-honored recipe relies on fundamental French baking techniques that have remained unchanged for generations. It all begins with activating dry yeast, which creates the signature light texture. Meanwhile, warm milk and butter add richness. I promise you these aren’t like your typical donuts. Perhaps it’s the name or perhaps it’s the flavor, but I’d argue that beignets are a sophisticated pastry worthy of any special occasion—or just breakfast.
But the beauty of homemade beignets lies not only in their incredible taste but in the joy of the process itself. Maybe it’s the baker in me, but there’s a certain delight in watching the dough rise and double in size, and how each square puffs up in the hot oil. Every step feels like a culinary adventure. These beignets are great for weekend brunches, holiday mornings, or whenever you want to bring a touch of New Orleans to your table.
Do beignets originate from France or New Orleans?
Beignets originated in France, where they have been a mainstay pastry for centuries. French colonists introduced the recipe to Louisiana during the 18th century, where it became deeply ingrained in New Orleans’ culture and cuisine. Over time, New Orleans developed its own distinctive style of beignet, typically served as square-shaped, yeast-raised doughnuts generously dusted with powdered sugar. While the pastry is fundamentally French in origin, New Orleans beignets have become so iconic and culturally significant that they’re now considered a defining symbol of the city’s unique Creole and Cajun culinary heritage.
How do I store leftovers?
If you have any beignets leftover, store them in an airtight container at room temperature for up to 2 days. However, they’re best enjoyed fresh, as they lose their crispy exterior and become chewy over time. To reheat, place them on a baking sheet and warm in a 350°F oven for 3-5 minutes to restore some crispiness, then dust with fresh powdered sugar before serving.
Serving suggestions
Beignets are perfect on their own, but you can always top them off with a delightful Strawberry Sauce. There’s also this sweet and salty Salted Caramel Sauce if you’d like an even richer taste. For something more unconventional, add a dollop of Strawberry Whipped Cream or go decadent with Chocolate Whipped Cream. However you choose to dress your beignets, be sure to serve them alongside your favorite beverage. For me, that’s a glass of Iced Coffee or a shot of espresso!
Beignet Recipe
Ingredients
- 1 cup warm water 110°F
- 6 tablespoons granulated sugar divided
- 2 teaspoons active dry yeast
- 1 large whole egg + 1 large yolk
- 2/3 cup whole milk warm
- 1 1/2 teaspoons vanilla extract
- 4 1/3 cups all-purpose flour plus more if needed
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter melted
- Vegetable oil for deep-frying
- 1/3 cup powdered sugar for dusting
Instructions
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In a medium bowl, combine the warm water, 3 tablespoons granulated sugar, and the active dry yeast. Stir and let sit for 10 minutes until the mixture becomes foamy.
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In another bowl, whisk together the remaining 3 tablespoons sugar, egg and yolk, warm milk, and vanilla extract. In a large bowl, combine the all-purpose flour and salt.
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Gradually add the egg mixture, yeast mixture, and melted butter into the dry ingredients, stirring until a dough forms. If the dough is too wet, add 1 tablespoon more of flour at a time until it is easier to work with.
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Knead the dough on a lightly floured surface for about 5 minutes until smooth. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for about 1.5 hours, or until doubled in size.
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Roll the risen dough out on a floured surface to about 1/2-inch thickness. Cut the dough into roughly 1.5- to 2-inch squares. In a deep pot, heat the vegetable oil to 360°F.
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Fry the dough squares in small batches for 1-2 minutes per side until they are golden and puffy. Remove with a slotted spoon, drain on paper towels, and dust liberally with powdered sugar. Serve warm.
Nutrition
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