How to Make Beignets

This beignet recipe will transport you to New Orleans with its golden, slightly crisp exterior and extra soft, fluffy, pillowy interior showered in powdered sugar! This recipe is surprisingly simple to make, with a make ahead friendly dough (my favorite way to make it!), and elevated thanks to a few key ingredient swaps. Follow along for detailed tips, tricks, step-by-step photos and video and you’ll be sinking your teeth into Cafe du Monde worthy beignets at a fraction of the price (fabulous for Valentine’s Day!)!

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up close of a stack of beignets with a bite taken out showing how soft and fluffy the interior is

The BEST Beignet Recipe

EVAPORATED MILK INSTSTEAD OF WHOLE MILK = extra tender beignets.
BREAD FLOUR INSTEAD OF AP FLOUR = extra puffy beignets with fluffy interiors.
OPTIONAL CINNAMON AND NUTMEG = superior flavor.
DETAILED TIPS AND TRICKS = success every time!
MAKE AHEAD OPTION = my favorite way to make my dough!
VARIATIONS AND SERVING IDEAS = not authentic, but delicious!

top view of beignets recipe being served with chocolate sauce

What is a Beignet?

“Beignets” is French for “fritters” or “doughnuts” and refer to square-shaped doughnuts deep-fried to golden perfection and generously dusted with a blizzard of powdered sugar. These delightful treats hail from New Orleans and are a popular snack or dessert, often enjoyed with a cup of coffee. They are a heavenly combination of crispy on the outside, fluffy on the inside, with a subtle sweetness that melts in your mouth.

a plate of homemade beignets showing how thick and puffy they are

Homemade Beignets ingredients

Beignets are made with everyday pantry ingredients with the exception of bread flour. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

Water: Use a kitchen thermometer to ensure the water is between 110 and 115 degrees (F) in order to activate and not kill the yeast.
Active Dry Yeast: This is sold in packets or small glass jars with a small, granular consistency. Make sure it’s fresh in order to work. Unopened yeast will keep for up to 2 years. Once opened, it’s best to store in the freezer in an airtight container for up to 1 year, then allow the amount needed for the recipe to come to room temperature before using.
Granulated Sugar: This beignet dough doesn’t taste overly sweet, but some sugar is necessary to add subtle balancing sweetness, moisture, increase the yeast’s activity, tenderize the dough and to help the dough brown.
Eggs: You’ll need one egg and one egg yolk. They provide structure, texture, flavor and the extra yolk adds tenderness.
Evaporated milk: This is preferred over milk to create a richer, more tender and fluffy beignet and to enhance browning during frying, resulting in a more flavorful and indulgent beignet.
Vanilla extract: Use quality extract for the best results.
Bread flour: Its higher protein content and Vitamin C strengthen the gluten structure in the flour, improving dough elasticity, helping the beignets hold their shape during rising and frying for extra puffy beignets.
Unsalted Butter: Use softened butter for easy mixing into the dough.
Spices: Salt enhances all the flavors. I’ve also included optional cinnamon and nutmeg which I think are a must!
Oil: Use a neutral high smoke point oil for frying such as vegetable or canola oil. If you want to get really authentic, splurge for cottonseed oil used by legendary Cafe du Monde.
Confectioners’ sugar: A must for showering beignets! Use more thank you think, then more again.

beignet ingredient shot: bread flour, milk, eggs, yeast, butter, sugar, water, powdered sugar

Beignets Recipe substitutions and additions

Beignets can be customized with various flavors and toppings! Here are some popular beignet variations:

Chocolate Beignets: Introduce a rich twist by incorporating cocoa powder into the dough or by drizzling chocolate sauce over the finished beignets.
Fruit-Filled Beignets: Add a burst of fruity goodness by filling the beignets with fruit preserves or fresh fruit compote.
Cinnamon Sugar Beignets: Coat warm beignets in a mixture of cinnamon and sugar for a comforting and aromatic variation.
Maple Glazed Beignets: Drizzle or dip beignets in a luscious maple glaze for added sweetness.
Lemon Zest Beignets: Infuse a burst of citrusy freshness by adding lemon zest to the dough and/or topping with a lemon glaze.
Savory Beignets: Experiment with savory variations by incorporating herbs, cheese, or even savory fillings for a unique twist.
Almond Beignets: Enhance the flavor with almond extract or incorporate chopped almonds into the dough for a delightful nutty flair.
Pumpkin Spice Beignets: Embrace the flavors of fall any time of year by adding warming spices like cinnamon, nutmeg, and cloves to the dough.

up close of a beignet covered in powdered sugar showing how much to add

How to make Beignet

Let’s take a closer look at how to make beignets with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step: 1 Proof the yeast. In the bowl of a stand mixer, whisk together the water, sugar and yeast. Set aside until the mixture has bubbled and become foamy, about 10 minutes.

showing how to make beignets by using a thermometer to test water, then proof yeast in a bowl until foamy

Step 2: Mix in ingredients. Add the eggs, evaporated milk, vanilla, salt and half the flour. Fit the mixer with the dough hook and mix until combined. With the mixer on low speed, add the butter, followed by the remaining flour. Increase the speed to medium. Knead until smooth and slightly tacky, about 2 minutes.

a collage showing how to make beignets recipe by combining flour, eggs, evaporated milk, then mixing until kneaded

Step 3: Let dough rise. Transfer the dough to a greased bowl. Let rise in a warm place until doubled in volume or allow it to rise in the refrigerator for up to 3 days. Punch down the dough and let it rise again for another 30 minutes.

a collage showing how to make beignets by letting the down rise until doubled

showing how to make beignets recipe by punching down the dough and letting it rise for 30 minutes

Step 4: Roll out the dough and cut into squares. While the oil is heating in a deep Dutch oven, roll the dough out onto a floured work surface into a 1/4-inch thick rectangle. Cut into 2 1/2-inch squares with pizza wheel.

showing how to make beignets by rolling out dough, then cutting into squares

Step 5: Fry beignets. Working in batches, fry the dough until golden brown, flipping every 20 seconds, about 1 minute.

a collage showing how to make beignets recipe by frying until deeply golden

Step 6: Drain beignets. Using a spider strainer or slotted spoon, transfer the beignets to the paper towels. Allow to drain for just a few seconds.

showing how to make beignets by draining beignet on a paper towel

Step 7: Dust with powdered sugar. Heavily dust with powdered sugar, roll in powdered sugar or add to a bag and toss with powdered sugar. Dig in!

showing how to make beignets recipe with a top view of covering with powdered sugar

Beignet Recipe tips

Follow these tips for the best beignet recipe every time!

Proof the yeast. If the yeast doesn’t foam, either your water was too warm, or your yeast is too old. Use an instant read thermometer to ensure your water is between 110 and 115 degrees F. If the water is too hot, it will kill the yeast cells, and if it’s too cold, the yeast won’t activate and rise. A thermometer allows you to know that if the yeast doesn’t activate, it’s not the water – it’s the yeast!
Use fresh yeast. Opened yeast should be no older than 6 months. To prolong its life, it’s best to store in the freezer in an airtight container for up to 1 year, then let the amount needed for a recipe come to room temperature. Unopened yeast will keep for up to 2 years.
Weigh the flour. There are too many variables when measuring flour, so please weigh it with a kitchen scale. If you don’t weigh the flour, I guarantee you will use too much which creates dense homemade beignets.
The dough is sticky. Because the dough is enriched, it is stickier than your average dough. However, if it’s too wet and unbearably sticky, add flour one tablespoon at a time.
Don’t skimp on the rising time. Rising time is crucial for beignets as it allows the dough to ferment, developing flavor and helps create a puffy and pillowy texture once fried. Plan on at least 2 hours, but it may take up to 4 hours. The dough rises slower because it is enriches with fat and sugar.
To speed up the dough rising process: Heat your oven to 200°F. Turn off the oven and place your dough (in a greased, oven safe bowl) inside, close the door. This creates a warm environment for your dough and will help it rise more quickly.
Let the dough rise overnight. Time permitting, this is my favorite method for the puffiest beignets! The dough will last up to three days in the refrigerator.
Use a pizza cutter. The dough is sticky, but a pizza wheel glides through the dough beautifully.
Don’t worry about them being identical. It’s difficult to create a perfect rectangle, so naturally cutting the dough into squares will yield some irregular shapes and sizes, which just adds to their rustic charm.
Use a deep pot for frying. This will help prevent oil from splattering. This is my favorite pot for frying (from Amazon) but you may also use a large Dutch oven.
Use a thermometer for frying. The oil needs to remain at a consistent temperature for perfectly golden beignets on the outside and cooked on the inside – no one wants beautiful, raw beignets! This is the candy thermometer I use, and I love it because it has an adjustable clip for up to an 8-inch deep pot. Many thermometers are too deep.
Fry the Beignets in batches. Fry just 5-6 beignets per batch so they aren’t overcrowded which will cause uneven frying and can cool the oil too much.
Use LOTS of powdered sugar. The beignet recipe is not very sweet, and will taste quite plain without a generous showering of powdered sugar. If sifting the powdered sugar, make sure to coat both sides, otherwise, toss the beignets in a bowl of powdered sugar or in a paper bag.
Serve immediately. They are best enjoyed hot! They aren’t nearly as good after they’ve cooled.

a plate of beignets recipe with a bite taken out of one dipped in chocolate showing how soft and fluffy they are

How to serve This beignet recipe

Serve beignets as piping hot and fresh as possible, enveloped in powdered sugar, to best capture that initial warm, pillowy goodness. Unfortunately, the beignets become harder and taste denser the longer time passes. Consider pairing them with a cup of hot coffee or chicory-laced café au lait for an authentic New Orleans touch. Beignets also embrace versatility – serve them with a side of fruit compote, chocolate sauce, or a dollop of whipped cream for an indulgent variation (see section below).

What do you pair beignets with?

Beignets are wonderfully versatile and can be paired with various toppings and sauces to enhance their flavor, which may not be authentic, but they’re delicious! Here are some tasty options:

Fruit Compote: Serve beignets with a side of fruit compote, such as raspberry or strawberry, for a fruity and slightly tart contrast. My strawberry sauce and blueberry sauce are particularly amazing.
Chocolate Sauce: I love dunking the warm beignets with rich chocolate sauce. See my ganache recipe to dunk or drizzle!
Caramel Sauce: Drizzle or dunk warm beignets with caramel sauce for a luscious and buttery complement. My No fail caramel sauce is spectacular!
Whipped Cream: Top beignets with a dollop of freshly whipped cream for a light and airy addition.
Honey: Drizzle warm honey over beignets for a natural and mildly sweet topping.

showing how to serve beignets by dipping in chocolate sauce

how to make beignets ahead of time

Making beignet dough ahead of time is my favorite way to make this recipe: Follow the recipe up through transferring the dough to a greased bowl. Cover with plastic wrap and store in the refrigerator for up to three days, during this time, the dough will rise slowly. When ready to enjoy, let the dough come to room temperature (1-2 hours), then proceed with the recipe.

CAN I FREEZE THE DOUGH?

Yes, you can freeze the raw beignet dough and they will taste as good as freshly made! Cut the dough into squares on a parchment paper lined sheet pan. Freeze for 1-2 hours until solid. Transfer to an airtight container or freezer bag with parchment paper between the layers. When ready to make, transfer the desired number of squares to the counter without touching each other to thaw completely. Fry per the instructions.

How to store Homemade Beignets

Sadly, beignets do not make great leftovers. If you don’t think you’ll enjoy the whole recipe, feel free to halve it (use the sliding scale that appears when you hover over the servings), or share with friends! If you do need to store leftovers, they will last for up to 5 days in an airtight container. Warm in the microwave for 5 seconds or so before eating, but be warned, they are not the same 😥.

Beignet Dessert FAQs

What’s the difference between a donut and a beignet?

Beignets are essentially French donuts, made from the similar dough, but shaped differently: Beignets are cut into squares and donuts are round with a whole in the center. Beignets, however, are lighter and puffy, made with more yeast and fewer eggs. They are always coated in powdered sugar whereas there are endless variations of donuts.

Why are my beignets raw in the middle?

If your beignets are raw in the middle, it could be due to several reasons.
1. One common cause is insufficient frying time. Ensure that the oil temperature is correct and that you fry the beignets until they achieve a golden-brown exterior.
2. Additionally, overcrowding the frying pan can lead to uneven cooking. Fry the beignets in small batches to allow proper circulation and ensure each piece cooks evenly.
3. Lastly, make sure the dough is properly risen before frying, as under proofed dough may result in dense and undercooked interiors.

Why are beignets chewy?

Beignets can be chewy if the dough is overworked or if the frying temperature is too low, leading to absorption of more oil. Ensure gentle handling of the dough and fry at the correct temperature to achieve a crispy exterior and a soft, non-chewy interior.

Are beignets French or Louisianan?

Beignets have French origins but are particularly associated with the cuisine of Louisiana, especially New Orleans. The French settlers brought this pastry tradition to Louisiana in the 18th century, and it has since become a beloved and iconic part of the culinary culture in the region. The beignet was named the official state doughnut of Louisiana in 1986.

Are beignets supposed to be doughy?

Beignets are not meant to be doughy, but rather have a tender and slightly chewy texture on the inside. The exterior is typically crispy and golden brown from frying, while the interior is soft and airy. If beignets are excessively doughy, it could be due to undercooking or underproofing the dough before frying. Ensure that the dough is allowed to rise adequately, and fry the beignets until they achieve a golden-brown color for the best texture.

What do beignets taste like?

Beignets have a deliciously simple and neutral taste. The pastry itself is not overly sweet; instead, it has a mild flavor with a soft, fluffy, and pillowy interior. The magic happens when beignets are generously dusted with powdered sugar after frying. This addition provides a sweet and powdery coating, complementing the subtle taste of the pastry and creating a delightful contrast in flavors and textures.

showing what to pair with beignets recipe by serving with chocolate sauce and strawberry compote

Looking for more Dessert Recipes?

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Chocolate Eclair Cake
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Servings: beignets

Total Time: 3 20

Prep Time: 3

Cook Time: 20

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Ingredients

1 cup warm water between 110 and 115 degrees (F)
1/2 cup granulated sugar
1 1/2 teaspoons active dry yeast
1 large egg + 1 egg yolk at room temperature, slightly beaten
2/3 cup evaporated milk at room temperature
2 teaspoons pure vanilla extract
1 teaspoon salt
1/2-1 teaspoon ground cinnamon (optional)
1/4 teaspoon ground nutmeg (optional)
670 grams bread flour (SEE NOTES!)
3 tablespoons unsalted butter, softened
vegetable, canola or cottonseed oil for frying
2 cups powdered sugar

Instructions

Proof yeast: In the bowl of a stand mixer, whisk together the water, sugar and yeast. Set aside until the mixture has bubbled and becomes foamy, about 10 minutes. If it doesn’t foam, the water wasn’t the right temperature or the yeast is old.
Add ingredients: Add the egg, egg yolk, evaporated milk, vanilla, salt, cinnamon, nutmeg and approximately half the flour. Fit the mixer with the dough hook and mix on low/medium low until combined. With the mixer on low speed, add the butter, followed by the remaining flour.
Knead dough: Increase the speed to medium. Knead for about 2 minutes, until smooth and slightly tacky and the dough pulls away from the bowl. The dough is enriched so it will (and should) still be sticky but not unbearably sticky. If it seems too wet, add more flour, 1 tablespoon at a time, up to ¼ cup.
Let dough rise: Transfer dough to a large, lightly greased bowl using a spatula (it will be too sticky to use your hands). Cover and let rise in a warm place for at least 2-4 hours, or until doubled in volume. To make ahead (my favorite way): Store covered dough (before it rises) in the fridge for up to 3 days. It will slowly rise in the fridge. Let come to room temperature (about 1-2 hours) before proceeding with the next step.
Rise again: Punch down the dough and let it rise again for another 30 minutes.
Prep fryer: In a large, deep fryer (this is my fav) or Dutch oven, preheat 3-inches of oil over medium-high heat to 350°F. Attach a candy thermometer (pictured) to closely monitor the oil temperature to ensure even cooking. Line a wire baking rack with layers of paper towels; set aside.
Cut squares: While the oil is heating, roll the dough out onto a well-floured work surface into a 1/4-inch thick rectangle. Sprinkle the rolling pin or dough with flour if it sticks. Cut into 2 1/2-inch squares with pizza cutter.
Deep fry: Working in batches of 5-6 at a time, fry the dough until golden brown, flipping every 20 seconds, about 1 minute. Closely monitor the oil and adjust the heat of the stove as needed to maintain an oil temperature of 350°-360°F.
Coat with powdered sugar: Using a spider strainer or slotted spoon, transfer the beignets to the paper towels. Allow to drain for just a few seconds, then heavily dust with powdered sugar, or toss in a bowl or bag with powdered sugar. Repeat with remaining dough.
Serve: Serve immediately while warm (unfortunately, the beignets become harder and taste denser the longer time passes). We love dipping them in chocolate sauce, or strawberry sauce!

Video

Notes

Tips and Tricks

See post for step-by-step photos, more tips, tricks and variations!
Please use bread flour: Its higher protein content and Vitamin C strengthen the gluten structure in the flour, improving dough elasticity, helping the beignets hold their shape during rising and frying for extra puffy beignets.
Weigh the flour. There are too many variables when measuring flour, so please weigh it with a kitchen scale. If you don’t weigh the flour, I guarantee you will use too much which creates dense homemade beignets.
To speed up the dough rising process: Heat your oven to 200°F. Turn off the oven and place your dough (in a greased, oven safe bowl) inside, close the door. This creates a warm environment for your dough and will help it rise more quickly.
Don’t worry about them being identical. It’s difficult to create a perfect rectangle, so naturally cutting the dough into squares will yield some irregular shapes and sizes, which just adds to their rustic charm.
Make ahead: Making beignet dough ahead of time is my favorite way to make this recipe. Follow the recipe up through transferring the dough to a greased bowl. Cover with plastic wrap and store in the refrigerator for up to three days, during this time, the dough will rise slowly. When ready to enjoy, let the dough come to room temperature (1-2 hours), then proceed with the recipe.
To freeze dough: Cut the dough into squares on a parchment paper lined sheet pan. Freeze for 1-2 hours until solid. Transfer to an airtight container or freezer bag with parchment paper between the layers. When ready to make, transfer the desired number of squares to the counter without touching each other to thaw completely. Fry per the instructions.