There’s nothing quite like biting into Classic New Orleans Beignets: impossibly light, golden pillows of fried dough, joyfully smothered in a cloud of powdered sugar. If you’ve ever wandered the French Quarter in search of that perfect coffee companion, you know just how addictive these sweet treats can be. I’m thrilled to share a recipe that delivers all the irresistible crunch and airy texture of the originals while filling your kitchen with that magical, toasty scent. Whether you’ve had beignets in New Orleans or you’re tasting them for the first time, this recipe brings a delicious touch of Creole charm straight onto your plate.

Classic New Orleans Beignets Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Classic New Orleans Beignets is in their humble but essential ingredients. Each one plays a crucial role, from building the tender interior to creating the signature puffy rise and gorgeous golden crust. Don’t skip or substitute if you want that authentic flavor and texture!

Warm water (1 cup): The perfect temperature helps the yeast bloom and ensures your dough rises beautifully.
Granulated sugar (1/4 cup): Feeds the yeast and lends subtle sweetness to each bite.
Active dry yeast (1 envelope, 2 1/4 teaspoons): Essential for those airy pockets and a wonderfully light crumb.
Large eggs (2): Bring richness and structure to the dough, making the beignets tender and satisfying.
Whole milk (1/2 cup): Adds flavor and helps create that irresistible, fluffy interior.
Vanilla extract (1 teaspoon): Just a splash brings a warm, aromatic note that makes the beignets unmistakably special.
All-purpose flour (3 1/2 cups, plus more for dusting): The foundation of our dough—be sure to measure carefully for that perfect texture.
Salt (1/2 teaspoon): Enhances all the sweet flavors and balances out the richness.
Unsalted butter, melted (1/4 cup): Infuses the dough with subtle depth and keeps each bite moist and delicious.
Vegetable oil (for frying): Choose a neutral oil for that golden, crispy exterior every beignet is famous for.
Powdered sugar (for dusting): Be generous! This snowy topping transforms beignets from simple fried dough to iconic, irresistible treats.

How to Make Classic New Orleans Beignets

Step 1: Bloom the Yeast

Begin by combining your warm water, granulated sugar, and yeast in a large mixing bowl. Stir gently, then let everything rest for 5 to 10 minutes. You know the yeast is ready when it’s foamy and smells inviting—this means your beignets will be extra puffy and flavorful!

Step 2: Whisk in the Wet Ingredients

Next, crack the eggs into the yeast mixture along with the milk and vanilla extract. Whisk until everything is beautifully combined and the mixture looks creamy. This step not only mixes in wonderful flavor but also helps set the stage for a supple, elastic dough.

Step 3: Make the Dough

Stir in the flour and salt until just combined, then pour in the melted butter. Continue mixing until a soft, sticky dough forms. This is where the dough starts to take shape, so don’t worry if it seems a bit tacky—resist the urge to add too much extra flour!

Step 4: Knead and Let Rise

Turn your dough out onto a floured surface and knead gently for just a minute or two, until smooth but still slightly sticky. Transfer it to a greased bowl, cover, and let it rise in a warm, cozy spot for 1 to 1 1/2 hours, or until doubled in size. This patience pays off with the pillowy texture Classic New Orleans Beignets are known for.

Step 5: Roll and Cut the Dough

Once risen, punch down your dough and gently roll it out on a floured surface to about 1/4-inch thickness. Use a sharp knife or pizza cutter to slice it into 2- to 3-inch squares. The rustic, imperfect edges are part of the beignets’ charm—don’t stress about perfect shapes!

Step 6: Fry Until Puffy and Golden

Heat 2 to 3 inches of vegetable oil in a heavy pot or deep skillet to 350°F. Fry your beignets in small batches—2 or 3 at a time—flipping once, until both sides are a gorgeous golden brown and the dough has puffed right up (about a minute per side). Carefully lift them out with a slotted spoon and let them drain briefly on a paper towel-lined plate.

Step 7: Dust and Serve

While your Classic New Orleans Beignets are still piping hot, shower them with plenty of powdered sugar. Don’t be shy! Pile them on a platter and watch as everyone’s eyes light up at the very first sight—and scent—of these homemade treasures.

How to Serve Classic New Orleans Beignets

Garnishes

The finishing touch for Classic New Orleans Beignets is, of course, a heavy snowfall of powdered sugar. But you can jazz them up even more with a drizzle of warm chocolate sauce, a dusting of cinnamon, or a pinch of citrus zest for some brightness. If you’re feeling decadent, try a side of vanilla cream or fruit preserves—all delightful accompaniments!

Side Dishes

Beignets shine brightest with a great cup of café au lait (that’s half strong coffee, half steamed milk, the New Orleans way), but they also pair beautifully with rich hot chocolate or even a bold cold brew. Set out a bowl of fresh berries or a compote for a fruity contrast, or offer some nutty granola if you’re serving them as part of a brunch spread.

Creative Ways to Present

For a true French Quarter vibe, pile your Classic New Orleans Beignets into a paper bag and shake with powdered sugar right before serving. For a fun party idea, arrange them in a tower on a pretty platter, or offer dipping sauces like caramel and berry jam. You can even make mini beignets and thread them on skewers for a playful treat at showers or celebrations!

Make Ahead and Storage

Storing Leftovers

While Classic New Orleans Beignets are best enjoyed straight from the fryer, you can certainly save leftovers. Let them cool completely, then store in an airtight container at room temperature for up to one day. They’ll lose a bit of their crispness but are still utterly delicious with coffee the next morning.

Freezing

You can freeze beignets for future cravings! Simply arrange cooled, unsugared beignets in a single layer on a baking sheet and freeze until firm. Once frozen, transfer to a zip-top bag and stash in the freezer for up to two months. When ready to enjoy, revive them with a quick reheat and dusting of powdered sugar.

Reheating

To bring frozen or leftover beignets back to life, place them on a baking sheet and warm in a 325°F oven for about 8 to 10 minutes. Or, pop them in an air fryer for a couple of minutes. Always add that finishing layer of powdered sugar right before serving—they’ll taste like they just came out of the fryer!

FAQs

Do I have to use active dry yeast, or can instant yeast work?

You can substitute instant yeast if that’s what you have on hand; just skip the blooming step and mix it right in with the flour and other dry ingredients. The rise times are usually the same, but keep an eye on your dough as it may move a bit faster.

What’s the secret to that perfect beignet puff?

The magic lies in well-developed yeast and a hot frying temperature. Make sure your oil is right around 350°F and the dough has doubled in size before frying—this guarantees the signature puff and airiness Classic New Orleans Beignets are loved for.

Can I make the dough ahead and fry later?

Absolutely! Prepare the dough, cover it, and let it rest in the fridge overnight. Bring it to room temperature and let it finish rising before you roll, cut, and fry. This makes it easy to enjoy fresh beignets anytime the craving strikes.

Are there any fun twists on the traditional recipe?

Yes! For a playful twist, try adding citrus zest, a hint of cinnamon, or dipping fried beignets in flavored glazes. Mini versions also make adorable party snacks, and you can even stuff them with jam or chocolate for a surprise-filled treat.

How do I keep the powdered sugar from melting?

Beignets are best dusted right before eating. Use a generous amount, and sift it on while the beignets are still warm but not steaming hot. If you need to refresh the sugar, just add another dusting before serving.

Final Thoughts

There’s no better way to embrace a taste of New Orleans than by sharing a basket of Classic New Orleans Beignets, still warm and dusted white as snow. Whether this recipe sparks happy memories or becomes a brand-new tradition, I hope you’ll give it a try and watch the magic unfold in your own kitchen. Let the good times roll—and don’t forget the extra powdered sugar!

Classic New Orleans Beignets Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 1 hour 45 minutes (includes rising time)
Yield: 20–24 beignets 1x
Diet: Vegetarian

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Description

Indulge in the classic New Orleans Beignets with this easy-to-follow recipe. These deep-fried pastries coated in powdered sugar are a delightful treat for any occasion.

Ingredients

Scale

Dough:

1 cup warm water (about 110°F)
1/4 cup granulated sugar
1 envelope (2 1/4 teaspoons) active dry yeast
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour (plus more for dusting)
1/2 teaspoon salt
1/4 cup unsalted butter, melted

For Frying and Serving:

Vegetable oil for frying
Powdered sugar for dusting

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Instructions

Prepare the Dough: In a large bowl, combine warm water, sugar, and yeast. Let sit until foamy. Add eggs, milk, and vanilla; whisk. Stir in flour, salt, and melted butter. Form a dough.
Rise the Dough: Knead dough briefly, let it rise until doubled.
Shape and Fry: Roll out dough, cut into squares. Fry in oil until golden brown.
Serve: Dust warm beignets with powdered sugar. Enjoy!