This post may contain affiliate links. Please see our disclosure policy.
These New Orleans beignets are so soft, pillowy and light! An authentic take on the classic southern fritters. They are easy to make and will not disappoint!
Pin this now to find it later
Pin ItEver since our trip to New Orleans, I can’t stop thinking about the fluffy, sugar-dusted beignets from the legendary Café Du Monde. They’ve been serving them up since 1862—just beignets and coffee, and they’ve perfected both.
Since we’re about 1,900 miles away, I started making them at home. They’re easier than you’d think, but I save them for holidays or birthday requests. That mountain of powdered sugar? Pure magic.
Want a shortcut? Try our store-bought dough version in the video below. Homemade is my favorite, but both are completely charming (and messy—in the best way).
Beignets Ingredients
Active Dry Yeast – Gives the beignets their signature puff and airy texture.
Warm Water – Wakes up the yeast so the magic can happen.
White Sugar – Adds a touch of sweetness to the dough.
Salt – Brings out all the delicious flavors.
Eggs – Add richness and structure.
Evaporated Milk – Creamy and concentrated for extra flavor (about 60% of the water is removed).
Bread Flour – Higher protein content for the perfect chewy-meets-fluffy bite.
Shortening – A solid vegetable fat that makes the dough tender.
Vegetable Oil – For frying those golden pillows to perfection.
Confectioners’ Sugar – The snowy, sweet finishing touch every beignet needs.
How to Make Traditional Beignets
- In a small bowl, combine the warm water, sugar, and yeast and stir. Let it sit for 10-15 minutes.
- In a standalone mixer, combine the eggs, evaporated milk, and salt and beat until combined.
- With the mixer on low, add the yeast mixture to the egg mixture.
- Then add in 3 cups of the bread flour and mix on low.
- Add the shortening in and continue to mix before adding the remaining 3 1/2 cups of bread flour. DON’T over mix!
- Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.
- Set the bowl in a warm area and let it rise for 2 hours.
- Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter.
- Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees. Or you can be like me and just wait until it’s pretty hot.
- Then place a few dough squares in the hot oil and watch the magic happen! Turn them so they don’t burn on one side.
- When you remove them, dust with a light layer of powdered sugar, until all of them are done, then pile powdered sugar on top.
Recipe Tips
Beignets are best prepared right before consumption and served warm.
Beignets are best served fresh, but you can fry them 2 hours ahead of time and reheat.
Don’t skimp on the powdered sugar.
Use a pizza cutter to cut up the dough, it really saves time.
Beignets FAQ’s
Beignets are small, fried pastries that are shaped as a square or a rectangle. They are airy and light inside and are covered in powdered sugar. They’re also made with yeast dough, which gives them a distinct flavor. The difference between a beignet and a donut is the active ingredients, the shape, and the texture.
They have a similar taste to a donut and funnel cake. However, the texture of a beignet is much more airy and soft. They are sweetened with powdered sugar and the dough is not as sweet as a donut.
More Brunch Recipes
Breads
Easy Monkey Bread Recipe
Main Courses
Super Moist Banana Bread Recipe
Breads
Blueberry Muffin Recipe
Breads
Baked Banana Donuts
If you try this New Orleans Beignets recipe, then please rate it and let us know how it turned out in the comments below! We’ve been making them for years and would love to know your thoughts.
You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious recipes and entertaining ideas!
My new Entertaining book is here! Order Now!
Traditional New Orleans Beignets Recipe
Ingredients
- 2 1/4 tsp active dry yeast
- 1 1/2 cups warm water
- 1/2 cup white sugar
- 1 tsp salt
- 2 large eggs
- 1 cup evaporated milk
- 6 1/2 cups bread flour
- 1/4 cup shortening
- 1 quart vegetable oil for frying
- 1/4 cup confectioners’ sugar
Instructions
- In a small bowl, combine the warm water, sugar and yeast and stir. Let it sit for 10-15 minutes.
- Meanwhile, in a standalone mixer, combine the eggs, evaporated milk and salt and beat until combined.
- With the mixer on low, add in the yeast mixture to the egg mixture.
- Then add in 3 cups of the bread flour and mix on low.
- Add the shortening in and continue to mix before adding the remaining 3 1/2 cups bread flour. DON’T over mix!
- Knead the dough until smooth (it shouldn’t be stiff). Then place back in the bowl and cover with plastic wrap.
- Set the bowl in a warm area and let it rise for 2 hours.
- Roll out the dough on a lightly floured surface to 1/4″ thick. Then slice into 2″ squares with a pizza cutter.
- Heat vegetable oil in a Dutch oven until the temperature reaches 350 degrees. Or you can be like me and just wait until it’s pretty hot ; )
- Then place a few dough squares in the hot oil and watch the magic happen! Turn them so they don’t burn on one side.
- When you remove them, dust with a light layer of powdered sugar, until all of them are done, then pile powdered sugar on top! And don’t be shy!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW!! These are amazing!! I can’t wait to try them!!
These are perfection! I can’t wait to make them! My family is going to love them!
I love beignets! These are super easy to make and yummy!
These are the best! one of our favorite treats! so light and fluffy
Do you have to use bread flour or can you use all purpose flour to substitute??
It will change the consistency if you use all-purpose. bread flour has a higher protein count. But you can try and let us know how it works out!
All righty, thx!
These look amazing! I can’t wait to make them!
These remind me of the most perfect ones I had in New Orleans! Thank you!
One of my favorite treats ever! These are so yummy! Fluffy and soft and perfect
Please correct step 4 with the number of cups of flour. I added all the flour before reading the next step for adding the shortening and remaining flour. Hopefully I didn’t ruin it.
I make this same recipe every time and it comes out perfect every time.. I make them for so many people and they are just the best..
Love hearing that!!