New Orleans Beignets Recipe

New Orleans Beignets Recipe

How To Make New Orleans Beignets

New Orleans beignets are soft, pillowy squares of fried dough popular in Creole cooking. These are perfect for a sweet indulgent breakfast.

Preparation: 15 minutes
Cooking: 20 minutes
Rise Time: 2 hours
Total: 2 hours 35 minutes



  • 3cupsall-purpose flour,(415g), plus more for dusting
  • ¾tspkosher salt
  • 3tbspsugar,divided
  • 1cupwarm whole milk
  • 2tspactive dry yeast
  • 1egg,large
  • 3tbspbutter,melted
  • 8cupsvegetable oil
  • 3cupspowdered sugar,for topping


  1. In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, salt, and 2 tablespoons of sugar.

  2. In a 4-cup measuring glass or medium bowl, combine the warm milk (it should be about 100°F), remaining tablespoon of sugar, and yeast, and allow it to sit for about 5 minutes until foamy.

  3. Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour. Mix by hand or using the paddle attachment with a stand mixer set to low or medium low, until there is a wet dough with shaggy dry bits throughout. Swap out the paddle attachment for the dough hook. Add the melted butter. Set the mixer to medium-low until the butter is incorporated, about 1 minute.

  4. Turn the mixer up to medium or medium-high (depending on the size and weight of the mixer) and knead on the hook for about 6 minutes. The dough should be tacky to the touch but not so wet.

  5. Shape the dough into a ball and place it in a greased bowl. Cover with plastic and allow it to rise for 1 to 2 hours until doubled in size.

  6. Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts). Set a cooling rack over a baking sheet and place it next to the pot of oil along with tongs.

  7. Sift 3 cups of powdered sugar into a medium-sized mixing bowl and set next to the rack and a sheet pan.

  8. Once the dough has risen, turn it out onto a floured surface and roll it out into an oblong shape (about 10 inches by 14 inches and ¼ inch thick). Cut the dough into 12 rough rectangles and cover with a flour-dusted tea towel to rest while heating the oil.

  9. Heat the frying oil to 325 degrees F. Fry the beignets in batches for about 1½ to 2 minutes per side, until golden.

  10. Use tongs or a frying spider to lift the beignets out of the frying oil and place them on the baking rack. Let some of the fat drain off for about a minute before covering in powdered sugar.

  11. Drop the drained beignets into the bowl with the powdered sugar. Turn to coat. Repeat with the remaining beignets.

  12. Serve warm with another generous dusting of powdered sugar and hot coffee on the side.


  • Calories: 1607.80kcal
  • Fat: 153.57g
  • Saturated Fat: 12.09g
  • Trans Fat: 1.26g
  • Monounsaturated Fat: 108.60g
  • Polyunsaturated Fat: 25.88g
  • Carbohydrates: 58.18g
  • Fiber: 1.02g
  • Sugar: 33.59g
  • Protein: 4.62g
  • Cholesterol: 23.00mg
  • Sodium: 133.40mg
  • Calcium: 31.13mg
  • Potassium: 73.13mg
  • Iron: 1.55mg
  • Vitamin A: 39.37µg
  • Vitamin C: 0.00mg
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