Few treats can rival the pillowy-soft, sugar-dusted bliss of Classic New Orleans Beignets. These golden squares are pure joy in pastry form: crisp on the outside, light as air within, and crowned with more powdered sugar than seems decent. Whether you’re craving cozy café vibes or chasing memories of the French Quarter, this delicious recipe brings all the magic (and sweetness) of New Orleans right to your kitchen.

Classic New Orleans Beignets Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Classic New Orleans Beignets lies in how a handful of simple pantry staples combine to create something truly special. Each ingredient plays a key role— from achieving a cloud-like texture to adding just the right hint of sweetness and flavor.

1 cup warm water (110°F): The perfect temperature helps activate the yeast and jump-starts the rise.
1/4 cup granulated sugar: Adds sweetness and gives the yeast extra energy to bloom beautifully.
1 envelope active dry yeast (2 1/4 teaspoons): Ensures your beignets puff into dreamy pillows.
2 large eggs: Create richness and airy structure within the dough.
1/2 cup whole milk: Lends a creamy flavor and tender crumb.
1 teaspoon vanilla extract: Enhances the dough with a warm, aromatic note.
1/2 cup unsalted butter (melted): Adds moisture and decadent flavor to every bite.
4 cups all-purpose flour (plus more for rolling): Provides the structure you need for perfect beignet puffs.
1/2 teaspoon salt: Balances out the sweetness and enhances all the flavors.
Vegetable oil for frying: Gives the beignets their signature golden exterior—use a neutral oil with a high smoke point.
Powdered sugar for dusting: A blizzard of sweetness is an absolute must for finishing Classic New Orleans Beignets!

How to Make Classic New Orleans Beignets

Step 1: Activate the Yeast

In a large mixing bowl, combine the warm water, granulated sugar, and yeast. Stir gently, then let this mixture sit for 5 to 10 minutes. You’ll know it’s ready when it turns delightfully foamy—this means the yeast is alive and raring to go. This critical moment lays the foundation for those irresistible, airy pockets in your Classic New Orleans Beignets.

Step 2: Mix the Wet Ingredients

Whisk in the eggs, whole milk, vanilla extract, and melted unsalted butter. This combination of ingredients not only delivers irresistible flavor but also ensures your dough is supple and perfectly enriched, prepping the way for a soft, tender crumb in every bite.

Step 3: Add Flour and Salt

Gradually add in the all-purpose flour and the salt, mixing as you go. You’ll notice the dough start coming together and becoming slightly sticky, but easy to handle. This is just what you want for a classic beignet dough—soft, pliable, and ready to be kneaded.

Step 4: Knead the Dough

Turn the dough out onto a well-floured surface and knead for 5 to 7 minutes. You’re looking for a smooth, elastic texture—your arms might get a workout, but trust me, it’s worth every minute for the signature chew of genuine Classic New Orleans Beignets.

Step 5: First Rise

Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size (usually 1 to 2 hours). The slow, gentle rise lets the flavors develop and gives your beignets those fabulous fluffy layers.

Step 6: Shape the Beignets

Punch down the dough gently, then roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2-inch squares—these small pillows will puff up beautifully when they hit the hot oil.

Step 7: Fry to Golden Perfection

Heat about 2 inches of vegetable oil in a deep pot to 350°F. Carefully drop in the dough squares in batches, frying for 1 to 2 minutes per side. Watch them balloon up and take on a mesmerizing golden color. Drain them on paper towels as you go to keep things light and not greasy.

Step 8: Shower with Powdered Sugar and Serve

While the beignets are still warm (and begging to be devoured), dust them generously with powdered sugar. This isn’t the moment to be shy—true Classic New Orleans Beignets are coated in a snowy layer of sweetness that makes every bite pure magic.

How to Serve Classic New Orleans Beignets

Garnishes

You really can’t beat that thick, dramatic veil of powdered sugar on Classic New Orleans Beignets. For a playful twist, try a pinch of cinnamon blended into your sugar, or swirl over a little drizzle of chocolate or lemon glaze for color and flavor contrast.

Side Dishes

Beignets love company! Serve them alongside strong New Orleans-style coffee (café au lait is traditional), a bowl of fresh berries, or even a scoop of vanilla bean ice cream for the ultimate brunch or dessert treat.

Creative Ways to Present

Pile your Classic New Orleans Beignets high on a platter for sharing, or stack them in little towers for an Instagram-worthy display. You can even use small paper bags to serve—just toss in a few beignets, seal, and shake with extra powdered sugar for a street-fair feel at home.

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftover Classic New Orleans Beignets (which is no small feat), store them in an airtight container at room temperature for up to two days. They’ll lose a bit of their crispness but still taste dreamy.

Freezing

You can absolutely freeze unfried dough squares by placing them on a parchment-lined tray and freezing until solid, then transferring them to a zip-top bag for up to two months. When ready to enjoy, thaw at room temperature and fry as usual for fresh-from-the-fryer magic.

Reheating

To revive day-old Classic New Orleans Beignets, pop them in a preheated 350°F oven for about 5 minutes. They’ll regain some crispness—just shower with fresh powdered sugar before serving to recapture that right-from-the-café experience.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes! Replace the active dry yeast with the equivalent amount of instant yeast—just remember, the dough may rise a bit faster, so check it earlier.

Can I make the dough ahead of time?

Definitely. Prepare the dough, let it rise, then cover and refrigerate overnight. Shape and fry the next day for hot Classic New Orleans Beignets with your morning coffee.

Why didn’t my beignets puff up?

This is usually due to oil that’s not quite hot enough or dough that’s been rolled too thin. Make sure your oil is at 350°F and roll your dough to at least 1/4 inch thick.

Can I make beignets without a stand mixer?

Absolutely! The dough is easy to mix by hand, and kneading is simple on a floured surface—no fancy equipment required for Classic New Orleans Beignets.

Can I add flavors or fillings?

Yes—try adding a pinch of cinnamon or nutmeg to the dough for warmth. If you’re feeling adventurous, pipe jam or custard into the finished beignets for a creative spin on the classic.

Final Thoughts

There’s nothing quite like the magic of making Classic New Orleans Beignets at home—the aroma, the flavor, and the snowy shower of sweetness are all unforgettable. Gather your favorite people, make a batch, and bring a taste of the French Quarter into your kitchen. I truly hope you give it a try!

Classic New Orleans Beignets Recipe

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4.8 from 17 reviews

Author: admin
Total Time: 2 hours 40 minutes (includes rise time)
Yield: 20 beignets 1x
Diet: Vegetarian

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Description

Indulge in the classic French Quarter flavors with these homemade New Orleans beignets. These light and airy fried pastries dusted with powdered sugar are a delightful treat for any occasion.

Ingredients

Scale

Dough:

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

Other:

Vegetable oil for frying
Powdered sugar for dusting

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Instructions

Prepare the Dough: Combine warm water, sugar, and yeast in a bowl. Let sit until foamy. Whisk in eggs, milk, vanilla, and butter. Gradually add flour and salt, knead until smooth.
Rise the Dough: Let dough rise in a greased bowl for 1-2 hours until doubled.
Shape and Fry: Roll dough, cut into squares. Fry in hot oil until golden. Drain and dust with powdered sugar.