There’s something irresistible about the magic of Classic New Orleans Beignets: pillowy-soft, golden dough squares cloaked in a snowy drift of powdered sugar, still warm from the fryer. Each bite delivers a lightly crisp exterior and an airy, tender middle—a recipe perfected in the heart of the Crescent City. Whether you’re craving a sweet pick-me-up for brunch or hoping to channel the jazzy vibe of a French Quarter café, this beloved treat makes every moment feel extra special.

Classic New Orleans Beignets Recipe - Recipe Image

Ingredients You’ll Need

This list features delightfully simple ingredients, each playing an important role in making Classic New Orleans Beignets truly unforgettable. From creating that signature airy texture to achieving just the right hint of sweetness, every element has its place in the spotlight.

Warm water (110°F): Activates the yeast, ensuring your dough rises beautifully and stays light.
Granulated sugar: A touch of sweetness that balances the flavors and helps the yeast along.
Active dry yeast: Gives that signature lift and airiness—absolutely essential for fluffy beignets.
Large egg: Adds richness and helps bind the dough, making it supple and workable.
Evaporated milk: Contributes a creamy depth and hint of classic Southern flavor.
All-purpose flour: The base for a soft, tender dough; have extra on hand for rolling out your squares.
Salt: Just a pinch elevates all the flavors and keeps the sweetness in check.
Unsalted butter, softened: Infuses richness and helps create that melt-in-your-mouth finish.
Vegetable oil (for frying): Neutral-tasting and perfect for crisping up your beignets without overpowering them.
Powdered sugar (for dusting): The essential finishing touch—don’t be shy with it!

How to Make Classic New Orleans Beignets

Step 1: Activate the Yeast

Start by combining warm water, granulated sugar, and the packet of active dry yeast in a large bowl. The water should be around 110°F, just warm enough to encourage the yeast to wake up and get bubbly. After about 5–10 minutes, you’ll see a foamy layer forming on top—your signal that the yeast is alive and ready to work its airy magic. This humble step is the foundation of those incredible Classic New Orleans Beignets.

Step 2: Mix the Wet Ingredients

Whisk in the egg and evaporated milk until everything is smooth and blended. The egg adds extra richness, while the creamy evaporated milk creates that tender, slightly decadent consistency unique to this Southern classic. Make sure everything is thoroughly combined to set yourself up for a smooth, elastic dough.

Step 3: Add Dry Ingredients and Butter

Now, add 2 cups of the flour and the salt to the bowl and stir until a sticky batter starts to come together. Drop in the softened butter next, mixing until it melts into the dough. Gradually add the remaining flour, working until your dough becomes soft and just a bit tacky, but not too wet. Knead it briefly on a floured surface—just about three minutes—until it looks smooth and pillowy.

Step 4: Let the Dough Rise

Place your kneaded dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1–2 hours. Don’t rush this step—giving the dough plenty of time allows it to double in size and develop those signature air pockets inside. When it’s ready, a gentle press will leave a small indentation that slowly fills back in.

Step 5: Roll and Cut the Dough

Gently punch down the dough to release any big bubbles, then roll it out on a floured surface until it’s about 1/4 inch thick. For that authentic Classic New Orleans Beignets look, use a sharp knife or pizza cutter to slice the dough into 2 1/2-inch squares. Keep the squares as even as you can—they’ll puff up to perfection in the oil.

Step 6: Fry the Beignets

Pour about 2 inches of vegetable oil into a large, deep pot or fryer and heat it to 360°F. Fry the dough squares in small batches for about 1–2 minutes per side, watching closely as they puff and turn golden (they go fast!). Flip for even browning and use a slotted spoon to lift out each batch, draining excess oil on paper towels.

Step 7: Dust and Serve

While your Classic New Orleans Beignets are still warm, shower them generously with powdered sugar. Don’t hold back—this is the signature flourish everyone loves! Serve immediately for the ultimate melt-in-your-mouth experience.

How to Serve Classic New Orleans Beignets

Garnishes

For that irresistible finishing touch, pile your beignets high with powdered sugar. You can also add a sprinkle of cinnamon or drizzle of honey if you’re feeling playful. Some folks love a dollop of fruit preserves or a side of whipped cream, but truly, the classic sugar dust never disappoints.

Side Dishes

The best companion to fresh Classic New Orleans Beignets is a steamy café au lait or a mug of hot chocolate—just like they do at the French Market. Fresh fruit, like strawberries or orange slices, can add a refreshing bite, while a scoop of vanilla ice cream turns your plate into a decadent dessert.

Creative Ways to Present

Stack beignets on a platter, pile on extra powdered sugar, and let guests help themselves for a festive brunch. Serve in mini paper bags for a street-food vibe, or arrange in a tower with colorful toothpicks for parties. For an extra-Louisiana touch, pair Classic New Orleans Beignets with tiny espresso cups and a jazzy playlist on the side.

Make Ahead and Storage

Storing Leftovers

If your Classic New Orleans Beignets survive more than a few hours (which is rare!), store any leftovers in an airtight container at room temperature. For the best texture, enjoy them within a day—after that, they may lose some of their signature fluffiness but remain irresistibly tasty.

Freezing

Beignets can be frozen after frying and cooling completely. Arrange them in a single layer on a baking sheet, freeze until solid, and then transfer to a zip-top bag or airtight container. They’ll keep for up to two months, so you can enjoy Classic New Orleans Beignets whenever the mood strikes.

Reheating

To revive leftover or frozen beignets, pop them in a preheated 350°F oven for about 5–7 minutes until warmed through. Avoid microwaving, as this can make them chewy instead of crisp. Re-dust with fresh powdered sugar before serving for that just-made taste.

FAQs

Do I need a stand mixer to make Classic New Orleans Beignets?

No special equipment needed! This dough is soft and easy to work with using just a large bowl and a wooden spoon. The kneading is gentle and quick, so you’ll be able to make authentic beignets with nothing more than a bit of elbow grease and a rolling pin.

Why didn’t my beignets puff up?

Usually, beignets that don’t puff up were rolled too thick or thin, or the oil temperature wasn’t quite right. Make sure your oil stays around 360°F and don’t overcrowd the pan. The dough should be about 1/4-inch thick before frying for that perfect airy center.

Can I use regular milk instead of evaporated milk?

While you can substitute regular milk if needed, evaporated milk lends a distinct richness you’ll miss in the final product. For the most authentic Classic New Orleans Beignets, it’s worth picking up a can of evaporated milk.

How can I make these beignets dairy-free?

Swap in your favorite plant-based milk for the evaporated milk and use a vegan butter alternative. The results will still be delicious, though the flavor will be slightly different from traditional Classic New Orleans Beignets.

What’s the secret to the best powdered sugar topping?

Don’t hold back! Use a generous amount of sifted powdered sugar while the beignets are still warm, so it lightly melts and creates that iconic sweet coating. If you like, sift the sugar twice for the fluffiest finish.

Final Thoughts

There’s just something so joyful about making and sharing Classic New Orleans Beignets. Whether you’re reliving a cherished memory or tasting them for the first time, they’re sure to turn any morning or midnight snack into a mini celebration. Give this recipe a try—you might find yourself creating a new tradition with every delightful bite.

Classic New Orleans Beignets Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 35 minutes plus rising time
Yield: 20 beignets 1x
Diet: Vegetarian

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Description

Indulge in the classic taste of New Orleans with these delicious beignets. Crispy on the outside, light and fluffy on the inside, and generously dusted with powdered sugar, they are the perfect treat for any time of day.

Ingredients

Scale

Dough:

3/4 cup warm water (110°F)
1/4 cup granulated sugar
1 packet active dry yeast (2 1/4 teaspoons)
1 large egg
1/2 cup evaporated milk
3 1/2 cups all-purpose flour (plus extra for rolling)
1/4 teaspoon salt
2 tablespoons unsalted butter, softened

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 egg and milk. Add flour and salt, then mix in butter. Knead to form a soft dough. Let rise.
Fry the Beignets: Roll out dough, cut into squares, and fry in hot oil until golden. Drain on paper towels and dust with powdered sugar while warm.