If you’re longing for a bite of New Orleans magic in your own kitchen, Classic New Orleans Beignets are the answer. These irresistibly fluffy fried squares, heavily dusted with clouds of powdered sugar, are an irresistible treat that captures the vibrant spirit of the Crescent City. With every warm, pillowy bite, you’ll taste the traditions of morning coffee at Café du Monde, the joy of Mardi Gras, and the indulgence of a beloved Southern classic. Whether shared with friends or savored alone with a cozy café au lait, Classic New Orleans Beignets are pure edible happiness you’ll want to make again and again.

Classic New Orleans Beignets Recipe - Recipe Image

Ingredients You’ll Need

Making Classic New Orleans Beignets is all about simple ingredients coming together for something absolutely spectacular. Each element matters: from the flour that forms the tender structure to the rich eggs and milk that give extra flavor, it’s a short list where every piece plays a starring role.

Warm water (1 cup, about 110°F): The perfect starting temperature lets the yeast flourish and gives your dough a proper rise.
Granulated sugar (1/4 cup): Not only does this sweeten each beignet, it also feeds the yeast for a lively, puffy dough.
Active dry yeast (1 envelope, 2 1/4 teaspoons): This is what brings the soft, airy texture so iconic to Classic New Orleans Beignets.
Large eggs (2): For extra richness and color, plus the structure these beauties need.
Whole milk (1/2 cup): Adds a creamy note and helps ensure the dough stays tender.
All-purpose flour (3 1/2 cups, plus more for rolling): Gives just the right body for forming and frying.
Salt (1/2 teaspoon): A tiny amount bring out all the flavors and tempers sweetness.
Unsalted butter (1/4 cup, softened): That hint of richness that really seals the deal for melt-in-your-mouth texture.
Vegetable oil (for frying): Makes the outside golden and crispy while keeping the inside cloud-soft.
Powdered sugar (for dusting): The hallmark of beignets! Dust generously for that perfect finishing touch.

How to Make Classic New Orleans Beignets

Step 1: Proof the Yeast

To jump-start your dough, mix the warm water, granulated sugar, and active dry yeast in a large bowl. Let it sit for 5–10 minutes—keep an eye out for froth on the surface! This means your yeast is alive and kicking, setting the stage for the fluffy rise that makes Classic New Orleans Beignets so memorable.

Step 2: Combine Wet Ingredients

Meanwhile, beat the eggs in a separate bowl and whisk in the milk to blend. Pour this rich, golden mixture into the foamy yeast mixture, stirring gently. The eggs and milk enrich the dough, giving every beignet its characteristic tenderness and flavor.

Step 3: Start the Dough

Add 2 cups of flour and the salt to the bowl, mixing until you have a sticky, smooth batter. This is where things start to come together, and you can already smell those bakery vibes.

Step 4: Mix in the Butter and More Flour

Add the softened butter, then gradually add the remaining flour, mixing to create a sticky but manageable dough. At this stage, you’ll be tempted to snack on the dough itself—it’s that fragrant and rich!

Step 5: Knead and Let the Dough Rise

Turn the dough onto a lightly floured surface. Knead for 3–5 minutes, until soft and elastic but not dry. Grease a clean bowl, transfer the dough, cover with a towel, and let rise somewhere warm for 1 to 2 hours, until doubled in size. This slow rise creates that signature pillowy bite of Classic New Orleans Beignets.

Step 6: Shape and Cut

Punch down your risen dough to release air. Roll it out to about 1/4-inch thickness on a floured surface. Then, using a sharp knife or pizza cutter, slice into 2-inch squares—the classic shape that’s both generously sized and perfect for dunking in café au lait.

Step 7: Fry to Perfection

Heat 2 inches of vegetable oil in a deep, heavy-bottomed pan to 350°F (175°C). Working in batches, gently lower the dough squares into the oil. Fry for 1–2 minutes per side until golden brown and puffed. Use a slotted spoon to remove them and drain on paper towels—the hardest part is resisting them at this point!

Step 8: Shower with Powdered Sugar

While still warm, pile the freshly fried beignets onto a plate and dust them generously—no, extravagantly!—with powdered sugar. The sugar will melt into some crevices, stay snowy on others, and make your Classic New Orleans Beignets look (and taste) like they came straight from the French Quarter.

How to Serve Classic New Orleans Beignets

Garnishes

Classic New Orleans Beignets are best with nothing more than mountains of powdered sugar, but you can add a little homemade flair with a sprinkle of cinnamon, a hint of orange zest, or maybe a drizzle of chocolate or caramel sauce for extra decadence.

Side Dishes

Pair your beignets with a bold café au lait or strong chicory coffee—the traditional New Orleans way. For brunch, fresh fruit like strawberries or sliced oranges make a delightful, refreshing accompaniment that balances the sweetness.

Creative Ways to Present

Serve your Classic New Orleans Beignets in a paper-lined basket just like the cafes, stack them on a beautiful platter, or portion into mini paper cones for a playful party snack. For a fun twist, try making beignet bites with smaller squares and serve with a trio of dipping sauces for a festive platter!

Make Ahead and Storage

Storing Leftovers

If you manage to have leftovers (it’s rare!), keep Classic New Orleans Beignets in an airtight container at room temperature for up to one day. The sugar may absorb a little moisture, but they’ll still taste fabulous with a quick reheat.

Freezing

For longer storage, let beignets cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and keep up to two months. Avoid dusting with powdered sugar before freezing—add that after thawing and reheating for freshest results.

Reheating

To revive that fresh-from-the-fryer magic, warm Classic New Orleans Beignets in a 350°F oven for five to seven minutes, or just until heated through. Dust again with powdered sugar before serving—the scent will bring the French Quarter right into your kitchen!

FAQs

Can I make the dough a day ahead?

Absolutely! Prepare the dough through the first rise, then cover and chill overnight. The next day, let it sit at room temperature for 30 minutes before rolling and frying. This little overnight rest actually deepens the flavor and makes breakfast prep a breeze.

Why did my beignets turn out dense instead of airy?

Dense beignets can result from old yeast, not letting the dough rise fully, or using water that’s too hot or cold when proofing the yeast. Always check for that frothy top in step one, and give your dough plenty of time to puff up to make the most pillowy Classic New Orleans Beignets.

Can I bake beignets instead of frying?

For that iconic taste and texture, frying is essential to Classic New Orleans Beignets. Baking will produce a tasty result but won’t recreate the signature crisp-tender bite. If you do bake, try brushing the tops with melted butter for a little extra richness.

What’s the best oil for frying beignets?

A neutral, high-smoke-point oil like vegetable, canola, or peanut oil is ideal for frying Classic New Orleans Beignets. They don’t add any competing flavors, so the delicate taste and aroma of your beignets can truly shine.

Are Classic New Orleans Beignets vegetarian?

Yes! This recipe contains no meat or animal fats, just plenty of classic dairy and egg ingredients. It’s perfect for vegetarians as well as anyone craving a sweet Southern delight.

Final Thoughts

There’s something truly magical about sharing fresh, warm Classic New Orleans Beignets with family and friends. Whether you’re channeling Mardi Gras spirit or just treating yourself to a taste of Louisiana, this recipe brings a bit of joy to your kitchen. Don’t wait—give it a try and enjoy your own homemade taste of the French Quarter!

Classic New Orleans Beignets Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 40 minutes (plus 1–2 hours rising)
Yield: 24 beignets 1x
Diet: Vegetarian

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Description

Indulge in the classic taste of New Orleans with these fluffy and decadent beignets. These deep-fried pastries are a delightful treat, especially when dusted with a generous amount of powdered sugar. Perfect for breakfast, dessert, or a sweet snack!

Ingredients

Scale

Dough:

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

For Frying and Serving:

Vegetable oil (for frying)
Powdered sugar (for dusting)

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Instructions

Prepare the Dough: Combine warm water, sugar, and yeast. Let sit until foamy. Mix eggs and milk, then add to yeast mixture. Stir in 2 cups of flour and salt. Add butter and remaining flour gradually to form a sticky dough. Knead, then 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.

Notes

For best results, serve beignets fresh and hot.
Dough can be made ahead and chilled overnight after the first rise. Let sit at room temperature for 30 minutes before rolling and frying.

Prep Time: 20 minutes (plus rising time)
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: Creole