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This Beignets recipe is an easy homemade version of the popular New Orleans fried square donuts. They’re soft, fluffy, and coated in powdered sugar for a surprising and fun treat.
If you’ve ever been to New Orleans, you’ve likely had a beignet or two. And if you haven’t…well, you’re in for a treat! In simple terms, beignets are pillowy fried squares of dough topped with powdered sugar. Think of them as a square donut with a very light and soft texture. They’re made from a simple yeast dough, unlike French cruller donuts and churros, which start with choux pastry. A lot of people compare them to funnel cake, mostly because they’re topped with powdered sugar, but they’re made with an actual dough, not a batter like funnel cake.
I find this beignets recipe really fun to make because it’s a bit unexpected. Most people are not expecting to see them out of New Orleans, so it’s always a great surprise when I set a plate of them down on the table. They disappear quickly!
Why This Is The Best Beignets Recipe
- Soft and pillowy. These beignets have that perfect texture that’s light and fluffy, just like the ones in New Orleans. They’re not dense or heavy, which can happen in some recipes that begin with a different dough.
- Easy to make. The dough has to rise for about two hours, but the hands-on time is quick and easy. Each square doughnut fries in about 3 minutes.
- Basic ingredients. This recipe is made with active dry yeast and a handful of pantry staples like sugar and flour. That means it can usually be made without an extra trip to the store.
Ingredient Notes
This recipe is made with very basic ingredients, many of which are likely already in the kitchen. Be sure to scroll down to the recipe card below for the exact measurements.
- Warm water – Hot water will kill yeast, so be sure to keep it under 115F.
- Active dry yeast – Yeast does expire, so be sure to check the expiration date.
- Granulated sugar – Sweetens the dough.
- Whole milk – You can substitute the whole milk with buttermilk for a slightly tangier flavor, or use evaporated milk diluted with a bit of water if you do not have fresh milk on hand.
- Salt – Adds flavor to the dough.
- Butter – Melted and then cooled slightly.
- Egg – Adds structure to the dough
- All-purpose flour – Spoon your flour into the measuring cups and level it off with a knife instead of scooping directly from the bag, which packs the flour and makes the dough too dense.
- Vegetable oil – For deep frying.
- Powdered sugar – For coating the fried dough before serving.
How To Make Beignets
While the dough does need to rise for about 2 hours, the rest of this recipe is pretty quick and easy. The printable instructions can be found in the recipe card below.
- Prep the yeast. Stir the dry yeast and a teaspoon of sugar into the warm water. Let sit for 5-10 minutes, until frothy with a foamy layer on top.
- Add the other ingredients. Whisk in the milk, sugar, salt, melted butter, and egg until the egg is broken down and combined.
- Knead. Stir in 3 cups of flour to the yeast mixture until a dough begins to form. Gradually add the remaining ½ cup. Turn the dough onto a lightly floured surface and knead by hand for 3-5 minutes, or continue on medium-low speed, until the dough is smooth and just slightly tacky.
- Rise. Shape the dough into a ball. Place into an oiled bowl, turning it to grease the top. Cover tightly and leave in a warm area for 1 ½ to 2 hours, until it doubles in size.
- Divide the dough. Punch down the dough and transfer to a floured work surface. Roll the dough into a ¼” thick rectangle. Cut into 2 ½ inch squares. Let the squares rest for 10 minutes.
- Heat the oil. Pour 2 inches of oil into a pot. Heat to 370F over medium heat.
- Fry. With a slotted spoon, fry 3-4 dough squares at a time, for 1-2 minutes until the bottoms are puffed and golden brown. Then flip and fry for another 1 minute.
- Drain and serve. Transfer to a wire rack lined with paper towels to drain, then to a hot plate. Dust with powdered sugar before serving.
Recipe Tips & Tricks
Here are a few general tips for making the absolute best beignets.
- High smoke point oil. Use an oil with a high smoke point for frying, such as canola oil, peanut oil, or avocado oil.
- Warm, not hot, water. Make sure your water stays between 105°F–115°F. Water that is too hot will kill the yeast, and water that is too cold will prevent it from activating.
- Let the squares rest. After shaping the dough into squares, let them rest for about 10 minutes before frying.
- Keep a close eye on your thermometer during frying. If the oil drops below 360°F, the beignets will absorb too much oil and become greasy. If it goes above 380°F, the outsides will burn before the insides cook through.
- Preheat the oil. On a similar note, be sure that the oil reaches 370F before you add the dough.
- Drain and dust immediately. The dough does absorb oil so be sure to let them drain on a wire rack with paper towels underneath. Placing them on the rack instead of the paper towels means they stay a little crisp on the outside. Dust with powdered sugar as soon as they drain, while still hot.
Storing Leftovers
- Room temperature: Homemade beignets taste best fresh out of the oil. If you have leftovers, store them in an airtight container at room temperature for up to 2 days, but do not powder them until you are ready to eat.
- Reheat: To crisp up day-old beignets, place them on a baking sheet and heat them in an oven preheated to 350°F for about 3 to 5 minutes, then dust with fresh powdered sugar.
Beignets
This Beignets recipe is an easy homemade version of the popular New Orleans fried square donuts. They’re soft, fluffy, and coated in powdered sugar for a surprising and fun treat.
Servings: 20 to 24 beignets
Ingredients
- 1/2 cup water warmed to 105°F–115°F
- 1 packet active dry yeast 2 1/4 teaspoon
- 1/3 cup granulated sugar divided
- 1/2 cup whole milk
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted and cooled slightly
- 1 large egg room temperature
- 3 1/2 cups all-purpose flour plus extra for rolling
- Vegetable oil for deep frying
- Powdered sugar for coating
Instructions
- Pour the warm water into a large mixing bowl or the bowl of a stand mixer. Stir in the active dry yeast and 1 teaspoon of the granulated sugar. Let the mixture sit undisturbed for 5 to 10 minutes until it becomes frothy and develops a foamy layer on top.
- Add the whole milk, the remaining granulated sugar, salt, slightly cooled melted butter, and the egg to the yeast mixture. Whisk everything together thoroughly until the egg is completely broken down and combined.
- Stir in 3 cups of the all-purpose flour using a sturdy spoon or a stand mixer fitted with a dough hook until a dough begins to form. Gradually add the remaining 1/2 cup of flour. Turn the dough out onto a lightly floured surface and knead by hand for 3 to 5 minutes, or mix on medium-low speed in your mixer, until the dough is smooth and slightly tacky.
- Shape the dough into a ball and place it inside a lightly oiled bowl, turning it over once to grease the top. Cover the bowl tightly with plastic wrap and leave it in a warm, draft-free area to rise for 1 1/2 to 2 hours, or until it has doubled in size.
- Gently punch down the dough to deflate it and transfer it onto a well-floured work surface. Roll the dough out with a rolling pin into a large rectangle that is roughly 1/4-inch thick. Cut the dough into 2 1/2-inch squares using a sharp knife or a pizza cutter, then let the squares rest on the counter for 10 minutes.
- Pour at least 2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven and set it over medium heat. Bring the oil to 370°F, checking the temperature with a candy or deep-fry thermometer.
- Carefully slide 3 or 4 dough squares into the hot oil, working in batches so you do not crowd the pot. Fry for 1 to 2 minutes until the bottoms are puffed and golden brown, then flip them over and fry for another 1 minute on the other side.
- Remove the beignets from the oil using a slotted spoon or spider strainer and place them immediately onto a wire rack lined with paper towels to drain. Transfer the hot pastries to a plate and dust them with a heavy layer of powdered sugar before serving. Enjoy!
Last Step:
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Notes
Beignets are best enjoyed immediately but leftovers can be stored at room temp for up to 2 days.
Nutrition
Calories: 119kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin A: 93IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron: 1mg
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