Few things compare to biting into a warm, golden beignet dusted with powdered sugar. Crispy on the outside, fluffy on the inside, these pillowy treats are a New Orleans classic that bring a taste of the French Quarter right to your kitchen. Whether you’re serving them for a cozy weekend breakfast, a party dessert, or a Mardi Gras celebration, these homemade beignets will have everyone smiling and reaching for more.

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Why You’ll Love This Recipe

Authentic taste that rivals New Orleans cafés.
Perfectly soft and fluffy inside with a crisp golden shell.
Generously dusted with powdered sugar for irresistible sweetness.
Great for parties, brunches, or family treats.
Simple ingredients and straightforward steps.

Tools and Preparation

Large Mixing Bowl: For combining dough ingredients.
Wooden Spoon or Dough Hook Mixer: To bring the dough together.
Rolling Pin: To roll the dough to the right thickness.
Sharp Knife or Pizza Cutter: To cut even squares.
Deep Frying Pot or Dutch Oven: For frying safely and evenly.
Candy Thermometer: To maintain oil at 350°F for perfect frying.
Paper Towels and Wire Rack: For draining excess oil.

These tools help you achieve light, airy beignets that are golden and perfectly cooked.

Ingredients

2 ¼ tsp active dry yeast (1 packet)
1 ½ cups warm water (about 110°F / 45°C)
½ cup granulated sugar
2 large eggs
1 cup evaporated milk
7 cups all-purpose flour
¼ cup unsalted butter, softened
1 tsp salt
Vegetable oil, for frying
Powdered sugar, for dusting

How to Make Easy New Orleans Beignets

In a large bowl, dissolve yeast in warm water with a pinch of sugar. Let sit for 5 minutes until foamy.
Stir in sugar, eggs, evaporated milk, and softened butter. Mix until smooth.
Add 4 cups of flour and salt. Stir until combined. Gradually add the remaining flour until a sticky dough forms.
Transfer dough to a floured surface and knead until smooth and elastic.
Place dough in a greased bowl, cover with a damp cloth, and let rise for 1–2 hours, or until doubled in size.
Punch down the dough and roll it out to about ¼-inch thickness.
Use a sharp knife or pizza cutter to cut the dough into 2-inch squares.
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
Fry the dough squares in small batches for 2–3 minutes per side, until puffed and golden brown.
Remove with a slotted spoon and drain on paper towels or a wire rack.
Dust generously with powdered sugar before serving warm.

How to Serve Easy New Orleans Beignets

Enjoy warm with a dusting of powdered sugar.
Serve alongside café au lait for a New Orleans-inspired breakfast.
Add a drizzle of chocolate or caramel sauce for extra indulgence.
Pair with fresh fruit like strawberries or bananas.
Make them festive by topping with colored sugar for Mardi Gras.

Tips for Success

Keep oil at 350°F for consistent frying. Too hot will burn the outside, too cool will make them greasy.
Don’t overcrowd the pot. Fry in small batches for best puffing.
Use evaporated milk for authentic richness, but regular milk also works.
Knead dough until smooth and elastic for the fluffiest texture.
Serve fresh — beignets taste best right after frying.

Best Side Dishes

Fresh fruit salad for a lighter pairing.
Classic café au lait or hot chocolate.
Scrambled eggs and bacon for a sweet-and-savory brunch.
A scoop of vanilla ice cream for a dessert twist.

Common Mistakes to Avoid

Oil too hot or too cold: Always monitor with a thermometer.
Cutting dough too thick: Keep it around ¼-inch for even puffing.
Skipping the rise: Dough needs time to double for airy beignets.
Not draining properly: Let them sit on paper towels to avoid sogginess.
Overcrowding the fryer: This lowers oil temperature and prevents puffing.

Storage & Reheating Instructions

Room Temperature: Best eaten fresh, but store in an airtight container for up to 1 day.
Freezer: Freeze cooked beignets in a single layer, then transfer to a bag for up to 1 month. Reheat before dusting with sugar.
Reheating: Warm in the oven at 350°F for 5–7 minutes or air fryer for 2–3 minutes. Avoid the microwave as it makes them chewy.

Frequently Asked Questions

Can I make the dough ahead?
Yes. Refrigerate overnight after the first rise, then roll, cut, and fry the next day.

Can I bake these instead of frying?
Traditional beignets are fried, but you can bake them at 375°F for 12–15 minutes for a lighter version.

Can I use instant yeast instead of active dry yeast?
Yes. Mix it directly into the dry ingredients and skip the proofing step.

How do I get the best puff?
Make sure the dough is rolled evenly and oil is at the correct temperature.

Are beignets halal?
Yes, this recipe is halal-friendly as long as you use vegetable oil and halal-certified ingredients.

Final Thoughts

Making Easy New Orleans Beignets at home is like bringing a piece of the French Quarter into your kitchen. They’re golden, fluffy, and coated in clouds of powdered sugar — the ultimate indulgence. Whether you serve them fresh for breakfast or as a dessert for guests, these beignets will quickly become a family favorite. Once you try them, you’ll see why they’re such a beloved classic.

Easy New Orleans Beignets (Fluffy Fried Dough)