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Classic New Orleans Beignets

If you’re craving fluffy, golden goodness, look no further than these Classic New Orleans Beignets! This easy recipe whips up a perfectly sweet dough that chills overnight, ready for quick frying in the morning. Dust them with mountains of powdered sugar and dunk them in your favorite coffee or hot cocoa. Each bite of these beignets is so good, they’ll have you channeling the spirit of Mardi Gras!

close up of stacked beignets being dusted with powdered sugar in a white bowl

For another Mardi Gras-inspired treat, why not whip up your own festively decorated cinnamon-swirled King Cake? So much better than store-bought, it’s guaranteed to be the star of your Mardi Gras celebration! And if you’re hosting a party, prepare to be the talk of the town (in a good way!) with our mouthwatering New Orleans-style Muffuletta Bread packed with layers of savory meats and tangy olive salad and our soul-warming Red Beans and Rice simmered with smoked sausage and Cajun spices. By the way, they’re also terrific even if you’re not hosting a party!

Let Me Tell You A Little Bit About This Recipe.

My experience with making beignets dates all the way back to 1992 and my first catering business. I was young; and even though I had a real talent for baking, I hadn’t learned to write my own recipes yet. So, this beignet recipe is adapted from one published in The Pick of the Crop in 1978. It became the star of my breakfast menu, delighting clients at local banks, investment firms, and even the Shelby County Health Department!

Over the past 30 years, I’ve lovingly tweaked this recipe to perfection. I experimented with different yeasts and fats, adjusted the kneading time, and refined the chilling process. The result? The easiest, most convenient beignet recipe ever!  Whether you’re rushing out the door or enjoying a leisurely morning, this recipe fits the bill.

front shot of beignets in bowl with flower and white napkin

Why Will You Love These New Orleans-Style Beignets As Much As We Do?

  • Fluffy and golden. The light, airy dough melts in your mouth and the crispy exterior provides a satisfying contrast.
  • Perfectly sweet. The sweetness hits the right spot, not too cloying but definitely decadent.
  • Warm and fresh. Enjoying them warm straight from the fryer offers the peak experience.
  • Easy recipe. They require minimal skill and effort to create, making them accessible to home cooks of all levels.
  • Chill overnight. The dough chilling ahead of time allows for flexibility in your schedule, perfect for busy mornings.
  • Classic New Orleans treat. These little squares of fried dough dusted with powdered sugar transport you to the vibrant atmosphere of this quintessential Southern city with every bite.
front shot of stack of beignets in white bowl with bite taken from the top one with flowers and white napkin

Grab These Pantry Staples To Make The Beignets!

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • All-Purpose Flour – Using plain all purpose flour is the way to go here. The protein content gives the dough the structure it needs.
  • Instant Yeast – The leavening agent, instant yeast creates lift and gives this dough its beautiful structure. It does not need to be rehydrated before using.
  • Unsalted Butter – With a bright, fresh flavor that adds not only richness, unsalted butter also adds moisture and flavor and allows us to control the level of salt.
  • Granulated Sugar – While adding the perfect amount of sweetness, it also helps with the texture and browning.                              
  • Salt – Just a bit of salt enhances the flavor. It also tightens the gluten strands, helping the beignets puff and not fall apart.
  • Boiling Water – It plays an integral role by melting the butter and dissolving both the sugar and salt all at the same time.
  • Evaporated Milk – The little bit of extra fat in evaporated milk makes the dough soft and tender.
  • Egg – Acting as the binder that holds the dough together, egg also contributes to the tenderness.
flour, evaporated milk, egg, water, yeast, sugar, butter, and salt on amrble surface

How To Make These Beignets (Step-by-Step!)

Step 1: Make the dough

Combine the flour and yeast in bowl of electric mixer fitted with dough hook.

In a small bowl, combine the butter, sugar, salt and boiling water. Stir until butter melts and sugar and salt dissolve.

Mix in evaporated milk.

Let the mixture cool. Whisk in the egg.

Add the liquid ingredients to flour mixture and mix at low speed for 3 minutes. Increase the speed to medium and mix until the dough becomes smooth, about 5-6 minutes.

Step 2: Refrigerate

Place the dough in greased container, cover, and refrigerate overnight.

Step 3: Roll, cut, and fry

The next morning, roll out beignet dough on floured surface to ¼ inch thickness. Cut into 2 inch squares.

Carefully add the beignets to hot oil. Do NOT add of them at once. Cook about 4-6 beignets at a time. Fry for about 1 – 2 minutes on each side. They should be puffy and golden brown. Remove from oil and drain on paper towels.

While the beignets are still hot, dust with LOTS of powdered sugar! Serve and enjoy!

beignets in white bowl with powdered sugar dusting the tops with white napkin

FAQ’s and Troubleshooting

Can leftover beignets be reheated?

Yes. But keep in mind that beignets don’t keep. They can’t be refrigerated or frozen. To reheat beignets, place on a sheet pan in a preheated 350℉ oven for a few minutes to revive their fluffiness.

Why aren’t my beignets fluffy?

It could be several things! Is your yeast in date and active? If not, it won’t raise the dough. Did you over-knead the dough? Excessive kneading toughens the gluten, resulting in dense results. Or maybe the oil wasn’t hot enough? Beignets need the right temperature to puff up properly.

My beignets are greasy! What went wrong? 

Excess oil absorption can happen if you fry at too low a temperature, causing the beignets to soak up the oil. Alternatively, overcrowding the pan can also trap oil in the beignets. Drain them well on paper towels after frying to remove any excess.

Can I substitute the yeast?

No. While using baking powder might be tempting for a quicker rise, it won’t give you that signature beignet texture. Yeast creates the necessary air pockets for that fluffy goodness. 

Why are my beignets brown on the outside but raw inside?

The oil is too hot. Lower the temperature slightly and increase the frying time. A clip on thermometer can help you gauge oil temperature.

What can I serve with these beignets?

Honestly, they’re so good on their own, you might not need a thing! But if you’re feeling fancy, try filling them with Homemade Raspberry Jam or Homemade Strawberry Jam for a delightful surprise in every bite. Or, keep it simple and elegant with a quick drizzle (or large spoonful😉) of our rich, velvety Homemade Chocolate Sauce or a delicate swirl of our golden, silky Easy Homemade Caramel Sauce. A dollop of pillowy fresh, lightly sweetened Chantilly Cream would be the perfect finishing touch on either.

angled photo of beignets in white bowl withs tack f plates, flowers, cup of coffee, forks, and white napkin

When you make these Classic New Orleans Beignets, be sure to leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Happy Baking! Traci

close up of stacked beignets being dusted with powdered sugar in a white bowl
4.50 from 2 votes

Classic New Orleans Beignets

So simple, but so good! These Classic New Orleans Beignets are light, fluffy, perfectly sweet, and just melt in your mouth delicious. They're the perfect breakfast/brunch treat any time of year!
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time 12 hours
Total Time: 12 hours 45 minutes
Servings: 24


  • 3 cups all purpose flour*
  • 1 teaspoon instant yeast
  • 2 Tablespoons unsalted butter, room temperature
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup boiling water
  • ½ cup evaporated milk
  • 1 large egg
  • powdered sugar, sifted


  • Spray a lidded container with cooking spray. Set aside.
  • Combine flour and yeast in the bowl of a stand mixer fitted with dough hook.
  • In a small bowl, combine butter, sugar, salt and boiling water.
  • Stir until butter melts and sugar and salt dissolve.
  • Mix in evaporated milk.
  • Set aside to cool.
  • When milk mixture is lukewarm (about 105℉), beat in egg.
  • Add liquid ingredients to flour mixture.
  • Mix at low speed for 3 minutes.
  • Increase speed to medium.
  • Mix until it becomes a smooth dough, about 5-6 minutes.
  • Place in prepared container, cover, and refrigerate overnight.
  • When you are ready to cook, add 2-3 inches of fresh oil to a shallow 6-8 quart pot. 
  • Heat oil on medium heat to 375 degrees.
  • While oil is heating, turn dough out onto on a floured surface.
  • Roll into ¼ inch thick rectangle.
  • Cut into 2 inch squares. 
  • When oil is hot, carefully add 4-6 beignets, one at a time.
  • When the beignets rise to the surface of the oil and puff, cook 1-2 minutes.
  • Flip when lightly browned on bottom.
  • Cook for 1-2 more minutes.
  • Remove from oil immediately using a slotted spoon.
  • Drain on paper towels.
  • Dust with powdered sugar.

Notes + Tips!

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
Tips To Ensure Success:
  • Be careful not to over mix the dough. 
  • If you don’t have a stand mixer, you can knead this dough by hand. Just keep in mind that it will take longer.
  • Don’t skip the overnight rise in the fridge. This is a crucial part of this recipe!
  • Using a pizza wheel to cut the dough makes it fast and easy! 
  • After you roll out the dough, be sure to work quickly. You don’t want the beignets to rise too much before you cook them.
  • Remember to dust the excess flour off the beignets before you drop them in the grease. A pastry brush makes this quick and easy.
  • Neutral oils like vegetable or canola work best. Maintain a steady temperature of 375°F (190°C) for consistent browning. A clip on candy/frying thermometer is the best way to keep an eye on the temperature.
  • Don’t overcrowd the pan! Fry beignets in batches to avoid dropping the oil temperature and compromising their puffiness.
  • Don’t leave the beignets unattended when they are frying. They brown quickly!
  • These beignets are best served warm.


Serving: 1beignet | Calories: 85kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 58mg | Potassium: 41mg | Fiber: 1g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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