Classic New Orleans Beignets

Keeping things sweet today with these Classic New Orleans Style Beignets. Not only are these sweet treats super simple, but they’re oh so delicious! Perfectly sweet, but not too sweet, dough that’s refrigerated overnight and fried to golden brown perfection the very next morning. It simply doesn’t get better than this! Serve warm with LOTS of powdered sugar dusted over the top and alongside your favorite mug of coffee. Every bite just melts in your mouth and always leaves you wanting more!

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

About The Recipe

One of my absolute favorite things to eat has always been beignets! It’s the perfect breakfast treat because…honestly, is there anything better than fried dough that’s literally coated with a mountain of powdered sugar on top? Every bite is soft, fluffy, perfectly sweet, and has just the right amount of vanilla undertones to makes these really hard to stop eating!

The best part? These beignets are full of rich family history for us and it’s something that always makes us smile when we get the chance to whip up a batch!

When my mom and dad got married and moved to downtown Memphis, they had started a catering business. It was the early 1990’s, and downtown Memphis was really coming back into its own. She’s always told me so many stories about how busy they always were! Apparently, they really found an untapped market – breakfast for the downtown businesses!

Back then, the food service community in the area was a very close, tight-knit community. Pretty much everyone had accepted my mom and dad with open arms!

When my mom and I went back to Memphis two years ago, she showed me around and told me all about it! She even showed me the club on Beale Street that her friend let her use his kitchen to cook after hours. It was so cool!

front shot of beignets in bowl with flower and white napkin

One of their best sellers for the breakfast crowd? Well, beignets, of course! And for good reason.

It’s a super simple recipe, but there’s just something so addictive and comforting about them. Even if you’ve never had one before, after the first bite, it will be like you’ve eaten them your whole life!

It’s a delicious and simple bite that’s worth the mess and the perfect breakfast to have on lazy Sunday’s or even during Mardi Gras.

Why You Will LOVE These Beignets

  • This recipe is SUPER simple and requires minimal ingredients.
  • Refrigerated overnight which means, you get a fresh batch of beignets the very next morning!
  • Little to NO prep time.
  • Very easy to make.
  • Can be cut into any shape you desire.
  • A tried and true recipe that’s been enjoyed for the last 30 years!
  • Tastes SO. GOOD.
front shot of stack of beignets in white bowl with bite taken from the top one with flowers and white napkin

Equipment Needed

Ingredients

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

  • All-Purpose Flour
  • Instant Yeast
  • Unsalted Butter
  • Granulated Sugar
  • Salt
  • Boiling Water
  • Evaporated Milk
  • Large Egg
flour, evaporated milk, egg, water, yeast, sugar, butter, and salt on amrble surface

How To Make Beignets

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.

Mix in evaporated milk.

Let the mixture cool about 2-3 minutes. 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 a 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 do all of them at once. About 4-6 beignets in the oil 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

Can Beignets Be Reheated?

Yes! Obviously, beignets are best eaten as soon as they are cooked. However, you can re-heat them within a couple of hours after cooking. Just place them on a sheet pan, not touching, and warm in a 350 degree oven for 10 minutes or so. Personally, we just have a tendency to leave them out on the stove and snack on them at room temperature all day.

Though, keep in mind that this recipe does not keep in the fridge or freezer after frying. Plan accordingly!

What To Serve With Beignets

There is nothing better than a plate full of beignets and a cup of coffee! Personally, I love having fresh summer berries and a dollop of Chantilly Cream with mine! It’s not traditional, but it’s always been one of my favorite things to do.

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

Expert Tips

  • To boil the water, you can use a tea kettle, a small pot on your stove, or even your microwave!
  • When mixing the liquid ingredients, make sure the milk mixture is cool enough to NOT cook your egg. You don’t want scrambled egg bits in your beignets!
  • Be careful to not over mix the dough. This is super important. Follow the times listed in the recipe card for mixing for the best results!
  • If you don’t have a stand mixer, you can knead this dough by hand. Though, it does take much longer, but it can be done.
  • 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 start to rise too much before you cook them.
  • Remember to dust the excess flour off the beignets before you drop them in the grease. 
  • Don’t leave the beignets unattended when they are frying. They will get too brown quickly!
  • These beignets are best served warm.

When you make these Classic New Orleans Beignets, 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.

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

Classic New Orleans Beignets

Traci
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!
4.5 from 2 votes
Prep Time 15 mins
Cook Time 3 mins
Additional Time 12 hrs
Total Time 12 hrs 18 mins
Course Breakfast
Cuisine Southern
Servings 24
Calories 85 kcal

Ingredients
 

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

Instructions

The Day Before Cooking:

  • Spray a lidded container with cooking spray. Set aside.
  • Combine flour and yeast in bowl of electric mixer fitted with dough hook.
  • In a small bowl, combine butter, sugar, salt and boiling water.
  • Stir until butter melts.
  • Mix in evaporated milk.
  • When milk mixture has cooled, 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.

Next Morning:

  • Add 2-3 inches of fresh oil to a shallow 6-8 quart pot. 
  • Heat oil on medium heat to 350-375 degrees.
  • While oil is heating, roll out beignet dough on floured board to ¼ inch thickness.
  • Cut into 2" 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

  • To boil the water, you can use a tea kettle, a small pot on your stove, or even your microwave!
  • When mixing the liquid ingredients, make sure the milk mixture is cool enough to NOT cook your egg. You don’t want scrambled egg bits in your beignets!
  • Be careful to not over mix the dough. This is super important. Follow the times listed in the recipe card for mixing for the best results!
  • If you don’t have a stand mixer, you can knead this dough by hand. Though, it does take much longer, but it can be done.
  • 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 start to rise too much before you cook them.
  • Remember to dust the excess flour off the beignets before you drop them in the grease. 
  • Don’t leave the beignets unattended when they are frying. They will get too brown quickly!
  • These beignets are best served warm.

Nutrition

Serving: 1beignetCalories: 85kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 58mgPotassium: 41mgFiber: 1gSugar: 3gVitamin A: 53IUVitamin C: 1mgCalcium: 18mgIron: 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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