February 4, 2024

New Orleans Beignets

New Orleans Beignets

There's nothing quite a warm and fresh beignet that's come right out of the fryer and dusted with powder sugar! These homemade beignets inspired by New Orleans and are pillowy soft and light. The process of making them is quite easy and they're best enjoyed in the morning with a cup of coffee.

What are Beignets?

If you're not familiar with beignets, you're truly missing out. You can think of these almost like donuts. They are fried pieces of dough that are traditionally square and buried in powdered sugar once ready to be enjoyed.

They are a French pastry with the word 'beignet' meaning 'fritter'. Beignets are incredibly popular in New Orleans and they vary slightly from their French origins given that the famous New Orleans beignets are raised with yeast instead of steam.

Ingredients for Making Beignets

  • Yeast: For the dough to rise
  • All-purpose flour and bread flour: We like the combination of both so that we can get a pillowy beignet with a soft inside and texture on the outside.
  • Butter: Use unsalted since salt is already going to be added to the dough
  • Evaporated milk: You could also use whole milk
  • Spices: We like a mixture of cinnamon and nutmeg for flavor

Tips for Making the Best New Orleans Style Beignets

  • Prepare the dough in advance, by letting it store in the fridge for up to 48 hours
  • Drain the beignets before you coat them with powder sugar
  • Don't overcrowd the beignets when your fry them. Make sure to leave room and fry them in batches.
  • Serve warm so they can be enjoyed at their maximum!

These are must for a brunch day! Cheers and eat well!

New Orleans Beignets

These classic beignets are light, pillowy and soft, fried until golden brown then dusted with powdered sugar.















  • 2 teaspoons of active dry yeast
  • 8 ounces of evaporated milk
  • ¼ cup plus 2 teaspoons of granulated sugar
  • 1 whole egg
  • ½ teaspoon of salt
  • 2 tablespoons of melted butter
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of freshly-grated nutmeg
  • 1 ¼ cup of bread flour
  • 1 ¼ cup of all-purpose flour
  • 1 quart of oil for frying
  • Powdered sugar for garnish (about ½ cup)


  1. Gently heat your evaporated milk to about 90 F and stir in the 2 teaspoons of granulated sugar to dissolve.
  2. Once the evaporated milk reaches 90 F, whisk in the 2 teaspoons of active dry yeast and set it aside to bloom. The yeast should begin to foam after about 5 minutes.
  3. In the meantime, measure both flours, the salt, the cinnamon, and the nutmeg into a bowl and set it aside.
  4. Using your stand mixer fitted with your dough hook, add the evaporated milk and yeast mixture into the bowl and add the remaining sugar and the egg and mix to combine for about 1 minute.
  5. Slowly stream in the melted butter and then add the flour mixture, ⅓ of the mixture at a time, until all of the flour has been combined and you have a nice ball of dough in your mixer. Continue to mix on low speed for about 4 minutes until the dough is smooth and has a soft bounce-back when you poke it.
  6. Once the dough is mixed, transfer it to a greased bowl and cover it with plastic and let it sit in a warm place (70-90 F) to proof until it has doubled in size (about 2 hours).
  7. When the dough has just about doubled in size, set up your fryer by heating 1 quart of a neutral-flavored oil to 325 F and set a pan with a cooling rack beside it.
  8. While the oil is heating, portion the beignets by turning the dough out onto a floured surface and roll them out with a rolling pin so that the sheet of dough is about ¼ inch thick. Cut the dough into roughly 16 even squares and transfer the beignets to a greased tray.
  9. Allow the beignets to sit for another 10 minutes to settle, and then begin frying the beignets, 4-5 at a time, for 2 minutes on one side, and then flip them and cook for 1-2 more minutes or until the entire beignet is golden brown and no longer doughy on the inside.
  10. When the beignet is finished cooking, transfer them to the cooling rack to drain the excess oil and then coat them with a liberal dusting of powdered sugar before serving.


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