Ingredients

Flour: All-purpose flour works best, giving the beignets structure while keeping them light.
Yeast: The secret behind that airy, pillowy softness. Yeast gives the dough a nice rise and a bit of chew.
Sugar: A touch of sweetness in the dough without making it overly sugary.
Milk & Eggs: These add richness, helping create a soft, tender texture.
Butter: Just enough to add a little flavor and make the dough easy to work with.
Powdered Sugar: The finishing touch that transforms them into the beignets we know and love.

Instructions

Step 1: Preparing the Dough

I start by gathering all the ingredients flour, sugar, yeast, eggs, butter, milk, and a pinch of salt. Mixing the yeast with warm milk and sugar wakes it up, helping the dough rise properly. Once it gets foamy, I know it’s ready.

Next, I whisk together the dry ingredients in a large bowl. Slowly adding the wet ingredients while mixing brings everything together into a smooth, slightly sticky dough. Kneading for about 8–10 minutes develops the gluten, making the beignets light and airy. I cover the dough and let it rest until it doubles in size usually about 1 to 2 hours, depending on the room temperature.

Step 2: Rolling and Cutting

Once the dough has risen, I turn it out onto a lightly floured surface and roll it to about ¼-inch thickness. Keeping the dough even helps the beignets cook uniformly. Using a sharp knife or a pastry cutter, I cut it into 2-inch squares. The size is just right not too big, not too small.

At this stage, I like to let the cut dough rest for about 15 minutes. It gives them a little extra rise, making them even fluffier once they hit the hot oil.

Step 3: Frying the Beignets

Heating the oil to the right temperature (around 350–375°F) is key. If it’s too hot, the beignets burn on the outside before cooking through. If it’s too cool, they soak up too much oil and turn greasy.

I gently drop a few dough squares into the oil at a time, making sure not to overcrowd the pan. Watching them puff up almost instantly is my favorite part! After about 1 to 2 minutes per side, they turn a beautiful golden brown. A slotted spoon helps me remove them and drain them on paper towels.

Step 4: Powdered Sugar Perfection

Beignets wouldn’t be New Orleans Beignets without a generous dusting of powdered sugar. While they’re still warm, I pile them onto a plate and shake a mountain of sugar over them. The heat helps the sugar stick, creating that signature snowy coating.

They’re best enjoyed immediately, fresh and hot. Pairing them with chicory coffee makes the experience even more authentic. The combination of the slight bitterness from the coffee and the sweetness of the beignets is pure magic.

There’s truly nothing like a warm beignet fresh from the fryer it’s an experience worth savoring.

Notes

Dough too sticky or too dry? If the dough sticks to everything, adding a little extra flour helps. If it’s too dry and tough, a splash of milk softens it up.

Beignets not puffing up? The oil might not be hot enough. That sudden blast of heat is what makes them rise and get fluffy inside.

Absorbing too much oil? Overcrowding the pan can cause this. I fry a few at a time so they cook evenly and don’t soak up too much grease.

Over or under-proofing? Proofing too little makes them dense, while proofing too long makes them collapse in the oil. I go for a nice rise without overdoing it.