Introduction

Classic New Orleans beignets are light, airy fried dough squares generously dusted with powdered sugar. Perfect for breakfast or a sweet snack, these treats bring a taste of the French Quarter right to your kitchen.

Two square-shaped, golden-brown beignets are stacked on top of each other on a white plate. Each beignet has a light, airy texture with a slightly crispy outside, and they are covered with a thick layer of white powdered sugar that dusts the plate beneath them. The background is a soft-focused white marbled texture, adding a clean and bright setting for the warm pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup whole milk
2 large eggs
1 teaspoon vanilla extract
Vegetable oil – for deep frying (enough to fill your pot with about 2–3 inches of oil)
Powdered sugar – for generous dusting (about ½ to 1 cup)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 2: In a separate bowl, mix the milk, eggs, and vanilla extract until smooth. Add this mixture to the dry ingredients and stir gently until just combined.
Step 3: Lightly knead the dough on a floured surface 3 to 4 times to bring it together. Roll out the dough to about ¼ inch thick, then cut into 2-inch squares.
Step 4: Heat the vegetable oil in a deep pot to 360°F (182°C). Fry the beignet squares in batches, turning once, until they are golden brown on both sides, about 1 to 2 minutes per batch.
Step 5: Drain the cooked beignets on paper towels to remove excess oil. Dust them generously with powdered sugar while still warm and serve immediately.

Tips & Variations

Use a candy thermometer to maintain oil temperature for perfectly crispy beignets without absorbing excess oil.
For an extra touch, add a pinch of cinnamon to the powdered sugar dusting.
If you prefer, substitute half the milk with evaporated milk for a richer flavor.
Try serving with a side of chocolate or fruit sauce for dipping.

Storage

Beignets are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to one day. Reheat briefly in a warm oven to restore crispness before dusting with additional powdered sugar.

How to Serve

Two golden brown, square-shaped fried pastries are stacked on a white square plate, each with a slightly puffy texture and soft edges. The top pastry is fully dusted with a thick layer of white powdered sugar, which also lightly covers the plate around them. The background shows a soft blurred scene with warm light, and the surface beneath the plate has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours before frying. Allow the dough to come to room temperature before rolling and cutting.

What oil is best for frying beignets?

Vegetable oil or peanut oil works well because of their high smoke points and neutral flavor, ensuring crispy and delicious beignets.

Classic New Orleans Beignets Recipe

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4.6 from 123 reviews

Classic New Orleans Beignets are fluffy, golden fried dough squares generously dusted with powdered sugar. This traditional recipe combines simple pantry ingredients to create irresistibly light and airy treats that are perfect for breakfast, brunch, or an indulgent snack. Crisp on the outside and soft on the inside, these beignets bring the authentic taste of New Orleans right to your kitchen.

Author: zara
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Approximately 20 beignets 1x
Category: Dessert
Method: Frying
Cuisine: Creole / New Orleans

Ingredients

Scale

Dough Ingredients

2 ½ cups All-Purpose Flour
2 tablespoons Granulated Sugar
2 teaspoons Baking Powder
½ teaspoon Salt
¾ cup Whole Milk
2 large Eggs
1 teaspoon Vanilla Extract

Frying Ingredients

Vegetable Oil – for deep frying (enough to fill your pot with about 2–3 inches of oil)

Finishing

Powdered Sugar – for generous dusting (about ½ to 1 cup)

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined, creating a uniform dry base for the dough.
Combine Wet Ingredients: In a separate bowl, beat together the whole milk, large eggs, and vanilla extract until smooth and well blended, ensuring the flavors meld perfectly.
Make the Dough: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a tender texture in the beignets.
Knead and Shape: Lightly flour a clean surface and knead the dough 3-4 times until smooth. Roll the dough out to about ¼ inch thickness, then cut it into 2-inch squares.
Heat Oil: Fill a deep pot with vegetable oil to a depth of 2–3 inches and heat it to 360°F (182°C), using a thermometer to ensure accurate temperature for frying.
Fry Beignets: Fry the dough squares in batches, carefully placing them in the hot oil. Cook each side for about 1-2 minutes until they turn golden brown and puff up nicely.
Drain and Dust: Remove the beignets with a slotted spoon and drain them on paper towels to remove excess oil. While still warm, dust generously with powdered sugar before serving for that classic sweet finish.

Notes

Ensure the oil temperature remains consistent at 360°F to avoid greasy or undercooked beignets.
Do not overmix the dough to keep the beignets light and airy.
Be careful when frying in batches to avoid overcrowding, which can lower oil temperature.
Serve the beignets fresh and warm for the best taste and texture.
You can substitute whole milk with 2% milk if desired, but whole milk gives a richer flavor.

Keywords: Beignets, New Orleans, Fried Dough, Dessert, Breakfast Treat