Beignets Recipe

There’s nothing quite like a fresh, warm beignet. These golden, pillowy squares of fried dough are dusted in powdered sugar and best enjoyed with a hot cup of coffee or a rich hot chocolate. Whether you’re strolling the streets of New Orleans or cozy at home, beignets bring joy in every bite. Today, we’re sharing a traditional beignets recipe you can easily recreate in your kitchen. With just a few simple ingredients and a bit of patience, you’ll have a batch of irresistible treats to share—or keep all to yourself!

Let’s dive into how to make the perfect beignets from scratch.

What Are Beignets?

Beignets (pronounced ben-yays) are deep-fried pastries that originated in France but gained iconic status in New Orleans. They’re often compared to doughnuts but have a lighter texture and are usually square instead of round. Traditionally served hot and generously dusted with powdered sugar, beignets are a staple of New Orleans cuisine and a must-try for anyone with a sweet tooth.

While cafes like Café du Monde have made beignets world-famous, there’s something special about making your own. And it’s easier than you might think!

Ingredients for Classic Beignets

Before we begin, gather the following ingredients:

• 500 g all-purpose flour

• 2 eggs

• 220 g milk (lukewarm)

• 50 g sugar

• 60 g butter (softened)

• 20 g fresh yeast (or about 7 g dry yeast)

• 1 tsp salt

You’ll also need oil for frying and powdered sugar for dusting once the beignets are ready.

Step-by-Step Instructions

Step 1: Mix the Dough (Without the Butter First)

Start by warming the milk slightly—just enough to activate the yeast. In a large mixing bowl, combine the flour, sugar, salt, and crumbled fresh yeast. Crack in the eggs and pour in the lukewarm milk. Begin mixing the ingredients, either by hand or using a stand mixer with a dough hook. Knead for a solid 10 minutes. The dough will be a bit sticky but should begin forming a cohesive ball.

Step 2: Add the Butter

Once the dough is well-kneaded, add the softened butter. Don’t rush this step—let the dough absorb the butter gradually. Keep kneading until the dough becomes smooth, elastic, and slightly shiny. This usually takes another 5 to 7 minutes. The dough should be soft and spring back when lightly pressed.

Step 3: First Rise

Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap or a clean kitchen towel and leave it in a warm, draft-free spot for 1 to 2 hours. The dough should double in size during this time. Be patient—this rise is key to achieving that fluffy interior that makes beignets so irresistible.

Step 4: Divide and Second Rise

Once the dough has doubled, gently deflate it and turn it out onto a floured surface. Roll it out to about 1 cm (half an inch) thickness. Use a sharp knife or a pizza cutter to divide the dough into squares or rectangles. They don’t have to be perfect—rustic charm is part of the appeal!

Place the cut dough pieces on a lightly floured tray or cloth, making sure they’re not touching. Cover with a cloth and let them rise again for another 1 to 2 hours. They should puff up noticeably during this stage, becoming light and airy.

Step 5:Time to Fry!

When the beignets have risen and feel airy to the touch, heat a deep pot of oil to 175°C (350°F). Carefully drop a few beignets at a time into the oil. Don’t overcrowd the pot—they need room to puff up and float freely. Fry for about 1 to 2 minutes per side until they turn golden brown. Flip them carefully with a slotted spoon or tongs to ensure even cooking.

Remove the beignets from the oil and drain them on paper towels to soak up excess oil.

Finishing Touch: Powdered Sugar

While the beignets are still warm, dust them generously with powdered sugar. You can use a fine sieve or a sifter to create that iconic snowy topping. Serve them immediately—beignets are best when fresh and warm!

Tips for Perfect Beignets

1. Don’t rush the rising time
The two rising periods are what give beignets their signature texture. Make sure the dough is truly doubled before moving to the next step.

2. Keep the oil temperature steady
Too hot, and the outside will brown before the inside is cooked. Too cold, and they’ll soak up oil and become greasy. Use a thermometer for best results.

3. Be generous with powdered sugar
There’s no such thing as too much! Beignets should be blanketed in sugar for that café-style experience.

Variations to Try

Chocolate-filled Beignets
Place a small piece of chocolate in the center of each dough square before the second rise. Seal the edges, then fry as usual. The result? A melty, gooey surprise inside.

Savory Beignets
Omit the sugar and try filling them with cheese or herbs. They make a great appetizer or brunch side.

Cinnamon Sugar Beignets
Instead of powdered sugar, toss freshly fried beignets in a cinnamon-sugar mix for a warm, spiced twist.

Serving Suggestions

Beignets pair beautifully with strong coffee—especially a café au lait. If you’re hosting a brunch or special breakfast, serve them alongside fresh berries, whipped cream, or chocolate dipping sauce. You can even drizzle them with honey or maple syrup for added sweetness.

For a New Orleans vibe, serve them with chicory coffee and jazz in the background. Instant vacation mood!

Final Thoughts

Making beignets from scratch might take a little time, but it’s absolutely worth the effort. From mixing the dough to watching them puff up in hot oil, the process is deeply satisfying. And when you take that first bite—crispy edges, tender inside, and sweet powdered sugar—you’ll know why beignets are loved around the world.

So gather your ingredients, roll up your sleeves, and bring a touch of French magic into your kitchen. With this beignets recipe, you’re not just making dessert—you’re making memories.

FAQs

1. Can I use dry yeast instead of fresh?
Yes, use about 7 g of active dry yeast in place of 20 g fresh yeast. Just activate it in warm milk with a pinch of sugar first.

2. Can I freeze beignet dough?
Yes! After the first rise, you can freeze the dough. Thaw it in the fridge overnight, let it come to room temperature, then proceed with cutting and the second rise.

3. Why are my beignets oily?
The oil may not have been hot enough. Ensure it stays at 175°C (350°F) during frying to prevent soggy results.

4. How long do beignets stay fresh?
They’re best eaten fresh and warm. However, you can store leftovers in an airtight container for a day and reheat in the oven.

5. Can I bake beignets instead of frying?
Technically yes, but they won’t have the same texture. Frying gives beignets their characteristic puffiness and crispy edges.

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Beignets Recipe

Learn how to make light, fluffy Beignets at home with this easy recipe. Perfectly fried and dusted with sugar, they're a delicious French-inspired treat!

Type: Dessert / Snack

Cuisine: French / New Orleans

Keywords: Beignets, French doughnuts, New Orleans beignets, fried pastries, homemade beignets, beignets recipe

Recipe Yield: 20-25 beignets

Calories: Approximately 150 calories per beignet

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 3 hours (including rising time)

Recipe Ingredients:

• 500 g all-purpose flour
• 2 eggs
• 220 g lukewarm milk
• 50 g sugar
• 60 g softened butter
• 20 g fresh yeast (or 7 g dry yeast)
• 1 tsp salt
• Oil for frying
• Powdered sugar for dusting

Recipe Instructions:

Mix the Dough (Without the Butter First):

Start by warming the milk slightly—just enough to activate the yeast. In a large mixing bowl, combine the flour, sugar, salt, and crumbled fresh yeast. Crack in the eggs and pour in the lukewarm milk. Begin mixing the ingredients, either by hand or using a stand mixer with a dough hook. Knead for a solid 10 minutes. The dough will be a bit sticky but should begin forming a cohesive ball.

Add the Butter:

Once the dough is well-kneaded, add the softened butter. Don’t rush this step—let the dough absorb the butter gradually. Keep kneading until the dough becomes smooth, elastic, and slightly shiny. This usually takes another 5 to 7 minutes. The dough should be soft and spring back when lightly pressed.

First Rise:

Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap or a clean kitchen towel and leave it in a warm, draft-free spot for 1 to 2 hours. The dough should double in size during this time. Be patient—this rise is key to achieving that fluffy interior that makes beignets so irresistible.

Divide and Second Rise:

Once the dough has doubled, gently deflate it and turn it out onto a floured surface. Roll it out to about 1 cm (half an inch) thickness. Use a sharp knife or a pizza cutter to divide the dough into squares or rectangles. They don’t have to be perfect—rustic charm is part of the appeal! Place the cut dough pieces on a lightly floured tray or cloth, making sure they’re not touching. Cover with a cloth and let them rise again for another 1 to 2 hours. They should puff up noticeably during this stage, becoming light and airy.

Time to Fry!:

When the beignets have risen and feel airy to the touch, heat a deep pot of oil to 175°C (350°F). Carefully drop a few beignets at a time into the oil. Don’t overcrowd the pot—they need room to puff up and float freely. Fry for about 1 to 2 minutes per side until they turn golden brown. Flip them carefully with a slotted spoon or tongs to ensure even cooking. Remove the beignets from the oil and drain them on paper towels to soak up excess oil.