Description
Bring a taste of New Orleans home with this homemade beignets recipe! Soft, pillowy squares of fried dough dusted with powdered sugar—perfect for breakfast, brunch, or dessert.
Ingredients
¾ cup warm water (about 110°F)
2 ¼ teaspoons active dry yeast (1 packet)
¼ cup granulated sugar + a pinch (for activating yeast)
½ cup whole milk, warmed
1 large egg
1 teaspoon vanilla extract
3 ½ cups all-purpose flour (plus extra for dusting)
3 tablespoons unsalted butter, softened
½ teaspoon salt
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
Activate Yeast – Mix warm water and a pinch of sugar in a bowl. Sprinkle in yeast, let sit 5–10 minutes until foamy.
Build Dough – Add remaining sugar, milk, egg, and vanilla. Mix in 2 cups flour. Add softened butter, then remaining flour and salt until dough forms.
Knead – Knead on floured surface 6–8 minutes until smooth and elastic.
First Rise – Place dough in a greased bowl, cover, and let rise 1 ½–2 hours, or until doubled.
Roll & Cut – Punch down dough, roll to ½-inch thickness, and cut into 2–2 ½ inch squares.
Fry – Heat oil to 360°F. Fry beignets in batches, 1–2 minutes per side, until golden brown and puffed.
Dust & Serve – Drain on paper towels, then dust generously with powdered sugar. Serve warm.
Notes
Beignets are best served fresh but can be reheated in the oven at 300°F for 5 minutes.
To make ahead: Refrigerate dough overnight, bring to room temp before rolling.
For a fun twist, try filling cooled beignets with jam, Nutella, or pastry cream.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: fried
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 beignet
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 70 mg
- Fat: 7g
- Saturated Fat: 2 g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 1g
- Protein: 3 g
- Cholesterol: 15 mg
Keywords: homemade beignets recipe, New Orleans beignets, fried dough