This New Orleans beignets recipe is easy to make at home with soft, pillowy dough deep fried until golden then topped with powdered sugar! This treat transports you to the French Quarter in one sweet bite.

Don’t miss my Mickey Mouse Beignets too!

Beignets stacked on a white plate with a bite taken.

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Beignets Recipe

Do you love fried dough as much as I do? Something tells me you do since you ended up here looking for an easy New Orleans beignets recipe!

One of my favorite dessert recipes, these beignets are little crispy pillows of heaven! They’re deep-fried golden brown on the outside with a soft and airy inside then coated in powdered sugar for a melt-in-your mouth experience. One bite and it’s like you’re at Café Du Monde!

What is a Beignet?

French beignets are a popular pastry that has gained popularity in NOLA and you can find them on the menu in cafes and restaurants all over the Big Easy. It’s a square or rectangular deep-fried dough treat, that is crisp and golden brown on the outside and light and airy on the inside.

Usually, New Orleans beignets are enjoyed with a generous dusting of powdered sugar and served hot and fresh.

Recipe Ingredients

New Orleans beignets are made with an enriched dough, which means we add egg, butter, and cream to the dough to make it soft and fluffy rather than yeast like my homemade donut recipe.

Beignet ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Active dry yeast: This yeast needs to be ‘activated’ before it’s ready to use. We combine it with sugar and warm water to bring it to life.
  • Heavy cream or evaporated milk: Adding cream or milk to the dough will make it ultra-soft and pillowy.
  • Butter: This is another ingredient that lends richness to the dough.
  • All-purpose flour: You might need more or less than the amount I suggest depending on how sticky your dough is. It should be soft and slightly sticky but still pull away from the sides of the mixing bowl.
  • Vegetable oil: This is a great neutral-tasting oil for deep frying that can withstand high temperatures. Canola oil is a great substitute.
  • Powdered sugar: Sift your sugar to remove any lumps.

How to Make Beignets

Make the beignet enriched yeast dough easily in a stand mixer. The dough will be soft and slightly tacky, but not wet. Let dough rise 1 – 2 hours before frying.

Beignet dough in a glass bowl.

Roll out dough into a 10×14 rectangle and use a pizza cutter to score about 16 smaller rectangles.

Beignet dough rolled out and cut into squares.

Fill a Dutch oven with oil and heat over medium-low until it reaches 325°F. If you have a thermometer, use it to keep an eye on the temperature of your oil. Drop the dough into the hot oil in small batches and fry for about 1.5 – 2 minutes per side. They will turn golden brown and float on top of the oil.

Frying beignets in a pot of hot oil.

Using tongs, transfer the fried beignets to the first wire rack and let them cool for one minute. Toss in the powdered sugar and set them on the second rack while you finish frying the rest of the dough. Serve your New Orleans beignets immediately when they are still hot and fresh!

New Orleans Beignets on a white plate.

Expert Tips

  • Be gentle with your dough. Overworking it can result in tough, dense New Orleans beignet bites.
  • Fry your beignets in small batches to give them plenty of room to swim around in the oil. This will result in perfectly crispy brown dough and they won’t stick together while frying.
  • After frying, let the beignets rest on a wire rack to allow any excess oil to drip off. Rushing this process can result in soggy, greasy dough.
  • Serve with dipping sauces. For extra indulgence, I serve my New Orleans beignets with a classic hot fudge sauce or caramel sauce. If you love something fruity, blueberry jam or strawberry jam go well, too!
Beignets stacked on a white plate.

More melt-in-your-mouth desserts include this divinity candy, cream cheese