Beignets in the Big Easy: A Sweet Memory From New Orleans

There’s a kind of magic in the air when you’re walking through the French Quarter in New Orleans—the jazz spilling from open doorways, the aroma of chicory coffee from Café du Monde, and powdered sugar clouds floating on the breeze. It was there, standing with a warm paper bag in hand and the Mississippi River glinting in the distance, that we tried our very first beignet.

Crisp on the outside, airy and tender within, and generously dusted with powdered sugar—New Orleans beignets are more than a treat; they’re a tradition. That first bite, still steaming inside, was all it took to know we’d be trying to recreate that magic at home.

“Food is our common ground, a universal experience.” – James Beard

Why You’ll Love This Recipe

• Brings the iconic taste of New Orleans right into your kitchen
• Perfect for weekend brunches, special breakfasts, or sweet indulgences
• Surprisingly simple with everyday ingredients
• Fry up beautifully crisp and fluffy every time
• Just one bite transports you to the heart of the French Quarter

“Cooking is love made visible.”

Ingredients: The Essential Mix for Authentic New Orleans Beignets

Makes about 15–18 beignets

For the Dough

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm water (110°F)
• ¼ cup granulated sugar
• ½ cup evaporated milk
• 1 large egg
• 2 tbsp unsalted butter, softened
• ½ tsp salt

For Frying

• Vegetable oil (for deep frying)

For Dusting

• 1 cup powdered sugar, for generous coating

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (or wooden spoon + elbow grease)
• Measuring cups and spoons
• Dough scraper or sharp knife
• Deep fryer or heavy-bottomed pot
• Slotted spoon or spider skimmer
• Cooling rack
• Paper towels
• Sifter or fine mesh strainer for powdered sugar

Step-by-Step Guide to Making Authentic New Orleans Beignets

Step 1: Activate the Yeast

In a large bowl, dissolve the sugar in warm water and sprinkle in the yeast. Let it sit for 10 minutes until foamy.
Tip: Make sure the water is warm, not hot—about 110°F. Too hot and it’ll kill the yeast.

Step 2: Mix the Dough

Add evaporated milk, egg, and softened butter to the yeast mixture and stir well. Gradually mix in half the flour and the salt. Add remaining flour and mix until a soft dough forms.
Tip: The dough should be slightly sticky but pull away from the sides of the bowl.

Step 3: Knead and Let Rise

Turn the dough onto a floured surface and knead for about 5–7 minutes until smooth. Transfer to a lightly greased bowl, cover with a damp cloth, and let rise for 1–2 hours until doubled.
Tip: Place the bowl in a warm, draft-free spot to speed up rising—like inside an unheated oven with the light on.

“Imagine the dough swelling with air, soft and promising, like a little pillow of joy.”

Step 4: Roll and Cut

Punch down the dough and turn it onto a floured surface. Roll it out to about ¼-inch thick. Use a dough cutter or sharp knife to cut into 2½-inch squares.
Tip: Don’t worry about perfection—beignets have a charming rustic look.

Step 5: Fry the Beignets

Heat oil in a deep fryer or pot to 360°F. Fry a few squares at a time until golden brown, about 2–3 minutes per side. Flip with a slotted spoon for even cooking.
Tip: Don’t overcrowd the pan—this keeps the oil temperature stable for perfect puffing.

Step 6: Drain and Dust

Transfer beignets to a paper towel-lined rack. While still warm, sift powdered sugar generously over the top.
Tip: A mesh strainer gives a snow-like sprinkle—don’t be shy with the sugar!

“There’s something deeply comforting in watching powdered sugar fall like soft Louisiana rain.”

Time Needed to Make New Orleans Beignets

• Prep Time: 20 minutes
• Rising Time: 1–2 hours
• Cook Time: 20 minutes
• Total Time: About 2½ hours

Pro Tips for Light and Fluffy New Orleans Beignets

• Let the dough rise fully—don’t rush it. This is key to a soft, airy texture.
• Fry in small batches to keep oil at the right temperature.
• Use a thermometer to monitor frying oil—360°F is the sweet spot.
• Powdered sugar sticks best when the beignets are hot.
• If using a stand mixer, stop kneading when dough forms a soft ball.
• Chill leftover dough up to 2 days and fry fresh when ready.
• Use evaporated milk for authentic richness and body.
• Don’t roll too thin—thicker dough makes puffier beignets.
• Freeze raw cut dough squares and fry from frozen for fresh treats anytime.
• Serve with strong coffee or chicory coffee for the real New Orleans experience.

“Imagine that first bite—crisp edges giving way to soft warmth, like sunshine caught in a pastry.”

Creative Variations: Beignet Twists You’ll Love

Filled Beignets

Add a spoonful of jam, Nutella, or lemon curd before sealing two dough squares together.
Tip: Pinch edges tightly to keep the filling in during frying.

Cinnamon Sugar Beignets

Instead of powdered sugar, toss warm beignets in a mix of cinnamon and granulated sugar.
Tip: Do this immediately after frying for the best stick.

Beignet Bites

Cut smaller 1-inch pieces for bite-size party treats.
Tip: These fry faster, so watch closely—about 1 minute per side.

Chocolate-Dipped Beignets

Once cooled, dip half of each beignet in melted chocolate and let set.
Tip: Sprinkle with crushed nuts or sea salt for extra flair.

Vegan Beignets

Use plant milk and a flax egg for a delicious dairy-free, egg-free option.
Tip: Coconut oil makes a great butter substitute in the dough.

Savory Beignets

Skip the sugar, add herbs and cheese for a savory version.
Tip: Serve with garlic aioli or marinara for dipping.

Spiced Pumpkin Beignets

Add ½ cup pumpkin purée and warm spices like cinnamon and nutmeg.
Tip: Use a bit less water to balance the added moisture.

“There’s no limit to how joy can rise—just like dough in a warm kitchen.”

Serving Suggestions

Here’s how to complete your sweet beignet moment:

• Pair with a hot cup of chicory coffee or café au lait
• Serve alongside fresh berries for a pop of brightness
• Drizzle with caramel or chocolate sauce for a decadent twist
• Offer with whipped cream and jam for a DIY dipping platter
• Dust with extra powdered sugar tableside for flair

Storage and Reheating

Beignets are best enjoyed fresh, but if you have leftovers:

• To Store: Keep cooled beignets in an airtight container at room temperature for up to 2 days.
• To Freeze: Place in a freezer-safe bag and freeze up to 2 months. Reheat straight from frozen.
• To Reheat: Warm in a 325°F oven for 8–10 minutes or air fry at 300°F for 5 minutes.
  Tip: Always re-dust with powdered sugar after reheating—warmth helps it melt in just right.

Common Mistakes to Avoid When Making Beignets

Using Water That’s Too Hot

Hot water can kill your yeast, resulting in flat dough.
Tip: Use a thermometer to ensure your water is around 110°F.

Rushing the Rise

Skipping or shortening the rise time leads to dense, chewy beignets.
Tip: Be patient—your dough should double in size before you proceed.

Cutting the Dough Too Thin

Thin dough won’t puff up properly when fried.
Tip: Roll to about ¼ inch thick for that iconic puff.

Overcrowding the Fryer

Adding too many pieces at once cools the oil and ruins the texture.
Tip: Fry in small batches to keep the temperature steady.

Not Using a Thermometer

Guessing oil temp often leads to greasy or undercooked beignets.
Tip: A candy or frying thermometer makes a huge difference.

Skipping the Paper Towels

Excess oil can make them soggy after frying.
Tip: Always drain on a paper towel-lined rack for crisp results.

Being Stingy With Powdered Sugar

Under-dusting takes away that true beignet magic.
Tip: Go bold—the sugar is part of the experience!

FAQs

Can I Make Beignet Dough Ahead of Time?

Yes! You can refrigerate the dough overnight.
Tip: Let it come to room temperature and rise before frying.

Can I Bake Beignets Instead of Frying?

Technically yes, but they lose their iconic puff and crisp edge.
Tip: If baking, brush with butter and bake at 375°F until golden.

Why Didn’t My Beignets Puff Up?

Likely causes are old yeast, thin dough, or low oil temperature.
Tip: Check expiration dates and use a thermometer for consistency.

What Oil Should I Use for Frying?

Use a neutral oil with high smoke point like vegetable or canola.
Tip: Avoid olive oil—it imparts flavor and has a low smoke point.

Can I Freeze the Dough?

Yes, freeze cut beignet squares on a tray, then transfer to a freezer bag.
Tip: Fry directly from frozen—no need to thaw!

How Do I Get the Powdered Sugar to Stick?

Dust while the beignets are still warm.
Tip: A mesh strainer ensures even and generous coverage.

Are Beignets the Same as Doughnuts?

Not exactly—beignets are square, often hollow, and lighter in texture.
Tip: Think of them as French-influenced pillows of joy!

Do I Need a Stand Mixer?

Nope! A bowl, spoon, and your hands work just fine.
Tip: Knead until the dough is smooth and elastic.

The Sweetest Souvenir: Bringing Beignets Home

There are some moments that live with you long after the trip ends—and for us, biting into a warm New Orleans beignet was one of them. Recreating them in our kitchen brought back the music, the laughter, and the powdered sugar smiles we shared that morning near Jackson Square.

So whether you’ve walked those cobblestone streets or are dreaming of them from afar, these beignets bring a taste of New Orleans to your table.