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New Orleans Beignets

Crispy pillows of heaven! Try my easy New Orleans beignets recipe today! Golden brown on the outside and soft and airy on the inside and coated in powdered sugar, these deep-fried treats are the ultimate sweet delight!

Don’t miss my Mickey Mouse Beignets too!

Beignets stacked on a white plate with a bite taken.
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The Most Delicious 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 beignet recipe! Well, you’re in luck friends, because I have an amazing recipe for you!

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 and they’re the perfect bite any time of the day.

You know, frying dough at home isn’t as intimidating as it sounds. If you’re nervous about trying it, I suggest that you get yourself a thermometer that will help you monitor the temperature of the oil to make sure the dough turns out perfectly every time.

So, let’s start with the basics. What exactly is a beignet and how do you make them?

What is a Beignet?

French beignets are a popular pastry that has gained popularity in New Orleans and you can often find them on the menu in cafes and restaurants all over the Big Easy. 

New Orleans beignets are a square or rectangular deep-fried dough treat, that are crisp and golden brown on the outside and light and airy on the inside.

Usually, they’re enjoyed with a generous dusting of powdered sugar and served hot and fresh.

Recipe Ingredients

These New Orleans beignets are made with an enriched dough, which means we add egg, butter, and cream to the dough making it soft and fluffy!

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: This is a great neutral-tasting oil for deep frying.
  • Powdered sugar: Sift your sugar to remove any lumps.

Dipping Ideas

These crispy pillows of dough are so good when they are hot out of the fryer, and dusted with powdered sugar, but you don’t have to stop there! For extra indulgence, I serve my New Orleans beignets with a classic hot fudge sauce or caramel sauce.

For a fruity twist, you can try serving them blueberry jam or strawberry jam, or if you’re into chocolate hazelnut, (who isn’t?!), then Nutella is a great dipping choice!

How to Make Beignets

Showing how to make beignets in a 6 step collage.
  • Make the dough. This is an enriched yeasted dough that you can easily make in a stand mixer. The dough will be soft and slightly tacky, but not wet. Be careful not to overwork it or it can result in tough beignets!
  • Let it rise. It will need 1 – 2 hours to rise before frying, so don’t forget to factor in that time. 
  • Prepare to fry: Roll out the dough into a 10×14 rectangle and use a pizza cutter to score about 16 smaller rectangles. Lay out some wire cooking racks over a couple of baking sheets and fill a bowl with sifted powdered sugar.
  • Fry: Fill a Dutch oven with the oil and heat it 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. If the oil gets too hot while frying, make sure to turn the heat down.
  • Cool. Using tongs, transfer the fried beignets to the first wire rack and let them cool for one minute.
  • Serve. Toss them 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!

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.
New Orleans Beignets on a white plate.

Recipe FAQs

Can I make beignets without a stand mixer?

Yes, you absolutely can make them using just a wooden spoon and some elbow grease! It will take longer for the dough to come together, but it is definitely possible.

What is the best oil for frying?

I like to use vegetable oil for deep frying because it can withstand high temperatures without smoking, and it also has a neutral flavor that won’t overpower the beignets. You can also use canola oil.

How do I know when the oil is hot enough?

A thermometer is your best friend when deep frying so you can continuously monitor the temperature of the oil throughout the process. If you don’t have a thermometer, toss a small amount of dough into the oil as a test. If the dough sizzles and floats, then you’re good to go!

Why didn’t my beignets puff up?

To get the puffiest New Orleans beignets, make sure that your yeast is still active and hasn’t expired. You also want to make sure that the dough has enough time to rise. You’re looking for it to double in size during this step. Placing the dough in a warm spot in your kitchen can help.

Why are my beignets greasy?

Your New Orleans beignets should be crisp but not greasy! Usually, when fried food turns greasy, the culprit is too low of a temperature for the oil.

If your oil isn’t hot enough, the dough will absorb more oil, which results in a greasier texture.

Get yourself a thermometer to keep an eye on the oil’s temperature and remember to drain the New Orleans beignets on a wire rack before serving.

Make Ahead

You can make the dough the day before and do a slow rise in the refrigerator overnight. Roll it out and cut the beignets. Bring the cut beignets to room temperature 30 minutes before frying.


These crispy treats are best enjoyed fresh on the day they’re fried, but if you happen to have some leftovers, you can store them in an airtight container after they’ve cooled completely.

Reheating leftovers in the microwave for 10 seconds can help revive their freshness, but remember, they won’t be crisp like they were when they were first made.

Beignets stacked on a white plate.

More melt-in-your-mouth desserts include this divinity candy, cream cheese mints and dessert cinnamon crescent rolls.

More Fried Dough Recipes

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Beignets stacked on a white plate.

New Orleans Beignets Recipe

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Crispy pillows of heaven! Try my easy New Orleans Beignets recipe today! Golden brown on the outside and soft and airy on the inside and coated in powdered sugar, these deep-fried treats are the ultimate sweet delight!
Prep Time: 15 minutes
Cook Time: 20 minutes
Rise Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 16



  • 2 teaspoons active dry yeast
  • 3 Tablespoons granulated sugar , divided
  • 1 cup warm water (100℉)
  • 1 large egg , whisked
  • ½ cup heavy cream , or evaporated milk
  • 3 Tablespoons butter , melted and cooled
  • ¾ teaspoon Kosher salt
  • 3 ½ cups (445 grams) all-purpose flour , divided, plus more or less as needed
  • Vegetable oil , for deep frying (about 2 quarts)
  • 3 cups powdered sugar


  • In a medium bowl, stir together the yeast, 1 Tablespoon sugar, and warm water until sugar and yeast dissolved. Let sit 5 minutes, or until foamy.
  • In the bowl of a stand mixer fitted with the paddle attachment, mix together the egg, heavy cream, butter, salt, and the remaining 2 Tablespoons sugar until combined on medium speed. Mix in the yeast mixture.
  • Switch to a dough hook attachment. Mix in 2 cups flour on low speed until combined. Add remaining flour, 1/4 cup at a time, until shaggy. Turn speed to medium and knead 6 minutes, or until the dough begins to pull away from the sides of the bowl and forms a soft dough that is slightly tacky, but not wet, to the touch. Form the dough into a ball and place in a greased bowl. Cover and let rise 1 to 2 hours, or until doubled in size.
  • Set 2 wire racks over a baking sheet and place it next to the pot of oil along with tongs. In a medium bowl, sift powdered sugar and place in the center of the racks.
  • When the dough has risen, transfer it to a floured surface. Roll it into a 10×14-inch shape, about 1/4-inch thick. Cut the dough into 16 rough rectangles and cover with a tea towel while heating the oil.
  • Fill a large 4-quart Dutch oven with a few inches of oil. Heat over medium-low heat to 325℉. Fry the beignets, in batches, 1 1/2 to 2 minutes per side, or until golden brown. Using tongs, transfer the beignets to the first wire rack. Let cool 1 minute before dropping in the powdered sugar and flipping to coat. Transfer beignet to the second wire rack. Repeat with remaining dough.
  • Serve immediately. These are best served warm on the first day.


Dipping sauces:
Make-ahead: You can make the dough the day before and do a slow rise in the refrigerator overnight. Roll it out and cut the beignets. Bring the cut beignets come to room temperature 30 minutes before frying.
Reheat beignets: These taste best the same day, but you can do a quick reheat in the microwave for 10 seconds, if you like. 


Calories: 337kcal | Carbohydrates: 65g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 135mg | Potassium: 72mg | Fiber: 2g | Sugar: 25g | Vitamin A: 192IU | Vitamin C: 0.05mg | Calcium: 16mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: French

Did you make this recipe? Don’t forget to give it a star rating below!

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