New Orleans Style Beignets (Printable)

Golden fried beignets dusted with powdered sugar, bringing New Orleans flavors to your kitchen.

# Ingredient List:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/2 cup whole milk, lukewarm
03 - 1/2 cup warm water (about 110°F)
04 - 1/4 cup granulated sugar
05 - 2 1/4 tsp active dry yeast (1 packet)
06 - 1 large egg, room temperature
07 - 2 tbsp unsalted butter, softened
08 - 1/2 tsp salt
09 - 1/2 tsp vanilla extract

→ For Frying and Topping

10 - Vegetable oil, for frying (about 1 quart)
11 - 1 1/2 cups powdered sugar, for dusting

# How to Make:

01 - In a small bowl, combine warm water, 1 tablespoon of sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
02 - In a large mixing bowl, whisk together the milk, remaining sugar, egg, butter, and vanilla extract. Add the yeast mixture and mix until combined.
03 - Gradually add the flour and salt, mixing until a sticky dough forms.
04 - Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
05 - Transfer the dough to a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for about 2 hours, or until doubled in size.
06 - Once risen, punch down the dough and roll it out on a lightly floured surface to about 1/4-inch thickness. Cut the dough into 2 1/2-inch squares.
07 - Heat oil in a deep fryer or heavy pot to 350°F. Fry beignets in batches, turning occasionally, until puffed and golden brown on both sides (about 2–3 minutes per batch).
08 - Remove with a slotted spoon and drain briefly on paper towels. Generously dust warm beignets with powdered sugar and serve immediately.

# Expert Tips:

01 -
  • These fried squares of heaven manage to be both impossibly light and satisfyingly indulgent at the same time
  • The dusting of powdered sugar creates that magical snowfall effect that makes everything feel festive
  • They come together faster than you'd expect for something that tastes like it came from a French Quarter café
02 -
  • Oil temperature is everything, too cool and they'll be greasy, too hot and they'll burn before cooking through
  • Don't be tempted to skip the resting time, that dough needs those two hours to develop proper structure
  • The square shape is traditional, but honestly irregular pieces taste just as good if you're not feeling precise
03 -
  • A kitchen thermometer takes the guesswork out of oil temperature and is worth the small investment
  • If you don't have a deep fryer, a heavy Dutch oven works beautifully and maintains steady heat well
  • Leftovers can be refreshed in a 350°F oven for a few minutes, though they're truly best fresh

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