Beignets

Name: Beignets Recipe (New Orleans-Style)
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 10 servings
Cuisine: Southern
Ingredients: 1 (.25 ounce) package active dry yeast; 1.5 cups warm water (110 degrees F/45 degrees C); 1 cup evaporated milk; 0.5 cup white sugar; 2 eggs; 1 teaspoon salt; 7 cups all-purpose flour, divided; 0.25 cup shortening; 1 quart vegetable oil for frying; 0.25 cup confectioners' sugar

Jump to ingredients

Beignets are square fried pastries coated in powdered sugar, inspired by New Orleans tradition. This recipe relies on a cold-rise dough and 360°F oil for puffy, golden results.

🌍Southern 🏷️Publisher-tested

Total

3h

Servings

10

Recipe Source

View original recipe

From Allrecipes

10 Ingredients

CookOS may earn a commission from Instacart orders.

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Gather all ingredients.
2
Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
3
Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
4
Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
5
Heat oil in a deep pot to 360 degrees F (180 degrees C). Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
6
Shake confectioners' sugar over hot beignets. Serve immediately. Enjoy!

Was this recipe helpful?

Tips & Notes

Pro tips

Dissolve yeast in 110°F water—too hot and you'll kill the yeast; too cool and it won't activate.
Roll dough to exactly 1/8-inch thick for uniform cooking and optimal puffing during frying.
Use a slotted spoon to remove beignets and drain on paper towels immediately to shed excess oil.
Coat beignets with confectioners' sugar while they're still hot so the sugar adheres and caramelizes slightly.

Substitutions

Vegetable oil → canola oil or peanut oil (no change in results)
Evaporated milk → heavy cream mixed with equal water (slightly richer flavor)
Shortening → lard (same texture, traditional choice, stronger flavor)

Storage & make-ahead

Beignets are best enjoyed immediately; they do not keep or reheat well and are not recommended for advance preparation.

Equipment

deep pot or deep fryer · deep-fry or candy thermometer · slotted spoon

Common Questions

Why do my beignets sink instead of puffing up?

Your oil isn't hot enough. The recipe calls for 360°F (180°C); if beignets sink and don't pop up, raise the heat and wait for it to reach temperature before frying the next batch.

How long can I refrigerate the dough?

The dough can be refrigerated for up to 24 hours. A minimum of 2 hours is required for the yeast to develop flavor and structure.

Can I make beignets ahead of time?

Beignets are best served immediately after frying and coating with powdered sugar. They soften over time and do not store well or reheat successfully.

What size should I cut the dough squares?

Cut into 2½-inch squares after rolling the dough to 1/8-inch thickness. This size ensures even cooking and the characteristic puffy texture.

Can I substitute shortening with butter?

Shortening is preferable because it has a higher smoke point and creates a lighter crumb. Butter will work but may produce a denser texture and different browning.