New Orleans-style beignets are pillowy fried pastries made from a yeast dough, fried until golden, and generously dusted with powdered sugar. Their hallmark is an exceptionally light, airy crumb achieved through proper fermentation and high-temperature frying.
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In the bowl of a stand mixer, combine warm water, granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.
Add the evaporated milk, egg, and salt to the yeast mixture and whisk to combine.
Add the all-purpose flour and softened unsalted butter. Using the dough hook attachment, knead on low speed until a smooth, elastic dough forms.
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
On a floured surface, roll the dough out to about 1/4-inch thickness.
Using a pizza cutter or knife, cut the dough into 2-3 inch squares.
Heat a few inches of oil in a deep pot or Dutch oven to 350-360°F (175-182°C).
Carefully fry the dough squares in batches for 1-2 minutes per side, until they are puffed up and golden brown.
Remove the beignets with a slotted spoon and drain on a wire rack or paper towels.
Dust generously with powdered sugar while still warm. Serve immediately, with honey for drizzling if desired.
Store cooled beignets in an airtight container at room temperature for up to 2 days. Reheat gently in a 300°F oven for 5 minutes to refresh; do not microwave.
instant-read thermometer · stand mixer (optional but recommended for dough) · deep frying pan or Dutch oven · slotted spoon or spider strainer
Yes. After the first rise, refrigerate the dough for up to 24 hours. Let it come to room temperature before rolling and cutting.
Ensure your yeast is active and the dough rises fully (about 1–2 hours until puffy). Oil temperature must stay at 375°F; too cool yields dense, greasy beignets.
Dust beignets immediately while still warm and slightly moist; the heat helps the sugar adhere. Dust again just before serving if needed.
Maintain 375°F. Use a thermometer to monitor; dough will brown in 1–2 minutes per side at this temperature for a crispy exterior and cooked center.
Yes, substitute all-purpose flour 1:1 with a high-quality gluten-free flour blend that includes xanthan gum for best texture and rise.
