New Orleans Style Beignets

Name: New Orleans Style Beignets Recipe
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 3/4 cup warm water; 1/4 cup granulated sugar; 1 packet active dry yeast (2 1/4 tsp); 1/2 cup evaporated milk; 1 large egg; 1 tsp salt; 3 1/2 cups all-purpose flour; 3 tbsp unsalted butter, softened; Vegetable oil, for frying; Powdered sugar, for dusting; Honey, for drizzling

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.

🌍American 🏷️Beignets 🏷️New orleans 🏷️Dessert 🏷️Pastry Fried dough

🏷️

🏷️Powdered sugar

-0:00

moribyanonTikTok

Total

2h 15m

Servings

12

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

3/4 cup warm water
1/4 cup granulated sugar
1 packet active dry yeast (2 1/4 tsp)
1/2 cup evaporated milk
1 large egg
1 tsp salt
3 1/2 cups all-purpose flour
3 tbsp unsalted butter, softened
Vegetable oil, for frying
Powdered sugar, for dusting
Honey, for drizzlingoptional

11 Ingredients

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Instructions

1
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.
2
Add the evaporated milk, egg, and salt to the yeast mixture and whisk to combine.
3
Add the all-purpose flour and softened unsalted butter. Using the dough hook attachment, knead on low speed until a smooth, elastic dough forms.
4
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.
5
On a floured surface, roll the dough out to about 1/4-inch thickness.
6
Using a pizza cutter or knife, cut the dough into 2-3 inch squares.
7
Heat a few inches of oil in a deep pot or Dutch oven to 350-360°F (175-182°C).
8
Carefully fry the dough squares in batches for 1-2 minutes per side, until they are puffed up and golden brown.
9
Remove the beignets with a slotted spoon and drain on a wire rack or paper towels.
10
Dust generously with powdered sugar while still warm. Serve immediately, with honey for drizzling if desired.

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Tips & Notes

Pro tips

Proof dough at room temperature (70–75°F) for even rise; cooler temps slow fermentation and may result in dense pastries.
Test oil temperature with a thermometer, not by eye. At 375°F, dough will float and brown evenly in 1–2 minutes per side.
Dust beignets immediately after frying while still warm; the residual heat helps powdered sugar stick and prevents it from sliding off.
Avoid overworking the dough when rolling and cutting; gentle handling preserves the light texture.

Substitutions

Evaporated milk → whole milk or half-and-half (use same volume)
Active dry yeast → instant yeast (reduce by 25% and reduce first rise to 45–60 minutes)

Storage & make-ahead

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.

Equipment

instant-read thermometer · stand mixer (optional but recommended for dough) · deep frying pan or Dutch oven · slotted spoon or spider strainer

Common Questions

Can I make beignet dough ahead of time?

Yes. After the first rise, refrigerate the dough for up to 24 hours. Let it come to room temperature before rolling and cutting.

Why are my beignets dense instead of airy?

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.