Beignets Recipe

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Soft, buttery beignets that are not too sweet so the powdered sugar on top can shine! These beignets are light and airy like the very best beignets should be. The perfect homemade Beignets Recipe which you will want to make over and over again!

Tray of beignets, one of which is missing a bite.

There’s just something about deep-fried dough that is hard to resist! I feel so joyful and fulfilled when I make any deep-fried sweet treat like my Twisted Doughnuts. Also, check out my guide on How To Make African Puff Puff.

A while ago while at a Caribbean/Southern restaurant, I spotted the waitress taking some famous Beignets to a table next to ours. I couldn’t help stretching my neck to check out the basket of puffy buns generously dusted with confectioners sugar.

The Beignets were calling my name, but I had no place to keep them because, on that day, we ordered a ridiculous amount of food, and my tummy was full. There was no space for more.

Beignets in a basket.

But I just couldn’t get the picture of the beignets I saw out of my mind. I added them to my bucket list of recipes to make. So I read up some easy recipes online and started trying to make my own Beignets.

First, the Beignets I made were dense and not as airy on the inside. Then, after experimenting more, I was able to create the best beignet recipe and nail the perfect soft, light Beignets. And that’s the Beignet Recipe I am sharing with you today!

What Are Beignets?

Beignets are a form of deep-fried dough, classified as choux pastry, popular in the city of New Orleans, in the US Southern state of Louisiana. New Orleans-style beignets are mostly shaped into squares, puffy, and dusted with powdered sugar.

People especially love eating them for Mardi Gras, but they are delicious any time! New Orleans Beignets are mostly served with cafe au lait (hot coffee with hot milk). The famous New Orleans café du monde beignets have been served since 1862, but you can find them in various shops there.

“Beignets’ is a French word that translates to ‘fritters’ in English. The concept of French beignets was brought to the U.S. by French colonists. So, although beignets are the official state doughnut of Louisiana, New Orleans is not the place of origin for these French doughnuts.

Also, Beignets are pronounced “ben-yay”. Don’t be like my husband’s colleagues and pronounce it “beg-nets”. 

How Are Beignets Different from Donuts?

Beignets and donuts are quite similar in that they are both deep-fried dough. However, beignets are shaped into squares, while regular American doughnuts are round with holes in the middle. Also, beignets are very light and hollow in the middle.

Beignets on their own are not as sweet as regular American donuts. Most of the sweetness you get from beignets comes from the sugar on the top.

Why Make This Beignets Recipe?

This beignets recipe is definitely one for the keeps! Serve it with some Ginger Tea for breakfast, brunch, or for an afternoon pick-me-up! In the summer, enjoy beignets with some homemade iced coffee or chicory coffee, and you’ll be in heaven.

My whole family goes crazy for these. So addictive! We love them warm with hot chocolate for breakfast. Mr. N took some to work and his colleagues loved it!

Take this to your next potluck or Christmas party, and you will be the star of the day! These Beignets are simple enough to make but elegant enough to be a star on your serving table.

They take a bit of time, but they are ridiculously easy! Just make sure you follow the recipe to the letter, and you will have soft buttery Beignets.

Ingredients Needed

Here are the main ingredients you need to make beignets. They are regular everyday ingredients.

  • All-purpose flour. Bread flour could work as well since this is a recipe that uses yeast. You will need 4 cups of flour either way.
  • Granulated sugar. Feel free to use cane sugar instead.
  • Whole milk. The milk should be warmed until it is just about 110 degrees Fahrenheit. This helps the yeast cells activate. You can also use evaporated milk, but you must mix it with water for the right consistency (use 3/4 cup evaporated milk and 3/4 cup water to do so).
  • Active dry yeast. You could use instant yeast in a pinch.
  • Egg. Adds richness to the dough.
  • Melted butter. Unsalted butter is great for flavor, but feel free to substitute it with any neutral-tasting oil like corn oil, canola oil, light olive oil, or even vegetable shortening.
  • Salt. The salt will balance the sweetness of the beignets.
  • Powdered or icing sugar. Feel free to use as little or as much as you’d like. You could sprinkle a little powdered sugar over beignets, or you could pile heaps of powdered sugar over beignets. You choose what direction you want to go.

Be sure to check out the complete recipe below for accurate measurements. You can also check out the nutrition information there as well so you can see the daily values for the calories and nutrients.

How to Make Beignets

Here is a run-down of the steps required in making beignets:

1. In a large bowl, combine yeast and warm milk and let it rest. This helps the yeast activate.

2. Add sugar, egg, and melted butter to the yeast mixture and mix well. (If using the bowl of a stand mixer, make sure to use a dough hook, as a paddle attachment doesn’t knead the dough correctly.)

3. Add the flour and salt then mix to form a dough. You can start with a couple cups of the flour, then add the rest.

4. Knead the dough on a lightly floured surface until elastic then place it in a warm environment to rise for 2 hours. Cover it with plastic wrap or linen. The slow rise ensures they come out nice and fluffy.

Glass bowl of beignet dough.

5. After the dough rises, punch it down to remove extra air and roll it out into a rectangle on your work surface.

6. Use a sharp knife or pizza wheel cutter to cut the rectangle into squares to create smaller pieces of dough. (I find that a pizza cutter works best.) Then, prepare the hot oil in a large pot or frying pan so it is ready for frying.

Beignet dough cut into squares.
Beignet dough squares on a wooden surface.

7. Deep fry the squares of dough in frying oil until golden brown. If using a smaller pan, only add as many beignets as will fit and leave the rest of the dough for another batch. Move them to a wire rack or layers of paper towels on a large baking sheet to drain excess grease.

Cooked Beignets on a lined baking sheet.

8. Sprinkle with icing sugar or toss them with sugar in a medium bowl.

Cooked Beignets covered with powdered sugar on a lined baking sheet.

Important Tips For Making Beignets

  • One of my top tips is to have your oil temperature in the correct range; if the oil is too hot, the outside will burn while the inside is still raw. If it is too cold, the dough will soak up all of the oil! To prevent this, use a candy thermometer or deep fryer thermometer so you can observe the oil, making sure it stays around 350 degrees Fahrenheit.
  • If you make the dough ahead of time, make sure to bring it to room temperature before you roll it out. Also, if making it in advance, either keep it in a tightly wrapped greased bowl or airtight container. This prevents it from drying out.
  • Avoid setting your burner to high heat. Instead, work with medium heat. If you notice the temperature start to dip, temporarily set it to medium-high heat until it gets up to temperature again.
  • You don’t need a super deep pot for this recipe, but if you want to make a higher quantity, you can use a Dutch oven or deep fryer. The same temperature range applies.
  • To prevent hot oil from splashing, use a slotted spoon or some tongs to safely remove the beignets from the oil.

Variations to Beignets Recipe

Beignets are so versatile. There are different ways of making them, so you could switch this Beignets recipe up as you like! Try the following variations:

Cinnamon beignets. Mix cinnamon powder together with the icing sugar in a small bowl to create cinnamon beignets.

Chocolate beignets. Fill the beignets with chocolate hazelnut spread. Use a spoon to make a hole in a beignet, pipe chocolate hazelnut spread into the hole until a little spills out.

Jam-filled beignets. Fill the beignets with your favorite jam to make jam-filled beignets!


What is the best oil to fry beignets?

It is best to fry beignets in any neutral-tasting oil like peanut oil, vegetable oil, corn oil, cottonseed oil, or light vegetable oil. Avoid oils that have a strong taste as the taste of the oil will impact the taste of the beignets.

What dough are beignets made of?

Beignets are made of yeasted dough. The dough used for beignets is light, making beignets lighter in weight than doughnuts.

Can you eat beignets cold?

Beignets are best eaten warm, shortly after they have been fried. You could eat beignets cold but note that they are not as delicious as when warm.

What do you serve with beignets?

Serve beignets with coffee or hot tea. The bitterness of coffee pairs well with the sweetness of beignets. Beignets could also be served with jam on the side for dipping.

Are beignets supposed to be hollow?

Yes, beignets are supposed to be light and hollow in the middle. The hollowness of beignets is one thing that makes them different from doughnuts.


Serve beignets with:

Similar Recipes

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If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

Basket of beignets.

Beignets Recipe

4.91 from 10 votes
Soft, buttery beignets! The one and only Beignets Recipe you will ever need. Enjoy these with tea or coffee. So good.
Prep: 10 minutes
Cook: 20 minutes
Rising Time: 2 hours 10 minutes
Total: 30 minutes
Servings: 6 servings


  • 4 cups all-purpose flour (480g)
  • 1/4 cup granulated sugar (50g)
  • 1 1/2 cup whole milk heated to be lukewarm (360ml)
  • 2 1/4 teaspoons active dry yeast (7g or 1/4 oz)
  • 1 large egg
  • 4 tablespoons unsalted butter – melted sub with any neutral tasting oil like light olive oil, canola or corn oil
  • 2 teaspoons salt
  • 2 tablespoons icing or powdered sugar for sprinkling, add more sugar if desired


  • Place milk in a large bowl then add the yeast. Let it rest for 2 minutes then add the sugar, egg, and butter and mix well.
  • Add the flour and salt and mix well to form a dough. The dough will be slightly sticky and that’s okay! Place the dough on a floured board and knead for about 5 minutes until it is no longer sticky.
  • Return the dough to the bowl. Cover with plastic wrap and a kitchen towel then place in a warm place to rise for 2 hours. Alternately, place in the fridge to rise overnight.
  • Punch down dough to remove excess air. (If you kept the dough in the fridge then let it rest out of the fridge for about 30 minutes until it reaches room temperature before you follow this step.
  • Place dough on a floured board and roll out into a large (14 by 12 inch) rectangle. Cut the rectangle into 2-inch squares. Let the cut-out dough rest for about 10 minutes while you heat up the oil.
  • Place oil in a frying pan up to 3 or 4 inches. Let it heat up on medium heat for about 8 minutes. If using a thermometer to measure, heat up the oil until it reaches 350 degrees Fahrenheit (180 degrees Celsius). Let it fry for about 1-2 minutes on one side then flip to the other side and let it fry for another 1-2 minutes. Remove and place on paper towels to absorbs the excess oil. Sprinkle with confectioners/icing sugar. 
  • Enjoy your beignets with tea or coffee.


1. These beignets fry very fast so be sure to keep an eye on them so they do not burn. They only need to cook for 1-2 minutes on each side.
2. Note that these beignets aren’t very sweet – which is one thing I love about them! Most of the sweetness comes from the sugar sprinkled on top. So you could choose to pile sugar on top if you want more sweetness.
3. These beignets are best enjoyed warm. There’s just nothing like freshly made Beignets. So soft and irresistible. But you could serve them cold too.
4. Make-Ahead Tip: Make the dough the day before and place in the fridge then take it out the next day and bring to room temperature then you roll out and cut.


Calories: 474kcal | Carbohydrates: 79g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 873mg | Potassium: 236mg | Fiber: 3g | Sugar: 14g | Vitamin A: 372IU | Vitamin C: 0.01mg | Calcium: 96mg | Iron: 4mg

Additional Info

Course: Dessert, Snack
Cuisine: Southern
Calories: 474
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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4.91 from 10 votes (5 ratings without comment)

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  1. OK! NOW you make me miss my home of New Orleans even more!! Love love love YOUR recipe, thank you Merry Christmas! Where do YOU live??

  2. Love it!!! I will definitely make this recipe. I know this sounds silly but I want to make it less oil… is it possible to bake in the oven cover or spray oil instead of flying?