New Orleans Beignets

Capture the soulful essence of New Orleans right in your own kitchen with this easy beignet recipe! Turn everyday staples like yeast, flour, and evaporated milk into an authentic taste of the Big Easy. These classic New Orleans pastries—square, hole-free pillows of fried dough—are the ultimate indulgence, especially when deep-fried to golden perfection. We whip up a simple dough, chill it overnight in the fridge for maximum fluffiness, then roll it out, cut into squares, and fry them crisp in hot oil (an electric deep fryer works wonders!). As soon as they’re out, we shower them with a generous mountain of powdered sugar for that iconic Café du Monde-style mess—because the more sugar, the better!

No trip to the French Quarter required—these are the best beignets you’ll find outside of New Orleans. Laissez les bons temps rouler!

Experience the true flavor of the French Quarter right in your kitchen: light, fluffy, square pillows of deep-fried dough, generously dusted (or buried!) in powdered sugar for that classic, indulgent NOLA magic. Serve them piping hot alongside a steaming cup of chicory coffee, with some jazz playing in the background, and you’ll feel the vibrant Mardi Gras energy right at home. Ready to whip up the best beignets outside of New Orleans? Scroll down for the full recipe!

New Orleans Beignet Recipe:

Ingredients:

• ¼ ounce package active dry yeast
• ¼ cup warm water
• 1 cup evaporated milk
• ½ cup vegetable oil
• ¼ cup sugar
• 1 egg
• 4 ½ cups all purpose flour
• 5 teaspoons baking powder
• 2 teaspoons salt
• Powdered Sugar

Equipment Needed:

• Deep Fryer like a Fry Daddy 
• Canola oil for frying
• Mixing bowls
• Mixer
• Rolling Pin

How to make beignets:

Instructions:

• Activate the yeast — In a large mixing bowl, dissolve the yeast in warm water and let it sit until bubbly.
• Prepare the dry ingredients — In a smaller bowl, sift together the flour, baking powder, and salt for a light, even texture.
• Build the base — Add the evaporated milk, oil, sugar, egg, and half of the flour mixture to the yeast. Beat everything until smooth and creamy.
• Form the dough — Gradually stir in the remaining flour until you have a soft, sticky dough — this stickiness is what gives beignets their signature fluff!
• Chill overnight — Cover the bowl tightly and refrigerate the dough overnight. The long rest develops flavor and makes it easier to handle.
• Roll & cut — The next day, punch down the dough, then turn it out onto a well-floured surface (or pastry sheet). Roll it into a 16×12-inch rectangle about ¼-inch thick. Use a pastry cutter or pizza wheel to slice into 2-inch squares — no re-rolling scraps for the tenderest results!
• Heat the oil — In an electric deep fryer or Dutch oven, heat your oil to 375°F (use a thermometer for best results — this is key to perfect puff!).
• Fry to golden perfection — Fry the squares a few at a time, turning once, until they’re beautifully golden brown on both sides (about 1–2 minutes per side). Don’t overcrowd — let the oil recover between batches.
• Drain & sugar — Remove with a slotted spoon and drain on a wire rack lined with paper towels. While still hot, generously dredge or shower with powdered sugar — the more the merrier for that authentic Café du Monde mess!
• Serve immediately with chicory coffee and jazz on low.

There you have it – homemade New Orleans-style beignets that bring the magic of the French Quarter right to your kitchen! These light, pillowy treats, drowning in powdered sugar, are impossible to resist. Grab a strong cup of chicory coffee, turn on some jazz, and savor every sweet, indulgent bite. The more powdered sugar, the better… because in New Orleans, we never skimp on the good stuff!

Happy frying, y’all – laissez les bons temps rouler!

Other Mardi Gras Recipes:

• Authentic Cajun Chicken and Sausage Jambalaya
• Creole Blackeye Peas and Rice
• Creole Chicken in an Instant Pot
• Cajun Blackening Seasoning