Pillowy fried dough buried under powdered sugar
New Orleans Beignets
Prep Time
1 hr 30 min
Cook Time
15 min
Total Time
1 hr 45 min
Servings
8
24 beignets
Difficulty
Medium
Cost
Budget
$
New Orleans Beignets
Pillowy fried dough buried under powdered sugar
★4.7(19)
Light, airy squares of fried yeast dough showered with a mountain of powdered sugar. The iconic Café Du Monde treat brought to your kitchen.
90m
Prep Time
15m
Cook Time
105m
Total Time
8
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Beignets are the pride of New Orleans—pillowy fried dough that puffs up golden and hollow, ready to be buried under an avalanche of powdered sugar. Best enjoyed hot with chicory coffee.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. New Orleans Beignets is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1 packet (2.25 tsp) active dry yeast
- 3/4 cup warm whole milk
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 egg, beaten
- 2 cups powdered sugar for dusting
Instructions
- 1
Dissolve yeast in warm milk with a pinch of sugar. Let stand 5 minutes until foamy.
- 2
Mix flour, sugar, and 1/2 tsp salt. Add yeast mixture, egg, and 2 tbsp softened butter. Knead into a soft dough.
- 3
Cover and let rise in a warm place for 1 hour until doubled in size.
- 4
Roll dough to 1/4-inch thickness and cut into 2-inch squares. Let rest 15 minutes.
- 5
Fry squares in 370°F oil for 1-2 minutes per side until puffed and golden. Drain and bury under powdered sugar.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Active dry yeastInstant yeast (same amount, skip the bloom step)
Mix directly into dry ingredients
Whole milkEvaporated milk for a richer dough
Gives a slightly denser, more flavorful beignet
Tips & Storage
Pro Tips
The oil temperature is critical—too low and they absorb oil; too high and they brown before puffing.
Dust with powdered sugar while still hot so it melts slightly and clings to the surface.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Best eaten immediately. Dough can be refrigerated overnight for morning frying.
Reheating
Re-fry briefly at 350°F for 1 minute or warm in a 350°F oven for 5 minutes. Re-dust with powdered sugar.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Read the entire recipe before starting. Baking rewards preparation — having everything measured and at the right temperature before you begin makes the process smooth and the results consistent.
Nutrition Facts
Per serving (25mg) · 8 servings
Calories210
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates6g
Fat36g
Fiber140mg
Sugar0g
Sodium14g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make the dough ahead?
- Yes—refrigerate the dough overnight after the first rise. Let it come to room temperature before rolling.
- Why didn't my beignets puff up?
- Oil temperature may have been too low, or the dough wasn't rested enough after cutting.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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