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beignets on white platter with cup of coffee on the side

The Best Beignets (New Orleans-Style)

  • Author: Quin Liburd
  • Prep Time: 30 minutes
  • Rising Time: 2 hours
  • Cook Time: 15 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 20 beignets 1x
  • Category: Desserts & Sweets
  • Method: Deep Frying


New Orleans Beignets are pillowy-soft, light, and airy. These French doughnuts are generously covered in powdered sugar and so scrumptious! Go on and whip up a batch of these vanilla-scented beignets right at home with this amazing recipe!


  • 3/4 cups warm water (110-115°F)
  • 1/2 cup granulated sugar, divided
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 large egg, at room temperature
  • 1/2 cup evaporated milk, room temperature
  • 4 tablespoons unsalted butter, melted and lightly cooled
  • 2 teaspoons vanilla bean paste or 3 teaspoons vanilla extract
  • 4 cups bread flour
  • 1 teaspoon kosher salt
  • peanut or vegetable oil, for deep frying
  • 1 cup powdered sugar, for dusting
  • chocolate, caramel/dulce de leche, or raspberry fruit sauce for dipping & serving- optional


  1. In the bowl of a stand mixer: combine the warm water, 1/4 cup of granulated sugar, and yeast. Stir the mixture well to combine. Let the mixture sit for 10 minutes to activate the yeast- or until the mixture gets bubbly and fragrant.
  2. Once the yeast mixture is foamy: add in the egg, milk, butter, vanilla, remaining 1/4 cup of sugar, flour, and salt. Secure the dough hook attachment to the mixer and knead the dough on lowest setting for 1-2 minutes. Then increase the speed to medium and continue kneading until the dough becomes cohesive and smooth and pulls away from the sides of the bowl, about 4-5 minutes.
  3. Shape the dough into a ball and place it into a lightly greased, large bowl. Cover the bowl with plastic wrap and place it into warm environment to rise for 2 hours. Alternatively- transfer the bowl into the refrigerator to proof for the same 2 hours or for up to 24 hours.
  4. In a large, deep pot over medium-high heat with a candy thermometer in place, heat a couple inches of oil to 360°F. Then grab a large baking sheet fitted with a wire rack in place (or top with a generous layer of paper towels), set the baking sheet aside.
  5. Once the dough has risen: on a lightly floured surface or pastry mat, roll out the dough into a 1/2-inch-thick rectangle. Using a sharp knife, bench scraper/pizza cutter, cut the dough into 3-inch pieces.
  6. Once the oil temperature is reached, add the beignets into the oil, working in batches (about 3-4 at a time). Fry the beignets until they get puffy on the bottom with a golden color, about 1 minute- then flip the beignet over for a golden color on the other side. Use a slotted utensil to remove the beignets and set onto the prepared baking sheet. Repeat the process with the remaining beignets.
  7. Dust the beignets all over with the powdered sugar immediately. For less mess, you can place them into a large bag and dust. Serve the beignets as is or alongside some chocolate, caramel/dulce de leche, or raspberry fruit sauces for dipping. Enjoy!


  1. Please read the blog post in its entirety for more tips + tricks.

Keywords: beignets, New Orleans food, beignet recipe, doughnuts, donuts, how to make beignets, New Orleans