How to Make Beignets

Indulging in a plate of warm, pillowy beignets is a delight that transports you to the lively streets of New Orleans. These iconic French doughnuts have become synonymous with Southern cuisine, and learning how to make the best beignets at home allows you to savor this beloved treat anytime you crave a taste of NOLA. In this guide, we will take you through the steps to create the perfect batch of beignets, ensuring they are light, fluffy, and irresistibly delicious.

From mastering the dough to achieving that signature airy texture, making beignets requires attention to detail and a little bit of patience. But fear not, as we walk you through each step, you'll soon be on your way to creating a batch of beignets that rivals those found in the famous French Quarter.

So, roll up your sleeves, dust off your apron, and let's dive into the world of beignets, where doughy delights and powdered sugar bliss await!

Here's a step-by-step guide on how to make the best beignets:


  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup warm water
  • ¼ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup evaporated milk
  • 1 large egg, beaten
  • 3 ½ cups all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • Vegetable oil, for frying
  • Powdered sugar, for dusting


  1. Activate the yeast: In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until frothy.

  2. Prepare the dough: In a large mixing bowl, combine the yeast mixture, sugar, salt, evaporated milk, and beaten egg. Stir until well combined. Gradually add in the flour, 1 cup at a time, and mix until a sticky dough forms. Add the softened butter and continue to knead until the dough becomes smooth and elastic.

  3. Let the dough rise: Transfer the dough to a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until it doubles in size.

  4. Roll out the dough: Once the dough has risen, gently punch it down and transfer it to a lightly floured surface. Roll out the dough to about ¼ inch thickness.

  5. Cut into squares: Using a sharp knife or a pizza cutter, cut the dough into approximately 2 ½-inch squares. You can also cut them into other shapes like rectangles or triangles if desired.

  6. Heat the oil: In a large, deep pot or Dutch oven, heat vegetable oil to around 375°F (190°C) over medium-high heat. Use a cooking thermometer to ensure accurate temperature.

  7. Fry the beignets: Carefully drop a few beignet squares into the hot oil, being cautious not to overcrowd the pot. Fry them for about 2-3 minutes per side or until they turn golden brown and puffy. Using a slotted spoon or tongs, transfer the cooked beignets to a paper towel-lined plate to drain excess oil. Continue frying the remaining dough squares in batches.

  8. Dust with powdered sugar: Generously dust the warm beignets with powdered sugar. You can use a sieve or a small mesh strainer to evenly distribute the powdered sugar over the top.

  9. Serve and enjoy: Serve the beignets warm and fresh. They are best enjoyed immediately, while still soft and pillowy. Serve them with a cup of coffee or your favorite hot beverage for a true New Orleans experience.

Now you have the recipe and the technique to create the best homemade beignets. Share these delightful treats with family and friends, and savor the taste of New Orleans right in your own kitchen. Bon appétit!