There’s something special about New Orleans-Style Beignets the way their warm, sugary scent fills the kitchen and makes everyone wander in for a taste. They are soft clouds of fried dough that feel like a celebration on the tray, and they are simple enough to make at home with a little patience and a warm heart.
If you want a breakfast that feels like a local tradition, or a dessert that turns an ordinary afternoon into a small party, these beignets will do the job. In Clara’s kitchen, beignets are a reason to slow down, share coffee, and talk about the little things. For a cozy contrast, I often pair them with a savory bowl, like the New Mexico green chile stew, when guests want something warm alongside their sugar-dusted treats.
Why You’ll Love Making These New Orleans-Style Beignets
These beignets are forgiving, quick to come together, and addictive in the best way. The dough is soft and easy to handle, the frying time is short, and the result is a golden outside with a pillowy interior. They are perfect for weekend mornings, small gatherings, or whenever you want to make something that feels special without hours of work.
You’ll also like that ingredients are simple pantry staples. There is no yeast to proof, no long rise, and no fuss. If you can mix, roll, and heat oil safely, you can make these. Clara’s lesson here is about building confidence: trust the dough, watch the oil, and enjoy the process.
Step-by-Step: How to Make New Orleans-Style Beignets
“Cooking isn’t about perfection. It’s about enjoying every delicious step.”
Before we dive into the ingredients and the frying, let’s have a short overview. This recipe follows a straightforward path: dry ingredients first, then add the butter, milk, and egg to bring the dough together. You will knead lightly, roll, and cut, then fry in hot oil until the pieces puff and turn golden. Finally, a generous dusting of powdered sugar makes them feel like a little celebration.
Gather your tools now: a large bowl, a rubber spatula, a floured surface, a rolling pin, a sharp knife or pizza cutter, a deep pot or heavy skillet for frying, a candy or instant-read thermometer, and paper towels for draining.
Ingredients You’ll Need for New Orleans-Style Beignets
2 cups all-purpose flour. Use a spoon-and-level method for accurate measurement.
1/4 cup granulated sugar. Adds a touch of sweet balance to the dough.
1 tablespoon baking powder. This creates the light, tender puff.
1/2 teaspoon salt. Enhances the flavor without tasting salty.
2 tablespoons unsalted butter, softened. Use real butter for rich flavor.
1/2 cup milk. Whole milk gives the best tenderness, but 2% is fine.
1 large egg. Adds structure and a bit of richness.
Vegetable oil for frying. Choose a neutral oil with a high smoke point.
Powdered sugar for dusting. Sifted for the lightest, snow-like finish.
These notes keep things simple and practical. If you prefer, you can weigh the flour for even more consistent results. Clara likes to keep a measuring cup and a small digital scale in the kitchen so both options are easy.
Directions: Cooking with Confidence
- In a large bowl, mix together flour, sugar, baking powder, and salt.
Stir until the dry mix looks uniform and there are no lumps of baking powder. This is your base for even rise. Use a whisk or fork if you like. - Add softened butter, milk, and egg; mix until the dough comes together.
Use a spatula to fold the butter in, then add milk and egg. Mix just until you have a shaggy dough. It should feel slightly sticky but manageable. - Turn the dough out onto a floured surface and knead gently until smooth.
Knead for 6 to 8 turns total. Press and fold with the heels of your hands, then rotate. You want a cohesive, slightly elastic dough, not a stiff ball. - Roll the dough out to about 1/4 inch thick and cut into squares.
Lightly flour your rolling pin and surface. Roll evenly so the thickness is consistent across the sheet. Cut into roughly 2.5- to 3-inch squares. A pizza cutter makes this quick and tidy. - Heat oil in a deep fryer or large pot to 375°F.
Use a thermometer so you know the temperature. If the oil is too cool, beignets absorb oil and become heavy. If too hot, they brown too quickly and remain raw inside. - Fry the dough squares in batches until golden brown on both sides, about 2-3 minutes.
Do not overcrowd the pot. Gently slide the dough into the oil and watch them puff. Use tongs or a slotted spoon to flip once they are puffed and lightly golden. - Remove from oil and drain on paper towels.
Let them sit for a minute or two to drain and cool slightly. This keeps them crisp on the outside while staying soft inside. - Dust with powdered sugar before serving.
Sift the powdered sugar over the beignets while they are still slightly warm so it sticks nicely. Serve immediately for the best texture.
Each step is an invitation to pay attention and enjoy. Clara suggests tasting one right away so you can adjust next time. You will learn the exact golden color and the sound they make when flipped.
How to Serve New Orleans-Style Beignets and Make It Shine
Beignets are simple, but presentation makes them feel special. Arrange them in a low pile on a wide plate or a shallow basket lined with a linen napkin. Dust generously with powdered sugar so each piece has a snowy top. Add a small bowl of jam, honey, or a chocolate dipping sauce on the side if you like.
For beverages, a strong coffee or chicory blend is classic, but a milk latte or a spiced tea works beautifully. For larger gatherings, set up a small station with different dustings: cinnamon sugar, cocoa powder, or a citrus sugar mix.
Serve at once. These are best warm and just dusted. If you need to carry them to the table, place them on a tray lined with parchment or cloth so the sugar does not blow away.
How to Store New Orleans-Style Beignets for Later
Homemade beignets are at their peak the day you make them. That said, you can keep them for a short time with a few simple steps.
To store for a day, let them cool completely, then place them in a single layer in an airtight container with a paper towel to absorb excess moisture. This preserves some crispness.
If you want to keep them a bit longer, freeze the cooled beignets on a sheet pan until firm, then transfer to a freezer-safe bag. Reheat from frozen in a 350°F oven for about 6 to 8 minutes, or until warmed through, then dust with fresh powdered sugar.
When reheating, avoid the microwave when possible. Microwaving will soften the exterior and make them chewy. Using the oven or a toaster oven helps refresh the outside crisp while warming the inside gently.
If you are serving these with a savory dish, try pairing them with a warm, comforting bowl such as the New Mexico green chile stew for a satisfying contrast. The sweet and spicy balance is delightful for casual dinners.
Clara’s Tips for Success
- Keep oil temperature steady. Use a thermometer and adjust the heat so it stays around 375°F. If the temperature dips, the beignets will soak up oil. If it spikes, they brown too fast.
- Don’t overwork the dough. Knead just until smooth. Over-kneading tightens the gluten and makes them tougher, not lighter.
- Roll to an even thickness. This ensures they cook through at the same time. Thin spots can become crisp too fast, thick spots stay raw inside.
- Dust sugar while warm. A warm beignet holds powdered sugar beautifully, which gives you that classic, indulgent look and taste.
- Use neutral oil with a high smoke point. Vegetable or canola oil are reliable choices that won’t add unwanted flavor.
These tips come from practice. Clara believes a little attention to these small things makes a big difference.
Simple Variations to Try
- Cinnamon Sugar Beignets. Toss the warm beignets in a bowl with cinnamon sugar for a spiced finish. It’s an easy change that adds warmth.
- Stuffed Beignets. Before frying, place a small spoonful of jam or Nutella in the center of each square and fold the dough over, pinching the edge. Fry more carefully and watch for oozing.
- Citrus Zest Sugar. Mix powdered sugar with a little lemon or orange zest for a bright, fresh flavor. This is lovely in spring and makes the pastry feel lighter.
- Savory Herb Beignets. Omit the sugar in the dough and add finely chopped chives or rosemary to the mix. Dust with flaky salt after frying and serve as an appetizer.
- Gluten-Free Option. Use a cup-for-cup gluten-free flour blend and add a tablespoon of xanthan gum if the blend lacks binding. Results vary, so try a small batch first.
If you want to pair beignets with a contrasting meal, try the comfort of a stew; a hearty New Mexico green chile stew can be a delicious foil to the sweet pastries. The spicy, savory broth and soft beignets create a pleasant balance.
New Orleans-Style Beignets
Ingredients
Method
- In a large bowl, mix together flour, sugar, baking powder, and salt until uniform and there are no lumps.
- Add softened butter, milk, and egg; mix until the dough comes together. The dough should feel slightly sticky but manageable.
- Turn the dough out onto a floured surface and knead gently until smooth, about 6 to 8 turns.
- Roll the dough out to about 1/4 inch thick and cut into 2.5- to 3-inch squares.
- Heat oil in a deep fryer or large pot to 375°F using a thermometer.
- Fry the dough squares in batches until golden brown on both sides, about 2-3 minutes.
- Remove from oil and drain on paper towels for a minute or two.
- Dust with powdered sugar before serving while still warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About New Orleans-Style Beignets
Can I make this ahead of time?
Yes. You can make them ahead, freeze them, and reheat in the oven. For the best texture, serve them shortly after reheating and dust with fresh powdered sugar.
Do I have to use a thermometer to fry?
A thermometer is recommended. It takes the guesswork out of frying and helps you keep the oil at the right temperature. If you do not have one, test with a small piece of dough; it should sizzle and rise quickly without darkening immediately.
Why are my beignets greasy?
Greasy beignets usually mean the oil was too cool or they were left in the oil too long. Bring the oil up to 375°F and fry in small batches. Drain thoroughly on paper towels and serve promptly.
Can I bake these instead of frying?
You can bake them, but the texture will change. Frying gives beignets their characteristic crisp exterior and pillowy inside. If you choose to bake, brush with melted butter and bake at 425°F until golden, but expect a different result.
What’s the best powdered sugar to use?
Use regular powdered sugar, sifted. Some brands add cornstarch to prevent caking; that is fine. Sifting removes lumps and creates the light, snow-like coating you want.
Troubleshooting Common Issues
If your beignets are too pale, increase the oil temperature slightly and fry a little longer. If the outside is too dark while the inside remains doughy, lower the temperature and fry a bit slower so heat penetrates without burning the surface.
If they do not puff, check your baking powder freshness. Old or inactive baking powder will reduce lift. Replace it every six months or so for best rise.
If the dough is sticky and hard to handle, chill it briefly for 10 to 15 minutes on a floured surface. It will be easier to roll and shape.
If you are finding inconsistent results, keep a small notebook. Note oil temperature, batch size, and frying time. Over a few tries you will dial in the perfect method for your stove and pan.
Serving for Gatherings
For a brunch crowd, plate beignets on a low, wide platter and place small ramekins of sauces around the edge. Offer coffee, milk, or a basic hot chocolate. Encourage guests to dust their own pieces with a little extra sugar.
For a casual evening dessert, serve beignets alongside seasonal fruit and a pot of strong coffee or spiced tea. If you want to make a show of it, dust each piece tableside with a small handheld sifter. The aroma and sight always bring a smile.
Set up a small station with toppings: powdered sugar, cinnamon sugar, chocolate shavings, and lemon zest. This turns serving into a small interactive moment and keeps things relaxed.
What to Expect the First Time You Make Them
Your first batch might not be perfect, and that is fine. Expect to learn your stove’s peculiarities and your pan’s heat profile. Beignets are forgiving; a little variation only makes them more interesting.
Clara encourages you to taste as you go. Try one right out of the oil and note the texture. Adjust next time if you prefer a crisper shell or a thicker interior. With each batch you will feel more confident and efficient.
Final Encouragement
You are closer than you think to making dreamy, New Orleans-Style Beignets at home. With a few simple ingredients, a steady hand, and a warm kitchen, you can create something that comforts and delights. Trust the process, enjoy the small sounds and smells, and share the results.
Conclusion
If you want to explore another take on beignets, this helpful version from Baker by Nature gives a slightly different approach and extra tips you might enjoy: Baker by Nature’s New Orleans-Style Beignets. For a classic reference and additional variations, the New Orleans Beignets Recipe from Simply Recipes is a great resource to compare methods and pick up more ideas.
I hope this New Orleans-Style Beignets guide helps you discover how simple and rewarding homemade cooking can be. You’ve got this.