How to Make Beignets

Co-authored by Craig Watson

Last Updated: May 6, 2021 Approved

Beignets are light, airy pastries that are fried and served warm, often with a hot cup of coffee. Though beignets are a famous New Orleans treat, you can enjoy them anywhere and any time with a few simple recipe variations. Don’t forget the powdered sugar on top!

Ingredients

Classic Beignets

2 ¼ tsp (6.4 g) of active dry yeast
1 ½ cups (354 mL) of warm water
½ cup (100 g) of white sugar
1 tsp (5 g) of salt
2 eggs
1 cup (236 mL) of evaporated milk
7 cups (896 g) of all-purpose flour
¼ cup (56.25 g) of softened shortening or butter
1 qt (0.9 L) of vegetable oil
¼ cup (32 g) of powdered sugar

Makes 1 large batch

No-Yeast Beignets

3 cups (384 g) of all-purpose flour
2 tsp (10 g) of baking powder
1 tsp (5 g) of salt
1 tbsp (12 g) of sugar
1 pinch of freshly-grated nutmeg
1 cup (236 mL) of water
1 cup (236 mL) of milk
1 large egg
Peanut, canola, or vegetable oil for frying
Powdered sugar, to taste

Makes 1 large batch

Beignets with Pancake Mix

1 ¼ cups of pancake or biscuit baking mix
⅓ cup (79 mL) of milk
2 cups (472 mL) of oil, for frying
Powdered sugar, to taste

Makes 1 medium batch

Method 1

Method 1 of 3:

Classic Beignets

1
Dissolve yeast in a bowl of warm water. Heat a bowl of 1 ½ cups (354 mL) of water in the microwave, until it’s about 110 °F (43 °C). Then, spoon in 2 ¼ tsp (6.4 g) of active dry yeast. Stir it to dissolve the yeast.^{[1]
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- You might also need to let the yeast sit for 5-10 minutes so it can fully dissolve.
- You can buy dry active yeast at any grocery store.
2
Add the evaporated milk, sugar, eggs, and flour. Stir in 1 cup (236 mL) of evaporated milk, ½ cup (100 g) of sugar, 1 tsp (5 g) of salt, and 2 eggs. Once it’s well mixed, pour in 4 cups (512 g) of flour and stir until the mixture is smooth. You may want to pour in the flour one cup at a time to make it easier to stir. You can use a fork, spoon, or baking spatula to stir. ^{[2]
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Tip: For extra sweet beignets, add extra sugar and a few teaspoons of vanilla extract.

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3
Mix in your shortening and the rest of the flour. Now, stir in ¼ cup (56.25 g) of softened shortening or butter, along with the last 3 cups (384 g) of flour. Combine it all with a spoon or baking spatula, then use your hands to knead the mixture and form it into a ball.^{[3]
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4
Chill the dough for 24 hours. Cover your bowl with plastic wrap. Then, place it in your refrigerator to cool for up to a day, which gives the dough time to rise.^{[4]
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5
Roll out the dough and cut it into small squares. Sprinkle flour over a flat, clean surface, like a kitchen countertop. Then, separate the dough into batches and use a rolling pin to flatten it out into an even layer, about ¹⁄₈–¹⁄₄ in (0.32–0.64 cm) thick. Cut it into 2.5 inches (6.4 cm) squares.^{[5]
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- You can use a knife or a pizza cutter to cut your beignet squares.
- This recipe makes a large amount of dough. If you don’t want to use it all at once, you can keep it covered in your refrigerator for up to a week.
6
Heat your oil to 360 °F (182 °C) in a large saucepan. Heat about 1 quart (0.9 L) of vegetable oil in a large saucepan until it’s 360 °F (182 °C). Make sure you have enough oil in the pan so that the beignets will be completely submerged.^{[6]
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- You can also use a deep fryer to fry your beignets.
7
Fry a few beignets at a time until they’re golden. Carefully place 3-4 beignets into the oil at a time. Let them fry for 2-3 minutes, then flip them with a spoon or tongs and repeat. The beignets should float to the top and puff up as they cook. Once they turn golden in color, they’re done!^{[7]
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- If the beignets don’t float up to the top, your oil isn’t hot enough.
8
Remove them with a slotted spoon and drain the oil. Once your beignets are done, scoop them out with a slotted spoon. Place them on a plate or baking sheet lined with 2 layers of paper towels and let the oil drain off.^{[8]
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- Continue frying with your remaining dough.
9
Serve the beignets warm with a sprinkle of powdered sugar. Once your beignets have cooled just a bit, set them on a plate to serve. Top them with powdered sugar (also known as confectioners’ sugar) and enjoy!^{[9]
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- For a more even coating of sugar, place your beignets in a bag filled with ¼ cup of powdered sugar and shake them gently.
- You can also experiment with other toppings for your beignets, like fruit or chocolate sauce.
- Beignets don’t keep well, and are best served fresh out of the fryer. If you want to make them ahead, prepare the dough and store it in an airtight container in the refrigerator for up to a week, then fry when you’re ready to eat!

Method 2

Method 2 of 3:

No-Yeast Beignets

1
Mix together the flour, salt, baking powder, sugar, and nutmeg. To start your no-yeast beignets, pour 3 cups (384 g) of flour, 1 tsp (5 g) of salt, 2 tbsp (10 g) of baking powder, 1 tbsp (12 g) of sugar, and a pinch of freshly grated nutmeg into a large bowl. Use a whisk to mix them together. ^{[10]
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Did you know? These beignets use baking powder instead of yeast to help the dough rise.
2
Whisk the water, milk, and egg together and add it to the dry ingredients. Combine 1 cup (236 mL) of water, 1 cup (236 mL) of milk, and a large egg in a second bowl. Whisk them together, then pour them into the dry ingredient bowl. Whisk the two mixtures together until you get a smooth dough.^{[11]
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3
Roll out the dough and cut it into squares. Prepare a flat, clean surface for rolling by sprinkling it with a light layer of flour. Take a handful of your dough and use a rolling pin to flatten it into a smooth, even layer, about ¹⁄₈–¹⁄₄ in (0.32–0.64 cm) thick. Then, use a knife or a pizza cutter to divide it into 2 in (5.1 cm) squares.
- If you don’t want to cook all of the dough now, place it in a bowl and cover it with plastic wrap. You can store it in the refrigerator for up to a week.
4
Heat 2–3 inches (5.1–7.6 cm) of oil to 360 °F (182 °C) in a deep fryer. Pour several inches of vegetable, peanut, or canola oil into a large saucepan or deep fryer. Set it on the stove over high heat until it reaches 360 °F (182 °C).^{[12]
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5
Fry the dough in small batches for 2-3 minutes per side. Set 3-4 squares into the oil at a time, using a spoon or your fingers. Let them fry for about 2-3 minutes, then use tongs or a spoon to flip them over. Fry the other side for another 2-3 minutes, until both sides are golden in color.^{[13]
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- The beignets should float to the top and puff up while frying. If they don’t float up, your oil isn’t hot enough.
6
Remove the beignets with a slotted spoon and drain the oil. When your beignets are done, lift them out of the oil with a slotted spoon. Set them on a plate or baking tray lined with a few layers of paper towels to soak up the excess oil.^{[14]
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7
Repeat with the rest of the beignets and eat them while warm. Continue frying the rest of your dough. When you’re ready to eat, place the beignets on a plate and dust them with powdered sugar.^{[15]
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- You can also top your beignets with chocolate sauce or fresh fruit.
- To get an even coating of sugar, pour it into a Ziploc bag. Add in your beignets, zip it closed, and shake the bag gently to coat them.
- Beignets don’t keep well once they’ve been fried. If you want to make them ahead, prepare the dough and store it in an airtight container in the refrigerator for up to a week, then fry when you’re ready to eat!

Method 3

Method 3 of 3:

Beignets with Pancake Mix

1
Stir the baking mix and milk in a large bowl and form it into a ball. Mix 1 ¼ (150 g) cups of biscuit or pancake mix and ⅓ cup (79 mL) of milk, using a fork and stirring until the mix is moist. Use your hands to form it into a dough ball.^{[16]
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Tip: This beignet variation isn’t quite the traditional approach, but it’s an easy option when you’re craving some sweet, fried treats.
2
Knead the dough and roll it out into a flat circle. Lightly flour a flat, clean surface like a countertop and knead the dough about 10 times with your hands. Then flatten the dough with your hands and roll it out from the center.^{[17]
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- You want the dough to be about ¹⁄₄–¹⁄₈ in (0.64–0.32 cm) thick.
3
Cut the dough into small squares. First cut your dough into strips, then 2 inches (5.1 cm) squares. You can use a knife or a sharp pizza cutter to shape your beignets.
4
Heat 2 cups of oil in a medium saucepan. Pour 2 cups (472 mL) of vegetable or canola oil into a medium-sized saucepan and heat it on high. It’s ready for frying once it gets to 360 °F (182 °C).^{[18]
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- Make sure you’re using enough oil to completely submerge your dough pieces.
5
Fry 4 beignets at a time until they’re golden. Place your dough squares in the oil 3-4 at a time. Let them fry for 2-3 minutes, then use tongs or a spoon to flip them over. Fry for another 2-3 minutes, until the beignets are golden on both sides.^{[19]
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6
Remove them with a slotted spoon and drain the oil. Use a slotted spoon to remove your beignets. Transfer them to a plate or baking tray lined with paper towels, which will soak up the excess oil.^{[20]
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- Repeat the frying and removal process for the rest of your dough.
- Let the beignets cool and drain for at least 1-2 minutes.
7
Serve them warm with powdered sugar on top. Set your beignets on a plate and sprinkle them with powdered sugar. Enjoy as a dessert, morning pastry, or sweet snack!^{[21]
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- You can also top your beignets with fruit or chocolate sauce.
- To coat the beignets evenly with sugar, pour the sugar into a Ziploc bag and place the beignets inside. Zip it up and shake it gently to distribute the sugar.

Community Q&A

Question

What is all-purpose flour?

Community Answer

The most basic flour. It is called all-purpose because it can be used for lots of different dishes.
Question

Is there a correlation between fryer heat (medium/medium high/high) with 350 degrees if we don't have a cooking thermometer?

Ann Hupe

Community Answer

It is hard to tell so don't guess. Instead, you should get a cooking thermometer. Temperature is very important to create that fried shell that prevents oil from saturating what you're frying. This is the secret for the best fried chicken.