Easy Beignets Recipe

Name: Easy Beignets Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 ½ teaspoons kosher salt; 1 Tablespoon + 1 teaspoon baking powder; 1 ½ teaspoon ground cinnamon; 1 large egg; ¼ cup cane sugar; 1 ¼ cup milk (any fat content); 2 teaspoons vanilla extract; 1-quart vegetable oil for frying; powdered sugar

ByJenn Giam Smith February 14, 2024May 19, 2025

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Happy Wednesday all! Today I’m sharing my Southern family’s side and a recipe I’ve been perfecting for 15 years, New Orleans-style beignets! Why today? Well, y’all can thank Instagram this time around, because every one of you voted unanimously for this recipe.

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For those who don’t know, a beignet is quite literally fried bread topped with powdered sugar. It’s like biting into a buttery, fluffy pillow. When fried in hot oil, the dough yields this perfectly crisp exterior and tender inside that begs for that dusting of powdered sugar. I also like to top mine with a drizzle of honey before the powdered sugar (that isn’t classic per-say, but that’s how I grew up eating them).

New Orleans-style beignets are probably the most well-known beignets in the United States. Believe it or not, they’re surprisingly easy to make at home. They are made from an enriched dough that has milk, butter, and eggs for color and texture. Rather than using yeast, this version uses baking powder to get the rise. With one bowl, a large spout measuring cup, and a handful of readily available kitchen staples, you can whip up a batch any time you want!

We traditionally make them for Fat Tuesday, but you can make them anytime you want! Trust me, you will.

QUICK OVERVIEW

TIPS FOR MAKING BEIGNETS

These tips will help make this even easier, but if you want to skip all this just keep scrolling and go straight to the recipe!

Make the dough ahead of time. Beignets are best served fresh out of the fryer, but you can prepare the dough up the day before you want to eat them! Just be sure to bring the dough to room temp before frying (it should only take about 30 minutes)
Use a Dutch oven. (It’s one of the best vessels for home frying, and if you love stews and roasts, this will become a multipurpose kitchen item for you).
Keep the oil at 370°F. Using a thermometer to monitor the temperature of your oil is handy for this. Too hot and the outside will burn before the inside is cooked through.
- I personally recommend using the Thermoworks Industrial IR Gun
Don’t just let them sit in the hot oil. Flip them to ensure both side (just like a fried donut) get a nice golden brown
Dust the beignets heavily with powdered sugar. Don’t be shy! Drain the freshly fried beignets on paper towels, then dust them with lots of powdered sugar just before serving.

COOKING WITH KIDS

DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.

Ingredient measuring
Mixing and rolling dough
Older Kids can help with frying
drizzling honey
dusting with powdered sugar

STORAGE DETAILS

These beignets are best eaten fresh. Below are a few notes for make ahead and if you do have extras.

The dough can be made the night before, brought up to room temp the day of and then rolled out, and then fried.
Store beignets in an airtight container on the counter for up to 2 days.

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Try this classic New Orleans-style beignet recipe! A simple dough is deep-fried, drizzled with honey, and dusted with powdered sugar. Perfect any time of the day!

Total Time: 40 minutes
Yield: 20 beignets 1x

Instructions

Half-fill a deep skillet cast iron pan or Dutch oven with oil and preheat it to 375°F.
Whisk together the all-purpose flour, kosher salt, baking powder, and cinnamon in a large mixing bowl. Create a well in the middle.
In a spouted bowl/large measuring cup, beat the egg, cane sugar, milk, and vanilla extract.
Pour the egg mixture into the well of the flour mixture and mix slightly until moistened and the flour is gone. Turn onto a floured surface and knead lightly with a dough scrapper (this is a sticky dough).
Carefully, roll the dough out to a ¼-inch thickness. If needed, add flour as you go to prevent sticking.
Slice into rectangle shapes, about 3 inches long and 2 ½ inches wide (measuring is not required). To make this easier, you can use an accordion cutter. If you have edges, don’t throw them! Fry those too for fun mini ones!
Fry in vegetable oil, turning once, until they are golden brown and puffed up. Remove, and drain on a cooling rack inside of a baking sheet.
Top with a drizzle of honey and sprinkle with a good coating of powdered sugar. Serve immediately with coffee (or beverage of choice).

Notes

Tips for Making these Beignets even easier

Beignets are best served fresh out of the fryer, but you can prepare the dough up the day before you want to eat them! Just be sure to bring the dough to room temp before frying (it should only take about 30 minutes)
Using a Dutch oven, heat your oil to 370°F, on Medium-High.
Monitor the temperature of your oil by using a thermometer, and keep the oil at 370°F. Too hot and the outside will burn before the inside is cooked through.
Flip them to ensure both sides get a nice golden brown
Dust the beignets heavily with powdered sugar.

Storage Details

These beignets are best eaten fresh. Below are a few notes for make ahead and if you do have extras.

The dough can be made the night before, brought up to room temp the day of, and then rolled out, and fry.
Store beignets in an airtight container on the counter for up to 2 days.

Author: Jenn Giam Smith
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: breakfast, brunch
Method: frying
Cuisine: American, Southern, New Orleans

DID YOU MAKE THESE BEIGNETS?

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Jenn Giam Smith

My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.