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Home / Types / Southern

Beignets (New Orleans)

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Published:4/28/2020Updated:4/28/2020

 Beignets – These New Orleans doughnuts are the best! Soft, pillowy and light just like the ones eat at Cafe du Monde but taste even better! You can’t beat homemade.

New Orleans Beignet

I  grew up eating and adoring Puff Puff – a popular traditional West African deep fried dough. Eating them all day long would be easy peasy, if only my waist and thighs would allow it. But not to speak any lesser of it, my first experience with New Orleans Beignet is different – a good different.

It was during my first Mardi Gras experience in New Orleans that I got to have my first heavenly bite of this magical light as a feather fried dough generously covered in powdered sugar. Ooohh! I finished the entire beignet before I even spoke a word. From them on, Cafe du Monde’s Beignets (and beignets in general) will always have a special place in my heart.

What is a Beignet?

Beignets are sweet treats you’ll find almost every patisserie in New Orleans. Dubbed as the official state doughnut of Louisiana, these rectangular treats are deep-fried, pillowy, light and puffy doughnuts made with yeast dough with just the right touch of sweetness dusted with powdered sugar. They are also heavily tied with the Mardi Gras celebrations which is just a few weeks away. 

 

Homemade Beignet Recipe

Guess what? You don’t have to travel to The South for this delicious experience. In fact, you can enjoy the warm, fluffy pastries in the comfort of your own home. And it’s absolutely going to be an experience to remember without the hefty price tag.

This recipe is fantastic and yields the lightest and fluffiest beignets minus the effort.

A combination of Paula Dean and Anne Burrell ‘s recipe. Paula Dean uses shortening, less yeast, and bread flour while Anne Burrell uses butter, all-purpose flour and doubles the amount of yeast. I think they both taste AH- mazing!! You just can’t go wrong with either.

New Orleans Beignet

For those unfamiliar with beignets, they’re in a league of their own but are a cross between a donut and fritter – just with a lot more to offer.

To achieve that light, airy result, the dough is everything. As you may have guessed, beignet dough requires some TLC. You must have your ingredients measured just right, pay attention to the consistency of the dough and we can’t forget the shortening or butter since every good pastry needs some fat. After cutting the dough, let it rest for about 15 minutes.

Furthermore, a well-made dough and a hot oil mean your beignets will puff up beautifully and develop a golden brown exterior. Yes, of course, they are delicious right out of the fryer but a beignet is not a true New Orleans beignet without a coating of confectioners’ sugar.

Upon taking that first bite, a soft cloud of powdered sugar escapes as you make your way through the pillowy pastry. You can’t help but make a mess and all the yummy flavors come soon after.

New Orleans Beignets

Can I Bake Beignets?

Although nothing compares to a perfectly deep-fried beignets, you can actually bake them in the oven if you’re trying to cut back with the oil. You can check out Serious Eats’ baked beignets recipe HERE.

New Orleans Beignets

The level of sweetness is just right, there is a nice toasty hint from the golden brown exterior, and a buttery note and you’ll keep going back for more. Be sure to enjoy with a café au lait!

Enjoy!!!

 

Watch How To Make It

 

This post was first published in February 2017 and has been updated with new photos and content.

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New Orleans Beignets

Beignets - These  New Orleans doughnuts are the best! Soft, pillowy and light just like the ones eat at Cafe du Monde but  taste even better! You can't beat Homemade.
4.96 from 22 votes
Prep: 2 hrs
Cook: 30 mins
Total: 2 hrs 30 mins
American
Servings 8 - 12 pieces

Ingredients

  • 3/4 cup lukewarm water
  • 1 (.25-ounce) (or 7 g) packet active dry yeast
  • 1/2 cup evaporated milk
  • 1/3 cup sugar
  • Pinch of salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 3/4 – 4 cups all-purpose flour
  • 3 tablespoons melted butter
  • corn oil or any flavorless oil , for frying
  • powdered sugar , for dusting
US Customary - Metric

Instructions

  • In a large bowl or stand mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
  • Lightly whisk evaporated milk, sugar, salt, egg and vanilla extract. Add it to the yeast mixture.
  • Mix in about 2 cups flour and continue mixing with hand or dough mixer. If using a stand mixer, mix for about a minute or 2.
  • Finally add melted butter, mix until dough is sticky but smooth. Add in additional flour (if needed) to make soft dough.
  • Turn dough on lightly floured surface and knead for 1-2 minutes Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled.
  • Punch the dough down- remove the dough from the bowl.
  • Roll out the dough on a lightly floured surface into ¼ - 1/3 inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.
  • Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.
  • Serve hot with Café au lait!!!!!

Tips & Notes:

  1. You can substitute butter with vegetable shortening. But I prefer the texture and the buttery notes of my beignets.
  2. You can make the dough a day ahead and fry them in the morning. Just make sure you let it rest for about 30 minutes at room temperature before frying.
  3. Oil should be at 375 Degrees F when frying.
  4. Any regular milk would work fine if in case you wish to substitute the evaporated milk.
  5. Recipe would also yield about 35-40 pieces of 2-inch beignets.
  6. Corn oil or any flavorless oil are great for frying these beignets.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

Nutrition Information:

Calories: 102kcal (5%)| Carbohydrates: 10g (3%)| Protein: 1g (2%)| Fat: 6g (9%)| Saturated Fat: 3g (19%)| Cholesterol: 36mg (12%)| Sodium: 63mg (3%)| Potassium: 56mg (2%)| Sugar: 10g (11%)| Vitamin A: 200IU (4%)| Vitamin C: 0.3mg| Calcium: 46mg (5%)| Iron: 0.1mg (1%)
Author: Immaculate Bites
Course: Breakfast
Cuisine: American
Keyword: beignets, breakfast, doughnuts, fried snack, new orleans, southern food
Tag Us On Instagram!Did you make this recipe? I love hearing how it turned out! Tag me on Instagram @ImmaculateBites and be sure to leave a rating below!
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Nutrition Facts
New Orleans Beignets
Amount Per Serving
Calories 102 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 36mg12%
Sodium 63mg3%
Potassium 56mg2%
Carbohydrates 10g3%
Sugar 10g11%
Protein 1g2%
Vitamin A 200IU4%
Vitamin C 0.3mg0%
Calcium 46mg5%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

 

How to Make New Orleans Beignets

New Orleans BeignetsIn a large bowl or stand mixer combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Lightly whisk eggs, evaporated milk, vanilla extract and sugar. Add to the yeast mixture. Mix in about 2 cups flour and continue mixing  by hand or dough mixer is using a stand mixer for about a minute or 2. Next, add melted butter. 

New Orleans Beignet

Mix until dough is sticky but smooth. Add in enough additional flour (if needed) to make soft dough. Turn dough on lightly floured surface and knead for 1-2 minutes. Place dough in a greased bowl, turning once to coat the dough. Cover loosely with a clean cloth and let rise in a warm, draft-free place for about 2 hours or until doubled.

New Orleans BeignetPunch the dough down- remove the dough from the bowl. Roll out the dough on a lightly floured surface into ¼ – 1/3 inch thick. Then cut out dough into 1 1/2 or 2″ squares, you can use a sharp knife or pizza cutter. Let it rest for about 10 minutes before frying.

New Orleans BeignetWorking in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar.

 

 

New Orleans Beignets
New Orleans Beignets
New Orleans Beignets

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    Comments & Reviews
    1. Sarah says

      Posted on 2/22 at 2:18PM

      Do you think peanut oil would be okay? Only because we have our frier filled with that at the moment. Can’t wait to try these!

      Reply
      • ImmaculateBites says

        Posted on 2/23 at 6:31PM

        Yes it would work out just fine . Enjoy!

        Reply
    2. RBeckyB says

      Posted on 2/17 at 2:21PM

      These came out so delicious. Your recipe was very easy to follow. My whole family enjoyed them. Will definitely make them again. Thanks for sharing your recipe.

      Reply
    3. DizzyDetroitDame says

      Posted on 1/4 at 7:01AM

      OK, so I first tried a different beignet recipe and for some reason the dough didn’t come together right. I found your recipe and gave it another try. I’ve never made beignets or any type of doughnut before. In any case, OMG, they were delicious. I knew immediately as I was mixing the dough that they would be yummy. My son-in-law had been asking me to make them and this was a special treat for him and the rest of the family. They all loved them. There was a slight crunch to the crust and the crumb was moist and delicious. We will definitely be making this again!!! THANK YOU!!!!!!!

      Reply
    4. NBD says

      Posted on 1/1 at 1:50PM

      Could I replace APF with Self rising flour, and if can does that mean I take out the yeast?

      Reply
      • ImmaculateBites says

        Posted on 1/5 at 5:49PM

        Yes you can do that . But it will definitely affect the Taste and structure .
        Hope this helps!

        Reply
    5. B says

      Posted on 10/2 at 1:44PM

      can I replace apf with bread flour? will it make it softer?

      Reply
      • ImmaculateBites says

        Posted on 10/2 at 4:05PM

        Yes you can . However, it really would not make it tender. Let it proof until double in size.

        Reply
    6. Coby says

      Posted on 9/13 at 7:29PM

      These are fantastic!!! Or, as my husband and I exclaimed with powdered sugar covering our lips, “These are freaking amazing!” We went to Cafe du Monde a few years ago and had beignets for the first time, and ever since then I’ve wanted to try making them but was always intimidated. Your recipe was super easy to follow, and my husband said I HAVE to make these again. Thanks for a great recipe!

      Reply
      • ImmaculateBites says

        Posted on 9/15 at 5:22PM

        So happy I could be of help. Thanks for the feedback!

        Reply
    7. Lala says

      Posted on 9/2 at 7:47PM

      Can I use an air fryer to cook these?

      Reply
      • imma africanbites says

        Posted on 9/7 at 4:21AM

        Hi, Lala. I haven’t tried it so I can’t say for sure.

        Reply
    8. Tea says

      Posted on 8/24 at 6:57PM

      Really easy to follow. I didn’t have the stand mixer, so everything was by hand. Wasn’t too bad. If I make the batch the day before, how do I store it? Do I still let the dough rise to double size then put it in the fridge?

      Reply
      • imma africanbites says

        Posted on 8/24 at 7:12PM

        Hi, Tea. You can cut the dough a day ahead, cover, and place them in the fridge. And then fry them the next day. Just make sure to let the dough rest for about 30 minutes at room temperature before frying.

        Reply
    9. Leisl says

      Posted on 8/17 at 11:49AM

      There may not actually be 5000 recipes for beignets online but when you want to make them and you start looking it sure feels like there are. Ultimately I chose this recipe because I wanted to try making them with evaporated milk and vanilla and this one has both plus the great reviews. They were wonderful! After the first couple of regular size batches it occurred to me that I could shrink them to bite-sized just because it would make them a little less messy and a lot easier to eat. I’m so glad I did! From now on I think I’ll always go the bite-sized route. That’s the main reason I’m taking the time to leave a comment with my review- it’s definitely worth trying a batch that way at least once.

      Reply
      • imma africanbites says

        Posted on 8/20 at 6:53AM

        Hi, Leisl. Thank you so much for taking the time to let me know. I totally like your bite-sized version of this. Glad you enjoyed them.

        Reply
    10. Lauren says

      Posted on 8/13 at 3:08PM

      Any suggestions for my dough? It’s more like thick pancake batters. I added all cups of flowers and it never turns into dough no matter how much i knead it.

      Reply
    11. Nubian says

      Posted on 8/3 at 11:13PM

      So happy I stumbled on your recipe. This was my first attempt and they turned out great! Thanks to your easy to follow directions.

      Reply
    12. Siana Robertson says

      Posted on 8/3 at 11:22AM

      Can I put these in the oven instead of frying them?

      Reply
      • ImmaculateBites says

        Posted on 8/4 at 6:27AM

        Yes you can. However, there would be a difference in taste and texture. Do let me know how it works out for you.

        Reply
    13. Rochelle says

      Posted on 7/28 at 2:06PM

      Hi! I am a 21 year old baker enthusiast, and I have been craving beignets forEVER! I live in Ontario Canada, so unfortunetly, no beignets in cafes, grocery stores, or restaurants for me here; trust me, I tried researching and shopping around for some. No luck! Anyways, I decided to make my own, and I stumbled across your recipe that looks so delicious and fairly easy to make. However, I do have a few questions regarding the recipe just so I can get the most out of the beignets for when I make them.
      1. Do you use salted or non-salted butter? I am fairly sure non-salted is preferred, but I wanna make sure.
      2. I see you use a large iron pan for frying the beignets; how much oil do you use or recommend for the frying?
      3. I want my mother to try the beignets too but she is lactose and tolerant. Can I use lactose-free milk instead of evaporated? Or is lactose-free evaporated milk a thing?
      I think that’s all. Thank you for sharing this recipe and I look forward to hearing from you, Cheers!

      Reply
      • ImmaculateBites says

        Posted on 8/1 at 8:08PM

        Hi Rochelle,
        Glad you are ready to give this a try.
        1. You are right use unsalted butter
        2. Make sure you fill your ring pan at least half full, for best results
        3. Lactose free milk would do just fine.
        Hope this helps and Happy Cooking!

        Reply
    14. J says

      Posted on 7/27 at 4:38PM

      i realised when i finished making it into a dough i forgot to add butter and then i tried to mix it together will that affect the beignets?

      Reply
      • ImmaculateBites says

        Posted on 8/1 at 8:15PM

        It’s quite a challenge to add butter to the beignet after it has been mixed.

        Reply
    15. sussana obot says

      Posted on 7/15 at 4:12AM

      IT IS TASTY, GOOD LOOKING AND APPETIZING AND EASY TO PREPARE

      Reply
      • ImmaculateBites says

        Posted on 7/17 at 4:07PM

        Thanks so much!!

        Reply
    16. Ngozi Fred says

      Posted on 6/25 at 12:29AM

      Hi! This is my 4th time coming here for this recipe and each time has been a hit back to back. Thank you for this and detailed explanation. God bless.

      Reply
      • ImmaculateBites says

        Posted on 6/25 at 4:21AM

        Awesome! I am so glad you love this recipe, Ngozi :)!

        Reply
    17. Fe says

      Posted on 6/24 at 9:20PM

      Hello, Can I use coconut milk?

      Reply
      • ImmaculateBites says

        Posted on 6/25 at 4:20AM

        Hi Favour! Coconut milk will work just fine.

        Reply
    18. Ana says

      Posted on 6/19 at 12:10PM

      Is it okay if I use instant dry yeast? If so, how will I do that with the recipe?

      Reply
      • ImmaculateBites says

        Posted on 6/21 at 4:48AM

        Hi Ana,
        Yes instant dry yeast would work out just fine. No changes needed.

        Reply
    19. Simran says

      Posted on 6/9 at 12:22AM

      Hey! I have an egg allergy and I really want to use this recipe. Are there any egg replacements I could use or can I just omit it completely ? Would a flax egg be okay??

      Reply
      • ImmaculateBites says

        Posted on 6/9 at 7:30PM

        Hi Simran. To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened. Do let me know how it works out for you :).

        Reply
    20. Ene says

      Posted on 6/7 at 6:47AM

      Hi lovely dish

      Reply
      • ImmaculateBites says

        Posted on 6/7 at 7:30AM

        Thanks, Ene :)!

        Reply
    21. Esther says

      Posted on 6/2 at 9:14AM

      Hello, I tried your recipe and the beignets were delicious. Although, the dough was too sticky ( I wasn’t careful with water). I’m sure next time would be better. P.S: I got to know about this snack in the Disney cartoon ‘The princess and the frog’. Thanks

      Reply
      • ImmaculateBites says

        Posted on 6/2 at 7:52PM

        Awesome! I am glad you loved this recipe.
        Oh, I love ‘The Princess and the Frog’. And Tiana is into cooking too :). Thanks for stopping by, Esther.

        Reply
    22. Amanda Lawrence says

      Posted on 5/30 at 7:16AM

      Hey girl! I just made these & they are resting in the bowl. I just realized I used 1 tablespoon instead of 2 teaspoons dry yeast! Will it mess these up? My kids were talking to me & I grabbed the 1\2 tablespoon.

      Reply
      • ImmaculateBites says

        Posted on 5/30 at 8:24AM

        Hey Amanda,
        I really don’t think it would. Let me know how it works out for you.

        Reply
    23. Blessing says

      Posted on 5/27 at 9:12AM

      Wow!!! Is my first time commenting on your post. I must say your recipes are so unique. I tried the orleans beignets. Wow come and see hubby and the kids dragging for it even before I finished frying. A million thanks for all your recipes. More grace

      Reply
      • ImmaculateBites says

        Posted on 5/27 at 10:01AM

        Hahaha. I can imagine the scene. That is exactly what happens at my house too when I make these Beignets. I am so glad it was a hit with your family, Blessing!

        Reply
    24. Gisele says

      Posted on 5/22 at 1:47PM

      Can regular active yeast be good to use too? Or is dry yeast the only one best for this recipe?:)
      Thanks!!

      Reply
      • ImmaculateBites says

        Posted on 5/23 at 3:55AM

        Hi Gisele! Regular active yeast would work just fine. Let me know how it turns out for you!

        Reply
    25. Nelvina Jones says

      Posted on 5/19 at 8:44AM

      I did this last night as a test run, came out delicious! Thank you for the recipe and simple directions

      Reply
      • ImmaculateBites says

        Posted on 5/19 at 2:42PM

        Fantastic!! For a test run, I am so glad it worked out great for you :). Thank you for stopping by, Nelvina!

        Reply
    26. Antoinette Conteh says

      Posted on 5/17 at 11:23AM

      I really loved this recipe. We did it for the first time yesterday and it turned out great. My 5 year old enjoyed rolling out the dough. Lol

      Reply
      • ImmaculateBites says

        Posted on 5/17 at 4:48PM

        Awwww… This is definitely the kind of recipe kids would love to help out with! And eat too :). So glad it was a hit with your family. Thanks for the feedback, Antoinette!

        Reply
    27. sejal says

      Posted on 5/12 at 10:29AM

      At what stage can I refrigerate over night?

      Reply
      • ImmaculateBites says

        Posted on 5/14 at 6:25AM

        Hi Sejal! After your dough rises for the first time and you cut out the Beignets, wrap each in a plastic film, put in an air-tight container and freeze. When you are ready to fry, put them out to thaw and rise for about an hour. Hope this helps. Do let me know how this works out for you!

        Reply
    28. Ida N says

      Posted on 5/11 at 1:41PM

      Spectacular, fluffy, delicious. Just made these with my daughter. We love it.
      Thank you.

      Reply
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