New Orleans Beignets Recipe

Activate yeast

In a small bowl, combine the warm water (about 105–115°F / 40–46°C), warm milk, and 1 teaspoon sugar from the measured total. Sprinkle the instant dry yeast over the liquid and let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive — start again with fresh yeast.

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if mixing by hand), whisk together the flour, the remaining 1 tablespoon of sugar, and 1 teaspoon salt. Make a well in the center.

Add the foamy yeast mixture, the egg, melted butter, and 2 tablespoons vegetable oil to the flour mixture. Mix on low speed until ingredients come together, then increase to medium-low and mix about 2–3 minutes to form a smooth, slightly sticky dough. If mixing by hand, stir until combined and knead in the bowl for 3–4 minutes.

Turn the dough onto a lightly floured surface and knead briefly 1–2 minutes to smooth. The dough should be soft, tacky but not overly sticky. Lightly oil the inside of a clean bowl, place the dough inside, and turn to coat with oil.

Cover the bowl tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Once the dough has doubled, punch it down to release air. Turn onto a lightly floured surface and roll or press into a rectangle roughly 10 x 8 inches and about ¼ inch thick.

Fold the rectangle in half (short side to short side) and cover with a kitchen towel. Let rest 10 minutes. This makes handling and cutting easier and improves texture.

After resting, unfold and cut the dough into four even squares (about 2½–3 inches each). For traditional beignets, keep them roughly square and slightly puffy; they will expand more when frying.

Pour 2 to 3 inches of neutral frying oil into a heavy-bottomed pot or deep fryer (about 2–3 cups depending on your pot). Attach a thermometer and heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough — it should sizzle and rise to the surface quickly without browning within 30–40 seconds.

Working in batches (do not overcrowd), gently lower 1–2 beignets into the hot oil using a slotted spoon or spider. Fry 1–1½ minutes on the first side until golden, then flip and fry another 45–60 seconds until evenly puffed and golden brown on both sides. Maintain oil temperature between 350–360°F (175–182°C) — adjust heat as needed.

Use a slotted spoon to transfer fried beignets to a wire rack set over a baking sheet or to paper towels to drain briefly (about 30–60 seconds). Repeat with remaining pieces.

While still warm, place the powdered sugar (and the 1/8 teaspoon salt) in a shallow bowl or large sieve. Toss each warm beignet in powdered sugar until well coated — you can also dust generously with a fine-mesh sieve. Shake off excess sugar.

Serve immediately, 2 beignets per person for four beignets total, with extra powdered sugar on the side if desired. Beignets are best eaten fresh and warm.