On my first visit to New Orleans, I popped over to the historic Cafe du Monde to grab a paper bag of beignets and a takeaway cup of coffee. I walked to the water's edge to watch the sky at dusk over the Mississippi River, a couple of buskers singing a few yards away.
Like any first-timer, I made the mistake of inhaling as I bit into the beignet, coughing powdered sugar all over myself. But it was worth it. The warm yeasted dough must've been fried minutes beforehand, and the sweet, crispy edges gave way to an airy interior that smelled and tasted like heaven.
Beignets are cut into squares, which means the corners become slightly crispier than the rest of the pastry—those fried corners alone make beignets a legitimate rival to any circular doughnut.
Made from a simple yeast mixture, evaporated milk, shortening, eggs, and flour, beignet dough only takes a few minutes to throw together, but the secret to the perfect homemade beignet is letting the dough sit in the refrigerator overnight. This time in the fridge allows the yeast to develop slowly, making a particularly fluffy and flavorful beignet.
![New Orleans Beignets - Southern Living](https://www.southernliving.com/thmb/nzyuG90AxhEgHL6rXSmFh2dshYU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/New-Orleans-Beignets_Audit7666_Step01-5-68e6e2e062df48f99d5b9a4d326927ed.jpg)
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
What Are Beignets?
There are two main types of beignets: French beignets made with deep-fried choux pastry, and Louisiana-style yeasted beignets. Typically cut into squares or rectangles and served hot with a cup of chicory coffee for breakfast, dessert—or really any time of day—these yeasted pillows are generously dusted with powdered sugar and a real treat to eat.
Do Beignets Taste Like Doughnuts?
Beignets are similar to doughnuts in that they're sweet, fried dough, and total comfort food. Beignets are pillowy in the center and crisp on the edges. Think of them as an elevated doughnut, with textural contrasts and a mellow flavor.
But don't expect any glazes, sprinkles or fillings. Beignets are meant to be quick to make, quick to assemble, and easy to eat.
Ingredients for New Orleans Beignets
To make New Orleans Beignets, you'll need:
- Active dry yeast: Can be swapped with instant yeast. Note: Instant yeast does not require "proofing," so you can proceed with the recipe without waiting for the mixture to become foamy.
- Warm water: Warm is key! Yeast enjoys a comfortable environment—too hot and it will start to die off.
- Granulated sugar
- Evaporated milk: Adds a rich flavor and light, fluffy texture to the beignets.
- Large eggs
- Kosher salt
- Vegetable shortening: Doughnuts made with shortening are typically lighter and puffier.
- Bread flour: Can be substituted with all-purpose flour, but may result in a stickier dough that requires more kneading time.
- Vegetable oil, for frying: For extra points—although it may be a bit harder to source—mimic Cafe du Monde by using cottonseed oil for frying.
- Sifted powdered sugar: For dusting
![Ingredients for New Orleans Beignets - Southern Living](https://www.southernliving.com/thmb/ksgTSAkxP0vLW1cGmubIPFAyaC8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/New-Orleans-Beignets_Audit7666_Step01-784bf8bd47eb47659c2d2ad8479ed497.jpg)
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
How To Make Beignets
It's quick to make, but you'll have to wait before you can cook them for an overnight proof. The full recipe for homemade beignets is below, but here's a brief recap:
- Step 1. Make the dough: Combine yeast, 1/2 cup water, and 1 teaspoon sugar. Let stand until foamy, then mix in eggs, salt, evaporated milk, and remaining sugar. Heat remaining water and whisk in shortening until melted. Add to yeast mixture along with 4 cups bread flour; mix until a sticky dough forms. Add remaining flour and knead until smooth.
- Step 2. Let rest: Transfer to greased bowl, and refrigerate 4 to 24 hours.
- Step 3. Cook beignets: Heat 2 to 3 inches of oil in a Dutch oven to about 350°F. Flour a clean surface, and roll dough to 1/4-inch thickness. Cut into squares, and fry in batches until golden and puffed (2 minutes per side). Drain on paper towels, dust with powdered sugar, and serve.
More New Orleans Favorites
If you can't get to the Big Easy, bring the food to you:
Editorial contributions by Katie Rosenhouse.
![New Orleans Beignets with coffee - Southern Living](https://www.southernliving.com/thmb/FBvNsSOvNzbHMg0JHFTX3a9nQ9M=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/New-Orleans-Beignets_Audit7666_Step01-16-64a64178f13b4ea9a58b31c1cdc5dfd1.jpg)
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Ingredients
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1 (1/4-oz.) envelope active dry yeast
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1 1/2 cups warm water (100°F to 110°F), divided
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1/2 cup granulated sugar, divided
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2 large eggs, lightly beaten
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1 tsp. kosher salt
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1 cup evaporated milk
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1/4 cup vegetable shortening
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7 cups bread flour, plus additional for rolling
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Vegetable oil, for frying
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Sifted powdered sugar, for dusting
Directions
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Make the yeast mixture:
In stand mixer bowl, mix to combine yeast with 1/2 cup warm water and 1 teaspoon granulated sugar; set aside for 5 to 10 minutes until foamy.
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Add eggs, salt, evaporated milk, and remaining sugar. Mix lightly to combine.
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Prepare the dough:
Heat remaining water in the microwave until hot. Add shortening and mix until melted. Add shortening mixture to yeast mixture along with 4 cups bread flour. Using hook attachment, mix until a sticky dough forms.
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Gradually add remaining 3 cups of bread flour, mixing until the dough is smooth and pliable.
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Transfer to a lightly greased bowl, turning dough to grease entire surface. Cover and refrigerate for 4 to 24 hours.
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
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Cut out beignets:
Lightly dust a clean surface with flour and roll dough to 1/4-inch thickness. Cut into 2 1/2-inch squares.
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
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Fry the beignets:
Heat 2 to 3 inches of vegetable oil in a Dutch oven or large pot to 350°F to 360°F. Fry in oil until golden brown and puffed (about 2 minutes per side).
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Drain on paper towels. Immediately dust with powdered sugar and serve warm.
Morgan Hunt Glaze; Prop Stylist: Claire Spollen; Food Stylist: Margaret Monroe Dickey
Frequently Asked Questions
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This dough can be made up to 24 hours in advance, then fried right before serving.
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Beignets are best eaten fresh, but leftovers can be rewarmed in an air fryer, warm oven, toaster, or microwave, although they'll lose a bit of their original luster.
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When rolling the beignet dough, take care not to go too thin. The thinner the dough, the flatter the beignet. Make sure your oil is at the correct temperature for a quick puff when the dough hits the oil.
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Oil that's too hot will quickly brown the beignets before the centers have a chance to cook. Make sure to check your oil temperature, and reduce the heat if your beignets are browning too quickly.