The Best Authentic New Orleans Beignets Recipe (2024)

Published September 18, 2019.This post may contain affiliate links. Please read my disclosure policy.

These delicious, easy-to-make light and fluffy fried beignets covered in powdered sugar will make you feel like your right at Café du Monde in New Orleans.

Homemade from scratch isn’t hard, it just takes a little more time but, in the end, it’s beyond worth it and I’m going to show you why! If you’ve never had one then you’ve been missing out my friends. Don’t you dare buy some beignet mix, because I’m going to walk you through step by step how to make the most authentic New Orleans Style Beignets on the internet!

The Best Authentic New Orleans Beignets Recipe (1)

What Is a Beignet

Beignet translates from French to English as, donut or fritter. Really that’s all, it’s a simple yeast-based square-shaped dough that is fried up and served with powdered sugar on top. It is an extremely popular treat in New Orleans.

Pronunciation

Beignet is pronounced as, ben-yei. Don’t let the difficult French word fool you when looking at it, because it’s much easier to pronounce than you may have thought. If you can’t get it, just call it a French donut! If you want to hear someone say it, watch my video below or click here.

The Best Authentic New Orleans Beignets Recipe (2)

Where Do Beignets Come From

Traditional beignets originated in France and are known as Boules De Berlin. Beignets in France are circles instead of squares and have a cake-like filling, not light and yeast-based as they are known here in the states. Both are delicious but do have some distinct differences.

A beignet as we know it was brought over from French colonists who settled in the New Orleans area and adapted its choux pastry dough recipe to the dough, we use now for these.

What Is The Difference Between a Donut and a Beignet

The biggest difference between a donut and a beignet is the shape and fillings. Donuts are oftentimes shaped in a circle and with a hole in the center. Since donuts are simply fritters, they are cut into simple shapes like squares or spooned directly into hot oil making them oblong in shape.

In addition, donuts can be stuffed with pastry cream or jellies, while beignets are much simpler using only the dough as the main ingredient to the beignet.

How to Make Beignets

  • 1. Mix together the water, active yeast, and a bit of sugar.
  • 2. Wait 7-10 minutes until it forms a raft on top.
  • 3.: Whisk in the rest of the sugar, whisk eggs, milk, and melted butter until combined.
  • 4. Transfer the bowl to a standing mixer with the hook attachment.
The Best Authentic New Orleans Beignets Recipe (3)
  • 5. Add in salt and flour
  • 6. Mix until the dough is smooth and pulled away from the bowl.
  • 7. Cover the dough and rest for 1-2 hours or until doubled in size.
  • 8. Preheat some oil until it reaches 350°.
The Best Authentic New Orleans Beignets Recipe (4)
  • 9.Roll out the dough on a floured surface until it is about a ½” to ¾” thick.
  • 10. Cut small squares or rectangles out of the dough.
  • 11. Fry the dough squares in batches in the oil until golden brown, about 1 ½ – 2 minutes per side.
  • 12. Drain the beignets on a sheet tray lined with parchment paper or paper towels.
  • 13. Dust heavily with powdered sugar.
The Best Authentic New Orleans Beignets Recipe (5)

What Do They Taste Like

Beignets simply taste like light fluffy donuts with a hint of sweetness from the powdered sugar on top, depending on how much you use of course. Now, if you’re looking for the Italian version of these, then check out my Zeppoles recipe which tastes incredibly similar but is a bit firmer!

What to Serve Them With

Classically they are served for breakfast with café au lait, which is equal parts hot strong coffee mixed with hot steamed milk. Often times chicory was used in the coffee to make it more bitter in taste to counteract the sweetness from the powdered sugar on the beignet. They’d also be incredible if you dipped them in chocolate sauce.

I personally like to eat them with strong black coffee, simple and plain!

These are seriously amazing, and honestly, if you can’t get to New Orleans then bring this authentic recipe right to your house!

The Best Authentic New Orleans Beignets Recipe (6)

Reheat and Storage

How to Reheat: You can absolutely heat this quickly in the microwave for 15 to 20 seconds or at 350° in the oven for 3-5 minutes or just until warm.

Storing and Freezing: Unfortunately, after being cooked, they do not store well in the refrigerator. However, if you must cover them in keeping them in the refrigerator for up to 2 days. They do not freeze well and are not recommended. With all this being said, the dough will keep in the refrigerator overnight if you do not have time to make them the day of.

The Best Authentic New Orleans Beignets Recipe (7)

chef notes + tips

  • Café Du Monde is the most traditional place in the United States to eat them at.
  • There are several different opinions on the history of the beignet, who started it, when it was created and how it made its way to the states, but none have been verified. Regardless, they’re delicious.
  • If you are looking for a simpler recipe between donuts and beignets, then definitely go with beignets.
  • You do not need a stand mixer, you can absolutely do this by hand in a large bowl, just be prepared to knead it with your hands until it is smooth.
  • When resting the dough, you can cover it with plastic wrap or a light towel, which is what I did.
  • I used canola oil, but the most traditional oil used is cottonseed oil. Make sure to use neutral-flavored oil.

More Amazing Treats

  • Churros
  • Crème Brulee
  • Sweet Potato Doughnuts
  • Blueberry Skillet Cobbler
  • Southern Banana Pudding

Be sure to follow me onFacebook,Youtube,Instagram, andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

The Best Authentic New Orleans Beignets Recipe (8)

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The Best Authentic New Orleans Beignets Recipe

The Best Authentic New Orleans Beignets Recipe (9)

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5 from 14 votes

These delicious, easy to make fried beignets covered in powdered sugar will make you feel like your right at Café du Monde in New Orleans.

Servings: 24

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Rising Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours 5 minutes minutes

Equipment

  • Stand mixer

Ingredients

  • 1 cup warm water, 105° to 110°
  • 2 teaspoons active yeast
  • 1/3 cups of sugar + 1 tablespoon
  • 2/3 cup whole milk
  • 1 large egg + 1 yolk
  • 3 tablespoons melted unsalted butter
  • 1 teaspoon sea salt
  • 4 1/3 cup All Purpose Flour
  • neutral oil for frying
  • powdered sugar

Instructions

  • Add the warm water, yeast and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.

  • Next, pour in the remaining sugar, milk, eggs, and melted butter and whisk until combined.

  • Attach the bowl the stand mixer with the hook attachment and add in the salt and flour and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.

  • Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.

  • Transfer the dough to a large clean surface dusted with flour and roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles.

  • Add 5-6 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1/2-2 minutes per side or until golden brown.

  • Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain.

  • Coat heavily in powdered sugar and serve.

Notes

Chef Notes:

  • Café Du Monde is the most traditional place in the United States to eat a beignet at.
  • You can absolutely make the dough by hand in a large bowl, just be prepared to knead it with your hands until it is smooth.
  • You can cover with plastic wrap or a light towel, which is what I did.
  • I used canola oil, but the most traditional oil used is cottonseed oil. Make sure to use a neutral flavored oil.

Nutrition

Calories: 129kcalCarbohydrates: 22gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 11mgSodium: 116mgPotassium: 45mgFiber: 1gSugar: 4gVitamin A: 65IUCalcium: 12mgIron: 1mg

Course: Breakfast, Dessert

Cuisine: American, French

Author: Chef Billy Parisi

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35 comments

  • My wife and I made this recipe and it was so good and so authentic! We lived in an apartment building at the time that was a close-knit community, and many of the kids came over to enjoy them as well. It helped make a great time for many families!

    • Reply
    • ANI
    • The Best Authentic New Orleans Beignets Recipe (11)

    These were fantastic. Just the perfect amount of chewiness, yet airy and delicate at the same time.

    • Reply
    • Patrick Wandersee
    • The Best Authentic New Orleans Beignets Recipe (12)

    One of the family’s new favorites

    • Reply
    • The Best Authentic New Orleans Beignets Recipe (13)

        love it!

        • Reply
      • Trent Mull
      • The Best Authentic New Orleans Beignets Recipe (14)

      This is the recipe that brought me to your site for the first time! I have made these at least 6 times since and they always turn out! Soooo Yummy! Thanks Chef Billy!

      • Reply
      • Bee

      Is 2% milk acceptable?

      • Reply
      • The Best Authentic New Orleans Beignets Recipe (15)

          yes

          • Reply
        • Linda Szymoniak

        I typically have instant rise yeast on hand. Would I just skip the bloom time?

        • Reply
        • The Best Authentic New Orleans Beignets Recipe (16)

            exactly!

            • Reply
          • Lisa Hightire

          Hello Chef! Thank you for this delicious, easy recipe. Made these and the family loved them! Can they be baked? If yes, for how long and at what temp?

          • Reply
          • The Best Authentic New Orleans Beignets Recipe (17)

              possibly? Not sure on exact baking time and temps since I’ve never done it. Maybe 400 for 5-7 mins?

              • Reply
            • Arnell Freeman

            Hello Chef Billy,
            My daughter has an upcoming baby shower and she has made me responsible for making beignets. I have never made a beignet but I have eaten plenty. So I chose your recipe to do a test run. These are the best beignets I’ve ever had. I loved how spongy they were after I bit into them. My daughter loved them and drizzled caramel AND chocolate on top along with the powdered sugar. Your recipe is my “go-to” reference for spongy puffy powdered beignets!!!! Thank you Chef!!!!

            • Reply
            • Thi

            For overnight dough , do I proof it in the fridge as well for overnight or do I have to proof until the dough double and store in fridge until the next day to use?

            • Reply
            • The Best Authentic New Orleans Beignets Recipe (18)

                proof first at room temp then store overnight in the fridge.

                • Reply
                  • Thi Tran

                  Thank you so much!

                  • Reply
              • Stephen
              • The Best Authentic New Orleans Beignets Recipe (19)

              halved recipe and ended up refrigerating overnite and frying for 4 O’clock coffee the following day… these were exceptional!…. just perfect for day 2 of 2021 JazzFest In Place!…

              • Reply
              • SimBo
              • The Best Authentic New Orleans Beignets Recipe (20)

              Great recipe✊🏼 Made them 3 times in just one week. I gotta stop this, before i get a belly

              • Reply
              • Julia Nowak

              I have a question how do I know if the oil is hot enough to start frying the dough?

              • Reply
              • The Best Authentic New Orleans Beignets Recipe (21)

                  add a sprinkle of flour in it, if it begins to fry then you’re good. If it burns immediately then it’s too hot.

                  • Reply
                • Court Fletcher
                • The Best Authentic New Orleans Beignets Recipe (22)

                I have to make a correction to a comment I made. I would like to update my comment and say that, despite having to add extra flower, these turned out amazing. Apologies for the earlier comment, if I could figure out how to remove it I would.

                • Reply
                • Eleanor Gherst

                Made this morning and they are delicious. We’re only 2 people so I’m giving a lot of them away, but still too many left for us. To halve the recipe, what would be recommended – perhaps just using 2 egg yolks? Would greatly appreciate your response.

                • Reply
                • The Best Authentic New Orleans Beignets Recipe (23)

                    just 1 egg

                    • Reply
                  • Marina

                  Can you make the dough ahead of time?

                  • Reply
                  • The Best Authentic New Orleans Beignets Recipe (24)

                      yes!

                      • Reply
                    • Sofie
                    • The Best Authentic New Orleans Beignets Recipe (25)

                    Omg i love the recipe i just made it with my family they really liked it i’ve been to New Orleans and eat a beignet, but these are really good!

                    • Reply
                    • unknown
                    • The Best Authentic New Orleans Beignets Recipe (26)

                    These are AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!
                    I make around 200 doughnuts every year(for the last 6 years…) and have experimented with many, many recipes…and let me just say- these are #1 – no doubt about it!
                    I have told my friends and family about the recipe and they all agree-these are absolutely the best!!!!! They are like little pillows of clouds that taste incredible and disappear in seconds (you have been warned!)!
                    Thanks so much for sharing this recipe!
                    (BTW, Instead of topping them with powdered sugar, you can top them with milk chocolate fudge sauce-delicious!)

                    • Reply
                      • Patricia Malijan

                      Hi can I use bead flour instead using all purpose flour?thanks

                      • Reply
                      • The Best Authentic New Orleans Beignets Recipe (27)

                          yes, but you would need more hydration.

                          • Reply
                      • Chloe Pham Myself

                      Can I substitute this recipe with bread flour, or will it affect the outcome of the beignets? I love when it’s light and fluffy!

                      • Reply
                      • The Best Authentic New Orleans Beignets Recipe (28)

                          hydration would change a bit.

                          • Reply
                        • JaNae
                        • The Best Authentic New Orleans Beignets Recipe (29)

                        Just made them as an Easter treat with things I had at home due to the quarantine, came out pillowy soft and delicious!

                        • Reply
                        • Toni
                        • The Best Authentic New Orleans Beignets Recipe (30)

                        My kids loved these!! They really can’t stop eating!

                        • Reply
                        • Taylor
                        • The Best Authentic New Orleans Beignets Recipe (31)

                        Beignets are just glorious! This recipe looks so easy and delicious!

                        • Reply
                        • Aimee
                        • The Best Authentic New Orleans Beignets Recipe (32)

                        Beignets are so delicious! There’s nothing like a nice, hot, fresh one! Of course, they don’t make them nearly as good up here in the North. It’s nice to have such a great recipe to make authentic delicious ones myself!

                        • Reply
                        • Tanya Schroeder
                        • The Best Authentic New Orleans Beignets Recipe (33)

                        These look so pillowy and golden, I wish I could have one now! I love all the step by step photos, that is going to be super helpful!

                        • Reply
                      The Best Authentic New Orleans Beignets Recipe (2024)

                      FAQs

                      Why are my beignets not fluffy? ›

                      Do not add too many pieces to the oil or else the oil temperature will drop and your beignets will be fry up flat. They will not puff up. The only other reason the dough does not puff up would be if you rolled the beignet dough too flat. Try rolling the dough a little thicker.

                      What is the most famous beignet place in New Orleans? ›

                      Cafe du Monde in the French Quarter is the oldest and most iconic beignet shop, but several other cafes have become local favorites such as Cafe Beignet and Loretta's Authentic Pralines for their praline-filled beignets. See a full list of place to grab New Orleans beignets below.

                      What texture should beignets be? ›

                      Beignets are different than doughnuts in a few ways. First, the dough is made with a single rise. This creates a chewy texture rather than a fluffy one. Because of this, the doughnuts taste best hot from the fryer.

                      What kind of flour does Cafe du Monde use? ›

                      Enriched wheat flour, enriched barley flour, milk, buttermilk, salt, sugar, leavening (baking powder, baking soda, and/or yeast), natural and artificial flavoring. Do you use eggs in your beignet mix? We do not use eggs in our mix.

                      What oil does Cafe du Monde use for beignets? ›

                      If it isn't, the beignets absorb too much oil and the powdered sugar melts when served and the beignet is greasy, sticky, and a hot, sweet mess of soggy dough. Cafe du Monde fries their beignets in cottonseed oil, even though most recipes call for vegetable oil.

                      What is the secret to beignets? ›

                      Tips for MAKING Your Fluffy Beignets:

                      Be sure that you oil is NIICCE and hot. We had our oil even 20 degrees hotter than the box called for and this really seemed to help the dough puff. Try to keep that oil temperature as even as possible!

                      How much powdered sugar does Cafe Du Monde use in a day? ›

                      The worker said they replace the powdered sugar machine each hour with 50 lbs of sugar. So 50 lbs x 24 hours = 1200 lbs of sugar.

                      How much powdered sugar does Cafe Du Monde use? ›

                      Do you know how many pounds of powdered sugar the famous Café du Monde in New Orleans goes through? To keep their famous beignets completely loaded with powdered sugar, they use approximately 5,000 lbs every week!

                      What is the most expensive dessert in New Orleans? ›

                      Arnaud's Restaurant

                      Most Expensive Dessert: For $3.95 million a true whale can purchase the Strawberries Arnaud (in a marinade of port, red wine, spices and citrus w/ vanilla ice cream) with a 7.09 carat pink diamond included from MS Rau antiques. It's actually the restaurants worst selling dessert.

                      Why are Café du Monde beignets so good? ›

                      It's the expert way that these pastries are cut and fried that makes Café du Monde's beignets a legend in New Orleans. People compare beignets to doughnuts, funnel cake, and other sugar-topped fried pastries. But those who've been to Café du Monde know them as a thing all their own.

                      Which Café du Monde is the original one? ›

                      The Original Cafe Du Monde Coffee Stand was established in 1862 in the New Orleans French Market. The Cafe is open 24 hours a day, seven days a week. It closes only on Christmas Day and on the day an occasional Hurricane passes too close to New Orleans.

                      What kind of oil is best for frying beignets? ›

                      Ingredients for Easy Beignets:
                      • Oil, for frying – This recipe uses vegetable or canola oil because most people have these on hand, but if you want to get really authentic, try and find cottonseed oil! ...
                      • Confectioners' sugar – It isn't a beignet unless it's covered in confectioners' sugar, aka powdered sugar!
                      Oct 28, 2021

                      Why are my beignets raw in the middle? ›

                      Why are my beignets raw in the middle? 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.

                      What is the name of the dough in beignets? ›

                      Beignet (/ˈbɛnjeɪ/ BEN-yay, also US: /beɪnˈjeɪ, bɛnˈjeɪ/ bayn-YAY, ben-YAY, French: [bɛɲɛ]; lit. 'bump') is a type of fritter, or deep-fried pastry, made from pâte à choux, but may also be made from other types of dough, including yeast dough. In France there are at least 20 different versions.

                      What is the coffee to water ratio for Cafe du Monde? ›

                      The Coffee and Chicory should be brewed to the ratio of 2.0 US gallons per 13 ounces of Coffee and Chicory. One 15oz can should be brewed with 2.3 US gallons.

                      What is the ratio of chicory to coffee in Cafe du Monde? ›

                      If you're in New Orleans, Café Du Monde is still the most famous place for the quintessential New Orleans morning treat: beignets and café au lait, which is a 50-50 blend of coffee with chicory and milk.

                      How many beignets does Cafe du Monde Mix make? ›

                      A: Cafe Du Monde Beignet Mix. Our 28oz. box makes up to four dozen French doughnuts.

                      Why does Café du Monde fry the beignets in cotton seed oil? ›

                      Café Du Monde's fourth-generation owners count on cottonseed oil to continue the legendary flavor of its beignets, created from an old family recipe. “Cottonseed oil is part of the original recipe,” says Benrud.

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