We all need a little powdered sugar therapy sometimes, right? Making beignets at home takes you straight to the heart of New Orleans — minus the airport lines. These pillowy squares of fried dough are like the love child of a donut and a cloud. Every time I fry a batch, my kitchen smells like a pastry shop on Bourbon Street, and that’s honestly reason enough to keep making them. The best part? You don’t need any special gear or mystical pastry training. If you can stir, roll, and wait (the dough needs a nap), you’re already halfway there. A little patience, a lot of powdered sugar, and poof — homemade beignets that actually taste like the real deal. And yes, I’ve burned my tongue on the first bite more times than I care to admit. Worth it every single time. If you’re hunting for sweet easy recipes that pair well with strong coffee and good conversation, this one’s your new favorite.

1) Key Takeaways
2) Easy New Orleans-Style Beignets Recipe
3) Ingredients for New Orleans-Style Beignets
4) How to Make New Orleans-Style Beignets
5) Tips for Making New Orleans-Style Beignets
6) Making New Orleans-Style Beignets Ahead of Time
7) Storing Leftover Beignets
8) Try these Bread recipes next!
9) New Orleans-Style Beignets Recipe
10) Nutrition

1) Key Takeaways

Make light and fluffy New Orleans-style beignets with just a few ingredients.
This recipe is perfect if you’re wondering how to make donuts at home easy recipe style.
Use simple pantry items and a bit of patience for the dough to rise.
Beignets are best fresh and dusted with lots of powdered sugar.

2) Easy New Orleans-Style Beignets Recipe

You know that moment when a sweet craving hits and cereal just won’t cut it? That’s the time to make these New Orleans-style beignets. I’ll be honest — I didn’t grow up frying dough in the kitchen, but the first time I tried a beignet, it hit me like, “Where has this been my whole life?”

This is my go-to when I’m craving something homemade, comforting, and a little indulgent. They’re puffy, soft inside, crisp outside, and covered in powdered sugar. They remind me of donuts but feel easier. Yes, I said easier. If you’re looking for sweet easy recipes that don’t ask for fancy mixers or six trips to the store, this one fits the bill.

What makes this even better is you can make them for brunch, dessert, or just because your afternoon needs a little sparkle. You’ll also love that this is a how to make donuts at home easy recipe that feels impressive, even if you’ve never deep-fried anything before.

3) Ingredients for New Orleans-Style Beignets

Warm Water: This helps the yeast wake up and start doing its bubbly thing. Make sure it’s not too hot — we’re not boiling tea here.

Granulated Sugar: Adds a little sweetness and helps the yeast feed. It’s like giving it a breakfast snack before work.

Salt: Brings out the flavor and balances the sugar. Don’t skip this or your beignets might taste a little flat.

Egg: One large egg helps with structure and richness. It’s the glue that brings everything together.

Whole Milk: Adds tenderness and flavor to the dough. Use whole milk for the best texture, trust me.

All-Purpose Flour: The backbone of the dough. You’ll need a bit extra for dusting your work surface too.

Instant Yeast: This cuts down on waiting time. It works fast and makes those signature beignet bubbles.

Unsalted Butter: Adds flavor and fat. Softened works best so it blends easily.

Vegetable Oil: You’ll need this for frying. Choose a neutral oil that can handle the heat.

Powdered Sugar: Not optional. Be generous — the more, the messier, the better.

4) How to Make New Orleans-Style Beignets

Step 1. Mix the warm water, sugar, and yeast in a large bowl. Let it sit until foamy. That foam means the yeast is ready to roll.

Step 2. Add the egg, milk, and salt. Stir in the flour a bit at a time, along with the butter. Keep stirring until a soft dough forms.

Step 3. Knead the dough on a floured surface for about 5 to 7 minutes. It should feel smooth but not sticky. Cover it and let it rest for 1 to 2 hours.

Step 4. Roll the dough out to about 1/4 inch thick. Cut into squares. I usually aim for 2 inches, but hey, you do you.

Step 5. Heat the oil to 350°F in a deep pot. Drop in a few dough squares and fry for about a minute per side. They should puff up and turn golden brown.

Step 6. Remove and drain on paper towels. Dust heavily with powdered sugar while still warm. Serve with strong coffee if you want to do it right.

5) Tips for Making New Orleans-Style Beignets

Don’t overheat your water. If it’s too hot, it’ll kill the yeast, and dead yeast means sad, flat dough. Aim for warm bathwater, not boiling.

Let the dough rest. Seriously, don’t skip this part. The rise is what gives your beignets that light, airy inside and golden outside. You want puff, not bricks.

Fry in batches. Overcrowding the pot cools the oil and messes with the texture. Give each piece space to puff properly. Also, use a thermometer — guessing never works out great here.

6) Making New Orleans-Style Beignets Ahead of Time

You can absolutely prep these ahead. I often mix the dough at night, pop it in the fridge, and let it rest slowly until morning. It’s still soft and fry-ready when I wake up.

Just bring the dough to room temperature before you roll it out. Cold dough doesn’t puff the same way, and we’re here for the puff.

If you’re making these for guests, fry them fresh but prep the dough early. That way, you’re not stuck measuring flour with an audience. Trust me — it’s better that way.

7) Storing Leftover Beignets

These are best right after frying. That said, if you somehow have leftovers, store them in an airtight container at room temp.

To revive them, pop them in a warm oven for a few minutes. Skip the microwave — that just turns them chewy.

And don’t forget a fresh dusting of powdered sugar before serving again. They always need a little sparkle.

8) Try these Bread recipes next!

9) New Orleans-Style Beignets Recipe