Beignets Recipe How to Make Beignets

A Little Pocket of Joy

Let’s talk about beignets. They are little fried pillows of dough. You cover them in snowy white sugar. One bite and you are in a happy place. I think everyone needs a pocket of joy like that.

My grandson calls them “sugar clouds.” I still laugh at that. Making them is easier than you think. The dough rests in your fridge all night. It does the hard work while you dream. What is your favorite sweet treat to share with family?

The Secret is in the Wait

This recipe asks you to wait overnight. I know, waiting is hard! But this matters. That long, cold rest makes the dough just right. It becomes light and airy inside after frying.

I mix the dough before bed. It feels like a gift to my future self. Morning comes, and the work is half done. *Fun fact: The word “beignet” comes from French. It simply means “fritter.”* Have you ever made a dough that rests overnight?

Frying Up Memories

My kitchen smells amazing on beignet morning. The oil gets hot. I roll and cut the soft dough. Then, the squares go for a swim. They puff up and turn golden brown.

I remember making these with my own grandma. We would get powdered sugar everywhere. Our faces and clothes were dusted white. That messy, happy time matters. It connects us to people we love. Which family food memory makes you smile?

A Sweet Shower of Sugar

The last step is the best. You take the warm, fried pillows. You roll them in confectioners’ sugar. The heat makes the sugar melt a little. It creates a sweet, delicate crust.

Do not be shy with the sugar! A gentle shower is not enough. Give them a good, snowy blanket. That first bite is pure magic. Crisp outside, soft inside, sweet all over. Do you like yours with extra sugar or just a little?

Your Turn in the Kitchen

Now it is your turn. Do not worry if the dough is sticky. That is how it should be. Just use enough flour on your hands and counter. You are not kneading, just shaping. That keeps them tender.

Watch the oil temperature. If it is too cool, they get greasy. Too hot, and they brown too fast. Aim for that steady golden color. Then share them right away. Food shared is always the tastiest. I would love to hear how yours turn out.

Ingredients:

Ingredient	Amount	Notes
Active dry yeast	1 package (1/4 ounce)
Warm water	1/4 cup	110° to 115°F
Evaporated milk	1 cup
Canola oil	1/2 cup
Sugar	1/4 cup
Large egg	1
Self-rising flour	4-1/4 to 4-3/4 cups
Oil for deep-fat frying	As needed
Confectioners’ sugar	For dusting

My New Orleans Beignet Adventure

Let me tell you about my first beignet. I was visiting my cousin in New Orleans. The air was warm and sweet. We sat at a little café, sipping chicory coffee. A waiter brought a plate piled high with fluffy squares. They were buried under a blizzard of powdered sugar. I took one bite and was in heaven. It was like a sweet, warm cloud. I knew I had to learn to make them at home. My kitchen was never the same again. Doesn’t that smell amazing just thinking about it?

This recipe is my favorite. It reminds me of that sunny morning. It’s simpler than you might think. The secret is letting the dough rest overnight. It dreams in the fridge and wakes up full of flavor. I still laugh at that. My first try, I was too impatient. I fried them right away. They were little doughy rocks! So, let’s do it right. Get your big bowl ready. We’re making some sweet memories today.

Step 1:

First, wake up your yeast. Put it in a big bowl with the warm water. Think of a nice bath for your toes. That’s how warm the water should be. Now add the milk, oil, sugar, and egg. Stir in two cups of flour. Mix it until it’s nice and smooth. Then, stir in more flour until you have a soft, sticky dough. Don’t knead it! Just cover the bowl. Tuck it into the fridge for the night. (Hard-learned tip: If your water is too hot, it will hurt the yeast. Too cold, and it won’t wake up!).

Step 2:

Good morning, dough! The next day, punch it down. It will sigh and deflate. That’s perfect. Sprinkle some flour on your counter. Turn the dough out onto it. Now, roll it into a big rectangle. Aim for about 16 by 12 inches. Use a pizza cutter or a sharp knife. Cut the dough into 2-inch squares. My grandson calls them “fluffy pillows.” I think that’s just right. What’s your favorite kitchen tool for cutting dough? Share below!

Step 3:

Time to fry! Pour oil into your skillet until it’s about an inch deep. Heat it to 375°. You can test it with a tiny piece of dough. If it sizzles right away, you’re ready. Carefully add a few squares. Don’t crowd them. Fry for about 1-2 minutes per side. They will puff up and turn a beautiful golden brown. Use a slotted spoon to take them out. Let them drain on paper towels for just a minute. Then, the best part! Roll each warm beignet in a bowl of powdered sugar. Enjoy the sweet, messy joy.

Cook Time: 15 minutes
Total Time: 8 hours 30 minutes (includes resting)
Yield: About 4 dozen beignets
Category: Dessert, Breakfast

Three Fun Twists on a Classic

Once you master the classic, try playing with flavors. It’s like giving your beignets a little costume. Here are three ideas I love.

• Lemon-Zest Sunshine: Add the zest of one lemon to the dough. It makes them taste so fresh and bright.
• Cinnamon-Sugar Swirl: Roll the dough with a sprinkle of cinnamon sugar before cutting. Skip the powdered sugar after frying.
• Chocolate Pocket Surprise: Place a few chocolate chips in the center of each square before frying. A melty, happy secret inside!

Which one would you try first? Comment below!

Serving Your Sweet Creations

Beignets are a celebration all by themselves. But I love making a little event. For a real New Orleans feel, serve them with a cup of strong chicory coffee. The bitter coffee and sweet beignet are perfect friends. For a cold treat, a glass of milk is my go-to. For the grown-ups, a sweet dessert wine pairs beautifully. Pile the beignets high on a big platter. Let everyone dig in and get powdered sugar everywhere. That’s part of the fun! Which would you choose tonight?

Keeping Your Beignets Happy and Fresh

Let’s talk about storing these sweet treats. Fresh beignets are best eaten right away. But you can keep them for a day or two. Just place them in an airtight container at room temperature.

To freeze them, let them cool completely first. Do not add the powdered sugar yet. Lay them in a single layer on a baking sheet. Freeze for one hour, then pop them into a freezer bag. This stops them from sticking together. I once forgot this step and got a big beignet brick!

To reheat, use your oven or toaster oven. Warm them at 350°F for about five minutes. Then dust them with that sweet powdered sugar. This keeps them from getting soggy. Batch cooking the dough saves so much time later. It means fresh beignets are just a fry away. Have you ever tried storing it this way? Share below!

Beignet Troubles? Easy Fixes Right Here

Sometimes dough can be tricky. Your dough is too sticky? Just add a little more flour. Sprinkle it on slowly while you stir. Your dough should be soft but not stick to your hands. I remember when my first batch was like glue. A bit more flour fixed it right up.

Are your beignets dense, not fluffy? Your oil might not be hot enough. Use a thermometer to check it’s at 375°F. This matters because hot oil makes them puff up beautifully. It gives you that perfect airy inside.

Did they burn on the outside? Your oil is likely too hot. Let it cool down a bit before frying more. Turning them often helps them cook evenly too. Fixing small problems builds your cooking confidence. You learn what to look for next time. Which of these problems have you run into before?

Your Beignet Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a gluten-free self-rising flour blend. The results will be a little different but still tasty.

Q: How far ahead can I make the dough? A: You can refrigerate it for up to two days. This actually helps the flavor develop more.

Q: What if I don’t have evaporated milk? A: Whole milk is a fine swap. Your beignets might be a tiny bit less rich.

Q: Can I make a half batch? A: Absolutely. Just halve all the ingredients. It’s perfect for a smaller family treat.

Q: Any fun extra tips? A: Try adding a pinch of cinnamon to the sugar. *Fun fact: The word “beignet” means “bump” or “fritter” in French!* Which tip will you try first?

Share Your Kitchen Creations

I hope you have fun making these pillowy treats. There is nothing like that first warm, sugary bite. I love seeing your kitchen adventures. It makes my whole day.

Please share your photos if you make them. You can tag my blog’s Pinterest page. I would be so delighted to see your beautiful beignets. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.