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A hand sprinkles powdered sugar over a pile of Beignets on a white blue-rimmed plate.

Beignets (New Orleans-Style Fritters)

Course: Breads, Breakfast, Brunch, Dessert
Cuisine: French, North American
Keyword: beignets, donuts, doughnuts, fritters
Prep Time: 25 minutes
Cook Time: 15 minutes
Inactive Prep Time: 3 hours 30 minutes
Total Time: 4 hours 10 minutes
Servings: 19 beignets
Calories: 396kcal
Author: Marta Rivera
Beignets are made with a flavorful dough that's fried until crisp on the edges and pillowy soft in the center.
When you pair these New Orleans classic fritters with a mug of café au lait, you're transported right to the French Quarter.
Print Recipe

Equipment

  • stand mixer
  • wide pot for frying
  • rolling pin
  • pastry wheel, pizza cutter, or sharp knife

Ingredients

For the Starter/Sponge (Begin at least 1 1/2 hours ahead)

  • 1 cup (250 milliliters) whole milk warmed to 110°F (43°C)
  • 2 1/4 teaspoon (1 envelope or 8 grams) active dry yeast
  • 1/4 teaspoon granulated sugar
  • 5-5 1/2 cups (690-760 grams) all-purpose flour separated

For the Beignet Dough

  • 1/2 cup (1 stick or 113 grams) unsalted butter at room temperature
  • 2/3 cup (140 grams) granulated sugar
  • 1 teaspoon (6 grams) kosher salt
  • 3 large eggs at room temperature
  • prepared sponge
  • 1/2 teaspoon (1 gram) ground cinnamon
  • 1/2 teaspoon (1 gram) ground cardamom optional
  • oil for frying (at least 2 quarts)

For Topping the Beignets

  • 1 cup (125 grams) powdered sugar sifted
  • 1/2 teaspoon (1 gram) ground cinnamon optional

Instructions

Prepare the Beignet Sponge

  • In a medium bowl, combine a small amount of the sugar with the active dry yeast and the warm milk.
    Stir these together until combined, then allow the yeast to bloom in the milk for 5-10 minutes.
  • The yeast is alive if you see movement in the milk after 5 minutes. You can proceed with the recipe as soon as you see it moving.
    If, after 10 minutes, there's no movement in the milk, discard the entire mixture and buy some new yeast.
  • Use a rubber spatula to stir in 2 cups of the all-purpose flour to the yeast-milk mixture to create the sponge.
    Cover the bowl with a towel or plastic wrap and put it in a warm, draft-free area of the kitchen to rise for 1 hour. 
    The sponge will double in volume after an hour.

Mix the Beignet Dough

  • Add the butter, sugar, and salt to the mixing bowl of a stand mixer.
    Beat these ingredients on medium speed (#5 on a KitchenAid) for 3 to 4 minutes or until they look pale yellow and are slightly fluffy with the paddle attachment.
    Stop the mixer once during the mixing period to scrape down the sides of the bowl and the paddle.
  • Add all of the eggs to the bowl and blend them into the butter-sugar mixture on low speed for 1 minute or until the mixture looks curdled.
    Stop the mixer and scrape down the bowl and paddle, then continue mixing, this time at medium-low speed (or #2 on a KitchenAid) for 3 to 4 minutes.
  • Remove the paddle attachment and replace it with the dough hook. Add the prepared sponge, the remaining flour, ground cinnamon, and ground cardamom to the bowl.
    Mix these ingredients for 10 minutes on medium-low (#2). 
    The beignet dough will climb onto the dough hook and clean the sides of the bowl. If you have dough stuck on the bottom of the bowl, add more flour, 1/4 cup at a time.

Give the Beignet Dough Its First Rise

  • Remove the beignet dough from the mixing bowl and lightly grease the inside of the bowl with a tablespoon of melted unsalted butter or canola spray.
    Return the beignet dough to the oiled mixing bowl and flip it over, so the greased side faces up.
    Cover the bowl once again with a clean kitchen cloth or towel (or tightly with plastic wrap) and allow it to rise in a warm area of the kitchen for 1 hour. 

Punch Down, Then Retard the Dough

  • Punch down the beignet dough after it's doubled in bulk, or one hour.
    Cover the bowl with plastic wrap and put the mixing bowl into the refrigerator for 1 hour.

Cut the Beignets and Give Them a Second Rise

  • After the hour of chilling, turn it out of the mixing bowl and divide the dough in half, covering the half you're not working with so it doesn't dry out while you're rolling and cutting the other half.
    Roll half the beignet dough into a rectangle about 24 x 8 1/2 inches. The dough will be between 1/8 and 1/4 inch thick.
  • Next, use a pizza wheel or pastry wheel to cut the dough into squares. They don't need to be perfect at all. Just make sure they're all about the same size. 
    Place the squares onto a baking pan lined with a silicone baking mat.
    Cover the squares of dough once they're all cut and allow them to rise for 30 to 45 minutes or until puffy.  

Fry, Then Top the Beignets

  • Begin heating the frying oil about 10 minutes before the final rising time is up. 
    Heat the oil over medium to medium-high heat or to 360°F (182°C). The actual temperature you want for frying is between 350°F (177°C) and 375°F (190°C).
  • Add 4 to 5 beignet squares to the hot oil. Try not to crowd the pan or the beignets won't fry properly.
    After 30 seconds in the oil, use a pair of tongs to flip them to the other side. Fry the beignets for 2 minutes on each side for a total of 4 minutes. They will puff up and turn golden brown by the end of the frying time.
  • Remove the beignets from the oil onto a wire rack placed over a sheetpan to drain.  
    Continue frying and draining the beignets as you did with the first batch.  
  • While you're frying the beignets, add the powdered sugar and ground cinnamon to a brown paper bag or a container with a lid.
    Seal the bag/container and shake the two together to combine them well.
  • Add the drained beignets to the bag with the powdered sugar in batches of 4 or 5 and generously dust the beignets in powdered sugar by shaking them vigorously. 

Serve and Enjoy!

  • Enjoy your warm beignets with a mug of café au lait, chicory coffee, milk, or orange juice.
    Add fresh fruit to make it a well-balanced meal

Notes

Tips and Technique:
  • You can make the sponge for these beignets up to 24 hours before mixing the dough. Be sure to allow it at least 30 minutes before adding it to the rest of the dough, or the cold temperature will add more time to your prep. 
  • The 1 hour retardation of the dough in the refrigerator gives the beignets even more flavor and chills the dough making it easier to handle.
  • If you keep the temperature between 350°F and 375°F, your beignets won't come out oily or burnt.
  • Avoid draining beignets on paper towels which traps moisture and oil against the beignets and makes them soggy.
  • Make sure to allow the oil to come back to temperature before frying subsequent batches of beignets. 
  • You can skip the powdered sugar and top your beignets with a drizzle of, or dip them into, your favorite dessert sauce. 
Freezing Raw Beignet Dough:
  1. Put the sheet pan of raw beignet squares into the freezer and allow them to freeze solid.
  2. Once frozen, transfer the beignets to a food storage container and freeze them for up to 2 months. 
  3. Thaw the frozen beignet squares completely in the fridge, then allow them to rise for 1 hour to 1 hour and 15 minutes. The additional time is because the dough will be cold from the fridge.
Baked Beignets:
  1. Preheat an oven to 350°F (177°C).
  2. Arrange the beignet squares so there's an inch of space between them, then allow them to rise for 1 hour.
  3. Bake the beignets in the oven for 12 to 15 minutes or until puffed and golden brown. 
  4. Dust with powdered sugar and enjoy.
Air-Fried Beignets:
  1. Preheat the air fryer to 350°F (177°C) on the air fryer setting. Lightly spray the tray with canola or a similar neutral cooking spray.
  2. Air-fry the beignet squares (after their second rise) for 5 to 6 until the edges start to brown.
  3. Carefully flip the beignets over and cook for an additional 5 to 6 minutes.
  4. Dust with powdered sugar and serve.
Freezing Fried Beignets:
  1. Arrange the beignets in a single layer on a lined baking sheet before covering them in powdered sugar.
  2. Freeze the beignets until they are solid, then transfer them to a freezer storage bag or container. You can freeze beignets for up to 3 months.
  3. Thaw them at room temperature and warm them in an oven set to 200°F (93°C) to crisp them slightly.
  4. Dust them in powdered sugar before serving. 
Storage Instructions:
  • Store leftover beignets in an airtight container for up to 3 days at room temperature.
  • Redust beignets with more sugar since they tend to absorb it. 

Nutrition

Calories: 396kcal | Carbohydrates: 74g | Protein: 9g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 119mg | Potassium: 113mg | Fiber: 2g | Sugar: 21g | Vitamin A: 219IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 3mg