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Classic beignets recipe-How to make beignets

Classic beignets recipe-How to make beignets

This recipe will guide you through creating authentic New Orleans-style beignets in the comfort of your kitchen, ensuring each bite is a taste of the vibrant culture and flavors of Louisiana.

How to make Classic beignets recipe:-

Classic beignets recipe-How to make beignets

Classic beignets recipe-How to make beignets

Beignets, the delightful fried pastries originating from New Orleans, are a quintessential part of the city's culinary identity. These fluffy, square-shaped treats dusted generously with powdered sugar have captured the hearts and palates of people worldwide. With origins tracing back to French colonial influence, beignets have evolved into a beloved snack enjoyed throughout the day.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Rising Time:1hour hour 30 minute 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine French
Servings 24
Calories 144 kcal


  • 1 cup lukewarm water
  • ½ cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ cup vegetable shortening
  • Vegetable oil, for frying
  • Powdered sugar, for dusting


  • Activate the Yeast:
    In a large mixing bowl, combine lukewarm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.
  • Prepare the Dough:
    Once the yeast is activated, add beaten eggs, vanilla extract, and evaporated milk to the bowl. Mix well until the ingredients are thoroughly combined.
    Gradually incorporate the flour into the wet mixture, stirring continuously to form a sticky dough.
    Add salt and vegetable shortening to the dough. Knead the dough until it becomes smooth and elastic, about 5-7 minutes. If the dough is too sticky, gradually add more flour, but be cautious not to make it too dry.
  • Let the Dough Rise:
    Place the batter in a lubed bowl and cover it with a spotless kitchen towel or cling wrap.
    Allow the dough to rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size.
  • Roll and Cut the Beignets:
    Once the dough has risen, gently punch it down to release the air bubbles.
    On a floured surface, roll out the dough to about 1/4-inch thickness.
    Using a sharp knife or a pizza cutter, cut the dough into 2-inch squares or rectangles. Traditional beignets are square-shaped, but you can also cut them into circles if desired.
  • Heat the Oil:
    In a deep, heavy-bottomed pot or Dutch oven, heat vegetable oil to 370°F (187°C).
    It's essential to keep up with the oil temperature all through the broiling system.
  • Fry the Beignets:
    Carefully drop a few pieces of dough into the hot oil, making sure not to overcrowd the pot. The beignets should float to the surface and puff up immediately.
    Fry each side until golden brown, approximately 2-3 minutes per side. Use a slotted spoon or spider strainer to flip the beignets and remove them from the oil once they're evenly golden.
  • Drain and Dust:
    Transfer the fried beignets to a wire rack lined with paper towels to drain excess oil.
    While actually warm, liberally dust the beignets with powdered sugar.The heat will help the sugar adhere to the surface, creating a sweet and delightful coating.
  • Serve and Enjoy:
    Beignets are best served fresh and warm, so enjoy them immediately with a hot cup of coffee or your favorite beverage.
    These pillowy pastries are perfect for breakfast, brunch, or anytime you crave a taste of New Orleans.


Keyword beignets
  • Tips for Success:
  • Ensure the yeast is fresh and active for proper dough rising.
  • Maintain the oil temperature to achieve crispy and golden-brown beignets.
  • Don’t overcrowd the pot while frying to prevent uneven cooking.
  • Dust the beignets generously with powdered sugar for an authentic finishing touch.
  • Enjoy the beignets fresh for the best texture and flavor.

Nutrients Per Serving :-

  • Calories: 129kcal
  • Carbohydrates: 22g
  • Calcium: 12mg
  • Iron: 1mg
  • Protein: 3g
  • Fat: 3g
  • Sodium: 116mg
  • Potassium: 45mg
  • Fiber: 1g
  • Sugar: 4g
  • Vitamin A: 65IU
  • Saturated Fat: 1g
  • Cholesterol: 11mg
  • Sodium: 116mg

Conclusion: Mastering the art of making authentic New Orleans beignets brings a taste of the vibrant streets of Louisiana right into your kitchen. With simple ingredients and a bit of patience, you can recreate these beloved pastries, whether you’re a seasoned baker or a novice in the culinary world. So indulge in the joy of frying dough, dusting it with sugar, and savoring each heavenly bite of these delightful treats. After all, as they say in New Orleans, laissez les bons temps rouler—let the good times roll!

What’s the difference between a beignet and a doughnut?

  1. Origin and Culinary Tradition:
    • Beignets: Beignets originated in France and are commonly associated with New Orleans, Louisiana, where they are a staple of Creole cuisine. They are often served as a breakfast pastry or dessert.
    • Doughnuts: Doughnuts have a longer history and are found in various forms in many cultures around the world. Modern doughnuts are often associated with American cuisine and are popular as snacks or desserts.
  2. Dough:
    • Beignets: Beignet dough is typically made with yeast, flour, water, sugar, eggs, and sometimes milk. The dough is rolled out, cut into squares or rectangles, and then deep-fried.
    • Doughnuts: Doughnut dough is also made with yeast or baking powder, flour, sugar, milk, eggs, and sometimes other flavorings like vanilla or nutmeg. The dough is formed into rings or other shapes before being fried.
  3. Texture and Flavor:
    • Beignets: Beignets are often lighter and fluffier than doughnuts, with a texture that is similar to a soft, pillowy bread. They are usually dusted with powdered sugar before serving.
    • Doughnuts: Doughnuts can vary in texture depending on the recipe and preparation method but are generally denser and sweeter than beignets. They can be glazed, frosted, filled, or coated with various toppings.
  4. Shape and Presentation:
    • Beignets: Beignets are typically square or rectangular in shape and are served hot, often in batches, with a generous dusting of powdered sugar.
    • Doughnuts: Doughnuts come in a variety of shapes including rings, filled, or twisted. They can be served plain or decorated with glazes, frostings, sprinkles, or other toppings.


  1. Beignets:
    • Taste: Beignets have a light, airy texture with a slightly crispy exterior and a soft, fluffy interior. They have a subtle sweetness from the dough and are often dusted generously with powdered sugar, adding sweetness and a hint of vanilla flavor.
    • Flavor: The flavor of beignets is delicate and slightly yeasty due to the dough being leavened with yeast. The frying process imparts a pleasant fried flavor to the pastry.
  2. Doughnuts:
    • Taste: Doughnuts can have a variety of textures depending on the type. Yeast-raised doughnuts tend to be light and airy with a soft, chewy texture. Cake doughnuts have a denser, crumblier texture similar to cake.
    • Flavor: Doughnuts can be flavored with ingredients like vanilla, cinnamon, nutmeg, or other spices. The dough itself has a mild sweetness, but additional flavorings can be added through glazes, frostings, fillings, or toppings. Glazed doughnuts have a sweet, sugary flavor, while filled doughnuts may have fruity or creamy fillings that add richness and complexity to the taste.


Yes, you can freeze beignet dough for later use. Freezing the dough allows you to prepare a batch ahead of time and fry them fresh when you’re ready to enjoy them. Here’s how you can freeze beignet dough:

  1. Prepare the beignet dough according to your favorite recipe up until the point where you would let it rise.
  2. Once you’ve kneaded the dough and allowed it to rise for the first time, punch it down to deflate it gently.
  3. Portion the dough into individual servings or divide it into smaller portions, depending on how many beignets you want to make at a time.
  4. Shape the dough portions into balls or rectangles, ensuring they are well-covered and not exposed to air.
  5. Place the shaped dough portions on a baking sheet lined with parchment paper, leaving some space between each portion to prevent them from sticking together as they freeze.
  6. Place the baking sheet with the shaped dough portions in the freezer and allow them to freeze until they are firm, which usually takes about 1-2 hours.
  7. Once the dough portions are frozen solid, transfer them to a freezer-safe bag or airtight container. Make sure to label the container with the date and contents.
  8. Store the frozen dough in the freezer for up to 1-2 months.

When you’re ready to fry the beignets:

  1. Remove the desired number of frozen dough portions from the freezer and place them in the refrigerator overnight to thaw.
  2. Once thawed, let the dough portions sit at room temperature for about 30 minutes to an hour to allow them to come to room temperature and rise slightly.
  3. Follow the recipe instructions for frying the beignets as usual.

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