The best beignets recipe recreates the iconic Cafe du Monde beignets from New Orleans: warm, pillowy fried dough dusted in powdered sugar and perfect with coffee. These rectangular doughnuts are simple to make at home and bring a little of the French Quarter to your kitchen.
New Orleans left a lasting impression on me as a child. One unforgettable memory is watching Fats Domino play piano on a second-floor veranda while singing “Blueberry Hill.” Strolling through Jackson Square, I was captivated by street performers—boys tapping with bottle caps on their shoes and artists working on paintings and sculptures. Jazz floated through the air and a stop at Cafe du Monde was always part of the visit.
On every trip to the Big Easy my fingers would inevitably end up dusted with powdered sugar from a fresh plate of beignets. If you ever visit New Orleans, Cafe du Monde is a must for their beignets and strong coffee. When the cafe is full, grab a brown bag “to go,” walk to the levee and watch the barges on the Mississippi—there’s a charm to the city you won’t forget.
If you can’t travel to New Orleans, you can make beignets at home with surprisingly little fuss. They are made from a slightly enriched dough, allowed to rise, rolled out, cut into rectangles, and quickly fried until light golden. After frying, they’re tossed in powdered sugar and served warm—best enjoyed right away with cafe au lait or hot chocolate. Laissez le bon temps rouler!
Louisiana inspired recipes
Try more easy, classic Southern recipes inspired by Louisiana flavors and traditions.
- Turkey Gumbo
- Louisiana Bread Pudding
- Crab Meat au Gratin
- Pink Shrimp Dip
- New Orleans BBQ Shrimp
New Orleans Style Beignets Recipe
Amy Duska
Pin Recipe
Ingredients
- 1 ½ cups warm water
- 1 teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 7 cups all-purpose flour
- 2 ¼ teaspoons instant yeast 1 packet
- ¼ cup shortening
- 4 cups canola oil for frying, may need more
- 2 cups powdered sugar
Instructions
- Place warm water, salt, eggs, and evaporated milk in a stand mixer and mix with a dough hook until combined.
- In a separate bowl, whisk together the flour and yeast.
- Add 3 cups of the flour mixture to the wet ingredients and beat until blended. Add the shortening and beat until incorporated. Add the remaining flour, one cup at a time, until the dough comes together and begins to pull away from the sides of the bowl. Cover with plastic wrap and let rest at room temperature for 2 hours.
- Heat oil to 350°F (175°C); use a candy thermometer for accuracy.
- Turn the dough onto a floured surface and roll into a large rectangle. Cut into 2″ x 3″ rectangles with a pizza cutter or knife.
- Fry the rectangles 2–3 at a time until lightly golden on each side, about 1 minute per side. Watch closely to avoid overcooking.
- Drain the beignets and place them into a brown paper bag with powdered sugar. Shake to coat, adding more sugar as needed. If you don’t have a paper bag, dust with powdered sugar. Serve warm.