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finished beignets on a gray platter

Easy Beignets Recipe

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Try this classic New Orleans-style beignet recipe! A simple dough is deep-fried, drizzled with honey, and dusted with powdered sugar. Perfect any time of the day!

  • Total Time: 40 minutes
  • Yield: 20 beignets 1x

Ingredients

Units Scale
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 Tablespoon + 1 teaspoon baking powder
  • 1 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/4 cup sugar
  • 1 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1–quart vegetable oil for frying
  • confectioners (powder sugar)

Instructions

  • Half-fill a deep skillet cast iron pan or Dutch oven with oil and preheat it to 375°F.
  • Whisk together the flour, salt, baking powder, and cinnamon in a large mixing bowl. Create a well in the middle.
  • In a spouted bowl/large measuring cup, beat the egg, sugar, milk, and vanilla.
  • Pour the egg mixture into the well of the flour mixture and mix slightly until moistened and the flour is gone. Turn onto a floured surface and knead lightly with a dough scrapper (this is a sticky dough).
  • Carefully, roll the dough out to a ¼-inch thickness. If needed, add flour as you go to prevent sticking.
  • Slice into rectangle shapes, about 3 inches long and 2 ½ inches wide (measuring is not required). To make this easier, you can use and accordion cutter. If you have edges, don’t throw them! Fry those too for fun mini ones!
  • Fry in oil, turning once, until they are golden brown and puffed up. Remove, and drain on a cooling rack inside of a baking sheet.
  • Top with a drizzle of honey and sprinkle with a good coating of confectioners’ sugar. Serve immediately with coffee (or beverage of choice).

Equipment

Notes

Tips for Making these Beignets even easier

  • Make the dough ahead of time. Beignets are best served fresh out of the fryer, but you can prepare the dough up the day before you want to eat them! Just be sure to bring the dough to room temp before frying (it should only take about 30 minutes)
  • Use a Dutch oven. (It’s one of the best vessels for home frying, and if you love stews and roasts, this will become a multipurpose kitchen item for you).
  • Keep the oil at 370°F. Using a thermometer to monitor the temperature of your oil is handy for this. Too hot and the outside will burn before the inside is cooked through.
  • Don’t just let them sit in the hot oil. Flip them to ensure both side (just like a fried donut) get a nice golden brown
  • Dust the beignets heavily with powdered sugar. Don’t be shy! Drain the freshly fried beignets on paper towels, then dust with lots of powdered sugar just before serving.

Storage Details

These beignets are best eaten fresh. Below are a few notes for make ahead and if you do have extras.

  • The dough can be made the night before, brought up to room temp the day of, and then rolled out, and fry.
  • Store beignets in an airtight container on the counter for up to 2 days.
  • Author: Jenn Giam Smith
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: breakfast, brunch
  • Method: frying
  • Cuisine: American, Southern, New Orleans

Nutrition

  • Serving Size: 1 beignet

Find it online: https://www.jenn-smith.com/easy-beignets-recipe/

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