You’re about to make homemade beignets so soft, so pillowy, so buried in powdered sugar — people will ask if you flew in from the French Quarter.
What Makes a Beignet a Beignet
A lot of fried dough exists in the world. Beignets are not just fried dough.
The texture is what sets them apart. Yeast-leavened, rolled thin, and dropped into hot oil. They puff immediately, forming a hollow, airy interior with a just-golden exterior. Then they get coated in powdered sugar while they’re still warm, which makes the sugar cling and melt slightly against the heat.
It’s the combination of that chew, that puff, and that snow-white coating that makes beignets feel like a special occasion.
Looking for the Disneyland Copycat Version?
You’re in the right place.
To make Disneyland-style Mickey Beignets, the dough is exactly the same. Roll it out to the same ¼-inch thickness. And use a Mickey Mouse cookie cutter instead of cutting them into squares.
Fry and coat them the exact same way. The shape is the only thing that changes and it’s the kind of detail that becomes a core memory for kids. I made Mickey-shaped ones for my son once and he brought it up for an entire year after.
Have Fun With the Shapes
One of the best things about homemade beignets is how well it plays with cookie cutters.
I’ve made star-shaped beignets for the 4th of July — dusted in powdered sugar and scattered with fresh cherries and blueberries — and they turned into one of those food moments that just felt right for the holiday. Simple shapes, festive table, kids completely obsessed.
The one thing to keep in mind when choosing a cutter: pick shapes that won’t distort too much as the dough expands. Beignets puff up significantly in the oil, so intricate details and thin points tend to blur or lose definition. Simple, bold shapes work best — stars, circles, Mickey ears, hearts. The cleaner the silhouette, the better it holds.
Roll to that same ¼-inch thickness, cut your shapes, and fry exactly the same way. The dough doesn’t care what shape it’s in — it’s going to puff up and taste incredible either way.
FAQ
Can I make the dough ahead of time?
Yes. After kneading, place the dough in a greased bowl, cover it tightly, and refrigerate overnight instead of doing the room-temperature rise. The next day, let it come to room temperature for about an hour before rolling and frying. Cold fermentation actually builds a little extra flavor.
What oil is best for frying beignets?
Any neutral oil with a high smoke point works well. Vegetable oil, canola oil, or peanut oil. Avoid olive oil; the flavor doesn’t work here and the smoke point is too low.
Why didn’t my beignets puff?
Two most likely causes: the oil wasn’t hot enough (use a thermometer), or the dough didn’t get a full rise. Both are easy to fix the next time around.
What’s the difference between New Orleans beignets and Disneyland beignets?
Mostly shape and nostalgia. New Orleans beignets are traditionally cut into squares or rectangles. Disneyland’s iconic version uses a Mickey Mouse-shaped cutter. The dough and technique are nearly identical. It’s the experience surrounding them that makes each feel distinct.
Can I bake these instead of frying?
Beignets are a fried dough. Baking them won’t produce the same puff or texture. If you want a baked option, look for a choux-based beignet, which behaves more like a cream puff. But this recipe is meant to be fried.
My Favorite Frying Tools
Heavy walls hold heat evenly so oil stays steady between batches. Deep enough for safe frying, easy enough for a home kitchen.
Non-negotiable for frying. Oil temperature is everything — too low and they’re greasy, too high and they burn before they puff.
The best tool for lifting beignets out of hot oil quickly and letting them drain without losing their shape.
Drops right into your Dutch oven and transforms it into a deep fryer. Lower your beignets in, lift them all out at once. Clean, easy, no splashing.
Homemade Beignets (Pillowy, Soft NOLA Style)
Ingredients
- 1/2 cup lukewarm water
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon sea salt
- 3 1/2 cup All Purpose Flour, plus more for dusting
- 3 tbsp unsalted butter, softened
- Neutral Oil (like vegetable or canola) for frying
- Powdered Sugar for coating
Instructions
Activate the Yeast
- In a large mixing bowl, combine the lukewarm water, sugar, and yeast. Stir gently and let it sit for 5- 10 minutes, until the mixture becomes foamy and fragrant.
Make the Dough
- In a separate bowl, whisk together the beaten egg, milk, and salt. Pour this into the yeast mixture and stir to combine.
- Add half of the flour and mix until mostly incorporated. Then add the softened butter and the remaining flour. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until smooth and elastic.
Let it Rise
- Lightly grease a large bowl with nonstick spray or a bit of oil. Place the dough inside, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for at least 2 hours, or until doubled in size.
Prepare for frying
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Line a plate with paper towels and set aside.
- Pour about 1–2 cups of powdered sugar into a paper bag. This will be your beignet dusting station. You can also roll them in a large bowl.
Shape
- Once the dough has risen, punch it down and roll it out on a floured surface to about ¼-inch thickness. Cut into 2-inch squares using a sharp knife or pizza cutter. You may also use a cookie cutter if you want to make fun shapes.
Fry
- Carefully drop a few dough squares at a time into the hot oil. Fry, flipping occasionally, until puffed and golden brown—about 1–2 minutes per side.
- Use a slotted spoon or tongs to transfer the beignets to the paper towel-lined plate to drain briefly.
Coat in Sugar
- While still warm, toss the beignets into the bag of powdered sugar. Close the bag and shake gently until each beignet is generously coated.
- You can also roll them around in a bowl of powdered sugar, or dust with a mesh sifter.
If you love these, you need my Churro recipe
light, hollow, and crispy outside with that addictive cinnamon sugar crust.
