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Homemade Beignets (Pillowy, Soft NOLA Style)

Prep Time 20 minutes
Cook Time 20 minutes
Rise 2 hours
Total Time 2 hours 40 minutes
Servings 2 dozen
Print Recipe

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.