Classic French Beignets Recipe

If you’ve ever wandered the streets of New Orleans, you know that nothing quite compares to biting into a pillow-soft, warm beignet dusted generously with powdered sugar. Lucky for you, I’m sharing my Classic French Beignets Recipe that’s fan-freaking-tastic and will have you making these at home like a pro in no time. Trust me, once you taste these, you’ll be hooked — they’re crisp, soft, and utterly irresistible.

Ingredients You’ll Need

All the magic starts with a handful of simple ingredients that effortlessly combine for the most delicious beignets. I always recommend using fresh, good-quality ingredients because they make all the difference, especially the yeast and flour.

• Water: Use lukewarm water to activate the yeast effectively but not so hot that it kills it.
• Active Dry Yeast: This is your leavening agent that helps your dough rise beautifully; make sure it’s fresh.
• Sugar: Adds just the right hint of sweetness and feeds the yeast for a perfect rise.
• Egg: Provides richness and helps bind the dough together.
• Milk: I go for whole milk—it adds softness to the dough and helps create that classic beignet texture.
• All-Purpose Flour: The main structure builder; weighing it out is important here for consistent results.
• Salt: Just a pinch to balance the sweetness and enhance flavor.
• Butter (unsalted): Softened for easy mixing, it adds an irresistible richness.
• Vegetable Oil: For frying—choose a neutral oil with a high smoke point like canola or peanut oil.
• Powdered Sugar: For dusting on top, because no beignets are complete without it.

Variations

I love how this Classic French Beignets Recipe is a fantastic base that you can easily customize. Whether you want to keep it traditional or add your own twist, the dough is versatile and forgiving—making it really fun to experiment.

• Gluten-Free Version: I once tried swapping in a gluten-free flour blend, and while the texture was a bit different, you can still enjoy tasty beignets by adjusting the liquid slightly.
• Flavored Beignets: Adding a dash of cinnamon or even vanilla extract to the dough can bring a warm, cozy note I absolutely adore.
• Filled Beignets: Try stuffing these with fruit preserves or chocolate before frying for a decadent surprise—my kids love the jelly-filled ones!
• Vegan Adaptation: Replacing milk with almond or oat milk and butter with vegan margarine works well; just keep an eye on the dough consistency.

How to Make Classic French Beignets Recipe

Step 1: Activate the Yeast

Start by combining lukewarm water, active dry yeast, and sugar in a small bowl. Whisk it just a little to dissolve everything. I usually leave it to sit between 5 to 10 minutes until you see it start to froth and bubble—that means your yeast is happily alive and ready to work its magic. If you don’t see froth, it’s best to check your yeast and try again. This step is crucial for that fluffy texture.

Step 2: Mix Wet Ingredients

Once that yeast mixture looks bubbly, add in your egg and milk and whisk it all together until smooth. I like to use whole eggs for richness but you can substitute if needed.

Step 3: Combine Dry Ingredients and Form Dough

In the bowl of your stand mixer, you’ll combine the flour and salt. Then, slowly add your yeast mixture and softened butter. Using the dough hook attachment, mix on low until everything starts coming together. It usually takes about 5 to 7 minutes until the dough pulls away cleanly from the sides of the bowl. You’ll know it’s ready when it feels soft but not sticky.

Step 4: Let the Dough Rise

Transfer the dough to a lightly oiled bowl, covering it with a damp towel or plastic wrap. Find a warm spot in your kitchen and let it rise until it doubles in size, roughly 1 to 2 hours. I like to preheat my oven just for a minute and then turn it off before placing the dough inside—this creates the ideal cozy environment.

Step 5: Roll and Cut the Dough

After the dough has risen, gently punch it down and roll it out into a long rectangle about ¾ of an inch thick. Then, cut the dough into long strips, followed by cutting those strips into squares. I find using a sharp knife or pizza cutter makes clean cuts and easier frying.

Step 6: Heat the Oil

Fill a heavy-bottomed pan or Dutch oven with about 3 inches of vegetable oil. Heat it slowly until it reaches 350°F (177°C) — use a thermometer if you have one, as this prevents greasiness or undercooked dough. If you don’t have a thermometer, test by dropping a small piece of dough in the oil; it should sizzle and float to the surface within seconds.

Step 7: Fry the Beignets

Carefully drop about 5 or 6 dough squares into the hot oil–don’t overcrowd. Fry until golden brown on one side, about 2 minutes, then flip carefully to brown the other side. The key here is evenly frying, so keep turning and watching closely. Remove them and place on paper towels to drain excess oil.

Step 8: Dust and Serve

Last but definitely not least, sprinkle those warm beignets generously with powdered sugar. I always say, the more the better! Serve immediately because that’s when they’re at their absolute best—soft, warm, and slightly sweet.

How to Serve Classic French Beignets Recipe

Garnishes

While powdered sugar is classic and my go-to, I sometimes like to mix it up with a light dusting of cinnamon sugar or even a drizzle of chocolate sauce when I’m feeling indulgent. Fresh berries on the side work beautifully too, adding a pop of color and tartness that complements the sweetness perfectly.

Side Dishes

Beignets are perfect as a sweet treat alongside a cup of café au lait or strong black coffee—it’s a combo my family absolutely adores for brunch. I’ve also paired them with fresh fruit salad or a scoop of vanilla ice cream for a simple but satisfying dessert.

Creative Ways to Present

For special occasions, I like to stack beignets into a festive tower dusted generously with powdered sugar, surrounded by small bowls of dipping sauces like caramel or raspberry coulis. Setting them on pretty serving trays with edible flowers or mint leaves turns this humble treat into a showstopper.

Make Ahead and Storage

Storing Leftovers

I store any leftover beignets in an airtight container at room temperature if I plan on eating them within a day. They tend to lose their crispness but still taste delicious. If you want to keep that texture, it’s better to reheat them.

Freezing

Though fresh is best, I’ve had good luck freezing beignets after frying and cooling them completely. I place them on a baking sheet lined with parchment to freeze individually, then transfer to a freezer bag. They stay good for up to one month.

Reheating

To bring back the magic, I reheat beignets in a 350°F oven for about 5 minutes, which helps crisp the exterior again without making them dry. You could also pop them in a toaster oven. Just avoid the microwave as it makes them chewy.

FAQs

Final Thoughts

I absolutely love how this Classic French Beignets Recipe brings such joy and warmth to my kitchen, especially when I’m sharing with family on a weekend morning. When I first tried making beignets at home, I was intimidated by the frying part, but fading those worries was easy once I got the timing and oil temperature right. Now it’s a tradition I cherish, and I hope you’ll enjoy making them as much as I do. So, grab your ingredients, warm up the oil, and treat yourself to a batch of pure bliss—you really can’t go wrong here!

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