Name: Easy Authentic Beignets
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 40 min
Cuisine: Southern
Ingredients: 2¼ teaspoons instant (or rapid-rise) yeast; ¾ cup warm water (110°F); ¼ cup granulated sugar; 2 large eggs; 2 tablespoons vegetable oil; 3½ cups all-purpose flour; ½ teaspoon salt; Neutral oil for frying (vegetable, canola, or peanut); Confectioners’ sugar, for dusting

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These Easy Authentic Beignets are the kind of treat I love making when I want something nostalgic, fun, and completely indulgent. Golden, pillowy, and dusted generously with powdered sugar, these New Orleans-style beignets are everything I crave in a fried dough dessert. They’re surprisingly simple to make at home and taste just like the ones from the French Quarter—light, airy, and impossible to stop at one.

Why You’ll Love This Recipe

I find this beignet recipe incredibly approachable, even if frying isn’t something I do often. The dough comes together quickly, rests overnight in the fridge, and rolls out beautifully the next day. They’re easier than donuts and faster too. I love that I can prep the dough ahead of time and fry a batch fresh when I’m ready to serve. These are perfect for weekend brunches, holidays, or any time I want to make a meal feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Instant yeast (or rapid-rise yeast)
Warm water
Granulated sugar
Eggs
Vegetable oil (plus more for frying)
All-purpose flour
Salt
Confectioners’ sugar (for dusting)

Directions

Activate the yeast
I start by mixing warm water (about 110°F), yeast, and sugar in a bowl. I let it sit for about 5 minutes until foamy.
Make the dough
To the yeast mixture, I add eggs, oil, flour, and salt. I mix it until well combined, then cover and refrigerate the dough for at least 4 hours (or up to 18 hours). This gives the dough great flavor and makes it easier to handle.
Roll and cut
Once chilled, I roll out the dough on a floured surface to about ¼-inch thick. I cut it into 3-inch squares using a knife or pizza cutter.
Fry
I heat 2 quarts of oil in a heavy-bottomed pot or Dutch oven to 350°F. Then I fry a few beignets at a time, flipping once, until both sides are golden—about 3 minutes total.
Drain and dust
I remove the beignets with a slotted spoon and drain them on paper towels. While still warm, I dust them generously with confectioners’ sugar and serve immediately.

Servings and timing

This recipe makes about 24 beignets.
Prep time: 15 minutes
Chill time: 4 hours
Cook time: 25 minutes
Total time: About 4 hours 40 minutes
Calories per serving: Approximately 160–180 kcal (estimate)

Variations

Stuffed beignets: I sometimes pipe a bit of jam, Nutella, or sweetened cream cheese inside after frying for a filled version.
Spiced sugar: For a twist, I mix cinnamon with the powdered sugar before dusting.
Savory option: I reduce the sugar and serve them with a savory dip like herbed cheese or spicy tomato sauce.

Storage/Reheating

If I have leftovers (which is rare), I store them in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 350°F oven for 5–7 minutes to crisp them back up. The dough itself can be made ahead and refrigerated for up to 2 days before frying.

FAQs

Do I need a deep fryer?

No. I use a heavy-bottomed pot or Dutch oven. I just make sure to keep the oil at 350°F using a thermometer for best results.

What oil is best for frying?

I use a neutral, high-heat oil like vegetable, canola, or peanut oil. They fry evenly and don’t overpower the flavor.

Can I freeze the dough?

I don’t recommend freezing the raw dough, but I’ve frozen cooked beignets before. They’re best reheated in the oven to bring back that crisp exterior.

What’s the difference between beignets and donuts?

Beignets are lighter, typically square, and hollow in the middle. Donuts are usually round with a more structured texture. Both are delicious, but beignets feel airier and more delicate.

Can I serve them with something besides powdered sugar?

Absolutely. I’ve served them with chocolate sauce, berry compote, whipped cream, or even caramel drizzle. They’re incredibly versatile.

Conclusion

Easy Authentic Beignets are the kind of treat that instantly transports me to New Orleans. They’re warm, soft, sweet, and perfect with a cup of coffee or hot cocoa. Whether I’m making them for Mardi Gras, a lazy Sunday brunch, or just to treat myself, they always bring joy to the table. Once I mastered this recipe, it became a permanent part of my go-to list for impressive yet easy homemade desserts.