Classic Beignets

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Classic Beignets

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Published prior to 2008

This recipe makes the traditional beignet, a signature yeast-raised breakfast treat native to New Orleans. Incredibly strong black coffee laced with chicory is the classic accompaniment. For step-by step process pictures, visit our beignet blog.

1/2 cup (4 ounces) lukewarm water
1/2 cup (4 ounces) lukewarm milk
2 tablespoons (1 ounce) butter, melted
1 large egg
1/2 teaspoon Buttery Sweet Dough Flavor,  optional
1/4 cup (1 3/4 ounces) sugar
2 teaspoons salt
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast

Combine all of the ingredients, and mix and knead them together—by hand, mixer or bread machine—till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour, or until it's puffy (though not necessarily doubled in bulk). Gently deflate the dough, and place it in a greased bowl or greased plastic bag, choosing a bowl or bag that’ll allow the dough to expand. Cover and refrigerate overnight, or for up to 2 days.

Remove the dough from the refrigerator, and place it on a lightly greased or floured work surface; a silicone rolling mat works well here. Roll it into a 14" x 10" rectangle, squaring off the corners as well as you can without being overly fussy. Cut the dough into 2" squares.

Pour peanut, safflower, or canola oil to a depth of at least ¾" in a 10" electric fry pan (first choice), or a deep, heavy-bottomed 10" frying pan set over a burner. Heat the oil to 360°F, and drop 5 or 6 squares of dough into the hot oil. They’ll sink to the bottom, then after about 5 seconds or so, rise to the top. Fry the beignets for 1 minute, then use a pair of tongs to turn them over. Fry for another minute, till the beignets are puffed and golden brown all over. Remove from the oil and drain on paper towels. When the beignets are cool, sprinkle them heavily with confectioners’ sugar. For a real New Orleans experience, serve with strong coffee.
Yield: about 30 beignets.


  • star rating 02/17/2015
  • Lailabakes from New Jersey
  • Great Beignets... only change I made was to use evaporated milk instead of milk, a tip I got from a Louisiana friend. Actually after I cut the dough, I place the extra dough squares on a tray with parchment paper in between layers, seal well, and froze them. I just thaw a few in fridge, and fry whenever we crave it. Tastes just as good as freshly made ones and available all the time as long as you remember to remove from freezer to fridge a few hours before frying. ten times better than boxed mix.
  • star rating 02/24/2014
  • Bob from Richmond, Virginia
  • One caveat: The proper accompaniment to beignets, as anyone who has visited the Cafe du Monde or has lived in New Orleans knows, is not merely incredibly strong coffee with chicory. It is cafe au lait, strong coffee cut 50% with hot milk. Black coffee does not belong with beignets.This is basically a breakfast dish, and cafe au lait is easier on an empty stomach.
  • star rating 12/06/2013
  • Tyler from Edmond, ok
  • I've never had the pleasure of going to Cafe Du Monde. However, I have made this recipe several times as well as the Cafe Du Monde box mix. To me the taste of these are superior. That being said they do take a bit more planning and work. It is worth the effort though and I make them anytime I can.
  • star rating 12/28/2012
  • Laurie from Santa Cruz, CA
  • This is not a classic beignet recipe and beignets are not native to New Orleans, although beignets are very popular there. Beignets are currently associated with New Orleans, however, the original beignets predate New Orleans by centuries. Classic beignets were never made with sweet dough flavoring and instant yeast. Otherwise, this recipe makes an okay modern version of a classic food. It would be nice to have a genuine classic beignet recipe at this site.
  • star rating 09/22/2010
  • AmyStevensAdams from KAF Community
  • This recipe couldn't have been easier! I made the dough last night and had a quick breakfast ready to go this morning. In under 20 minutes I had coffee and fresh beignets on the table. I used half the dough this morning (the other half will be for breakfast tomorrow), rolled it out approximately 10 x 7" and cut in 2 inch rectangles. I got 16 pieces. While the deep fryer was heating up, I made coffee and let the dough pieces rest. I fried them, 5-6 at a time, until light golden brown. One batch I left in too long and they came out a gorgeous darker brown - but I learned later they were too dry inside, so try to keep them to a lighter golden color. I drained them on a paper towel and let cool just slightly for 3-5 minutes before topping. Even though classic beignets are dusted with powdered sugar, I did four 'doughnut' toppings; I rolled 4 in granulated sugar, 4 in cinnamon sugar, 4 in powdered sugar, and the final four I dipped in a glaze made with powdered sugar, vanilla and water (a Glazed Doughnut glaze). The glaze should be the consistency of honey, just dip the beignets completely and shake off the excess. All were excellent! Our favorites were the glazed ones and the powdered sugar. I was looking for a recipe similar to the amazing beignets at Cafe Du Monde in New Orleans - this one comes close! Enjoy.
    Thank you for all the details! We at KAF and Our users appreciate it very much. Elisabeth @ KAF