New Orleans US · Desserts

New Orleans beignets

Name: New Orleans beignets
Prep time: 45 min
Cook time: 25 min
Total time: 11 h 10 min
Yield: 24 beignets
Cuisine: New Orleans US
Ingredients: 3/4 cup (180 grams) warm water; 2 1/4 teaspoons instant yeast; 1/3 cup (67 grams) granulated sugar; 1/2 cup (120 grams) evaporated milk; 1 large egg; 1 teaspoon vanilla extract; 3 3/4 cups (450 grams) all-purpose flour, plus more for rolling; 1 teaspoon fine sea salt; 3 tablespoons (42 grams) unsalted butter, softened; 2 quarts neutral high-heat oil, for frying; 1 1/2 cups (180 grams) confectioners' sugar, for finishing

Hot square yeast doughnuts with airy centers, tender edges, and a generous snowfall of powdered sugar.

About 11 hr 10 minTotal

About 1 hr 10 minActive

$Cost

AdvancedDifficulty

Makes 24 beignets

Equipment

Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
Simple clip-on pick
KitchenAid Fry Thermometer · KQ907
View at Amazon
For frequent frying and alarms
ThermoWorks ChefAlarm · TX-1100
View at ThermoWorks
Another workable path: Use a high-temperature instant-read thermometer between batches; do not leave it in the pot.
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How we chose
Research-backed · reviewed Aug 2026
We compared continuous readability, clip stability, temperature recovery help, cleaning guidance, and exact model identity. A current independent comparison informed the simple clip-on choice; manufacturer documentation established care and the alarm system's included parts. Kwilt has not calibrated or fried with these thermometers.
KitchenAid Fry Thermometer · KQ907: Its curved paddle and silicone-coated clip stay close to the pot, giving you a continuous oil reading without another screen or battery. Trade-off: It has no alarm, and KitchenAid says to hand wash rather than submerge it.
ThermoWorks ChefAlarm · TX-1100: High and low alarms make the oil drop between batches hard to miss, and the same system can monitor roasting, bread, and candy. Trade-off: It costs substantially more and brings a cabled probe, case, and controls that are unnecessary for an occasional batch of fish tacos.
Another workable path: If you already own a suitable high-temperature instant-read thermometer, check the oil before and between batches. Do not leave it in the pot unless its maker allows continuous high-temperature use.
Sources
Food Network tested comparison
KitchenAid thermometer care
ThermoWorks ChefAlarm

Ingredients

1× recipe · Makes 24 beignets

3/4 cup (180 grams) warm water
2 1/4 teaspoons instant yeast
1/3 cup (67 grams) granulated sugar
1/2 cup (120 grams) evaporated milk
1 large egg
1 teaspoon vanilla extract
3 3/4 cups (450 grams) all-purpose flour, plus more for rolling
1 teaspoon fine sea salt
3 tablespoons (42 grams) unsalted butter, softened
2 quarts neutral high-heat oil, for frying
1 1/2 cups (180 grams) confectioners' sugar, for finishing

Instructions

Whisk water, yeast, sugar, evaporated milk, egg, and vanilla. Stir in flour and salt, then knead in softened butter for 6 to 8 minutes until smooth and tacky. Place in an oiled bowl, cover, and refrigerate 8 to 24 hours.
On a lightly floured surface roll cold dough to a 14-inch square about 1/4 inch thick. Trim edges and cut into twenty-four 2 1/2-inch squares. Set on parchment, cover lightly, and rest 20 minutes while heating oil.
Fill a heavy pot no more than halfway with oil and . Heat to 360°F. Keep children and pets away, turn pot handles inward, and have a lid nearby; never use water on an oil fire and never leave hot oil unattended.
Fry three or four squares at a time for about 60 to 90 seconds per side, turning once, until puffed and deep golden while keeping oil between 350°F and 365°F. Lower dough away from you and use a spider to transfer to a rack over a sheet pan.
Dust very generously with confectioners' sugar while hot and serve immediately. Cool oil completely before straining or discarding. This is the batch's one true project: overnight yeast dough, rolling, portioning, temperature-controlled deep frying, batch supervision, and immediate service are intrinsic.

New Orleans, LouisianaNew Orleans dessert traditions

From the table

About this recipe

Although beignet is a broad French word for fritter, the square yeast-raised beignet covered in confectioners’ sugar is a specific icon of New Orleans café culture and immediate hot service.

Beignet is a broad French word for fritter, but the square, yeast-raised, powdered-sugar-covered beignet is a specific icon of New Orleans café culture. Café du Monde has served the pairing of hot beignets and coffee since the nineteenth century. Their pleasure depends on immediacy: airy hot dough and an unapologetic cloud of sugar, not filling, glaze, or elaborate shape. This Kwilt version follows the reviewed household adaptation: Preserve the New Orleans square yeast-dough identity and immediate heavy sugar finish, while adding exact oil limits, thermometer range, small batches, and explicit fire safety rather than disguising deep frying as easy.

Sources

Dinner does not stop at the recipe