Flour, yeast, eggs, evaporated milk, sugar, and oil – these French Quarter Beignets are soft, pillowy, and sugar‑lit perfection.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I’ll never forget the first time I tried French Quarter Beignets in New Orleans. I was wandering the French Quarter on a busy, rainy morning, drenched and grumpy. Then I ducked into a little café, ordered a café au lait and three beignets. The first bite was pure chaos—in the best way—warm dough, sugar everywhere, powdered sugar sneeze moment included. I was hooked.
Back home, I poked around my pantry—bread flour, shortening, yeast, leftover powdered sugar—and decided to try. It took a few sad batches (some dough was too gummy, some too flat), but finally I hit that sweet spot. These beignets brought back that NOLA magic, minus the jet lag and questionable humidity. You can do this at home—and it’ll feel like a mini vacation in your kitchen.
Why You’ll Love This French Quarter Beignets Recipe?
Let’s keep it real—not all homemade fried dough is created equal. But these French Quarter Beignets? They really hit the mark. Here’s what makes them shine:
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Incredibly soft and airy inside—pillows, really—with that delicate crispy edge.
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A true snowstorm of powdered sugar—no light dusting here.
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Made from basic stuff: flour, water, yeast, sugar, milk—no fancy pantry scavenging required.
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The whole process—chatting while dough rises, tidying up between steps, that moment of a sugar blizzard—is just… delightful.
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And yes, you’ll probably eat several before you even think about plating.
Ingredient Notes:
Here’s a little breakdown of why each ingredient plays a role in these beignets:
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Warm water + sugar + yeast = you’re waking the dough up. Needs to be around 110°F—not too hot, or the yeast sulks.
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Eggs, salt & evaporated milk = richness, structure, and a bit of caramel flavor. Milk just makes sense with fried dough.
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Bread flour = gives structure and chew. All-purpose works, but it changes the texture slightly.
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Shortening = keeps things tender. I tried butter once—ends up greasy. Shortening wins.
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Oil, 360°F = perfect frying temp. Golden, not soggy.
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Confectioners’ sugar = go big or go home.
How To Make French Quarter Beignets?
Step 1: Bloom the yeast
Mix water, sugar, and yeast in a bowl. Let it sit for about 10 minutes until foamy—like it’s telling you, I’m ready.
Step 2: Whisk the milk mix
In a smaller bowl, whisk eggs, salt, and evaporated milk. Then stir that into your yeast mixture. Simple.
Step 3: Add flour and shortening
Stir in 3 cups of flour, then add shortening. Keep adding the remaining flour gradually until the dough comes together. Sticky tennis ball vibe.
Step 4: Knead and rise
Knead on a floured surface until smooth—about 5 to 7 minutes. Pop it in a greased bowl, cover, and let it rise in a warm spot for about 2 hours. Dance break welcome.
Step 5: Prep the sugar storm
Put the powdered sugar in a big bag or bowl—you’ll need it when the beignets are hot.
Step 6: Heat the oil
Heat oil to 360°F in a deep pot. If you don’t have a thermometer, test with a dough scrap—it should sizzle and float.
Step 7: Roll and cut
Roll the dough to about ¼-inch thick, cut into 2½-inch squares. Perfect squares aren’t mandatory—flaws just add character.
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Step 8: Fry them up
Fry a few at a time, flipping constantly so all sides turn golden. It’s fast—about 1–2 minutes. Stay close.
Step 9: Sugar coat and serve
Use tongs or a slotted spoon to drain briefly, then toss in the sugar bag. Shake until they’re decked out in white. Serve them warm, while they’re puffy and perfect.
Storage Options:
Best eaten fresh. If you manage leftovers? Store in an airtight container at room temperature—up to one day. Don’t refrigerate—it robs them of their fluff. Reheat in a hot oven for a bit of that crisp back.
Variations and Substitutions:
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Mix cinnamon or nutmeg into the sugar for a warm spice twist.
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Skip powdered sugar and toss them in cinnamon sugar for churro-style flavor.
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Try neat little chocolate or caramel drizzle over the top.
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For savory vibes, toss freshly fried squares in garlic-herb salt (wild, but surprisingly good).
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Use AP flour if you’re short on bread flour—just know it changes the chew slightly.
What to Serve with French Quarter Beignets?
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Classic café au lait—milk meets espresso sweet and sugar dust on top.
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Hot chocolate if you’re going full comfort.
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Fresh berries or citrus slices cut through sweetness nicely.
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Vanilla ice cream on the side, because… why not?
Frequently Asked Questions:
My dough didn’t rise—what went wrong?
Maybe water was too hot or cold. Yeast is picky. Also, if your kitchen is drafty, find a cozier spot.
Mine came out greasy—help!
Oil too cool. Make sure that thermometer reads around 360°F. It fries fast and without soaking.
Can I make this dough ahead?
Totally. Chill the dough overnight after the first rise. Just bring it to room temp before rolling and frying.
And that’s it: the real‑deal French Quarter Beignets, recreated at home. They’re soft, blissfully messy, and full of that sugar snowstorm mood. If you try them, I wanna hear all about it—did you end up sneezing powdered sugar too? Did your kitchen look like a winter snow globe?
Can’t wait to hear your beignet stories.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
French Quarter Beignets
Ingredients
- 1½ cups lukewarm water approximately 110°F
- ½ cup granulated sugar
- 1 envelope active dry yeast approximately 2¼ teaspoons
- 2 large eggs lightly beaten
- 1¼ teaspoons kosher salt
- 1 cup evaporated milk
- 7 cups bread flour divided
- ¼ cup vegetable shortening
- Nonstick cooking spray
- Vegetable oil for deep frying
- 3 cups confectioners’ sugar for dusting
Instructions
Activate the Yeast:
- In a large mixing bowl, combine the lukewarm water, granulated sugar, and active dry yeast. Stir gently and allow the mixture to sit undisturbed for 10 minutes until the yeast becomes frothy.
Incorporate Wet Ingredients:
- In a separate bowl, whisk together the eggs, salt, and evaporated milk. Once mixed, pour this into the activated yeast mixture and stir to combine.
Form the Dough:
- Measure out the bread flour in a separate bowl. Begin by adding 3 cups of flour to the yeast mixture and stir until just combined. Add the shortening, followed by the remaining flour, one cup at a time, mixing thoroughly between additions until a soft, sticky dough forms.
Knead and Let Rise:
- Transfer the dough to a lightly floured surface and knead by hand for approximately 5 to 7 minutes until smooth and elastic. Lightly coat a large bowl with nonstick spray, place the dough inside, and cover with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm environment for 2 hours, or until doubled in size.
Prepare for Frying:
- While the dough is rising, place the confectioners’ sugar into a large paper or plastic bag and set it aside. In a deep saucepan or Dutch oven, heat 2 inches of vegetable oil to 360°F, using a thermometer for accuracy.
Shape the Beignets:
- Once the dough has risen, turn it out onto a lightly floured surface. Roll it out to a ¼-inch thickness. Use a sharp knife or pastry cutter to cut the dough into 2½-inch squares.
Fry the Beignets:
- Carefully drop several squares of dough into the hot oil, being cautious not to overcrowd the pan. Fry for 1 to 2 minutes, flipping constantly, until all sides are evenly golden brown.
Drain and Dust:
- Remove the fried beignets from the oil using a slotted spoon. Allow them to drain on paper towels for a few seconds before transferring to the bag of confectioners’ sugar. Close the bag and shake gently to coat the beignets generously.
Serve Warm:
- Beignets are best enjoyed fresh and warm. Serve immediately with coffee or hot chocolate.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
