MidKnight Snacks: New Orleans-Style Beignets

Now you can have New Orleans-Style Beignets without leaving the comfort of your home!


Photo Ariana Smith

Warm homemade Beignets topped with powder sugar and paired with caramel sauce.

Ariana Smith, Staff Writer

Whether you are familiar with New Orleans culture or have seen the well-known 2009 Disney film “The Princess and the Frog,” you may have heard of these delicious, fried dough squares covered in powdered sugar. This delightful New Orleans specialty, which is correctly pronounced “ben-yay,” is often served for breakfast and goes best with a cup of coffee or café au lait. While it’s unlikely that you can simply hop on a plane and head to New Orleans whenever you want a beignet, this recipe lets you bring a little piece of the “Big Easy” home to share with friends and family.


  • ¾ cup lukewarm water
  • three ½ teaspoons active dry yeast
  • two large eggs
  • ½ cup whole milk
  • three tablespoons unsalted butter, melted
  • ¼ cup granulated sugar, plus 2 tablespoons
  • four cups bread flour, plus more for dusting
  • ½ teaspoon kosher salt
  • eight cups canola oil, for frying, plus more for greasing
  • powdered sugar, for topping


  1. Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about five minutes, until foamy.
  2. Add the eggs, milk, melted butter, and sugar, and whisk to combine.
  3. In a large bowl, whisk together the flour and salt.
  4. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about two minutes.
  5. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover it tightly with plastic wrap. For about one hour, let the dough rise in a warm place until doubled in size,
  6. Punch the dough down with your fist, then turn it out onto a lightly floured surface.
  7. Roll the dough into a large rectangle, about ¼ inch thick. With a sharp knife, cut the dough into two-inch squares, then transfer the squares to a baking sheet lined with parchment paper.
  8. Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F.
  9. Lower the dough squares into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed. Then transfer the beignets to a wire rack to drain.
  10. Dust the beignets with powdered sugar and serve warm.

Once you’ve had these homemade beignets, I guarantee you’ll never look at a store-bought donut the same way again. In addition to being incredibly yummy, they are soft, fluffy and light. The greatest way to reward yourself for your hard work after creating this delicious recipe is to just close your eyes, take a bite and enjoy!