Homemade Beignets

Homemade Beignets by Deliciously Yum!

On my way to work the other day, I saw a sign advertising a visit to New Orleans during Mardi Gras. It captured my attention instantly because I’ve always wanted to go. Yeah, I guess I’m a marketer’s dream. But apart from the well-designed billboard, my longing to visit New Orleans started to well up yet again. It steadily holds #1 on my list of places to go.

It all started two years ago when my husband and I planned a trip to Louisiana. I had done my research and had completely fallen in love as I planned our agenda of things to do and places to eat. Days before our scheduled departure, my husband fell ill and we sadly had to cancel our much anticipated trip to the south.

As I was thinking about that trip once again, I decided that I had waited long enough for fresh beignets (one of the things I was dying to try). It was time I made my own homemade version.

Homemade Beignets via Deliciously Yum!

Oh, yes. Southern food has officially made it’s way into our little MN kitchen and there’s nothing I’m more thrilled about!

I have four words for you: Pillowy, Fluffy, Airy, Perfection.

Homemade Beignets by Deliciously Yum!

Here they are. Fried until golden and taking in their powdered sugar shower. It doesn’t get much fresher than this!

Homemade Beignets by Deliciously Yum!

I know I don’t have anything to compare them to, but I think they turned out pretty great. I completely understand what all the rage is about now. These little things are so addicting. I kept ours on the smaller side, which made them perfect for popping one after the other. Brilliant or dangerous? You decide!

Homemade Beignets by Deliciously Yum!

I thought that dusting them in plenty of powdered sugar would be all I needed… until caramel came to mind – funny how that works. What a crazy good combination. I used some leftover caramel sauce that I had stored in my fridge and simply reheated it. The perks of being a food blogger – you have plenty of delicious things stored in your fridge and freezer.

Beignets via Deliciously Yum!

Who could say no to a plate of these? Surely not anyone living in my house. They were devoured approximately 2.347554 seconds after this picture was taken. It is cruel to stare at them, but I like you too much and so we persevered.

Homemade Beignets via Deliciously Yum!

Going back to those 4 little words I told you about at the beginning of this post… I could add a couple more adjectives, but since a picture can say more than a 1000 words, I’m letting this one do all the talking.

Absolutely incredible. Now I really can’t wait to hit up Café du Monde and compare! But until then, these will definitely do the trick.

You have got to make them!

Homemade Beignets
Yields 35
Homemade Beignets are every bit as pillowy, fluffy and scrumptious as the real deal. Comfort food at its best!
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  1. 1 cup warm water (100-105 degrees)
  2. 3 tablespoons sugar
  3. 2 1/4 teaspoons (1 envelope) active dry yeast
  4. 2 large eggs, at room temperature
  5. 2 tablespoons vegetable or canola oil, plus more for frying (about 1-2 quarts, depending on skillet size)
  6. 3/4 teaspoon salt
  7. 3 cups plus 2 tablespoons all-purpose flour
  8. 1/4 cup powdered sugar for dusting
  1. 1. In the bowl of your mixer, combine water, sugar and yeast. Let stand for 10 minutes (until yeast is bubbly and foamy. If this doesn't happen, start over).
  2. 2. Attach the dough hook to your mixer and add both eggs as well as 2 tablespoons of oil to the bowl. Mix until incorporated.
  3. 3. Mix in salt and flour (one cup at-a-time) until fully incorporated and smooth dough forms (dough will be slightly sticky). Remove bowl from mixer and cover with plastic wrap. Place into fridge and let rise for 2 hours.
  4. 4. Flour your work surface well and line two baking sheets with parchment paper. Remove dough from the fridge and place onto floured surface. Roll out dough to about 1/4-inch thickness. Using a pizza cutter, cut dough horizontally into 2-inch long strips. Going the other way, cut strips vertically (2-inch wide) until you have about 35-40 squares (they don't have to be exact).
  5. Place squares onto prepared baking sheets, cover with plastic wrap and place back into fridge for 1 hour.
  6. 5. Heat oil in a large skillet and bring to 350 degrees F (the oil level should be about 1 1/2 inches deep). Place 4-5 beignets at a time into the oil and fry for 2 minutes per side or until nice and golden. Remove from the oil and drain on paper towels. Dust immediately with powdered sugar and enjoy while still warm.
  1. Beignets are best when served and enjoyed on the same day.
Adapted from countrycleaver
Adapted from countrycleaver
Deliciously Yum! http://deliciouslyyum.com/


  1. These beignets are gorgeous! Can’t wait to try making them too!

  2. These look delicious- I love beignets, but I’ve never attempted to make them yet! Definitely going to try the recipe! 🙂

  3. Holy cow do those look absolutely fantastic! Beignets are one of my fave things ever and these are fantastic!

    • They are one of my favorite things now, too! I had the greatest time making, taking pictures, and of course, eating them :). Thank you so much, Jocelyn!!

  4. Hello lover. These beignets look fantastic!

  5. Wow, these look super delicious! You may have just “forced” me to make them today!

  6. I’ve made these, but mine are baked, really good and light

  7. Danielle says:

    Hello! Could you bake these? If so how and will they taste the same?

    • I think you could. I have personally never tried that, but I had a couple of readers tell me that they did and they turned out beautifully. I would probably bake them at 350 for 10 minutes or so. Let me know how they turn out if you give it a go. I’d love to hear.

  8. gina neal says:

    I highly recommend going to New Orleans!!! I love it there and the food!!!! WOW! the food!

  9. Can these be started the night before, with the last rise being overnight?

  10. Wonderful post but I was wondering if you could write a litte
    more on this subject? I’d be very grateful if you could
    elaborate a little bit further. Many thanks!

  11. Thank you for any other informative site.
    The place else may just I am getting that kind of information written in such an ideal means?

    I’ve a venture that I am just now working on, and I have
    been at the glance out for such information.

  12. What kind of oil is best to use? Did I miss that? These look unbelievably delicious! Can’t wait to make them!

  13. This is an awesome recipe ! Every foodie should do this NOW !!!

  14. Lola Beyer says:

    Wonder if anyone has tried these with a gluten free flour blend with any luck? I have used King Arthur Measure For Measure flour as a gluten free option for alot of recipes with good luck, but never anything yeasty/risen before. My celiac husband misses raised doughnuts, and such, since his diagnosis about 10 years ago.

    • As I type, the dough is in the fridge in the process of its first 2hr rise. We’ll see. I’m using Bob’s Red Mill Glute Free 1 to 1 Baking Flour. Will report later with the results.
      What I wanna know, though, is how to make the caramel sauce to drizzle over the top?

  15. Charles Sifers says:

    Great post. Beignets are great, and I look forward to trying your version. Is there any way that you could include the flour weight? I’ve been baking breads for years, and I’ve converted all my recipes to weight to make sure I get a consistent result. This is particularly important with something as delicate as beignets, donuts, etc.


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