Name: Crispy Beignets with Powdered Sugar Recipe
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: ¾ cup lukewarm water; 2¼ teaspoons active dry yeast (1 envelope); ¼ cup sugar; 1 large egg; ½ cup milk; 3½ cups all-purpose flour; ½ teaspoon salt; 2 tablespoons unsalted butter (softened); Vegetable oil (for frying, about 3 inches deep); Powdered sugar (for sprinkling, optional)

If you’ve ever dreamed of biting into warm, airy pastries dusted with snow-like powdered sugar, this Crispy Beignets with Powdered Sugar Recipe is your golden ticket. Trust me, once you master these, brunch and dessert just leveled up.

A pile of about thirty golden brown, rectangular pastries with puffed, slightly uneven surfaces sit closely packed on a black cooling rack. Each pastry is dusted with white powdered sugar, creating a light, speckled contrast on the warm orange-brown crusts. The cooling rack is placed on a white marbled surface which also has some scattered powdered sugar around it. The pastries look crisp on the outside with small air pockets in the dough. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Beignets with Powdered Sugar Recipe
Top Tip
How to Serve Crispy Beignets with Powdered Sugar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Beignets with Powdered Sugar Recipe

Why You'll Love This Recipe

I make these beignets whenever I want an authentic taste of New Orleans right in my kitchen. The perfect balance of crispiness on the outside and fluffiness inside makes every bite absolutely irresistible.

Light & Fluffy Texture: The enriched dough with egg, milk, and butter creates a tender crumb that’s pillowy soft inside.
Crispy Golden Crust: Frying at just the right temperature forms the classic crispy exterior you crave.
Easy Enough for Home Cooks: Step-by-step instructions make this a manageable project even if you’ve never fried dough before.
Perfect Sweet Finish: The generous powdered sugar dusting adds just the right touch of sweetness every time.

Ingredients & Why They Work

Gathering fresh, good-quality ingredients is key here. You don’t need much, but each component plays a crucial role in creating that classic beignet texture and flavor.

Flat lay of a small white ceramic bowl of lukewarm water, a small white ceramic bowl with active dry yeast granules, a small white ceramic bowl of granulated sugar, one large whole uncracked brown egg, a small white ceramic bowl of milk, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with coarse salt, a small white ceramic bowl holding softened unsalted butter, a small white ceramic bowl of vegetable oil, and a small white ceramic bowl sprinkled with powdered sugar, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lukewarm Water: Perfect for activating yeast without killing it, ensuring your dough rises beautifully.
Active Dry Yeast: The magic behind the rise, giving your beignets that airy interior.
Sugar: Adds subtle sweetness and helps feed the yeast during fermentation.
Large Egg: Enriches the dough making it tender and adds structure.
Milk: Works with butter and egg to enrich the dough, giving it softness.
All-Purpose Flour: The sturdy base of your dough that holds everything together.
Salt: Enhances flavor and balances the sweetness.
Unsalted Butter (Softened): Adds richness and keeps the beignets tender.
Vegetable Oil: For frying - neutral flavor and high smoke point make it ideal.
Powdered Sugar: The iconic finishing touch that melts slightly on warm beignets for irresistible sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Crispy Beignets with Powdered Sugar Recipe is how easy it is to make it your own. Whether you want to adjust flavors, sneak in some seasonal tweaks, or accommodate dietary needs, beignets are deliciously versatile and fun to experiment with.

Filled Beignets: I love adding a surprise inside before frying. Try spooning a small dollop of fruit jam, chocolate hazelnut spread, or even a sweet cream cheese mixture into the center of each square. Just be sure to seal the edges tightly to prevent filling leaks during frying.
Gluten-Free Twist: While this recipe calls for all-purpose flour, you can experiment using a gluten-free flour blend designed for yeast doughs. The texture changes a bit, but it still delivers that irresistible fried dough goodness.
Spiced Sugar Dusting: Instead of plain powdered sugar, mix cinnamon, nutmeg, or even a little cayenne pepper into the sugar dusting for a subtle warmth and aromatic twist. Perfect for fall or winter treats!
Vegan Adaptation: Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) and use plant-based milk and vegan butter alternatives. The dough might require a little extra resting time, but the result is equally delightful.
Savory Beignets: For a unique change, skip the powdered sugar and serve your beignets with a sprinkle of parmesan cheese or herbs for a savory snack or appetizer.

Step-by-Step: How I Make Crispy Beignets with Powdered Sugar Recipe

The image shows four golden-brown fried square pastries on a white ornate plate with powdered sugar lightly dusted on top. One pastry is placed on top of the others, broken open to reveal a soft, fluffy, and slightly airy white inside. In the background, more pastries are on a black cooling rack and on the white marbled surface, some also dusted with powdered sugar. The surface has a light scattering of powdered sugar, adding texture and detail. photo taken with an iphone --ar 2:3 --v 7

Step 1: Wake Up the Yeast

Start by combining ¾ cup of lukewarm water with 2¼ teaspoons (one envelope) of active dry yeast and ¼ cup of sugar in a small bowl. Whisk gently and let it rest for 5 to 10 minutes. You’ll know it’s ready when the surface becomes frothy and bubbly—this means the yeast is alive and kicking, setting the stage for your dough to rise beautifully.

Step 2: Blend in the Wet Ingredients

Once your yeast mixture is frothy, whisk in one large egg and ½ cup of milk until everything is smoothly combined. This enriches the dough, contributing to the tender crumb and subtle sweetness of your beignets.

Step 3: Mix the Dough

In the bowl of a stand mixer fitted with a dough hook, combine 3½ cups of all-purpose flour and ½ teaspoon of salt. Pour in the yeast mixture and add 2 tablespoons of softened unsalted butter. Mix on medium speed until the dough cleans the sides of the bowl and feels smooth and elastic—this usually takes around 5 to 7 minutes. If you don’t have a mixer, knead by hand until the same texture is achieved.

Step 4: Give the Dough a Cozy Place to Rise

Transfer your dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and place it in a warm spot. Let it rise for about 1 hour to 1 hour 30 minutes, or until it has doubled in size. A nice trick is to turn your oven on to 200°F (93°C) for a couple of minutes, then turn it off and place the dough inside to create a warm, draft-free environment that helps the dough rise efficiently.

Step 5: Shape Your Beignets

Once risen, roll out the dough on a floured surface into a long rectangle about ¾ inch thick. Cut this rectangle into long strips, then cut each strip into squares. You should get about 32 beignets, but feel free to make them larger or smaller depending on your preference. Remember, uniform pieces fry more evenly!

Step 6: Heat the Oil to Perfection

Fill a deep frying pan or Dutch oven with about 3 inches of vegetable oil and heat it to 350°F (177°C). Using a thermometer is key here for perfect frying. To test if the oil is hot enough, drop a small piece of dough in—if it sizzles and quickly floats to the surface, you’re good to go.

Step 7: Fry Your Beignets Until Golden

Carefully add 5 or 6 beignets at a time into the hot oil, making sure not to overcrowd the pan. Fry for about 2 to 3 minutes, turning frequently, until each side is beautifully golden brown and puffed up with that irresistible crispy exterior. Use a slotted spoon to flip and scoop them out.

Step 8: Drain and Dust with Powdered Sugar

Transfer your freshly fried beignets onto a plate lined with paper towels to drain excess oil. While they’re still warm, sprinkle generously with powdered sugar. These treats are best enjoyed right away with a cup of coffee or a glass of cold milk. Trust me, once you take that first bite of crispy, fluffy beignet dusted in sweet sugar, you’ll be hooked!

Top Tip

Making perfect Crispy Beignets with Powdered Sugar Recipe is all about a few key details that can turn good into unforgettable. These tips come from spending time perfecting my technique and avoiding common pitfalls.

Perfect Oil Temperature: I always use a thermometer to make sure my oil is at exactly 350°F (177°C). If the oil is too cool, the beignets soak up oil and become greasy; too hot, and they burn on the outside without cooking through.
Don't Skip the Rise: Be patient with the dough rising until doubled—this step makes the beignets light and fluffy rather than dense.
Turn Frequently While Frying: Keep an eye on your beignets and turn them often during frying to ensure an even golden crisp all around.
Drain Properly: Placing fried beignets on paper towels right away stops excess oil from making them soggy, keeping the texture just right.

How to Serve Crispy Beignets with Powdered Sugar Recipe

The image shows two clear glass bowls on a white marbled surface, each containing dough at different stages. The bowl on the left has a single, round ball of rough, light beige dough with a slightly uneven texture and small cracks on its surface, sitting in the middle of the bowl. The bowl on the right holds the same dough but it has risen, filling almost the whole bowl with a light, airy texture full of small bubbles and a pale yellow-beige color. Both bowls have a simple, smooth rim, and the scene is bright and well lit. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While classic powdered sugar is the star here, you can also try a light dusting of cinnamon sugar for a warm twist or drizzle a little melted chocolate or caramel sauce for added indulgence. Fresh berries or a side of fruit compote bring bright, fresh flavors that contrast beautifully with the sweet fried dough.

Side Dishes

Serve your beignets alongside rich coffee, creamy hot chocolate, or a fruity tea to round out the experience. For a brunch spread, consider fresh fruit salad, crispy bacon, or scrambled eggs to balance the sweetness with savory bites.

Make Ahead and Storage

Storing Leftovers

Store any leftover beignets in an airtight container at room temperature for up to 2 days. To keep them from losing their crispness, avoid stacking them too tightly and consider placing parchment paper between layers.

Freezing

You can freeze the beignets after frying and cooling completely. Place them on a baking sheet to freeze individually first, then transfer to a freezer bag or airtight container. They’ll keep well for up to one month.

Reheating

To reheat and regain that signature crispness, warm beignets in a 350°F (177°C) oven for about 5–7 minutes. Avoid microwaving if you want to keep them from becoming soggy.

Frequently Asked Questions:

Can I use a different type of fat instead of butter in the dough?

Butter is key to giving these beignets their tender crumb and rich flavor. While you could substitute a mild oil, the texture might be less fluffy and flavorful, so stick to butter if you can.

Why is it important to dissolve the yeast in lukewarm water first?

Dissolving active dry yeast in lukewarm water activates it gently, ensuring your dough rises properly. Using water that’s too hot or mixing it directly without proofing can kill the yeast or result in uneven rising.

Can I use instant or rapid-rise yeast for this recipe?

Yes, you can! If using instant or rapid-rise yeast, mix it directly into the flour instead of dissolving in water first. This can speed up your rising times slightly.

How do I know when the oil is ready for frying?

The oil should be heated to 350°F (177°C). You can test by dropping a small piece of dough into the oil—it should sizzle and rise quickly. Using a thermometer is the most accurate method for consistent results.

Final Thoughts

There’s something truly special about homemade Crispy Beignets with Powdered Sugar Recipe — that perfect contrast of crispy outside and pillowy inside dusted with a snowy coat of sugar. Whether you’re treating yourself for breakfast or delighting guests at brunch, these beignets bring a little French café magic right into your kitchen. I hope you enjoy making (and eating!) them as much as I do.