How to Make Authentic New Orleans-Style Beignets at Home

Steam on the coffee. Sugar in the air. That first bite: warm, light, a little cloud on your tongue. New Orleans in a napkin, right at your table.

You can bring that moment home. No fuss. This beignets recipe stays true to the classic: soft dough, quick fry, heavy snow of powdered sugar. Weekend treat, late-night sweet. Your call.

We’ll walk it step by step. Simple moves. Pantry basics. And when the frying’s done, we’ll cover how to dispose of oil the smart way: solidify and toss, so cleanup stays easy and your kitchen stays happy.

Ingredients You’ll Need for This Easy Beignet Recipe

This New Orleans beignets recipe makes about 20–24 beignets. Serves 6–8.

Dough

• ½ cup warm water (about 105–110°F)
• 2¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• ½ cup evaporated milk
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, melted (slightly cooled)
• 3 to 3½ cups bread flour (start with 3 cups)
• 1 tsp salt

Frying

• 4 to 6 cups peanut oil (or neutral vegetable oil with a high smoke point)

Dusting

• Confectioners’ sugar, generous

Cleanup

• FryAway Deep Fry (for cooking oil disposal after frying; one packet solidifies up to 8 cups)

How to Make Beignets? Follow This Simple Recipe 

Quick game plan first. Bloom the yeast. Mix a rich dough. Rise. Roll. Cut. Fry. Sugar storm. That’s it.

1. Activate the yeast

In a mixing bowl, pour warm water and a pinch of sugar. Sprinkle on the yeast. Wait 5–10 minutes until the mixture becomes foamy and lively.

2. Make the dough

Whisk in evaporated milk, the remaining sugar, egg, vanilla, and melted butter. Mix in 3 cups of bread flour and the salt. Stir until a shaggy dough forms. 

Knead by hand 6–8 minutes (or mixer 4–5) until smooth and slightly springy. If the dough feels tacky, sprinkle in more flour a tablespoon at a time.

3. First rise

Grease a bowl lightly. Set the dough in the oiled bowl and cover it. Let it rise in a warm spot until it doubles, about 60 to 90 minutes.

4. Roll and cut

Punch down gently. Dust the counter with a very small amount of flour and roll the dough to roughly 1/2 inch thick. Cut into 2-inch squares. Dust off excess flour. Keep pieces slightly separated.

5. Heat the oil

Pour 4–6 cups of oil into a deep pot. Heat to 360°F (182°C). Try to hold between 350–365°F as you fry.

6. Fry the beignets

Work in small batches. Slide squares into the hot oil. They’ll puff fast. Fry about 1–2 minutes per side until deep golden. Don’t crowd the pot.

7. Drain and dust

Lift beignets to a rack or paper towels. While still hot, shower with confectioners’ sugar. Be generous. It’s the New Orleans way. Serve warm. Café au lait on the side is highly recommended.

How to Dispose of Oil the Right Way?

Used oil shouldn’t go down the sink. Ever. If you dispose of cooking oil in drains, you risk clogs and big plumbing bills. Tossing it outside? Bad for waterways and soil. 

The clean, safe answer is to solidify cooking oil first. Here’s how to dispose of oil easily with FryAway:

1. Sprinkle & Stir

While the oil is still warm (not hot), sprinkle in FryAway Deep Fry. Stir to dissolve.

2. Cool & Solidify

Let the pot sit. As it cools, the oil firms into a solid block.

3. Scoop & Toss

Lift out the solid oil and place it in the trash. No jars. No leaks. Simple cooking oil disposal done right.

Want to know more about solidifying cooking oil? 

Read our dedicated article: Why Solidifying Cooking Oil is Essential for Home Cooks.

Ready to Experience New Orleans Home Tonight?

Now you know how to make beignets puffy, tender, and authentic. A dusting of sugar and you’re transported to the Quarter. And with FryAway, cleanup stays quick, clean, and eco-friendly.

Try our easy beignet recipe today and let FryAway handle the post-frying mess so you can enjoy every last sugary bite.