1) Key Takeaways
2) Easy New Orleans-Style Beignets Recipe
3) Ingredients for New Orleans-Style Beignets
4) How to Make New Orleans-Style Beignets
5) Tips for Making New Orleans-Style Beignets
6) Making New Orleans-Style Beignets Ahead of Time
7) Storing Leftover Beignets
8) Try these Desserts next!
9) New Orleans-Style Beignets
10) Nutrition

1) Key Takeaways

What makes these beignets stand out from others?
What shortcuts can we use without losing flavor?
How long can beignet dough rest in the fridge?
Can beignets be baked instead of fried?

2) Easy New Orleans-Style Beignets Recipe

I’ve always had a thing for powdered sugar and fried dough. Call it a personality flaw or a deep love for breakfast treats, but beignets have my heart. These little golden pillows taste like they came from a café in New Orleans, but here’s the secret: they’re surprisingly doable right in your home kitchen. This baked beignets recipe easy approach skips the deep fryer and brings warmth straight from the oven.

When I first tried these at home, I was skeptical. Could something that’s supposed to puff up in hot oil still shine in a baked version? Turns out, yes. They’re still fluffy. They’re still coated in powdered sugar like it snowed inside your kitchen. And best of all, they’re simpler than you’d think.

We keep it real here at Lila Cooks. That means this beignet recipe won’t overwhelm you. It’s cozy, comforting, and ready for weekend brunches, sleepover mornings, or whenever you need a taste of sweet simplicity. Let’s roll up those sleeves and dive into this delightful mess of flour and sugar.

3) Ingredients for New Orleans-Style Beignets

Active Dry Yeast: This little guy is the powerhouse of puff. Dissolved in warm water, it helps the dough rise into those signature airy beignets.

Warm Water: Just warm enough to wake up the yeast, not hot enough to kill it. Think relaxing bath, not boiling soup.

Granulated Sugar: Adds a touch of sweetness and gives the yeast something to snack on while it does its thing.

Salt: Just a pinch to balance the flavors and keep things from tasting flat. Trust me, it matters.

Large Eggs: They bind everything together and give the dough a bit of richness. And yes, you’ll notice the difference if you forget them.

Evaporated Milk: This adds a creamy depth that makes the dough extra tender. It’s the secret weapon you didn’t know you needed.

All-Purpose Flour: The base of our beignets. It holds everything together and gives them structure.

Shortening: Helps with that soft, slightly chewy texture inside. You could swap for butter, but the result won’t be quite the same.

Vegetable Oil: Needed if you’re going for the traditional fry method. Just make sure it’s hot enough, or you’ll get soggy squares.

Powdered Sugar: A blizzard of sweetness on top. Don’t skimp, it’s half the fun.

4) How to Make New Orleans-Style Beignets

Step 1. Stir the yeast into warm water and let it sit until foamy. This is the moment yeast proves it’s alive. If nothing happens, toss it and start again.

Step 2. Mix in sugar, salt, eggs, and evaporated milk. Give it a good stir like you’re whisking away your troubles.

Step 3. Add in 3 cups of flour and the shortening. It’ll be messy at first, but things will smooth out. I promise.

Step 4. Slowly work in the rest of the flour until a soft dough forms. Don’t overdo it — we want pillowy, not brick-like beignets.

Step 5. Cover and chill the dough for at least 4 hours. Or overnight. Use the time to dream about powdered sugar clouds.

Step 6. Roll the dough out to a quarter-inch thick. Cut into squares — about two inches each. No need to be perfect, rustic is charming.

Step 7. If you’re frying, heat your oil to 350°F. Fry a few at a time until golden, flipping once. If you’re baking, go 375°F for 10–12 minutes, or until they puff.

Step 8. Drain on paper towels. Then, when they’re cool enough not to burn your face, toss them in powdered sugar like it’s confetti.

5) Tips for Making New Orleans-Style Beignets

Let your dough chill. I know it’s tempting to rush, but cold dough is easier to handle and gives the beignets that iconic lift. Four hours minimum. Overnight if you can swing it.

If frying, keep your oil hot — but not too hot. Use a thermometer. 350°F is your golden number. Too cool and your beignets soak oil. Too hot and they burn before they cook through.

Powdered sugar goes on last. Always. And do it while they’re warm — not steaming hot, but still cozy. That way it sticks like snow on a glove.

6) Making New Orleans-Style Beignets Ahead of Time

You can make the dough the night before. Actually, I prefer it. Something about letting that dough rest overnight gives it better texture and flavor.

Shape your beignets in the morning and bake or fry them fresh. Or freeze the dough squares and cook straight from the freezer — just add a minute or two to the cooking time.

If you’re making them for guests, keep everything ready and warm the beignets before serving. No one wants cold dough on a Saturday morning.

7) Storing Leftover Beignets

Leftovers? Bold of you to assume any survived. But if they did, store them in an airtight container at room temperature for a day or two.

Skip the fridge. It’ll dry them out faster than you can say powdered sugar. Instead, reheat in the oven at 300°F for about 5 minutes.

They won’t be quite as magical as fresh, but they’ll still bring a little joy to your morning coffee.

8) Try these Desserts next!

9) New Orleans-Style Beignets