Name: Crispy Beignets with Powdered Sugar Recipe
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Creole
Ingredients: ¾ cup lukewarm water; 2¼ teaspoon active dry yeast (or 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 depth); Powdered sugar (for sprinkling, optional)

If you’ve ever wandered through the vibrant streets of New Orleans, you know that sinking your teeth into a batch of golden, airy fried dough generously dusted with sugar is a must. Today, I’m excited to share a **Crispy Beignets with Powdered Sugar Recipe** that brings that classic Creole delight right into your kitchen, making about 32 perfect pillows of sweetness you’ll want to savor at breakfast, dessert, or whenever a sweet craving hits.

A group of about 25 small golden brown pillows is stacked on a black cooling rack. Each pillow has a soft, slightly puffy texture with a light dusting of white powdered sugar all over. They rest on a surface with a white marbled texture, which is also scattered with powdered sugar, adding a snowy effect around the edges. The pillows have a warm color that contrasts well with the bright white sugar. 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 can’t tell you how many times I’ve made these beignets when friends stop by—there’s just something magical about frying up this light dough that puffs up beautifully and finishes with a snowy blanket of powdered sugar. They’re the perfect balance of crispy and fluffy, and they'll transport you straight to the heart of New Orleans.

Classic texture & flavor: Light, airy interior with a satisfyingly crispy exterior every time.
Generous yield: Makes approximately 32 pieces, ideal for sharing or keeping all to yourself.
Simple ingredients: No need for fancy pantry items—just basics you probably already have.
Versatile treat: Perfect for breakfast, a dessert, or a sweet snack whenever you want.

Ingredients & Why They Work

When it comes to beignets, selecting the right ingredients makes all the difference. From yeast to butter, each component has its role in creating that classic, fluffy, and flavorful fried dough. Here’s a quick look at what you’ll need and why I choose them.

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 fresh milk, a mound of fresh all-purpose flour on a white ceramic plate, a small white ceramic bowl of coarse salt, a small square piece of unsalted butter, a small white ceramic bowl filled with vegetable oil, and a small white ceramic bowl of powdered sugar, all ingredients fresh and natural, perfectly arranged with balanced layout and symmetry 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: Activates the yeast gently without killing it, essential for a proper rise.
Active dry yeast: The powerhouse behind that perfect dough rise, giving airiness and light texture.
Sugar: Feeds the yeast and adds a touch of sweetness to balance the fried dough.
Egg: Adds richness and structure for tender yet sturdy beignets.
Milk: Contributes to the soft crumb and enhances flavor complexity.
All-purpose flour: The base for the dough, providing the perfect amount of gluten for chewiness and lift.
Salt: Balances sweetness and enhances all the other flavors beautifully.
Unsalted butter, softened: Adds richness and moisture, making the beignets soft inside and golden outside.
Vegetable oil: Used for frying to a crispy golden brown without overpowering the dough’s flavor.
Powdered sugar: The iconic final touch—you know, the one everybody waits for.

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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 the best things about this Crispy Beignets with Powdered Sugar Recipe is how wonderfully adaptable it is. Whether you want to add a little twist or tailor it to your dietary needs, these pillowy treats are the perfect canvas for your creativity.

Gluten-Free Version: I swapped out the all-purpose flour for a gluten-free blend once, and while the texture was a bit denser, they still came out delightfully crispy and sweet. Just be sure to pick a blend with xanthan gum to help mimic the original dough’s elasticity.
Spiced Sugar Coating: Instead of asking for plain powdered sugar, I sometimes mix in a pinch of cinnamon or nutmeg to the topping. It adds a warm aroma and extra flavor that turns these beignets into a perfect cozy treat on chilly mornings.
Vegan Adaptation: Using plant-based milk and swapping the egg with a flax egg worked surprisingly well. The dough takes just a little longer to rise, but the results are still light, fluffy, and irresistible.
Seasonal Fruits Filling: For a fun twist, I’ve filled small squares with a spoonful of raspberry jam or lemon curd before frying. Just be careful sealing them properly to avoid leaks, and wow, are they a crowd-pleaser!

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

The image shows a white plate with four golden brown, square-shaped fried dough pieces topped with a dusting of white powdered sugar. One piece is broken open and placed on top of the others, displaying a fluffy, soft, and airy interior with light, cloud-like texture. The plate is set on a white marbled surface, with more fried dough pieces blurred in the background on a black wire rack, also sprinkled with powdered sugar. 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 of active dry yeast and ¼ cup sugar in a small bowl. Give it a gentle whisk and let it rest for 5 to 10 minutes. You’ll know it’s ready when the mixture looks frothy and bubbly — that’s alive and kicking yeast, eager to do its magic!

Step 2: Stir in the Egg and Milk

Once the yeast is frothy, whisk in 1 large egg and ½ cup milk until everything is smooth and well combined. This mixture will help give your dough that rich, tender crumb we all adore.

Step 3: Mix the Dough

In the bowl of your stand mixer, combine 3½ cups all-purpose flour and ½ teaspoon salt. Pour in the yeast mixture along with 2 tablespoons of softened unsalted butter. Attach the dough hook and mix on medium speed until the dough pulls together and cleans the sides of the bowl. This usually takes a few minutes and signals that the gluten development is just right.

Step 4: Let the Dough Rise

Transfer your dough to an oiled bowl, cover it with a damp towel or plastic wrap, and let it rest in a warm place. In about 1 hour, or until doubled in size, your dough will have puffed up and be ready for shaping. If you want to speed this up, placing the covered bowl in a turned-off oven preheated to 200°F (93°C) creates a cozy warming chamber perfect for rising.

Step 5: Shape Your Beignets

Roll the risen dough out into a long rectangle about ¾ inch thick. Using a sharp knife or pizza cutter, slice the dough into long strips, then cut those strips into squares — you should get about 32 pieces. This is where you can decide how big or small you want your beignets. I like mine bite-sized for the perfect balance of fluffy insides and crispy edges.

Step 6: Heat the Oil to the Perfect Temperature

Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 3 inches and heat it until it reaches 350°F (177°C). This temperature is crucial — too low, and your beignets will absorb excess oil and become greasy; too high, and they’ll brown too quickly without cooking through. Use a kitchen thermometer and maybe test-fry one piece first to be sure.

Step 7: Fry Until Golden Perfection

Working in batches of 5 to 6, gently lower the beignets into the hot oil. Fry for 2 to 3 minutes, turning occasionally, until they’re puffed and beautifully golden on all sides. Keep an eye on them — these little clouds of joy cook quickly! Use a slotted spoon to remove them from the oil.

Step 8: Drain, Dust, and Delight

Place your fried beignets on paper towels to drain any excess oil. While still warm, dust generously with powdered sugar — don’t be shy here, the dusting is what makes them masterfully indulgent. Serve immediately, and prepare for smiles all around!

Top Tip

Mastering the perfect Crispy Beignets with Powdered Sugar Recipe takes a little patience and a few handy tricks. These tips are here to help your beignets come out light, fluffy, and beautifully golden every time!

Keep the Oil Temperature Steady: I’ve learned that maintaining the frying oil at a consistent 350°F (177°C) is key. If it’s too hot, the beignets brown too quickly and stay doughy inside; too cool and they soak up oil and get greasy.
Don’t Rush the Rise: Giving your dough the full 1 hour rise (or using the warm oven trick) really helps develop that soft and airy texture. I once rushed this step and ended up with dense beignets—definitely worth the wait!
Use the Dough Hook for the Perfect Texture: Mixing with a stand mixer dough hook until the dough cleans the bowl sides ensures even hydration and the right gluten development, which makes all the difference for a light bite.
Cut the Dough Uniformly: Making sure your beignet squares are similar sizes means they fry evenly. Inconsistent pieces can leave some undercooked while others burn—something I’ve learned the hard way.

How to Serve Crispy Beignets with Powdered Sugar Recipe

The image shows two clear glass bowls placed on a white marbled surface, each filled with dough in different stages. The bowl on the left has one rough-textured ball of dough that is light beige and slightly bumpy, sitting in the middle of the bowl. The bowl on the right contains dough that has risen, filling most of the bowl with a light, airy, and bubbly surface that looks soft and expanded, slightly yellowish-beige in color. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While the classic powdered sugar dusting is the star, you can get creative! Try a sprinkle of cinnamon sugar for a warm spice twist or drizzle a bit of chocolate or caramel sauce on top for indulgence. Fresh fruit like sliced strawberries or a dollop of whipped cream can also add freshness and extra flair.

Side Dishes

These beignets shine alongside a few thoughtful sides. A cup of rich café au lait or hot chocolate perfectly complements their sweetness. For a brunch spread, serve them with fresh fruit salad, creamy yogurt, or scrambled eggs to balance the indulgence.

Make Ahead and Storage

Storing Leftovers

Store your uneaten beignets in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh and warm, but this short storage helps keep them from drying out.

Freezing

If you want to save some for later, wrap cooled beignets individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 1 month without losing much flavor or texture.

Reheating

Reheat beignets in a 350°F (177°C) oven for about 5-7 minutes until warm and slightly crisp again. Avoid microwaving if you want to keep that crispy exterior—it tends to make them soggy.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes! If you use instant or rapid-rise yeast, you can skip dissolving it in lukewarm water. Just mix it directly with the dry ingredients, which speeds up the preparation.

Why do my beignets come out greasy sometimes?

This usually happens when the oil temperature is too low. Make sure the oil is consistently at 350°F (177°C) before frying. Using a thermometer helps regulate the heat and prevents the beignets from absorbing excess oil.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before, let it rise slowly in the fridge, then bring it to room temperature before shaping and frying. This adds convenience without sacrificing quality.

How big should I cut the beignets?

Cut the dough into squares about 2 to 3 inches per side, but you can adjust depending on your preference. Just keep the pieces fairly uniform so they cook evenly. This size should yield around 32 beignets from the recipe.

Final Thoughts

Making Crispy Beignets with Powdered Sugar Recipe at home is such a rewarding experience—there’s nothing like biting into a warm, airy pastry coated in sweet powdered sugar. With a little attention to detail and some love in the kitchen, these treats will become a beloved classic in your household. So grab that frying pan, enjoy the process, and savor every delicious bite!