These homemade fluffy, golden beignets are fried dough dusted with confectioners’ sugar, perfect for breakfast or a dessert treat! I love one in the morning with my cup of coffee. If you don’t want to fry them in oil, I have provided baking and air fryer instructions you can try! After making these, check out my Glazed Donut Bites, too!

Beignets on a cooling rack dusted in powdered sugar.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients & Substitutions

  • Yeast: I used active dry yeast for the dough. This will be mixed with sugar and lukewarm water. Let the mixture rest for 5-10 minutes to activate the yeast. Make sure the water is not too cold (it won’t activate the yeast) or too warm (it will kill the yeast). Keep the water between 105°F and 115°F.
  • Milk: Whole milk is what I prefer for added richness to the dough. However, you could use milk lower in fat like 2% or 1%. It will still give the dough the moisture it needs.
  • Butter: Using unsalted butter gives you the most control over salt added to recipes (like this one). If using salted butter, you may want to lessen the amount of salt in the dough.
  • Oil: Vegetable or canola is good for frying because of its neutral flavor and high smoke point. Before frying each batch, make sure the oil is at 360°F. Once done frying, check out how to clean used cooking oil.
  • Confectioners’ Sugar: To add a touch of sweetness, dust a little bit of confectioners’ sugar (powdered sugar) over the warm beignets.
Dusting Beignets with confectioners sugar on a cooling rack on a white counter.

Can I Make The Dough Ahead Of Time?

Sure! After kneading and allowing the dough to rise for the first time, you can refrigerate it overnight or for up to 24 hours. Simply place the dough in a greased bowl, cover it tightly with plastic wrap, and refrigerate. When ready to fry the beignets, remove the dough from the refrigerator and let it sit at room temperature for about 30 minutes to warm up slightly. Then, continue with the recipe as instructed.

Plate of Beignets surrounded by confectioners sugar on a white counter.

Why Aren’t My Beignet Doughs Puffing Up While Frying?

Beignets are supposed to puff up when fried to create a light, airy interior and slightly crispy outside. But, what if they are not puffing up? We ran into that issue when testing the recipe. To fix it, we increased the oil temperature from 350°F to 360°F. So, make sure the oil reaches that temperature before frying. And, check it after each batch since it can cool down. Another thing to consider is the thickness of the dough. Roll it out to about 1/4 inch to 1/2 inch and make sure it is at room temperature (not too cold) before frying.

Beignets on a plate with one cut in half and more in the background.

How To Store Beignets

Beignets are best enjoyed fresh, but you can store the leftovers for up to a couple of days. Keep them in an airtight container or paper bag at room temperature for up to 2 days. Or, freeze the beignets. To freeze, place them in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. To reheat, let them thaw at room temperature, then warm them in the oven for about 10 minutes or until heated through.

Beignets on a cooling rack dusted in powdered sugar.


Prep Time 20 minutes
Cook Time 2 minutes
Rise Time 1 hour
Total Time 1 hour 22 minutes
These homemade fluffy, golden beignets are fried dough dusted with confectioners' sugar, perfect for breakfast or a dessert treat! I love one in the morning with my cup of coffee! If you don't want to fry them in oil, I have provided baking instructions you can try!


  • ¾ cup water, lukewarm (about 105°F)
  • ¼ cup (50 g) granulated sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ½ cup (122.5 g) whole milk, room temperature
  • 1 large egg, room temperature
  • 3 ½ cups (437.5 g) all-purpose flour
  • ½ teaspoon kosher salt
  • 2 tablespoons unsalted butter softened
  • vegetable oil, for frying
  • confectioners' sugar, for dusting


  • In a medium bowl, whisk together water, sugar, and yeast. Let sit for 5-10 minutes or until foamy. Once foamy, add milk and egg. Whisk to combine. Set aside.
  • To the bowl of a stand mixer fitted with a dough hook, add flour and salt. With the mixer on low, add the yeast mixture and butter. Mix until just combined.
  • Increase speed to medium and continue kneading for 2-3 minutes, or until dough is smooth and cleans the sides of the bowl.
  • To a large bowl that has been sprayed with non-stick cooking spray, add the dough. Cover and let rise until doubled, about 1-2 hours.
  • Once the dough has doubled roll it out into a rectangle about ¼ – ½-inch thick onto a lightly floured surface. Using a pizza cutter, cut the dough into 32 squares. First, cut the dough horizontally into 4 sections, then vertically into 8 sections.
  • In a large pot over medium heat, using a thermometer, heat about 3 inches of oil to 360°F. Working in batches, carefully place 4-6 pieces of dough into the hot oil, making sure to not overcrowd the pan. Cook for about 30 seconds to a minute on each side, or until golden brown. Place the fried beignets on a paper-towel-lined baking sheet and dust with confectioners' sugar.
  • Repeat with the remaining dough, making sure the oil temperature is back at 360°F before making the next batch.


*Baking & Air Fryer Instructions
Baking (Oven) Instructions:
  1. Line two baking sheets with parchment paper.
  2. Once the beignets are cut, place them onto the lined baking sheets. Then allow the beignets to rise for 45 minutes.
  3. Once risen, preheat the oven to 350°F. Brush the beignets with milk.
  4. Bake the donuts for 12–15 minutes, or until golden brown.
  5. Dust with confectioners’ sugar. Serve hot.
Air Fryer Instructions:
  1. Preheat air fryer to 350°F.
  2. Place the beignets in a single layer in the basket of your air fryer. Work in batches, making sure they are not overlapping.
  3. Cook for 2-3 minutes, or until the beignets are heated through and crispy on the outside.
  4. Dust with confectioners’ sugar. Serve hot.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

This recipe is adapted from Jo Cook’s beignets recipe.

What the Test Kitchen had to say about this recipe:


These beignets were absolutely delicious! They were light, fluffy, and the perfect amount of sweetness with the powdered sugar. Reminded me of New Orleans!


I am not usually a fan of fried foods, but these were really light and airy! I am going to try them in the air fryer next time.


These were perfectly golden and crispy on the outside, soft and airy on the inside.


I enjoyed these beignets, especially how fluffy they were. The process was simple, and they came out looking and tasting fantastic. Great with a cup of coffee.


These beignets turned out amazing! They were easy to make and tasted like they came from a bakery. The dusting of powdered sugar was the perfect finishing touch.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.