Beignets from scratch, a small batch recipe of the New Orleans beloved fried puffy donuts.


Beignet Recipe

I’m just going to say it:  this is the best recipe that has ever come out of my kitchen.  Sorry to be so demonstrative, but I’m still on a powdered sugar high.  I bought a 7-pound bag at Costco last week.

I’m a beignet freak.  They make me a bit emotionally unstable, as in, I must eat them all!

When you work around desserts and sugar constantly, you learn to be selective about how you rack up your calories.  I can resist most desserts.  I’ll have two bites and save the rest of my calories for wine, thanks.

But these beignets?  I ate them mere minutes after their photo shoot was over.

beignet Recipe

If you don’t want to dive into that bowl, there might be something wrong with you. Sorry to break it to you this way.  More powdered sugar for ya?

Tips on frying beignets:

I love to fry.  Are you are scared of it?  Please, don’t be scared!  If you avoid frying because of the splattering mess, use a deep pot. I posted a video of these beignets while they were frying, and you can tell, I use a very deep pot when frying. {video here}

Does the smell of fried food linger in your house? Light a candle afterward. Do anything that allows you to tackle your fear of frying. Your taste buds will thank you.

beignet Recipe

A good beignet has a puff of air in the middle after frying.  See it above–it’s so puffy! In my expert frying opinion, it’s the small amount of shortening in the dough that causes the puff of air to develop in the middle. It’s such a small amount that you could substitute butter if you’re not comfortable with shortening. But I can’t guarantee the little puff of air developing in the middle, ok?

This is what deep-fried love looks like:

homemade beignets from scratch

Ok, you’re all set to fry!  Let me know if you have any questions as you venture down the road of homemade beignets.

A small batch of homemade beignets from scratch:

My recipe below makes a very small batch–perfect for a beginner fried donut maker. I love that the dough comes together in a small bowl, and it’s not such of an ordeal to roll out and fry doughnuts. However, if you’re looking for a bigger batch, I’m going to send you to Joy the Baker, whose batch of 1 dozen beignets are incredible. Joy uses an entire stick of butter that she browns first to make her dough. You can really taste the browned butter in her recipe, too!

beignets from scratch

Joy’s recipe made a baker’s dozen beignets, and I passed them out to friends and neighbors on Fat Tuesday–it was so fun! But anytime I want to make a small batch for my family, I use this recipe. Your yield will depend on how big you cut the beignets, so keep that in mind.

If you just need more bites of New Orleans, don’t miss these recipes!


Bread Muffin Recipe


King Cake Donuts

Ohhh, these BANANAS FOSTER BABY CAKES are my baby!:

bananas foster cake

And since Fat Tuesday is all about the pancakes, these are other must-makes:


Espresso Pancakes


And speaking of bread, you might like my brioche buns, easy pumpkin bread, or puff pastry recipe.

Yield: 4-6

Beignets Recipe

homemade beignets from scratch

New Orleans style homemade beignets recipe, from scratch!

Prep Time 1 hour 30 minutes
Cook Time 10 minutes
Total Time 1 hour 40 minutes


  • 2 tablespoons warm water (105°F)
  • 1/2 teaspoon active dry yeast
  • 2 teaspoon vegetable shortening
  • 1 tablespoon sugar (plus a pinch for yeast proofing)
  • 3 tablespoons whole milk
  • 1 large egg white
  • 3 tablespoons boiling water
  • 1 1/4 cups all-purpose flour (plus extra for rolling)
  • pinch of salt
  • 2 cups neutral oil for frying (I use canola)
  • 1 cup powdered sugar


  1. First, heat the water to 105°F in a small bowl.
  2. Add the yeast and a pinch of sugar to the water. Stir to dissolve. Let it sit and confirm the yeast is active---it will foam. If it does not foam, throw it out and start over.
  3. Meanwhile, combine the shortening, sugar, milk, and egg white in a small cup. Whisk together well, then add the boiling water. Test the temperature of this mixture, and when it's between 105-110°, add it to the foamy yeast mixture. Stir well.
  4. Add the flour and salt to the bowl, and stir gently to combine. Cover with plastic wrap and let rest for 1 hour. You can make the dough ahead of time up to this point. I have kept dough for 3 days in the fridge before frying, and it's fine.
  5. Heat the oil in a deep pot to 360°F.
  6. Meanwhile, divide the dough in half, and roll it out on a floured counter into a square about 6" wide. Use a pizza wheel to cut it small squares. (see photo above for reference)
  7. When the oil is at 360°, drop in 3 square of dough. Do not walk away. The first side fries for 1-2 minutes. When golden brown on one side, flip the squares using a fork and continue to fry. When that side is golden brown (about 1 minute more), remove from the oil onto a cooling rack lined with paper towels.
  8. Roll out the other half of the dough, cut into squares, and fry all the squares.
  9. After cooling for about 5 minutes, dunk the beignets into the powdered sugar. Serve with all the extra powdered sugar piled on top.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 649Total Fat: 58gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 24mgSodium: 13mgCarbohydrates: 31gFiber: 1gSugar: 15gProtein: 3g

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