These soft and pillowy treats are made for a dusting of powdered sugar.


Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless

Active Time:
40 mins
Total Time:
2 hrs 15 mins
12 servings

We know to seek out beignets when visiting New Orleans, but there’s no reason to not fry up a batch at home when you want an irresistibly puffy fried treat. Butter and evaporated milk make the dough extra tender, which is a lovely contrast when these fry up to a crisp. Be sure to let the dough rise fully before cutting it into pieces and frying.

The key to perfectly puffed beignets is knowing when to turn them over while frying. Turn too soon and they won’t puff enough, but wait too long and your beignet will just be one giant air bubble. You want to turn them over as soon as they’re nicely puffed on one side, which takes about one minute. 

These beignets are just barely sweet, so that you can dust them with powdered sugar without making them too sugary. Serve them with a cup of coffee — extra points if its a chicory coffee.


  • 3/4 cup evaporated milk (from 1 [12-ounce] can), warmed (100°F to 110°F)

  • 1/2 cup water

  • 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons) 

  • 5 tablespoons granulated sugar, divided

  • 3 1/2 cups (about 14.875 ounces) bread flour, plus more for work surface

  • 1/2 teaspoon kosher salt

  • 1 large egg, lightly beaten

  • 2 tablespoons softened unsalted butter

  • Cooking spray

  • 8 cups canola oil

  • 1  cup (about 4 ounces) powdered sugar


  1. Whisk together evaporated milk, water, yeast, and 1 tablespoon of the granulated sugar in a medium bowl or 2-cup liquid measuring cup. Set aside until foamy, 5 to 10 minutes.

  2. Stir together flour, salt, and remaining 4 tablespoons granulated sugar in bowl of a stand mixer fitted with a dough hook attachment. Add yeast mixture and egg; beat on low speed until mixture forms a mass and is starting to release from sides of bowl, about 1 minute. Continue to beat on medium-low speed until smooth, 6 to 8 minutes. Add softened butter, and beat until incorporated, about 1 minute. (Dough will be quite soft and sticky.) Lightly coat a large bowl with cooking spray, and transfer dough to bowl; turn to coat. Cover with a clean kitchen towel or plastic wrap; set aside in a warm place, and let rise until doubled in size, 1 hour, 30 minutes to 2 hours. Alternatively, cover with plastic wrap, and refrigerate for up to 24 hours.

  3. Heat oil in a large Dutch oven over medium-high to 360°F. While oil is heating, place dough on a lightly floured work surface, and roll into a 15-inch square (about 1/4-inch thick). Cut into 36 (2 1/2-inch) squares using a pizza cutter. Working in batches, add 4 to 5 squares to hot oil, adjusting heat as necessary to keep at 360°F; cover remaining dough with a clean kitchen towel or plastic wrap while frying. Cook until puffed, about 1 minute; turn over, and continue cooking until golden brown on both sides, about 1 minute. Transfer Beignets to a wire rack, and let cool slightly. Spoon powdered sugar into a medium-size mesh strainer, and generously dust Beignets. Serve immediately.

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