How to Make Southern Beignets

If you have liked me on Facebook then you know that I have been looking forward to cool weather for weeks now. You would also know that thew main reason I wanted fall to be here so bad is for these beignets. I don’t know about you, but I love beignets. Like, a lot. And a lot of people ask me what the heck they are when I start to talk about them. 😯 WHAT!? So if you don’t know what they are already, they are essentially the better version of a doughnut that has been cut into a square, fried, and topped with powdered sugar. You also have to have a good cup of cafe au leit to go with it.


How to Make Southern Beignets| Ten at the  Table|

As promised on Facebook, I have taken step-by-step pictures for you because it is a little more complicated than a peanut butter and jelly sandwich. Making beignets not hard, but people tend to get freaked out when a recipe calls for yeast. So here we go!

Wisk together wet ingredients for beignets

First you will need to whisk together the water, cream, eggs, sugar, salt, and yeast.

Mix in some of the flour

Mix in some of the flour until smooth.

add some softened butter

Then add your softened butter…

add the rest of the flour

and the rest of your flour.

until you have no dry patches

Until no dry patches remain. Try not to over stir, because we don’t want the gluten strands to develop. We want nice pillow-y soft goodness.

let rise for 1-2 hours

Then let it rise for 1-2 hours, or chill for up to 24 hours. It should puff slightly.

fold over the dough into a rectangle

Pour out the dough and gently fold it ove itself, left to right and top to bottom, until you have a sort of rectangular shape. This will take 2-4 folds.

roll out the dough

Now roll the dough out into a 1/4 inch thick rectangle. Make sure you flour your counter top because this dough will stick, and it is no kind of fun to try and scrape of stuck dough when you are trying to keep the air bubble in.

cut two inch strips

Cut the dough into two inch strips. This picture was LOADS of fun to take by the way! Standing on top of a chair holding a knife down to the counter, camera in my left hand when the button is on the right side, awkwardly trying to see what the picture looks like from the side of the camera. You’re welcome.

cut into squares

Cut the dough into squares, strip by strip, because the edges aren’t perfect and you won’t be able to make a perfect grid.

frying the beignets

Next, preheat your oil to 360 degrees Fahrenheit. Which on my oven is just in between medium and medium-high. Let it heat up for 5-10 minutes and to check it put a little corner of dough in. If it sinks, bubbles and then floats back to the top within 20 seconds its good. If you have a candy thermometer you can check your oil that way. If it burns rather quickly…turn the heat off and let it cool for a bit before trying again.

Tray of beignets

By the time you have fried them all up…you have probably eaten three (or nine). BUT THAT’S OKAY! It’s all part of the process.


I mean, look at that goodness! Tell me you don’t want to just stuff that delectable fluffy, pillow-y softness into your salivating oral cavity.

Now your gonna want to put some powdered sugar in a fine mesh strainer, and stir in some cinnamon (if you don’t have any, cardamom works well too).

Also, don’t get a picture of this step, because your tired of doing acrobat tricks, camera in hand just to get a dang picture.

How to Make Southern Beignets| Ten at the  Table|


Sprinkle the tops to your preference. And probably eat three more before letting anyone else in the kitchen….

How to Make Southern Beignets| Ten at the  Table|


So there you have it! I know you are going to love them! These make great party snacks, breakfasts, desserts, or gifts. I think tomorrow I will make a large batch for the freezer, and one or the fridge so I can just pull out pre-made dough when I want some. Since the proofing of the dough is what takes most of the preperation time up, cutting that step out would be a pretty stinkin’ awesome thing.

Here’s the recipe:

How to Make Southern Beignets


  • 2 1/4 teaspoonss yeast
  • 1 1/2 cups warm water
  • 1 cup cream or half 'n' half
  • 1/2 cup sugar
  • 1 teaspoon of salt
  • 2 eggs
  • 1/4 cup softened butter
  • 7 cups unbleached AP flour
  • 1 quart frying oil (Cotton seed is suggested for best flavor)
  • 1 cup powdered sugar
  • sprinkle of cinnamon (optional)


  • In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, cream, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the softened butter, and then the remaining 3 cups of flour. Cover and let rise for 1-2 hours or chill for up to 24 hours. Pour out the dough and fold it over itself a few times to make a relatively rectangular shape. Roll out the dough into a 1/4 in. thick rectangle. Cut it into 2x2 in. squares. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F.Slide dough squares slowly into the oil to avoid splattering and fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Mix together the powdered sugar and cinnamon if using. Arrange the beignets on a platter or cookie sheet, and dust them with the powdered sugar mixture using a fine mesh strainer. Eat warm.


76 Thoughts on “How to Make Southern Beignets

  1. I had not heard of them before this post. They look and sound delicious!

  2. Mmm. These look so delicious! I’ve never heard of beignets before but I want to try them now! Thanks for sharing! Pinning!

  3. Oh my yum! I’ve wanted to make beignets for a long time! Yours look delish. Thanks for risking life and limb to take the how-to photos 🙂

  4. You had me at beignet! Ever since we visited Cafe du Mond many years ago, I dream of these. Can’t wait to try your recipe.

  5. I have never had a beignet but these pics say I must – and soon. Thank you for sharing at Share It One More Time. Cathy

  6. These look AMAZING! So glad I found you on the Sunday Recipe Wrap-UP!

  7. teresa on October 5, 2014 at 11:05 pm said:

    My favorite thing EVER! A new place in town is opening in Nov. specializing in them and I can’t wait, but I may make your version first. I have read years ago that the CdM uses some have rye flour, as well, so I’ll add some.
    Just came over from DIY Party and subscribed.

  8. I had never heard of Beignets until I visited New Orleans. And we were not about to wait in line at Cafe du Mond the day we were there (pouring down rain and the line probably an hour long) so I am excited to see a pretty easy looking recipe to try! Thank you for sharing!

  9. I have wanted to make these for a long time (especially since my little ones like “The Princess and the Frog” so much!). Thank you. Pinned!

  10. Amazing! I’ve always wondered how to make them. I think I have a new kitchen experiment to try. Thanks for linking up to Show Me Saturday! Hope to see you there next week.

  11. Ok, so I hadn’t heard of these until recently and I think it was from the Disney movie “The Princess and the Frog” (ironically we watched that movie 3 times today). Over the summer, I got my first taste of beignets—YUM!!! Thank you for this recipe to try them myself now.
    Stopped by from the Awesome Things Tuesday Link up.

  12. These look great! I can’t see how much butter to use in the recipe?

  13. What a great tutorial! I would have thought they’d be much harder than that, especially since my baking skills are not the best! Thanks for linking them up with us at Foodie Fridays…pinning these now!

  14. My mouth is now watering, and I don’t have the ingredients to whip these up! These take me back to my childhood days when I lived in New Orleans! I am going to try your recipe and perfect these long before Mardi Gras, when they will make a surprising and wonderful breakfast!

  15. Yum! these look awesome! I’ve been longing (longing, ha, man, so dramatic! 🙂 ) to make homemade fried donuts lately. These would be perfect! I love a good beignet! Pinned!

  16. These look great and I may attempt to make them one of these days. I am a better cook than a baker.

  17. These look ahhhmazing and your instructions look perfect! thanks for linking up to DIY Inspired, you’re going to be featured tonight on! 🙂

  18. Maria, I came over from #FoodieFridays. Just *had* to see your beignets! It’s been too long since I’ve made beignets, though they’ve been on my must-make-again-soon list for ages. Don’t know whether your lovely series of photos will motivate me or just satisfy my craving so I can postpone longer! Gorgeous!

  19. These look delicious! Love all that powdered sugar!!!!

  20. Stopping in to say G’day and pin your fabulous recipe. Have a wonderful weekend.

  21. What type of yeast did you use for the dough?

    Great tutorial!

    • Hey Sarah! I use instant yeast. Active dry yeast works just as well though. You would just have to let it sit in the wet ingredients until it gets foamy before proceeding with the recipe. That should only take 5-7 minutes though, depending on the temperature of the water. I personally like instant yeast, because I get to skip the step of blooming the yeast. 🙂 Hope that helps!

  22. These do look and sound delicious! My boys would love me forever 🙂 Thank you for sharing it at What We Accomplished Wednesdays. Have a great weekend! ~Deborah

  23. These look delicious! I’d love to try them for my family!

  24. “Say G’Day!” Thank you for sharing your beignet recipe, Maria. Your Southern standards are beautiful…and making me hungry! (Pinned, of course.)

  25. These are something I’ve always wanted to try, and never had the opportunity! Stopping in from the Say G’Day link party. I’ve pinned these, and followed you on Twitter! Thanks!

  26. How yummy are those! Love the powdered cinnamon coating. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  27. Haha, I am one of those that freaks out when I see yeast in a recipe. But, for beignets, it’s worth it to give it a shot. This looks soooo good!

    Dropping by from the SITS share. 🙂

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  32. Thanks for sharing your yummy little “pillows”!

  33. My husband has been begging me to make these! Now that I know there not much to them I’m gonna surprise him with a batch! Thanks for sharing with us at the Teach Me Tuesday Linky Party:)

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  37. I always wondered what these were ever since watching The Princess and the Frog a few years ago! Thanks for sharing this recipe they loo delicious.

  38. I had Beignets for the first time a few years back and they were delicious. I was hooked. I am definitely needing to try your recipe. Thanks for joining us at Foodie Fridays. Hope to see you again this week.

  39. These look delicious! Stopping by from That’s Fresh Friday linkup!

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  42. These look so yummy! We always have them when we are on vacation, but I haven’t tried making them.

  43. My mouth is watering right now. Guess what I’ll be making for the first time this weekend (but I won’t do the photography acrobatics 🙂 Thanks for sharing at the This Is How We Roll link party at Organized 31.

  44. love this recipe been along time since I’ve been to cafe dumonde for their beignets will have to start making them at home thank you for the recipe visiting from freedom friday have a great day

  45. It’s a family tradition of ours to get beignets when we go to Disneyland. I might have to try this recipe out! Thanks!!

  46. Yum! I never met a deep fried dough I didn’t like. These beignets looks so good!!

  47. These look wonderful! I’m not crazy about baking yeast bread (because I stink at it), but I think I could handle these. Thank you for sharing these and your artichoke dip and jalapeno poppers at What We Accomplished Wednesdays. Have a great weekend!


  48. Stephanie W. on March 1, 2015 at 2:07 am said:

    So can you freeze them before or after rising?

    • After the first rise, punch it down, wrap it up and freeze. Later thaw it, let it come to room temperature, and continue the recipe. Also, you are going to need to make sure you give it room to expand a bit in the freezer. It will start rising again before it gets too cold from the freezer, and then it will expand more from the water and milk in the recipe. I hope that helps! Let me know how you like them!

  49. These look really good…. I have never made these although I have made regular donuts… I am glad you explained WHAT they are because I have heard of them, but didn’t know. Thank you. 🙂

  50. Thank you for sharing this- I LOVE beignets so much- New Orleans is by far may favorite city that I’ve visited in the US and Cafe Dumont was definitely one of the highlights of the trip. Definitely Pinning!

    I stopped by from the Not Just Homemaking Party.

  51. These are one of my favorites desserts…I will sure try your recipe. I buy the mix and it is delicious.
    Love your pretty photos….
    I am going to do a post on these and may I use one or two of your photos and linking your blog? I will send my friends here for the recipe and hopefully, they will leave comments for you. Thanks…bj

  52. These look delicious and I know my family would love these!

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  54. Brandi W on July 7, 2015 at 8:07 am said:

    Being from South Louisiana, we eat these quit a bit! I can buy the mix anytime but I am looking forward to making them from scratch. Thank you for sharing this!

  55. Tony Smith on July 19, 2015 at 5:39 pm said:

    Love your tutorial, I make doughnuts from scratch and have always wanted to try my hand at beignets, was wondering if they could be filled with some jam or would that be direspectful to the pastry?

  56. Oh man, I’d like nothing more than a cup of coffee and a plate of your beignets! These look so fab!

  57. Thank you so much for this recipe! Two of my son’s went to college in New Orleans and I still don’t know how to make beignets. It’s about time I do! My family will be so excited to see these on our table.

  58. I’ve never had Beignets, but my husband just visited New Orleans and came back raving about how awesome they are. I guess I should surprise him with these!

  59. 7 cups of flour, for real?

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  61. Christine Youmans on March 1, 2017 at 8:51 am said:

    Soo I def only need like 10…uhhh 😭 do i have to throw the rest of the dough out? Is tgere a way to store it

  62. Looks delicious.. And not even tried before..Will definitely try this time..

  63. Oh my gosh these are absolutely the bomb! I am definitely not the most talented cook, so if I can make these your toddlers can make these. Except for the whole hot oil part. You should probably avoid that. 😏 And I read someone’s comment that whenever she sees yeast in a recipe she gets nervous and freaks out. I am that same way, and I probably only fried things like this three times in my entire life. I am absolutely in love with these beignets. I moved to the south two years ago and can’t wait for family and friends to come visit and I can make these for them. Thank you. Signed, happily covered in powdered sugar.

  64. This recipe is amazing. And it makes a lot. I was quite impressed with myself when they were done. I don’t have a great track record for recipes turning out perfect. But these were so delicious I might just move to New Orleans for the hell of it! Also, they heat up pretty decently in the air fryer the next day. As long as you don’t put sugar on them first . Thank you!

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