Cajun & Creole Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Beignets
Pillowy squares of fried dough, pulled golden from the oil and buried under a blizzard of powdered sugar — New Orleans' most joyful late-night treat.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Dissolve the yeast in warm water in a large bowl and let it sit for 5 minutes until frothy.
- 2
Whisk in the evaporated milk, sugar, egg, and shortening. Gradually mix in the flour to form a sticky dough.
- 3
Turn the dough onto a floured surface and knead for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1.5 hours until doubled in size.
- 4
Roll the dough out to a 1/4-inch thickness and cut into 2-inch by 2-inch squares.
- 5
Heat 2 inches of vegetable oil in a deep pot to 360°F. Carefully drop the squares in, frying for 1-2 minutes per side until puffed and golden brown.
- 6
Drain briefly on paper towels, then immediately shower generously with powdered sugar while still piping hot.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving315
Calories
7 g
Protein
68 g
Carbs
2 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Beignets arrived in New Orleans with French colonists, who brought the technique of frying squares of yeasted dough in hot oil. The city adopted them as a signature treat, most famously through Café du Monde's version served with chicory coffee, made distinct by the thick blanket of powdered sugar dusted over the top after frying.
Listahan note
This version proofs an enriched yeast dough with evaporated milk and egg before cutting it into squares, so the dough puffs into pillowy layers in the fryer rather than turning dense like a plain fritter.
Technique cues
- Let the dough rise until roughly doubled before rolling and cutting; underproofed dough fries into dense, chewy squares instead of the light, hollow-centered pillows beignets should be.
- Roll the dough to an even quarter-inch thickness before cutting into squares — uneven thickness means some pieces fry through before others.
- Fry in oil held at a steady temperature; too hot browns the outside before the center cooks through, and too cool lets the dough absorb excess oil and turn greasy.
- Flip the beignets partway through frying so both sides puff and brown evenly rather than one side cooking longer in contact with the oil.
Kitchen flow
- Parallel prep
- While Beignets is in the oven, measure out any garnish or topping — like the active dry yeast — so it's ready the moment the bake finishes cooling. The fry step is what sets the pace here.
- Make-ahead
- Beignets's dough or batter (built around active dry yeast) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest. The fry step is what sets the pace here.
- Leftover move
- Leftover Beignets freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the active dry yeast. The fry step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Beignets right away — sugar and butter residue hardens fast once it cools. This one leans on the active dry yeast. Plan around the fry; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 packet active dry yeast, 1/2 cup warm water
Flavor support
Purpose: packet active dry yeast, 1/2 cup warm water supports the balance of Beignets and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 cup evaporated milk, 1/4 cup sugar, 1 large egg
Main protein or body
Purpose: cup evaporated milk, 1/4 cup sugar, 1 large egg gives Beignets its main substance and carries the seasoning.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use unsweetened dairy-free alternatives only where they still provide enough fat and body.
3.5 to 4 cups all-purpose flour, 2 tbsp shortening
Structural base
Purpose: to 4 cups all-purpose flour, 2 tbsp shortening defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
Vegetable oil
Richness and texture
Purpose: Vegetable oil rounds the texture and helps the dish feel complete.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup powdered sugar
Sweetness and aroma
Purpose: cup powdered sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Dust with powdered sugar while the beignets are still hot, since the sugar sticks best to warm, slightly oily dough and forms the thick coating beignets are known for.
- Serve them immediately after frying and sugaring — beignets lose their light, pillowy texture within an hour or two as the fried exterior softens.
- Keep a stack of napkins close by; the powdered sugar coating is generous by design and tends to end up everywhere.
Ingredient swaps
- Gluten-free direction
- Replace the 4 cups all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the active dry yeast.
- Dairy-free direction
- Swap the evaporated milk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the active dry yeast.
- Egg-aware direction
- Use a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding when eggs are there for binding rather than for rise or structure. This one leans on the active dry yeast.
- Lower-sodium direction
- Salt in stages instead of all at once, tasting as you go — you'll likely need less than the full amount. This one leans on the active dry yeast. Clock it at close to 120 minutes to feed 8. Cajun And Creole technique drives this recipe. Count the ingredient list and it's 5 deep.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
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