Name: Crispy Beignets with Powdered Sugar Recipe
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: French
Ingredients: ¾ cup lukewarm water; 2¼ teaspoon active dry yeast (1 envelope); ¼ cup sugar; 1 large egg; ½ cup milk; 3½ cups all-purpose flour; ½ teaspoon salt; 2 tablespoons unsalted butter (softened); Vegetable oil (for frying, about 3 inches deep); Powdered sugar (for sprinkling, optional)

If you’ve ever wished for a tender, airy treat with the perfect crisp outside coated in sweet powdered sugar, you’re in luck. This Crispy Beignets with Powdered Sugar Recipe is exactly that—light, fluffy French-style doughnuts that fry up golden and irresistible every time.

A group of about 25 small golden brown pillows is stacked on a black cooling rack. Each pillow has a soft, slightly puffy texture with a light dusting of white powdered sugar all over. They rest on a surface with a white marbled texture, which is also scattered with powdered sugar, adding a snowy effect around the edges. The pillows have a warm color that contrasts well with the bright white sugar. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Beignets with Powdered Sugar Recipe
Top Tip
How to Serve Crispy Beignets with Powdered Sugar Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Beignets with Powdered Sugar Recipe

Why You'll Love This Recipe

I have to admit, nothing beats the joy of making these beignets right at home. They fill your kitchen with a warm, yeasty aroma, and watching those golden pillows puff up in the hot oil? Pure magic.

Authentic French-style: Made from a soft, fluffy dough like the classic beignets of New Orleans and Paris.
Crispy exterior, airy inside: Fried to golden perfection for a delightful texture contrast.
Easy to whip up: Uses simple pantry ingredients you probably already have on hand.
Perfect for any occasion: Great as a sweet breakfast, snack, or dessert to wow friends and family.

Ingredients & Why They Work

When it comes to making perfect beignets, the ingredients are straightforward but each plays an important role. I always recommend using fresh active dry yeast for that classic rise and a good-quality all-purpose flour to achieve that soft yet sturdy dough.

Flat lay of a small white ceramic bowl of lukewarm water, a small white ceramic bowl with active dry yeast granules, a small white ceramic bowl of granulated sugar, one large whole uncracked brown egg, a small white ceramic bowl of fresh milk, a mound of fresh all-purpose flour on a white ceramic plate, a small white ceramic bowl of coarse salt, a small square piece of unsalted butter, a small white ceramic bowl filled with vegetable oil, and a small white ceramic bowl of powdered sugar, all ingredients fresh and natural, perfectly arranged with balanced layout and symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lukewarm water: Activates the yeast gently without killing it for a proper rise.
Active dry yeast: Essential for that fluffy texture and airy dough.
Sugar: Feeds the yeast and adds a subtle sweetness to the dough.
Egg: Adds richness and structure to the dough.
Milk: Enriches the dough and keeps it tender.
All-purpose flour: Provides the perfect balance between chewiness and fluffiness.
Salt: Enhances flavor and balances sweetness.
Unsalted butter: Adds moisture and buttery flavor for richness.
Vegetable oil: Ideal for deep frying because it can handle high heat without imparting flavor.
Powdered sugar: Signature finishing touch that makes each bite sweet and delightful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Crispy Beignets with Powdered Sugar Recipe is wonderfully versatile, inviting you to customize every batch to your liking. Whether you want to infuse a touch of seasonal flavor or tweak it for dietary preferences, these beignets are a perfect canvas.

Chocolate-Stuffed Beignets: I love injecting a little surprise by placing a small piece of dark chocolate or chocolate spread inside each dough square before frying. It melts into a gooey center that’s utterly decadent.
Gluten-Free Version: For friends who need gluten-free options, swapping the all-purpose flour for a high-quality gluten-free blend works well. Just be sure to keep an eye on dough texture—sometimes a little extra milk helps!
Cinnamon Sugar Dusting: Instead of classic powdered sugar, lightly toss the hot beignets in a cinnamon and sugar mixture for a warm, spiced finish. It’s perfect for cozy mornings or holiday treats.
Fruit-Filled Beignets: Fill the squares with a spoonful of fruit preserves or fresh berries before frying to add a fruity burst that pairs beautifully with the powdered sugar topping.

Step-by-Step: How I Make Crispy Beignets with Powdered Sugar Recipe

The image shows a white plate with four golden brown, square-shaped fried dough pieces topped with a dusting of white powdered sugar. One piece is broken open and placed on top of the others, displaying a fluffy, soft, and airy interior with light, cloud-like texture. The plate is set on a white marbled surface, with more fried dough pieces blurred in the background on a black wire rack, also sprinkled with powdered sugar. photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate the Yeast to Kickstart the Magic

Begin by whisking together ¾ cup of lukewarm water, 2¼ teaspoons (one envelope) of active dry yeast, and ¼ cup sugar in a small bowl. Let the mixture sit for 5 to 10 minutes until it’s bubbling and frothy—this signals that the yeast is happily waking up and ready to work its magic for those light, airy beignets.

Step 2: Combine the Wet Ingredients

Next, add 1 large egg and ½ cup of milk to your activated yeast mixture. Whisk them together until smooth and well blended. This deliciously rich base is what makes the beignet dough so tender and fluffy.

Step 3: Mix the Dough to Perfection

In the bowl of your stand mixer, combine 3½ cups of all-purpose flour and ½ teaspoon salt. Add the yeast-liquid mixture and 2 tablespoons of softened unsalted butter. Using the dough hook attachment, mix everything together until the dough pulls cleanly away from the sides of the bowl—usually about 5 to 7 minutes on medium speed. This ensures your beignets will have that ideal soft-yet-durable texture.

Step 4: Let the Dough Rise Warm and Cozy

Transfer your dough to a lightly oiled bowl. Cover it with a clean, damp towel or plastic wrap and tuck it into a warm spot to rise for about 1 to 2 hours, or until it doubles in size. For a speedier rise, try placing the dough in an oven preheated to 200°F (93°C), then turned off, with the door closed to create the perfect warm environment.

Step 5: Roll and Cut into Perfect Beignet Bites

Once risen, roll out your dough on a lightly floured surface into a rectangle about ¾ inch thick. Slice it into long strips, then cut those strips into squares—that classic beignet shape that’s just waiting to be fried golden and crispy.

Step 6: Heat the Oil to 350°F (177°C)

Fill a deep frying pan or Dutch oven with about 3 inches of vegetable oil. Use a thermometer to carefully heat the oil to 350°F (177°C)—getting this right is key. Test by frying a small piece of dough first; it should bubble and brown quickly without burning.

Step 7: Fry Until Golden and Crispy

Carefully add 5 to 6 dough squares at a time to the hot oil. Cook for 2 to 3 minutes, turning occasionally, until each beignet is golden brown on all sides. Use a slotted spoon to lift them out and drain excess oil on paper towels. This is the moment when your kitchen fills with that irresistible aroma!

Step 8: Dust Generously and Serve Warm

Finally, sprinkle your warm beignets generously with powdered sugar. Serve them right away for the best experience—the crispy outside combined with the fluffy inside dusted in sweet sugar is simply heavenly. Enjoy every bite!

Top Tip

Mastering the art of making Crispy Beignets with Powdered Sugar Recipe takes a little practice and some insider tips that make all the difference. Here are a few nuggets from my own kitchen adventures that will help you get perfect results every time!

Maintain Oil Temperature: I learned that keeping the oil steady at 350°F (177°C) is crucial. Too hot, and the beignets brown too fast without cooking through; too cool, and they absorb oil and get greasy. A good thermometer is your best friend here.
Don’t Skip the Rise: Patience pays off! Let your dough double in size in a warm spot—it makes all the difference in the lightness and fluffiness of the beignets. Using the oven trick at 200°F (93°C) helped me speed this up without drying the dough.
Even Sizing for Even Frying: Cutting the dough into uniform squares ensures every piece fries evenly. Uneven sizes can mean some pieces end up overcooked while others are underdone.
Drain Properly: After frying, placing beignets on a paper towel-lined bowl is key to keeping that crisp texture without excess oil weighing them down or making them soggy.

How to Serve Crispy Beignets with Powdered Sugar Recipe

The image shows two clear glass bowls placed on a white marbled surface, each filled with dough in different stages. The bowl on the left has one rough-textured ball of dough that is light beige and slightly bumpy, sitting in the middle of the bowl. The bowl on the right contains dough that has risen, filling most of the bowl with a light, airy, and bubbly surface that looks soft and expanded, slightly yellowish-beige in color. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While classic powdered sugar is the star garnish here, don’t be afraid to get creative! A light dusting of cinnamon mixed with sugar adds a warm spice hint. For a fruity twist, drizzle some fresh berry compote or raspberry sauce on the side. You can also serve with a small bowl of honey or chocolate sauce for dipping—perfect for those who love a little extra indulgence.

Side Dishes

Crispy beignets pair wonderfully with a cup of rich coffee or café au lait for a true French café vibe. For a heartier breakfast, serve alongside fresh fruit salad or creamy yogurt. You can also complement them with a light scrambled egg or a mild cheese platter to balance the sweetness.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though unlikely — they tend to disappear quickly!), store cooled beignets in an airtight container at room temperature for up to 1 day. This keeps them fairly fresh but is best eaten within that timeframe to enjoy the crisp exterior.

Freezing

You can freeze unfried beignet dough pieces! Arrange the cut dough squares on a baking sheet lined with parchment and freeze until solid. Then transfer them to a resealable freezer bag for up to 1 month. When ready, thaw and fry as usual. Avoid freezing already fried beignets as they lose their crispy texture.

Reheating

To refresh leftover beignets, skip the microwave which makes them soggy. Instead, warm them in a preheated oven at 350°F (177°C) for about 5 minutes. This helps bring back some of the original crispness. For best results, enjoy immediately after reheating and add a fresh sprinkle of powdered sugar.

Frequently Asked Questions:

Can I make the dough ahead and refrigerate it?

Absolutely! After mixing your dough, cover it tightly and refrigerate for up to 24 hours. Before frying, bring it back to room temperature and allow it to rise until doubled before shaping and frying for best results.

What can I use if I don’t have active dry yeast?

You can substitute instant or rapid-rise yeast. When using instant yeast, skip dissolving it in water and add it directly to the flour mixture. The rising times might be shorter, so keep an eye on the dough.

How do I know the oil is at the right temperature?

Using a kitchen thermometer is the most reliable method. You want to maintain 350°F (177°C). If you don’t have one, drop a small piece of dough into the oil—it should sizzle and rise quickly, frying golden brown within 2-3 minutes.

Why are my beignets not crispy?

If the oil temperature is too low, beignets absorb more oil and become soggy. Make sure the oil is consistently at 350°F (177°C). Also, draining them properly on paper towels right after frying helps keep that crispy exterior.

Final Thoughts

Making Crispy Beignets with Powdered Sugar Recipe at home is such a joyful experience — from the bubbly yeast activation to the golden fry and that first sweet bite. These little squares of French indulgence bring a cozy sweetness and a touch of magic to any morning or dessert table. I hope these tips and serving ideas inspire you to whip up a batch soon, share them with loved ones, and enjoy every warm, powdered-sugar-dusted bite. Bon appétit!