Enjoy pillowy New Orleans-style Beignets right at home.

It’s a trip to Cafe du Monde without the ticket price!

Have you ever had a beignet?

Three Cafe Du Monde Beignets on a cream plate with a cup of espresso to the left. A partial view of a cake platter is on the right.

Cindy Rahe

My NOLA beignet experience has remained a lasting memory.

How Are Beignets Different From Doughnuts?

Instead, beignets go from the initial rise to cutting and frying in pretty quick succession.

New Orleans Beignets stacked on a cake plate with two cups of espresso visible to the left and a paper towel to the right.

Cindy Rahe

Once fried, they are coated, and I mean absolutely covered, in powdered sugar.

How Are Beignets Served?

Sometimes beignets are served with a side of jam for dipping, but not always.

Powdered sugar donuts are on a cream plate and one is dipped in coffee. A platter of more donuts is behind and to the right.

Cindy Rahe

They are usually served warm, covered in powdered sugar, and with coffee on the side.

Im personally a fan of the classic combo of sugary, warm beignet and bitter coffee.

Then you could roll it out and cut the beignets.

Plate of beignets

Cindy Rahe

To reheat beignets:A quick 10 seconds in the microwave will perk them up just enough.

More Recipes That Go Well With Coffee!

Beat the egg into the foamy milk mixture and add the mixture to the mixing bowl of flour.

A ball of homemade beignet dough is in a white bowl on a counter.

Cindy Rahe

This can take anywhere from 30 seconds to 1 1/2 minutes depending on how youre mixing.

Swap out the paddle attachment for the dough hook.

Add the melted butter.

The best beignet dough is rising in a white bowl on a counter.

Cindy Rahe

Set the mixer to medium-low until the butter is incorporated, about 1 minute.

The dough should be tacky to the touch but not so wet that you cant handle it.

Shape the dough into a ball and place it in a greased bowl.

Cafe Du Monde Beignet dough is rolled out and sprinkled with powdered sugar. A rolling pin and sugar shaker are to the left of the dough.

Cindy Rahe

Fill a large 4-quart pot with a few inches of vegetable oil (about 2 quarts).

Heat the frying oil to 325F.

Fry the beignets in batches until golden, about 1 1/2 to 2 minutes per side.

The dough for overnight beignets are rolled and cut. A bench scraper is in the right upper corner.

Cindy Rahe

Let some of the fat drain off for about a minute before covering in powdered sugar.

Drop the drained beignets into the bowl with the powdered sugar.

Repeat with the remaining beignets.

A dutch oven is on a stove and has five homemade beignets frying in oil.

Cindy Rahe

Serve warm with another generous dusting of powdered sugar and hot coffee on the side.

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New Orleans Beignets are in a dutch oven on the stove being turned in the hot oil. One side is golden brown. A slotted spoon is being used to turn them.

Cindy Rahe

New Orleans Beignets that have been fried. One is in a bowl of powdered sugar and three more are behind it on a baking tray. A partial view of a dutch oven on a stove is to the right.

Cindy Rahe