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Fluffy Homemade Beignets Recipe Perfect for Mardi Gras Celebration

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Light, fluffy homemade beignets dusted generously with powdered sugar, perfect for Mardi Gras or any festive occasion. This recipe balances tradition with ease, delivering a crispy exterior and pillowy soft interior.

Ingredients

Scale
  • 4 cups (500g) all-purpose flour
  • 2 ¼ tsp (one packet) active dry yeast
  • 1 ½ cups (355ml) warm water (105°F-110°F / 40°C-43°C)
  • ¼ cup (50g) granulated sugar
  • 1 tsp salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, warmed
  • 4 tbsp (56g) unsalted butter, melted
  • Vegetable oil or peanut oil for frying
  • Powdered sugar for dusting

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (105°F-110°F) with active dry yeast and 1 tbsp granulated sugar. Stir gently and let sit for 5-7 minutes until foamy.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and salt. Make a well in the center.
  3. Combine wet ingredients: Beat eggs lightly. Warm milk and melt butter. Add eggs, milk, melted butter, and activated yeast mixture into the well in the dry ingredients.
  4. Form the dough: Stir with a wooden spoon or dough hook on low speed until sticky dough forms. Mix about 2 minutes if using a stand mixer.
  5. Knead: Knead dough in mixer for 6-8 minutes or by hand for about 10 minutes until smooth and slightly tacky but not sticky. Add flour sparingly if too sticky.
  6. First rise: Lightly oil a clean bowl, place dough inside, turn to coat, cover with damp cloth or plastic wrap, and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  7. Roll and cut: Punch down dough, roll out on floured surface to ¼-inch thickness, cut into 3-inch squares or rectangles.
  8. Heat oil: Heat 3-4 inches of vegetable or peanut oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature.
  9. Fry the beignets: Fry a few pieces at a time for 2-3 minutes per side until golden brown and puffed, turning with slotted spoon or spider strainer.
  10. Drain and dust: Remove beignets, drain on cooling rack lined with paper towels, dust generously with powdered sugar while warm.
  11. Serve warm: Enjoy fresh and warm. Keep covered loosely with foil if needed to retain heat without sogginess.

Notes

Use a thermometer to maintain oil temperature at 350°F to avoid greasy or undercooked beignets. Do not overcrowd the fryer. Powdered sugar dusting is essential for authentic flavor. Dough can be refrigerated after first rise and used next day. For dairy-free, substitute milk and butter with plant-based alternatives. Gluten-free flour blends can be used but texture may vary.

Nutrition

Keywords: beignets, homemade beignets, Mardi Gras dessert, fried dough, powdered sugar beignets, New Orleans beignets, fluffy beignets

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