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Beignet Recipe

Lil' Luna
Classic beignets are pillowy, sugary New Orleans-style fried Dough. Enjoy these soft donuts sprinkled with powder sugar or dipped in a sauce!
5 from 11 votes
Prep Time 10 mins
Cook Time 20 mins
Chill 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine French
Servings 18
Calories 610 kcal


  • 3/4 cup warm water 110°F/45°C
  • 1 tsp active dry yeast
  • 1/4 cup sugar
  • 1 egg whisked
  • 1 tsp salt
  • dash nutmeg
  • 1/2 cup heavy whipping cream
  • 2 tbsp shortening
  • 3 1/4 cup all purpose flour
  • 1 qt vegetable oil for frying
  • 1/2 cup powdered sugar

Vanilla Creme Anglaise


  • Add 3/4 cup warm water to a small bowl. Sprinkle 1 tsp yeast on top and stir to dissolve. Allow the yeast to activate (about 5 minutes).
  • In a large mixing bowl (or stand mixer), add the sugar, egg, salt, nutmeg, heavy cream and shortening. Mix to combine.
  • Pour in the activated yeast and mix.
  • Add the flour to the mix. Use the dough hook attachment on a stand mixer and mix on medium speed until all of the ingredients are combined and dough is smooth but still slightly sticky.
  • Form a ball with the dough and place in a greased bowl. Cover and let rise for about 1 hour.
  • Use a deep sided heavy pot and add 3 inches of vegetable oil. Heat over medium high heat until oil reaches between 360°F - 370°F (cooler than this won't cook the beignets fast enough and hotter than this will burn them quite easily).
  • On a lightly floured surface roll out the dough until it is 1/2 inch thick. Cut into 2 1/2 inch squares.
  • Working in batches fry the beignets until golden brown, about 1-2 minutes on each side.
  • Use tongs to remove the beignets from the hot oil. Place on a paper towel lined plate to drain. While the beignets are still warm, dust them completely with powdered sugar. Serve immediately.

Vanilla Creme Anglaise

  • While the dough ball is rising, make your vanilla creme sauce.
  • Add the half and half to a small pot on medium heat. Bring it to a low simmer and then turn of the burner.
  • Add your egg yolks and 1/4 cup sugar to a heat proof bowl and whisk together.
  • Add a few spoonfuls of the hot half and half to the eggs, stirring it in to temper them before adding the rest of the half and half. Whisk constantly.
  • Then slowly pour in the hot half and half. Whisk constantly.
  • Once it has been combined pour the mixture back into the saucepan. Continue to whisk over low heat until it thickens a bit. (180°F) To check: dip the back of a spoon into the mixture. The creme should evenly coat it without dripping off.
  • Pour the custard through a mesh strainer to remove any lumps/skin that can form.
  • Add vanilla and stir well. Cover the creme and place it in the fridge to chill. Serve along side the beignets.



Calories: 610kcalCarbohydrates: 24gProtein: 3gFat: 57gSaturated Fat: 6gCholesterol: 18mgSodium: 72mgPotassium: 35mgFiber: 1gSugar: 6gVitamin A: 110IUCalcium: 9mgIron: 1mg
Keyword Beignets
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