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 water (lukewarm); 1 large egg; ½ cup milk; 2 tablespoons unsalted butter (softened); 2¼ teaspoons active dry yeast (or 1 envelope); ¼ cup sugar; 3½ cups all-purpose flour; ½ teaspoon salt; vegetable oil (for frying); powdered sugar (for sprinkling, optional)

There’s something utterly irresistible about biting into golden, fluffy fried dough dusted with powdered sugar. That’s exactly what my Crispy Beignets with Powdered Sugar Recipe delivers—classic French-style pastries that are ridiculously easy to make, delightfully crispy on the outside, and pillowy soft inside. Let me take you through every step so you can whip up a batch right at home!

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 absolutely love making these beignets because they bring a little bit of French magic into my kitchen, and honestly, they disappear faster than I can dust them with powdered sugar. They’re fun to make, comforting to eat, and perfect whether it’s a lazy weekend morning or an indulgent dessert treat.

Light & Airy Texture: Thanks to the yeast dough rising to perfection, every beignet is fluffy and soft inside.
Golden Crispy Exterior: Frying in hot oil seals in that delicious crunch you crave.
Simple Ingredients: You might already have everything you need in your pantry.
Great for Sharing: This recipe yields about 32 pieces, making it ideal for family and friends.

Ingredients & Why They Work

These beignets come together with common pantry staples, but what makes them stand out is the balance of wet and dry ingredients complemented by the right frying oil. For best results, use fresh yeast and good-quality butter to boost flavor and texture.

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

Water (lukewarm): Activates the yeast gently without killing it, essential for rising.
Active dry yeast: The magic behind the airy, fluffy texture.
Sugar: Feeds the yeast and adds subtle sweetness to the dough.
Egg: Adds richness and helps bind the dough for structure.
Milk: Contributes to tender crumb and better browning when fried.
All-purpose flour: The sturdy base for your dough, creating that classic chew.
Salt: Enhances all the flavors and balances the sweetness.
Unsalted butter (softened): Adds richness and moisture to keep dough tender.
Vegetable oil: Perfect for frying—neutral flavor and high smoke point.
Powdered sugar: The crowning touch for that irresistible sweet finish.

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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

One of the best things about the Crispy Beignets with Powdered Sugar Recipe is how easy it is to customize them to suit your tastes or occasion. Whether you want to experiment with flavors or adapt the recipe for dietary needs, these fluffy delights are a fantastic canvas for creativity.

Classic dusting: I always love the simple, nostalgic touch of a generous coating of powdered sugar. It adds just the right sweetness and melts slightly into the warm surface, making each bite truly irresistible.
Chocolate dipped: For a decadent twist, try dipping your finished beignets halfway into melted dark or milk chocolate. It’s an indulgent variation that surprises and delights guests.
Fruit-filled: Before frying, place a teaspoon of your favorite jam or preserves in the center of each dough square, seal the edges carefully, then fry as usual. It’s like a little pocket of sweet fruit inside the crispy, airy dough!
Gluten-free version: Using a gluten-free all-purpose flour blend can work well, though expect a slightly different texture. Adding a bit more xanthan gum will help keep the dough structure intact.
Seasonal spices: Try mixing cinnamon, nutmeg, or pumpkin pie spice into the powdered sugar dusting during fall for a warm, cozy flavor perfect for the season.

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: Wake Up the Yeast

Start by combining ¾ cup of lukewarm water with 2¼ teaspoons of active dry yeast and ¼ cup sugar in a small bowl. Give it a gentle whisk and then wait 5 to 10 minutes. You'll know the yeast is ready when the mixture becomes frothy and bubbly—this is the magic that will make your beignets light and airy.

Step 2: Add the Wet Ingredients

Once your yeast mixture looks frothy, add one large egg and ½ cup of milk. Whisk everything together thoroughly so that the ingredients are well combined. This warm, rich liquid base is essential for a tender dough with the perfect rise.

Step 3: Combine the Dough

In your stand mixer bowl, combine 3½ cups all-purpose flour and ½ teaspoon salt. Pour in the yeast mixture along with 2 tablespoons of softened unsalted butter. Using the dough hook attachment, mix on medium speed until the dough is smooth and elastic and pulls away cleanly from the bowl’s edges. This usually takes a few minutes and is a great sign that your dough is perfectly kneaded.

Step 4: Let It Rise

Transfer the dough to a lightly oiled bowl, cover with a damp towel or plastic wrap, and place it in a warm spot. Let it rest for about 1 to 2 hours, or until it doubles in size. This step is where the yeast works its magic to develop that airy texture in your beignets. For a quicker rise, try placing the bowl in your oven turned off but warmed to 200°F (93°C), door closed.

Step 5: Shape Your Beignets

Once the dough has risen, roll it out on a floured surface into a long rectangle about ¾ inch thick. Cut the dough into long strips, then slice the strips into square pieces. These squares will fry into those classic, pillowy beignets we all love.

Step 6: Heat Your Oil to Perfection

Pour enough vegetable oil into a deep frying pan or Dutch oven to fill it about 3 inches deep. Heat the oil to 350°F (177°C) — this is crucial to getting your beignets perfectly crispy and golden without absorbing too much oil. Use a thermometer for accuracy, or test with one piece first; it should sizzle and puff up quickly.

Step 7: Fry Until Golden Brown

Fry about 5 to 6 beignets at a time, making sure to turn them so each side cooks evenly. It should take about 2 to 3 minutes total for each batch to reach that gorgeous golden brown color. Don’t overcrowd the pan—there should be plenty of space for the beignets to puff up and fry evenly.

Step 8: Drain, Dust, and Devour

Use a slotted spoon to transfer your fried beignets onto paper towels to drain any excess oil. While they’re still warm, sprinkle a generous amount of powdered sugar on top. The sugar melts slightly over the warm dough, creating that iconic, irresistible finish. Serve immediately for the best experience—these crispy, airy treats won’t last long!

Top Tip

Mastering the art of Crispy Beignets with Powdered Sugar Recipe is easier when you keep a few key tips in mind. These pointers will save you time, enhance texture, and make your beignets irresistible every single time.

Oil Temperature Control: Keeping your oil at a steady 350°F (177°C) is crucial. I always use a kitchen thermometer and test fry one beignet to make sure the temperature is just right before cooking the rest.
Perfect Dough Rise: I learned that letting the dough rise in a warm, draft-free spot for about 1 to 2 hours really makes a difference in achieving that light, fluffy texture.
Rolling & Cutting Technique: Rolling the dough to exactly ¾ of an inch thick and cutting uniform squares helps the beignets cook evenly and crisp up beautifully.
Avoid Overcrowding the Pan: Frying 5 to 6 beignets at a time prevents the oil temperature from dropping too much, ensuring each beignet fries perfectly crispy and golden.

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 a must-have for that authentic taste, feel free to get creative! A dusting of cinnamon sugar, a drizzle of chocolate or caramel sauce, or even a sprinkle of finely chopped nuts can add flair and extra flavor to your beignets. Fresh fruit like sliced strawberries or a few dollops of whipped cream also complement the sweetness wonderfully.

Side Dishes

Serve these crispy beignets alongside a cup of rich café au lait, hot chocolate, or fresh espresso for a perfect French-inspired treat. For brunch or dessert, they pair nicely with fresh berries, fruit compote, or a scoop of vanilla ice cream to balance the warmth and crispiness of the beignets.

Make Ahead and Storage

Storing Leftovers

Store leftover beignets in an airtight container at room temperature for up to 1 day. Because they are best enjoyed fresh and crispy, avoid prolonged storage as the texture can soften and become a bit soggy.

Freezing

You can freeze unfried beignet dough squares by laying them flat on a parchment-lined tray, freezing until firm, then transferring to a freezer bag. When ready, fry them directly from frozen, just adding a bit more time to cook. Fried beignets can be frozen too, but reheating may impact their crispness.

Reheating

To revive leftover beignets, warm them in a preheated oven at 350°F (177°C) for 5 to 7 minutes. This helps restore their crisp exterior without drying out the interior. Avoid using the microwave as it tends to make them chewy and soggy.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast?

Yes! If you use instant or rapid-rise yeast, you don’t need to dissolve it in the lukewarm water. Simply mix it directly into the flour with the other dry ingredients, and proceed with the recipe as usual.

Why is maintaining the oil temperature important?

Maintaining the oil at 350°F (177°C) ensures the beignets fry quickly to a golden, crispy exterior without absorbing too much oil. If the oil is too cool, the beignets will be greasy and heavy; too hot, and they might burn on the outside before cooking through.

How long should the dough rise?

Allow the dough to rise in a warm place until it doubles in size, typically between 1 to 2 hours. For faster rising, placing it in a turned-off oven preheated to 200°F (93°C) with the door closed can speed things up.

Can I prepare the dough in advance?

Absolutely! You can prepare the dough the day before, let it rise, then refrigerate it overnight. Allow it to come to room temperature before rolling and cutting for frying the next day.

Final Thoughts

Making Crispy Beignets with Powdered Sugar Recipe at home is a delightful experience that fills your kitchen with the irresistible aroma of freshly fried pastries. Whether you're enjoying them for a cozy breakfast, a sweet snack, or an indulgent dessert, these beignets bring a little taste of France right to your table. I hope these tips and serving ideas inspire you to create batches of beignets that your family and friends will absolutely love—and maybe even request again and again!