Recipe

Bold Beignets: Tangy and Creamy

Pillowy, crisp-edged beignets finished with a tangy cream glaze that tastes like cheesecake met lemony powdered sugar. Weekend-worthy, but totally doable at home.

By Matt Campbell

•

4.8

A real photo of a plate piled with golden, powdered beignets drizzled with a pale tangy cream glaze on a kitchen counter

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If you have ever eaten a beignet fresh enough to fog up the powdered sugar, you know the deal. Crisp on the outside, soft like a tiny dough pillow on the inside, and gone in about thirty seconds.

This is my bold version. Classic New Orleans style dough, but instead of a plain snowstorm of powdered sugar, we go tangy and creamy with a quick glaze that hits like lemon cheesecake. It is bright, it is rich, and it keeps the whole thing from feeling overly sweet.

Do not stress the frying. I will walk you through it, including the temperature trick that saves you from greasy beignets. Also yes, tasting as you go is allowed. In fact, I insist.

A real photo of beignet dough rolled out on a lightly floured wooden board with a chef's knife nearby

Why It Works

Light, airy centers: The dough gets a single rise and a gentle roll, so it puffs instead of turning bready.
Crisp edges, not oily: Frying around 365°F gives fast lift and clean crunch without soaking up oil.
Tangy, creamy finish: A glaze made with cream cheese, sour cream, and lemon cuts the sweetness and clings to every nook.
Accessible ingredients: No specialty flour, no weird extracts, no drama.

Pairs Well With

Hot café au lait or strong drip coffee
Fresh berries or sliced strawberries
Crispy bacon or breakfast sausage
Vanilla ice cream for a dessert stack

Storage Tips

Beignets are at their absolute best right after frying, but if you have leftovers, you can still keep the magic alive.

Storing

Room temp: Store unglazed beignets in a loosely covered container for up to 1 day. Tight seals soften the crust.
Fridge: Not ideal for texture, but okay for up to 2 days. Keep glaze separate.
Freezer: Freeze unglazed beignets in a single layer, then transfer to a freezer bag for up to 2 months.

Reheating

Oven or air fryer: 350°F for 5 to 8 minutes until warm and lightly crisp again.
Microwave: Works in a pinch for 10 to 15 seconds, but you will lose the crisp edges.

Glaze storage

Keep glaze in the fridge in a covered container for up to 5 days. Let it sit at room temp 10 to 15 minutes, then whisk smooth.

Oil disposal

Cool oil completely, then strain and store for reuse if it still smells clean. Otherwise, pour it into a sealed container and discard in the trash. Do not pour it down the drain.

Common Questions

Do I have to use yeast?

For classic, fluffy beignets, yes. Yeast is what gives you that airy interior. If you want a quick no yeast version, that is a different recipe and the texture will be more like a fried biscuit.

Why did my beignets turn out greasy?

Oil temperature was likely too low. Aim for 365°F (a workable range is 360 to 370°F). Also avoid overcrowding the pot, which drops the oil temp fast.

Can I make the dough ahead?

Yes. After the first rise, gently deflate the dough, cover, and refrigerate overnight (8 to 12 hours). Let it sit at room temperature for about 30 minutes before rolling and cutting.

What oil is best for frying?

Use a neutral oil with a high smoke point like canola, vegetable, or peanut oil.

Is powdered sugar still allowed?

Always. You can do a light dusting first, then drizzle glaze, or skip the sugar and let the tangy glaze be the star.

Can I use instant yeast instead of active dry?

Yes. You can swap in the same amount of instant yeast. You can mix it right in with the dry ingredients (no blooming needed), or bloom it in the warm milk anyway if you like the reassurance.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl or stand mixer with dough hook
Measuring cups and spoons (a kitchen scale is a bonus)
Rolling pin
Bench scraper or sharp knife (for cutting squares)
Heavy pot or Dutch oven (for frying)
Candy or instant read thermometer (highly recommended)
Slotted spoon or spider strainer
Wire rack and paper towels
Small bowl and whisk (for glaze)

The first time I tried making beignets at home, I treated the dough like it owed me money. I overworked it, overfloured it, and then I acted shocked when my beignets came out tough. Classic.

Now I keep it loose and friendly, like someone you actually want in your kitchen. The bold twist happened on a night I ran out of powdered sugar and panic grabbed the nearest things that felt right: cream cheese, sour cream, and a lemon. That glaze was a happy accident that turned into a repeat request. Tangy, creamy, and just chaotic enough to be fun.

Bold Beignets: Tangy and Creamy

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 2 hours 15 minutes (includes rising)

Servings About 24 beignets (depending on how thick you roll and how large you cut)

Ingredients

Beignet Dough

3/4 cup whole milk, warm (about 110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup granulated sugar
1 large egg
1 large egg yolk
3 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour (about 420g), plus more for dusting
1 teaspoon kosher salt
Neutral oil for frying (canola, vegetable, or peanut), enough for 2 to 3 inches in your pot
Powdered sugar, for dusting (optional)

Tangy and Creamy Glaze

4 ounces cream cheese, softened
2 tablespoons sour cream (or Greek yogurt)
1 1/4 cups powdered sugar (about 150g), sifted if lumpy
1 to 2 tablespoons fresh lemon juice (start with 1, add more to taste)
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
Pinch of kosher salt
1 to 3 tablespoons milk, as needed to thin

Instructions

Make the Dough

Wake up the yeast: In a large bowl, whisk warm milk, yeast, and 1 teaspoon of the sugar. Let sit 5 to 10 minutes until foamy.
Mix the wet ingredients: Whisk in remaining sugar, whole egg, egg yolk, melted butter, and vanilla.
Add flour and salt: Add flour and salt. Stir with a spoon until a shaggy dough forms, then knead 6 to 8 minutes by hand (or about 5 minutes in a stand mixer) until smooth and slightly tacky. Add a dusting of flour only if the dough is truly sticky and unworkable.
First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 to 90 minutes.

A real photo of beignet dough doubled in size in a glass bowl covered with a towel

Fry Setup and Safety

Choose the right pot: Use a heavy pot and fill with oil to only 2 to 3 inches deep, leaving plenty of headspace (you want room for bubbling and puffing).
Thermometer on duty: Clip on a thermometer if you have one and keep the temp steady. Hot oil is not the time to freestyle.
Clear the zone: Keep kids and pets out of the kitchen path, and set your draining rack before you fry anything.

Roll, Cut, and Fry

Heat the oil: Add 2 to 3 inches of oil to a heavy pot and heat to 365°F (stay in the 360 to 370°F zone). Set a wire rack over a sheet pan and line with paper towels.
Roll the dough: Turn dough onto a lightly floured surface. Pat and roll into a rough rectangle about 1/4-inch thick.
Cut: Use a knife or bench scraper to cut into 2 to 2 1/2-inch squares.
Fry in batches: Carefully drop in 4 to 6 pieces at a time. Fry about 60 to 90 seconds per side until puffed and deep golden. They should flip easily and look noticeably inflated, not flat and pale. Keep an eye on oil temperature between batches.
Drain: Remove with a slotted spoon or spider and place on the rack to drain.

A real photo of beignets frying in hot oil in a Dutch oven with a spider strainer

Make the Tangy and Creamy Glaze

Whisk smooth: In a bowl, whisk cream cheese and sour cream until smooth.
Sweeten and brighten: Add powdered sugar, lemon juice, lemon zest, vanilla, and salt. Whisk again.
Adjust thickness: Add milk 1 tablespoon at a time until you get a thick, drizzleable glaze that clings to a warm beignet.

Finish and Serve

Cool briefly: Let beignets sit 2 to 3 minutes after frying. You want them warm, not blazing, so the glaze clings instead of melting off.
Glaze: Drizzle glaze over warm beignets, or dip the tops for a thicker coating.
Optional double finish: Dust lightly with powdered sugar first, then glaze for the full bold effect.
Eat immediately: Serve warm, ideally with coffee, and accept that you will probably go back for another.

Quick Troubleshooting

Dense or bready: Dough may be underproofed, overfloured, or overworked. Next time, keep the dough slightly tacky and let it fully double.
Not puffing: Rolled too thin or handled too much. Aim for 1/4-inch thickness and a gentle touch.
Too dark outside, not done inside: Oil ran hot. Bring it back toward 365°F and fry in smaller batches.
Greasy: Oil ran cool or the pot was crowded. Keep the temp up and give each piece space.
Glaze looks lumpy or split: Cream cheese was too cold. Let it soften more, then whisk again until smooth.

Nutrition information is estimated.

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