Recipe

Easy Beignets: Nutty & Sweet

Pillowy, quick-rise beignets with crisp edges, a nutty brown-butter vibe, and a shower of powdered sugar. Weekend-brunch energy, weeknight-level effort.

By Matt Campbell

•

4.8

A real photograph of a stack of golden beignets on a plate dusted heavily with powdered sugar, with a small bowl of toasted pecans and a cup of coffee in the background on a kitchen table

Jump to Recipe

Beignets are one of those foods that feel like a big deal. Like you need a mixer, a deep fryer, and a full day of patience. Here is the secret: you do not. These are easy, cozy, and wildly rewarding beignets with crisp edges, a soft inside, and a nutty sweetness that makes powdered sugar taste even better.

The nutty part comes from a quick trick: browning the butter (or using toasted nuts if you want extra crunch). It is the kind of flavor that makes you pause mid-bite and go, okay wow. And yes, you should absolutely eat the first one standing at the counter. It is basically a rule.

A real photograph of beignet dough cut into small squares on a floured cutting board with a rolling pin and a small bowl of flour nearby

Why It Works

Quick rise, low drama: A shorter proof gives you a fluffy interior without an all-day commitment.
Nutty sweetness built in: Brown butter adds depth, like toasted hazelnuts and caramel had a baby.
Crisp edges, tender center: The dough is soft, the oil is hot, and you get that classic beignet contrast.
Accessible ingredients: Pantry basics, plus optional nuts if you feel like showing off.

Pairs Well With

Chicory coffee or strong cold brew
Fresh berries with a squeeze of lemon
Vanilla yogurt or lightly sweetened whipped cream
Dark chocolate sauce or salted caramel for dipping

Storage Tips

Beignets are best fresh, no question. But if you have leftovers (rare, heroic restraint), here is how to keep them good.

Room temperature (best for same day)

Store in a paper bag or a container with the lid slightly cracked for up to 8 hours. This helps prevent sogginess.

Refrigerator

Not ideal because the fridge dries them out, but you can store them in an airtight container for up to 2 days.

Freezer

Freeze fully cooled beignets in a zip-top bag for up to 1 month.

Reheating (to bring back the magic)

Oven or toaster oven: 350°F for 6 to 10 minutes until warm and lightly crisp again.
Air fryer: 330°F for 3 to 5 minutes.
Dust with powdered sugar after reheating, always.

Common Questions

Do I need a deep fryer?

Nope. A heavy pot or Dutch oven and a thermometer is perfect. You only need about 2 inches of oil.

What oil is best for frying beignets?

Use a neutral oil with a high smoke point: canola, vegetable, peanut, or avocado oil. Save olive oil for the salad.

Why did my beignets turn greasy?

Oil was too cool or the pot was overcrowded. Keep the oil around 350°F and fry in small batches so the temperature does not crash.

Can I make the dough ahead?

Yes. Let it rise once, then cover and refrigerate overnight. The next day, bring it closer to room temp for 20 to 30 minutes, then roll, cut, and fry.

How do I make them extra nutty?

Two easy upgrades: stir toasted finely chopped pecans into the dough, and mix a little toasted nut flour (like almond flour) into the powdered sugar.

My yeast did not foam. Now what?

If it looks flat after 10 minutes, the yeast may be dead or the milk was too hot or too cool. Start over with fresh yeast and warm milk (about 105°F to 110°F).

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
Measuring cups and spoons
Small saucepan (for browning butter)
Rolling pin (or a clean bottle in a pinch)
Bench scraper or knife (for cutting squares)
Medium heavy pot or 5 to 6 qt Dutch oven (for frying)
Instant-read or candy thermometer
Spider strainer or slotted spoon
Sheet pan with a wire rack or paper towels
Fine-mesh sieve (for powdered sugar snowstorm)

I used to think beignets were a “vacation food.” Like, you only get them when you are somewhere fun and someone else is dealing with the hot oil. Then I started chasing that fluffy, fried, powdered-sugar moment at home and realized it is way more approachable than it looks. The first time I browned the butter for the dough, my kitchen smelled like toasted nuts and warm caramel and I knew I was onto something. Now this is my go-to when friends are over and I want maximum joy with minimal fuss, plus the kind of mess that is absolutely worth it.

Easy Beignets: Nutty & Sweet

(4.8 Reviews)

Prep Time 20 mins

Cook Time 15 mins

Total Time 1 hr 20 mins

Servings 20 to 24 beignets

Ingredients

1/2 cup (120 ml) whole milk, warm (about 105°F to 110°F)
1/4 cup (50 g) granulated sugar
2 1/4 tsp (1 packet) active dry yeast
1 large egg, room temperature
3 tbsp (42 g) unsalted butter
1 tsp vanilla extract
2 1/2 cups (300 g) all-purpose flour, plus more for dusting (spoon and level for best results)
1/2 tsp kosher salt
1/2 tsp ground cinnamon (optional but excellent)
1/4 cup (30 g) finely chopped toasted pecans (optional for extra nutty crunch)
Neutral oil, for frying (enough for about 2 inches depth, usually 4 to 6 cups depending on pot size)
1 1/2 cups (180 g) powdered sugar, for dusting
2 tbsp almond flour (optional, to mix into powdered sugar for a nutty finish)

Optional dip: chocolate sauce, salted caramel, or berry jam warmed with a splash of water.

Instructions

Brown the butter (nutty flavor in minutes). In a small saucepan over medium heat, melt the butter. Keep cooking, swirling often, until it turns golden-brown and smells toasted, about 3 to 8 minutes. Watch the color and aroma more than the clock. Immediately pour into a small bowl to stop the cooking. Let it cool until lukewarm (warm is fine, hot is not), 5 to 10 minutes.
Wake up the yeast. In a large bowl, whisk warm milk and granulated sugar. Sprinkle yeast over the top and let stand until foamy, 5 to 10 minutes. If it does not foam, pause and start again with fresh yeast.
Mix the dough. Whisk in the egg, vanilla, and the lukewarm browned butter. Add flour, salt, and cinnamon (if using). Stir with a spoon until a shaggy dough forms, then knead in the bowl or on a lightly floured counter for 3 to 4 minutes until smooth and slightly tacky. If you want the nut crunch, knead in the toasted pecans at the end.
First rise. Lightly oil the bowl, add the dough, cover (plastic wrap or a damp towel), and let rise in a warm spot until puffy and roughly doubled, about 45 minutes.
Roll and cut. Turn dough onto a floured surface. Roll to about 1/4-inch thickness. Cut into 2-inch squares or rectangles. Imperfect shapes are not a bug, they are the vibe. Practical note: handle the dough gently and do not overwork it. Re-roll scraps once if you can, twice if you must.
Heat the oil. Add enough neutral oil to a heavy pot or Dutch oven to reach 2 inches deep (usually 4 to 6 cups, depending on pot size). Do not fill the pot more than halfway. Heat to 350°F. Keep a sheet pan with a rack or paper towels nearby.
Quick tip: Cover the cut dough pieces lightly while the oil heats so they do not dry out.
Fry in batches. Fry 4 to 6 pieces at a time, flipping once, until puffed, deep golden brown, and feeling light, about 60 to 90 seconds per side. For extra certainty, aim for an internal temp around 190°F to 200°F. Use a spider or slotted spoon to transfer to the rack. Bring the oil back to 350°F between batches.
Dust like you mean it. While warm, shower with powdered sugar. For extra nutty sweetness, whisk almond flour into the powdered sugar first, then sift it on top.
Serve immediately. Eat warm with coffee and zero shame. If you made a dip, this is your moment.

Nutrition information is estimated.

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