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); 2¼ teaspoons active dry yeast (1 envelope); ¼ cup sugar; 1 large egg; ½ cup milk; 3½ cups all-purpose flour; ½ teaspoon salt; 2 tablespoons unsalted butter (softened); Vegetable oil (for frying, about 3 inches deep); Powdered sugar (for sprinkling, optional)

There’s just something magical about biting into warm, golden puffs of fried dough dusted with sugar—let me share with you my go-to Crispy Beignets with Powdered Sugar Recipe. These little French-style treats are irresistibly airy and perfectly crispy on the outside, with a tender crumb inside that melts in your mouth.

A pile of about thirty golden brown, rectangular pastries with puffed, slightly uneven surfaces sit closely packed on a black cooling rack. Each pastry is dusted with white powdered sugar, creating a light, speckled contrast on the warm orange-brown crusts. The cooling rack is placed on a white marbled surface which also has some scattered powdered sugar around it. The pastries look crisp on the outside with small air pockets in the dough. 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’ve tried a bunch of beignet recipes over the years, but this one really hits all the right notes every time. It’s simple, reliable, and yields a batch of beignets that feel straight out of a cozy French café.

Classic and Authentic: Uses a yeasted dough that rises beautifully for light, airy beignets.
Perfectly Crispy Exterior: Frying at just the right temperature creates that signature golden crunch.
Versatile Sweetness: A generous dusting of powdered sugar adds the ideal finishing touch.
Great for Sharing: Makes about 32 beignets, perfect for breakfast or dessert with friends and family.

Ingredients & Why They Work

Before we get those beignets frying, let’s talk ingredients. I always recommend fresh yeast and good-quality flour — they really make a difference in flavor and texture. And trust me, don’t skimp on the powdered sugar; it’s what gives them that classic, irresistible finish.

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 milk, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with coarse salt, a small white ceramic bowl holding softened unsalted butter, a small white ceramic bowl of vegetable oil, and a small white ceramic bowl sprinkled with powdered sugar, all arranged in perfect symmetry and balanced proportions, 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

Lukewarm Water: Activates the yeast gently without killing it.
Active Dry Yeast: The traditional choice for that perfect rise and airy texture.
Sugar: Feeds the yeast and sweetens the dough just right.
Egg: Adds richness and helps bind the dough.
Milk: For a tender crumb and a bit of softness.
All-Purpose Flour: The backbone that provides structure.
Salt: Balances the sweetness and enhances flavor.
Unsalted Butter: Adds moisture and a subtle richness.
Vegetable Oil: For frying — choose one with a high smoke point.
Powdered Sugar: The classic, snowy dusting that finishes each beignet just right.

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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 parts about Crispy Beignets with Powdered Sugar Recipe is how easily you can make it your own. Whether you want to add a twist for a special occasion or tweak it to suit your dietary preferences, these fluffy, golden squares are the perfect canvas for creativity.

Savory Beignets: I love adding a pinch of herbs like rosemary or thyme to the dough for a savory twist. They're fantastic served alongside a warm bowl of soup or a salad, turning this classic dessert into a delightful appetizer.
Gluten-Free Version: If gluten is a concern, swapping the all-purpose flour with a gluten-free blend works well—just make sure it includes xanthan gum for the best texture. The beignets still come out light and fluffy, perfect for sharing with friends who have dietary restrictions.
Seasonal Flavors: For a festive take, add a hint of cinnamon or nutmeg into the dough or dust the finished beignets with a spiced powdered sugar mix. During berry season, serving them with a fresh fruit compote and a drizzle of honey transforms the experience.
Chocolate Lovers’ Delight: Sprinkle a little cocoa powder into the powdered sugar or serve the beignets alongside a rich chocolate dipping sauce. This combo is a guaranteed crowd-pleaser for dessert gatherings.

Step-by-Step: How I Make Crispy Beignets with Powdered Sugar Recipe

The image shows four golden-brown fried square pastries on a white ornate plate with powdered sugar lightly dusted on top. One pastry is placed on top of the others, broken open to reveal a soft, fluffy, and slightly airy white inside. In the background, more pastries are on a black cooling rack and on the white marbled surface, some also dusted with powdered sugar. The surface has a light scattering of powdered sugar, adding texture and detail. photo taken with an iphone --ar 2:3 --v 7

Step 1: Activate Your Yeast for Perfect Rise

Start by combining ¾ cup of lukewarm water, 2¼ teaspoons (one envelope) active dry yeast, and ¼ cup sugar in a small bowl. Whisk gently to blend everything together. Then, allow the mixture to rest for 5 to 10 minutes. You’ll want to see a frothy layer forming on top—this is how you know the yeast is alive and kicking, ready to give your beignet dough that lift and fluffiness.

Step 2: Mix in the Wet Ingredients

Once your yeast mixture is nice and frothy, whisk in 1 large egg and ½ cup milk until smooth. This liquid base will give your dough richness and tenderness, setting the stage for those airy pockets in every bite.

Step 3: Knead Your Dough to Perfection

In your stand mixer bowl, combine 3½ cups all-purpose flour and ½ teaspoon salt. Pour in your yeast mixture along with 2 tablespoons of softened unsalted butter. Use the dough hook attachment and mix until the dough pulls together and cleans the sides of the bowl. This usually takes a few minutes. You’ll notice the dough become smooth and elastic—that’s the sign of good kneading.

Step 4: Let Your Dough Rise until Doubled

Transfer the dough into a lightly oiled bowl and cover it with a clean, damp cloth or plastic wrap. Find a warm spot and let it rise for about 1 hour or until it doubles in size. This step is key to achieving those light, airy beignets that dissolve delightfully in your mouth.

Step 5: Shape Into Classic Beignet Squares

Once the dough has risen, turn it out onto a floured surface. Roll it into a rectangle roughly ¾ inch thick. Cut the dough into long strips, then cut those strips into squares. Each square will fry up into one irresistible beignet, so try to keep them roughly the same size for even cooking.

Step 6: Heat Your Oil to Exactly 350°F (177°C)

Pour vegetable oil into a deep fryer or heavy Dutch oven to a depth of about 3 inches. Heat the oil carefully to 350°F (177°C). Maintaining this temperature throughout frying ensures your beignets get crispy on the outside and perfectly tender on the inside. I like to keep a candy or deep-fry thermometer handy for accuracy.

Step 7: Fry Until Golden and Delicious

Fry 5 to 6 beignets at a time. Turn them occasionally so all sides get that beautiful golden brown color. This usually takes just a few minutes per batch. When they puff up and float, that’s their way of saying they’re ready to come out.

Step 8: Drain and Dust with Powdered Sugar

Transfer the beignets to a plate lined with paper towels to drain off any excess oil. While they’re still warm, generously dust them with powdered sugar. The sweetness melts into the crisp, airy dough for that classic finish that’s impossible to resist.

Top Tip

Mastering the art of Crispy Beignets with Powdered Sugar Recipe is all about attention to detail. Here are some of my tried-and-true tips that make the difference between good and unforgettable beignets.

Perfect Yeast Activation: Make sure your water is lukewarm, not hot. I once rushed this step and my dough didn’t rise properly, so patience here will pay off big time.
Consistent Oil Temperature: Keep the oil steady at 350°F (177°C). I recommend using a thermometer and frying just 5 to 6 pieces at a time to avoid temperature drops that cause greasy beignets.
Rolling Thickness: Roll the dough to about ¾ inch thick — this ensures a light, airy interior without overcooking the exterior. Too thin and they crisp up too fast, too thick and they stay doughy inside.
Cooling Surface: After frying, placing beignets on a paper towel-lined bowl instead of a flat plate helped me reduce excess oil and keep them crispy longer.

How to Serve Crispy Beignets with Powdered Sugar Recipe

The image shows two clear glass bowls on a white marbled surface, each containing dough at different stages. The bowl on the left has a single, round ball of rough, light beige dough with a slightly uneven texture and small cracks on its surface, sitting in the middle of the bowl. The bowl on the right holds the same dough but it has risen, filling almost the whole bowl with a light, airy texture full of small bubbles and a pale yellow-beige color. Both bowls have a simple, smooth rim, and the scene is bright and well lit. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

While a generous dusting of powdered sugar is classic and irresistible, you can also try a light drizzle of honey or a sprinkle of cinnamon mixed in with the powdered sugar for an extra flavor twist. Fresh berries or a side of fruit compote also brighten the plate beautifully.

Side Dishes

Serve these beignets warm alongside robust coffee or a cafe au lait for an authentic French breakfast vibe. For dessert, they pair wonderfully with rich hot chocolate, vanilla ice cream, or a simple berry coulis for dipping.

Make Ahead and Storage

Storing Leftovers

Store any leftover beignets in an airtight container at room temperature for up to two days. To keep them from getting soggy, place a paper towel inside the container to absorb moisture.

Freezing

If you want to freeze beignets, do so before frying. Cut the dough into squares and freeze them flat on a baking sheet in a single layer. Once solid, transfer to a freezer bag for up to one month. Fry directly from frozen, adding a minute or two to the frying time.

Reheating

To reheat, warm your oven to 350°F (177°C) and place the beignets on a baking sheet. Heat for about 5 to 7 minutes until heated through and crispy again. Avoid microwaving—they lose their crispiness quickly that way.

Frequently Asked Questions:

Can I use instant yeast instead of active dry yeast for this recipe?

Yes! You can use instant or rapid-rise yeast directly mixed into the flour without proofing. This can save you a bit of time, but the end result remains just as fluffy and delicious.

What happens if my oil temperature is too low or too high?

If the oil is too low, the beignets absorb more oil and become greasy. If it’s too high, they brown on the outside too quickly but stay doughy inside. Maintaining 350°F (177°C) ensures even cooking and a crispy exterior.

How long should I let the dough rise?

Let the dough rise for about 1 hour or until it doubles in size. A warm, draft-free spot helps speed up the process, and using a slightly warmed oven (turned off) as a proofing place can be very effective.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the day before, refrigerate it after the first rise, and bring it back to room temperature before shaping and frying. This can actually improve flavor with a slow fermentation.

Final Thoughts

Crispy Beignets with Powdered Sugar Recipe is one of those timeless treats that brings joy to any table, whether it’s breakfast, brunch, or dessert. With a little patience and these helpful tips, you’ll have delightfully fluffy, golden beignets every time. Trust me, there’s something magical about frying up these pillowy squares and watching loved ones smile with that first sweet bite. So go ahead, make a batch, savor each one warm, and enjoy a little moment of French-inspired bliss in your own kitchen.