Beignets are the iconic pillowy, pull-apart fried doughnuts of New Orleans — dusted in clouds of powdered sugar and traditionally served with chicory coffee at Café du Monde. A French-colonial legacy, beignets are square, airy, and almost hollow inside, with a crisp golden shell. The dough is enriched with milk and eggs and gets its lift from yeast. With D'BakerAid handling the yeast activation and proof, you can bring a taste of the French Quarter home in under two hours.

Under 2 hours

Beginner friendly

24 beignets

3½ cups all-purpose flour (440g)
1 cup warm milk (240ml)
2¼ teaspoons instant yeast (1 packet / 7g)
¼ cup sugar (50g)
1 teaspoon salt
1 large egg
3 tablespoons unsalted butter, melted
Vegetable oil, for frying
Powdered sugar, for dusting

In the D'Yeast 2.5L bowl, combine the warm milk, 1 tablespoon sugar, and yeast. Stir gently, cover with the lid, and select the yeast activation program on D'BakerAid. Let it run until the mixture is foamy.

In the D'Dough 4.5L bowl, combine the flour, remaining sugar, and salt. Add the activated yeast, egg, and melted butter. Mix and knead for 6–8 minutes until the dough is smooth, soft, and slightly sticky.

Cover the D'Dough bowl with the lid and select the White Dough proofing program on D'BakerAid. Let the dough rise until the program is complete and the dough has doubled in size.

Turn the dough onto a lightly floured surface and roll it out to about ¼-inch thick. Using a sharp knife or pizza cutter, cut the dough into 2–3 inch squares. You don't need to proof the squares again — they'll puff up dramatically in the hot oil.

In a deep, heavy pot, heat 2 inches of vegetable oil to 365°F (185°C). Carefully drop a few squares into the oil at a time, without crowding the pot. Fry for 1–2 minutes per side, turning once, until the beignets are golden brown and puffed.

Transfer the fried beignets to a plate lined with paper towels to drain briefly. While still warm, dust generously — really generously — with powdered sugar.

Serve immediately, while hot. Traditionally paired with café au lait or chicory coffee.

Beignets are best eaten within minutes of frying — they lose their magical puffy texture as they sit. The dough can be made ahead and refrigerated for up to 24 hours before rolling and cutting.

Maintain the oil at a steady 365°F for the puffiest beignets. A candy or deep-fry thermometer is the key. If the oil is too cool the beignets will absorb oil; too hot and they'll brown before cooking through.

Sweet, beignets, new orleans, doughnuts