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Homemade Beignets

In celebration of Mardi Gras and dressed in green, gold, and purple sanding sugar these pillowy soft and perfectly fried homemade beignets are ready to party!

Closeup vertical title text image of fried beignets with purple, green, and gold sugar for Mardi gras.

Have you ever been to New Orleans? I have not, but it’s on my bucket list of places I want to visit. I hear the food is amazing, the people are fun, and the culture needs to be experienced at least once. 

But, until I actually get to New Orleans, making homemade beignets for Mardi Gras is a great way to take part in the celebration and get the party started, even from home!

 

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Homemade Beignets for Mardi Gras is available near the end of this post. OR click on the “jump to recipe” button (found above) to be taken directly to the recipe. 

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Dressed in the wonderful colors of Mardi Gras, or plain with a dusting of confectioners sugar, these homemade beignets are cause enough for celebration!

A horizontal photo of a bunch of powdered sugar beignets on a baking sheet.

The ingredient list for making homemade fried beignets:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

Who doesn’t love fried pastry?

Once I finished making these begniets I packed them all up and sent them with my husband to his office so he could share them with his coworkers.

From what I understand, they were gone in a matter of moments!

My husband told me he ate THREE of them!

What do the colors of Mardi Gras signify?

  • Purple signifies justice
  • Green signifies faith
  • Gold signifies power
A vertical title text closeup image of purple, green and gold sanding sugar fried beignets.

What is the best oil for frying beignets?

The best oil for frying is typically light in color and one that has a high smoke point. 

My favorite oil for frying is peanut oil, but you can also use sunflower oil, safflower oil, canola oil, vegetable oil, or even avocado oil.

Nervous about making beignets at home?

If you’re intimidated by working with yeast dough or frying food, I’m here to walk you through it with my easy step-by-step photos and video.

I want you to feel totally comfortable with this recipe and turn out some beautiful homemade beignets. Let’s do this!

A vertical title text collage of homemade fried beignets for Mardi gras with colored sanding sugar and plain white icing sugar dusting.

What is the proper oil temperature for frying beignets?

I like to have my oil at 375-degrees.

Remember that the oil will fluctuate once the beignets have been added to the oil, so never overcrowd the pan.

Caution – To avoid boilover of hot oil, NEVER fill the pan more than halfway full with oil when frying. Remember that the oil will expand as food cooks.

Can frying oil be recycled for additional uses?

Once the oil is completely cool, you can carefully funnel it back into its original container and use it another 3-4 times.

I recommend saving oil used for frying seafood by marking it and using it specifically for frying additional seafood, not sweet items like beignets.

Cover the oil container and store the used oil in a cool, dark place.

How to make homemade beignets;

  • Dissolve the yeast in warm water with a pinch of honey. 
  • In a separate bowl, warm milk and butter together.
Photo tutorial collage of making homemade beignets.
  • When the yeast gets foamy (approximately 5 minutes), add it to a large bowl along with the milk and butter mixture.
  • Stir in two eggs, and sugar.
Photo tutorial collage of making homemade beignets.
  • Use a dough hook of a stand mixer, or a spatula or spoon to stir in 4 cups of flour until smooth and blended.
  • Once smooth, knead in the remaining flour to form a smooth, soft dough.
  • Cover the bowl with plastic wrap and allow the dough to rise for one hour until doubled.
Photo tutorial collage of making homemade beignets.
  • When the dough has doubled in size, turn it out onto a lightly floured surface pressing the dough out to form an approximate 24″ x 16″ rectangle.
Photo tutorial collage of making homemade beignets.
  • Use a pizza cutter or knife to cut the dough into approximately 3″ squares (as you can tell from my cut dough, this doesn’t need to be exact).
  • Heat canola or peanut oil to 375-degrees degrees.
  • Carefully fry about 4-5 beignets in the hot oil for approximately 1-2 minutes per side or until golden brown.
  • Carefully flip each beignet and fry the other side for an additional 1 minute.
  • Remove with a large slotted spoon and allow the beignets to drain on paper towels.
  • Continue frying the remaining cut beignets.
Photo tutorial collage of making homemade beignets.
  • Once drained, sprinkle the beignets liberally with powdered sugar or drizzle each with the almond glaze and sprinkle with the colored sanding sugar.
Closeup picture of a square beignet with powdered sugar dusting.

For additional Mardi Gras inspired recipes, please click on the titles for:

*Vieux Carre Cocktail by Feast + West
*No-Churn Mardi Gras King Cake Ice Cream by The Speckled Palate
*Cajun Spicy Tomato Soup by Online Pastry Chef
*Jambalaya Balls by Love & Flour
*Shrimp Hush Puppies by Stetted
*Traditional Polish Pączki by The Crumby Kitchen
*King Cake Donut Holes by Cake ‘n Knife
*Easy Shrimp Po Boys by Simply Whisked
*Easy Jambalaya by The Secret Ingredient Is
*Mardi Gras King Cake by Nancie’s Table
*Pecan Pralines by Stephie Cooks

*Hurricane Matthew (A Hurricane Drink Recipe) by Off the Eaten Path

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Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s popular New Orlean’s fried pastry, the homemade beignet.

Yield: 36 donuts

Homemade Beignets for Mardi Gras

Homemade Beignets for Mardi Gras

Deliciously fried pillows of sweet dough are sprinkled with a snowstorm of powdered sugar or drizzled with a sweet almond glaze and colorful sanding sugar.

Prep Time 20 minutes
Cook Time 15 minutes
rising time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • 1 package, 2¼ teaspoons active dry yeast
  • 1½ cups warm water, 110-115 degrees
  • 1 teaspoon honey
  • 3/4 cups granulated sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup warm milk
  • 4 tablespoons butter, at room temperature
  • 7 cups all-purpose flour
  • peanut oil

To Make the Almond Glaze

  • 2 cups powdered sugar
  • 1 teaspoon almond extract
  • 2 tablespoons milk
  • sanding sugar, purple, yellow, green

Instructions

  1. In a small bowl, dissolve the yeast in the warm water. Add the honey. Set aside for 5 minutes to allow the mixture to get foamy.
  2. In another small bowl, warm the milk and butter together. Not hot. Just warm to the touch.
  3. Pour the yeast mixture into a large bowl (or the bowl of a stand mixer), and add the milk and butter mixture.
  4. Add the eggs and granulated sugar to the yeast mixture, and beat to combine.
  5. Stir in 4 cups of flour and stir well to make a smooth dough.
  6. Turn the dough out and knead in the remaining flour until the dough forms a smooth, elastic ball.
  7. Place the dough into a bowl that has been sprayed with cooking spray. Cover the bowl with plastic wrap and allow the dough to rest and rise until doubled in bulk (approximately 1 hour).
  8. Once risen, turn the dough out onto a lightly floured surface and press the dough into a rectangle approximately 24" x 16"
  9. Use a knife or pizza cutter to cut the dough into approximate 3" squares.
  10. Carefully heat the oil in the high sided frying pan to reach 375-degrees.
  11. Carefully add 4 - 5 cut beignets to the hot oil and fry each side for 1-2 minutes or until puffed and golden brown. Carefully flip the beignets and fry on the other side until golden.
  12. Use a large slotted spoon or spider to carefully remove the fried beignets to paper towels to drain.
  13. Continue frying the remaining dough.
  14. Once cooled, liberally sprinkle the beignets with a liberal amount of powdered sugar.
  15. To make the glaze:
  16. In a medium bowl, whisk together the 2 cups of powdered sugar, almond extract, and milk.
  17. Drizzle the fried beignets with the almond glaze and immediately sprinkle the glaze with the colored sanding sugar.

Notes

-When using the sanding sugar, make sure to sprinkle the beignets when the glaze is still wet to make sure the sugar sticks to the glaze.

-The glaze dries quickly so you need to act fast in order to get the sugar to stick to the glaze.

-You can add the glaze to a zip top bag and snip the corner of the bag to make a mock pastry bag, Or you can drizzle the glaze using the tines of a fork.

Tools and equipment;

Thermometer (for proper oil temperature), large high sided pot (for frying), spider or large slotted spoon (for removing beignets from oil), large/medium/small bowls, measuring cups, measuring spoons, paper towels,

Nutrition Information

Yield

36

Serving Size

1 grams

Amount Per Serving Calories 153Total Fat 1gSaturated Fat 1gUnsaturated Fat 0gCholesterol 13mgSodium 83mgCarbohydrates 30gSugar 11gProtein 3g

Did you make this recipe?

I'm excited to see your creation. Please don't be shy and share a photo with me!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s recipe for these colorful and delicious homemade beignets as much as I’ve enjoyed bringing it to you!

Closeup vertical photo of purple, green, and gold sugared Beignets for Mardi Gras.

Confectioners sugar dusted homemade fried beignets on a baking sheet with parchment paper.

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Cindy

Monday 20th of January 2020

These beignets are so lovely and I love the color combination too! One question: Can I use instant yeast? Thanks!

Renée

Monday 20th of January 2020

Hi, Cindy! I always use instant yeast. Sorry if I didn't specify that in the recipe. I'll fix it right away. Enjoy the beignets! Renee

Brandy

Monday 20th of January 2020

Mardi Gras or not, these beignets were INCREDIBLE! Loved the fun colors too!

Renée

Monday 20th of January 2020

Yay! Make them all year! That's what I do. :) Thanks, Brandy!

Kelly S

Saturday 11th of January 2020

If you're ever in a rush, get the Cafe' Du Monde beignet mix. Cafe's Du Monde is a staple cafe in New Orleans. we live 60 minutes from there, in southeast Baton Rouge (technically St. George now) and will drive down to NOLA just for the beignets.

Renée

Saturday 11th of January 2020

I'll have to check it out, Kelly! NOLA is on my bucket list. One day soon I'm gonna get there! Thanks for the tip about the mix!! Have a great day! Renee

Gina Matsoukas

Wednesday 20th of February 2019

These beignets are AMAZING!

Renée

Wednesday 20th of February 2019

Thank you!

Jenni

Wednesday 20th of February 2019

Dang, Renee! You don't know how badly I want to sink my teeth into these bad boys. I think, like your husband, that they'd be best eaten in threes! =)

Renée

Wednesday 20th of February 2019

You and he are probably right, Jenni! ;)

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