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!
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!Jump to Recipe
**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.
Dressed in the wonderful colors of Mardi Gras, or plain with a dusting of confectioners sugar, these homemade beignets are cause enough for celebration!
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
- Active Dry Yeast (instant dry yeast may be substituted)
- Warm Water
- Granulated Sugar
- All-Purpose Flour
- Oil (I used peanut)
- Sanding Sugar (Green, Gold, Purple)
- Confectioners Sugar
- Almond Extract
Kitchen tools and equipment needed;
- Deep fat fryer or Large, high-sided skillet
- Spider Strainer or large slotted spoon
- Large, medium and small mixing bowls
- Measuring Cups and Spoons
- Stand Mixer (optional)
- Thermometer for Frying
- Rolling Pin (optional)
- Baking Sheet
- Parchment Paper
- Paper Towels (for draining off excess oil)
- Pastry Wheel or Pizza Cutter
- Confectioner Sugar Shaker or Sieve, optional (for dusting)
- Small Zip-Top Bag or Pastry Bag, optional (for icing)
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
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!
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.
- 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.
- 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.
- 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.
- 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.
- Once drained, sprinkle the beignets liberally with powdered sugar or drizzle each with the almond glaze and sprinkle with the colored sanding sugar.
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.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate it if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 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
- 2 cups powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons milk
- sanding sugar purple, yellow, green
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.
In another small bowl, warm the milk and butter together. Not hot. Just warm to the touch.
Pour the yeast mixture into a large bowl (or the bowl of a stand mixer), and add the milk and butter mixture.
Add the eggs and granulated sugar to the yeast mixture, and beat to combine.
Stir in 4 cups of flour and stir well to make a smooth dough.
Turn the dough out and knead in the remaining flour until the dough forms a smooth, elastic ball.
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).
Once risen, turn the dough out onto a lightly floured surface and press the dough into a rectangle approximately 24″ x 16″
Use a knife or pizza cutter to cut the dough into approximate 3″ squares.
Carefully heat the oil in the high sided frying pan to reach 375-degrees.
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.
Use a large slotted spoon or spider to carefully remove the fried beignets to paper towels to drain.
Continue frying the remaining dough.
Once cooled, liberally sprinkle the beignets with a liberal amount of powdered sugar.
To make the glaze:
In a medium bowl, whisk together the 2 cups of powdered sugar, almond extract, and milk.
Drizzle the fried beignets with the almond glaze and immediately sprinkle the glaze with the colored sanding sugar.
-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,
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!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!