Warm Beignets with Powdered Sugar Recipe

Warm Beignets with Powdered Sugar
Paige Green


  • 1/2 cup  plus 1 tablespoon water, at 110 degrees
  • packet active dry yeast
  • 1/3 cup  granulated sugar
  • 2 3/4 cups  all-purpose flour, plus more for dusting
  • large egg yolks
  • 1/3 cup  plus 1 tablespoon whole milk
  • 1 3/4 teaspoon  ground nutmeg
  • 1 1/4 teaspoon  salt
  • 1/8 teaspoon  baking powder
  • 2 tablespoons  unsalted butter, at room temperature, plus more for the bowl
  •   Canola oil, for deep-frying
  •   Powdered sugar, for dusting

It’s no surprise that the Town Hall menu, with its many nods south to New Orleans, includes that Café du Monde classic, beignets. Serve them with a strong cup of coffee and pretend you’re on Decatur Street.

Click here to see the Celebrate Mardi Gras at Home story.


Place the warm water in the bowl of an electric stand mixer fitted with the dough hook attachment, sprinkle the yeast on top, and whisk to dissolve. Add a pinch of the granulated sugar and let stand until foamy, about 5 minutes.

Add the remaining sugar, flour, egg yolks, milk, nutmeg, salt, and baking powder. Mix on low speed just until the dough comes together, about 30 seconds. Add the butter and mix on medium speed until the butter is completely incorporated, about 2 minutes.

Increase the speed to high and mix until the dough is smooth and shiny, stopping to scrape down the sides of the bowl as needed, about 2 minutes. Butter a large bowl. Gather up the dough and form it into a loose ball (it will be sticky). Place it in the buttered bowl, cover the bowl tightly with plastic wrap, and place in a warm spot until the dough rises to 1 ½ times its original size, about 1 ½ hours.

Lightly flour your work surface. Punch down the dough and turn it out onto the surface. Roll it out into an 8-by-2-inch rectangle about ¼-inch thick. Cut into twenty-four 2-inch squares and let rest for 10 minutes before frying.

Heat 3-3 ½ inches oil in a deep-fryer or deep, heavy-bottomed pot to 370 degrees. Working in batches, add the dough squares and fry until golden, turning once, about 1 minute on each side. Using a wire skimmer or slotted spoon, transfer the beignets to paper towels to drain briefly. Dust the beignets generously with powdered sugar. Serve immediately.


Calories per serving:

456 calories

Dietary restrictions:

Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 129g 198%
  • Carbs 347g 116%
  • Saturated 28g 139%
  • Fiber 12g 48%
  • Trans 1g
  • Sugars 80g
  • Protein 47g 95%
  • Cholesterol 440mg 147%
  • Sodium 3,030mg 126%
  • Calcium 269mg 27%
  • Magnesium 100mg 25%
  • Potassium 623mg 18%
  • Iron 17mg 96%
  • Zinc 4mg 28%
  • Phosphorus 703mg 100%
  • Vitamin A 1,367IU 27%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 4mg 241%
  • Riboflavin (B2) 2mg 138%
  • Niacin (B3) 23mg 117%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 856µg 214%
  • Vitamin B12 1µg 19%
  • Vitamin D 4µg 1%
  • Vitamin E 18mg 89%
  • Vitamin K 66µg 83%
  • Fatty acids, total monounsaturated 67g
  • Fatty acids, total polyunsaturated 29g
See detailed nutritional info Have a question about nutritional data? Let us know.

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