Beignets

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Quick Bite

Beignets are square pillows of fried dough buried under powdered sugar. In New Orleans, they are best eaten hot with café au lait and zero concern for wearing black.

History

Beignets came to Louisiana through French and French-Creole cooking traditions. Fried dough exists in many cultures, but New Orleans made the beignet one of its most recognizable foods.

The New Orleans version is usually a yeast-raised dough cut into squares, fried until puffy, and dusted heavily with powdered sugar. Unlike doughnuts, they are typically not round and do not have a hole.

Café du Monde, opened in the French Market in 1862, helped turn beignets into a must-do New Orleans ritual. Their simple menu of beignets and coffee with chicory became one of the city’s most famous food experiences.

In 1986, the beignet was named Louisiana’s official state doughnut. That feels right: messy, sweet, iconic, and completely impossible to eat politely.

Fun Facts

• Beignets are usually served three to an order.
• The powdered sugar is not a garnish, it is a weather event.
• They are especially good with New Orleans-style coffee and chicory.

Where to Try

Café du Monde New Orleans, Louisiana
The classic beignet stop, serving hot beignets with powdered sugar and café au lait.

Café Beignet New Orleans, Louisiana
A popular French Quarter spot for beignets in a café setting.

Loretta’s Authentic Pralines New Orleans, Louisiana
Known for pralines and stuffed beignets, including praline-filled versions.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Beignets Makes: About 24 Prep: 20 minutes, plus chilling Cook: 20 minutes Difficulty: Medium Style: Louisiana / New Orleans Dessert

Ingredients

For the dough

• ¾ cup warm water
• 2 ¼ teaspoons active dry yeast
• ¼ cup sugar
• ½ cup evaporated milk
• 1 large egg
• 3 tablespoons melted butter or shortening
• ½ teaspoon salt
• 3 ½ cups all-purpose flour

For frying and serving

• Oil for frying
• Powdered sugar, for serving

Instructions

1. Activate the yeast: Stir yeast and a pinch of sugar into warm water. Let sit until foamy.
2. Add wet ingredients: Add sugar, evaporated milk, egg, melted butter, and salt.
3. Make the dough: Stir in flour until a soft dough forms.
4. Knead and chill: Knead for 5 to 7 minutes, then cover and chill for at least 2 hours or overnight.
5. Roll and cut: Roll the dough to about ¼ inch thick and cut into squares.
6. Heat the oil: Heat oil to 350°F.
7. Fry: Fry the squares in batches until puffed and golden.
8. Finish: Drain briefly, then cover generously with powdered sugar.

Traditional note: To make it more traditional, use a yeast dough, cut it into squares, fry it fresh, and serve immediately with a mountain of powdered sugar.

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