In under 30 minutes, you can whip up a delicious batch of No Yeast French Donuts (Beignets) that'll have you savoring their sweet, sugar-covered goodness in no time!
A beignet is a light and fluffy French donut, typically sliced into squares, deep-fried to puff up, and finally dusted/ coated with powdered sugar. It's the ideal, pillowy-soft and fluffy breakfast indulgence to start your day!
No Yeast French Donuts (Beignets)
Beignets are beloved treat of New Orleans, traditionally made with yeast. but I've skipped the yeast in this recipe for a quicker version. That means no need for kneading or waiting for the dough to rise. Just mix, shape, cut, and fry.
These bite-sized nuggets have perfectly crisp exteriors and tender interiors, fried until they turn a beautiful golden brown and then dusted generously with powdered sugar.
They are amazing when they're served fresh and warm, creating a heavenly blend of textures and flavors that define Louisiana's culinary heritage.
Plus, this recipe makes approximately 50 little nuggets of deliciousness, so you'll have plenty to snack on while you're frying them 😋.
Step by step photos
These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.
The ingredients can either be combined by hand or by using your stand mixer with the paddle attachment set to a low or medium-low speed. For this recipe I used a stand mixer.
- Whisk together the flour, sugar, baking powder, and salt.
- Add the milk, vanilla extract, and eggs. Mix until combined.
- Add the softened butter and mix until a soft dough forms.
- Continue mixing or kneading the dough. The dough will still be sticky at this stage. If mixing by hand and it feels too sticky, add a little extra flour as needed.
- Turn the dough onto a lightly floured surface.
- Sprinkle a little flour onto your hands and gently shape the dough into a smooth ball. If the dough is difficult to handle, refrigerate the dough ball for about 30 minutes before rolling. Chilling makes it easier to work with.
- Press or roll the dough into a rectangle, roughly about ¼ inch (5 mm) thick, approximately 9 inches (23 cm) wide and 10 inches (25 cm) long. Chilling makes it easier to work with.
- Use a pizza cutter or sharp knife to cut the dough into strips.
- Cut across the strips to form squares. I cut mine into 1-inch (2.5 cm) squares, which makes about 50 mini beignets. Beignets will puff up when fried, so the size you cut them will increase as they cook.
- Pour enough oil into a deep saucepan to allow the beignets to float freely. Heat the oil to 350°F–360°F (175°C–180°C). If you do not have a thermometer, drop a small piece of dough into the oil. It should sizzle immediately and rise to the surface within a few seconds.
- Fry the beignets in batches until puffed and golden, about 1 to 1½ minutes per side.
- Avoid overcrowding the pan, as this can lower the oil temperature.Transfer to paper towels to drain, then dust with powdered sugar.
Recipe Tips
Dough storage: If you're not ready to use the dough right away, you can pop it in the fridge for up to 48 hours.
Sticky dough: The dough will be soft and a little sticky. If needed, lightly flour your hands and work surface to make it easier to handle.
Chilling the dough: If the dough is difficult to roll or cut, refrigerate it for about 30 minutes. Chilling makes it easier to work with.
Frying: When frying your beignets, make sure not to crowd the pan. Frying them in batches works best because too many at once can cool down the oil too much.
Enjoy fresh: Beignets are at their absolute best when you eat them hot or warm right after frying.
Storage: If you do have leftovers, keep them in an airtight container at room temperature for up to 1 day
Beignet size: Keep in mind that the cooking time may vary with the size of your beignets. The suggested cooking time in the recipe is based on 1-inch (2.5 cm) square portions.
Larger beignets: If you choose the larger, traditional New Orleans style beignets at about 2 to 3 inches (5 to 7.5 cm) square, the cooking time will increase to about 1½ to 2 minutes per side.
Watch how to make No yeast French donuts
Recipe
No Yeast French Donuts (Beignets)
- 2 ½ cup all purpose flour (plain flour)
- ½ cup (100g) white granulated sugar
- 2 level teaspoons baking powder (level)
- ½ teaspoon salt (add ¾ teaspoon if using unsalted butter)
- 2 Tablespoons (30ml) milk (lukewarm or at room temperature)
- 1 teaspoon vanilla extract
- 3 large eggs (at room temperature)
- ¼ cup (60g) salted butter (softened to room temperature)
- Vegetable oil for deep frying (See note 1)
- ½ cup powdered sugar for coating after frying
- The ingredients can either be combined by hand or by using your stand mixer with the paddle attachment set to a low or medium-low speed. For this recipe I used a stand mixer.
Make the dough
- Whisk together the flour, sugar, baking powder, and salt in a large bowl or the bowl of a stand mixer.
- Add the milk, vanilla extract, and eggs. Mix until combined.
- Add the softened butter and mix until a soft dough forms. The dough should be soft but manageable. If mixing by hand and the dough feels very sticky, add a little extra flour as needed.
- Turn the dough onto a lightly floured surface and gently shape it into a smooth ball. If the dough is difficult to handle, refrigerate the dough ball for about 30 minutes before rolling.
Roll and cut
- Press or roll the dough into a rough rectangle about ¼ inch (5 mm) thick, approximately 9 inches (23 cm) wide and 10 inches (25 cm) long.
- Cut the dough into squares using a pizza cutter or sharp knife. I cut mine into 1-inch (2.5 cm) squares, which makes about 50 mini beignets. (see note 2)
Fry
- Pour enough oil into a deep saucepan to allow the beignets to float freely. Heat the oil to 350°F–360°F (175°C–180°C). If you do not have a thermometer, drop a small piece of dough into the oil. It should sizzle immediately and rise to the surface within a few seconds.
- Fry the beignets in small batches so you do not overcrowd the pan. Cook until puffed and golden, about 1 to 1½ minutes per side. (See note 3)
- Transfer to paper towels to drain, then dust with powdered sugar.
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