I love making fresh, warm beignets at home whenever I want a special sweet treat.
Classic recipes often call for eggs, but I made this eggless new orleans beignets recipe completely egg free by using plain Greek yogurt.
This is helpful if you have an egg allergy, avoid eggs in your diet, or simply do not have any in your fridge.
The dough rises nicely, rolls out easily, and puffs up into golden pillows when fried.
Just cover them with a thick layer of powdered sugar, and you have a wonderful dessert ready to enjoy.
Why You’ll Love It
Soft and Fluffy Centers – Yeast and Greek yogurt create wonderfully light beignets with tender, pillowy centers.
Golden and Crisp Outside – Each beignet develops a beautifully golden exterior that contrasts with its soft, airy middle.
Rich New Orleans Flavor – Butter, vanilla, and nutmeg add warm flavor that makes every bite taste special.
Generously Sweet Finish – A thick coating of powdered sugar adds classic sweetness and makes these treats look irresistible.
Ingredient List
- 3/4 cup Whole Milk, Warm
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Granulated Sugar
- 1/2 cup Plain Greek Yogurt
- 3 tbsp Unsalted Butter, Melted
- 1 tsp Vanilla Extract
- 1/2 tsp Fine Salt
- 1/4 tsp Ground Nutmeg
- 3 cups All-Purpose Flour
- 6 cups Neutral Oil, For Frying
- 1 cup Powdered Sugar
Directions
Step 1
Stir the warm whole milk, yeast, and 1 tablespoon of the granulated sugar together in a large bowl. Let the mixture stand for 5 to 10 minutes, until visibly foamy.
Step 2
Whisk in the remaining granulated sugar, Greek yogurt, melted butter, vanilla extract, salt, and nutmeg until smooth.
Step 3
Add the flour gradually and mix until a soft, slightly tacky dough forms. Knead for 6 to 8 minutes, until the dough becomes smooth and elastic.
Step 4
Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60 to 90 minutes, until approximately doubled in size.
Step 5
Roll the dough to about 1/4-inch thickness and cut it into 2 1/2-inch squares. Cover the pieces loosely and let them rest for 15 minutes while the oil heats to 350°F.
Step 6
Fry the beignets in small batches for about 1 to 2 minutes per side, until puffed and deep golden. Transfer them to a paper towel-lined tray and allow excess oil to drain briefly.
Step 7
Dust the warm beignets very generously with powdered sugar and serve immediately while the centers are soft and fluffy.
Tips
Check the Milk Temperature
The milk should feel warm, not hot, before you add the yeast. Milk that is too hot can keep the yeast from working properly, while cool milk will make the foaming take longer.
Wait for a thick layer of foam before moving on. If the mixture stays flat after 10 minutes, start again with fresh yeast so the dough will rise well.
Keep the Dough Slightly Tacky
Add the flour gradually and stop when the dough is soft and slightly tacky. It should cling lightly to your fingers but still pull away from the sides of the bowl.
Adding too much flour can make the beignets dense instead of light. Use a little flour on your hands and work surface during kneading rather than mixing a lot more into the dough.
Let the Dough Fully Rise
Give the dough enough time to become about twice its original size before rolling it out. A cool kitchen may require more than 60 minutes, so use the dough’s size as the main guide.
If the dough has barely changed in size, the beignets may fry up heavy and tight. Place the covered bowl in a warm, draft-free spot, but avoid setting it near direct heat.
Try These Next
- Eggless Bananas Foster Pancakes
- Eggless Boston Cream Donuts
- Eggless Glazed Apple Fritters
- Eggless Glazed Chocolate Donuts
Questions You Might Have
How can I tell if the yeast is activated?
After 5 to 10 minutes in the warm milk and sugar, the mixture should look foamy on top. If it stays flat, the milk may have been too hot or too cool, or the yeast may not be active.
Use warm milk that feels comfortable to the touch, not hot, so the yeast can work properly.
Eggless New Orleans Beignets
Ingredients
Equipment
Method
- Stir the warm whole milk, yeast, and 1 tablespoon of the granulated sugar together in a large bowl. Let the mixture stand for 5 to 10 minutes, until visibly foamy.
- Whisk in the remaining granulated sugar, Greek yogurt, melted butter, vanilla extract, salt, and nutmeg until smooth.
- Add the flour gradually and mix until a soft, slightly tacky dough forms. Knead for 6 to 8 minutes, until the dough becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60 to 90 minutes, until approximately doubled in size.
- Roll the dough to about 1/4-inch thickness and cut it into 2 1/2-inch squares. Cover the pieces loosely and let them rest for 15 minutes while the oil heats to 350°F.
- Fry the beignets in small batches for about 1 to 2 minutes per side, until puffed and deep golden. Transfer them to a paper towel-lined tray and allow excess oil to drain briefly.
- Dust the warm beignets very generously with powdered sugar and serve immediately while the centers are soft and fluffy.