Fresh from the Kitchen: Recipes & Food Inspiration
- Combines classic king cake flavors with pillowy beignets, capturing the Mardi Gras spirit and New Orleans heritage.
- Yeasted, fried dough uses butter-flavored shortening, evaporated milk, cinnamon, and active dry yeast.
- Chill dough 15 minutes, fry at 350°F about 45 seconds per side, then dip in icing and add purple, green, yellow sprinkles.
- Serve hot and fresh; best immediately. Store up to two days refrigerated or room temperature; reheat at 350°F for 8 to 10 minutes.
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My King Cake Beignets bring Mardi Gras to your kitchen, capturing the spirit of carnival season, my city, and heritage in a fun, festive treat.
Don’t forget to try my other French donuts: Classic New Orleans Beignets and Chocolate Beignets.
Recipe Video:
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When I first created this recipe several years ago, I was a New Orleans kid living in Dallas, Texas, wanting to bring a taste of two of my favorite things to eat during Mardi Gras season, king cakes and beignets.
If you don’t know, these are two of New Orleans most famous dishes and gifts to the world. I did some research and didn’t see anyone else with a recipe, so I created a king cake beignets recipe. It was so unique and inspiring that I had an article written about it on NOLA.com. Here’s the link to the article about these wonderful creations.
You cannot buy king cake beignets at any local bakeries or grocery stores, at least that I’m aware of, so don’t skip the step of cooking these by wasting time trying to find an online vendor to ship them to your house.
Keep in mind that king cake beignets are a yeasted, fried dough. No, it doesn’t take all day to make them either. We’ll let the yeast bloom for 15 minutes before frying them. I wanted it to be fast for anyone to replicate and enjoy the signature, pillow-soft, rustic look of traditional beignets, while maintaining the same purple, green, and yellow icing color pop of king cakes during Mardi Gras.
Now, if you want to take a shot at making a traditional king cake, you can try my traditional king cake or cream cheese filled king cake recipes.
I think after you taste these, if you’ve been to New Orleans and tried both, you’ll see that I truly captured the flavor of both in one bite. So let’s get into making these yummy king cake beignets.
King Cake Beignets Ingredients
Here are the key ingredients needed to bring these beignets to life.
All-Purpose Flour
I use unbleached all-purpose flour, but you can substitute a 1:1 gluten-free flour if needed.
Active Dry Yeast
This recipe uses less yeast activity—no need to activate it in warm water or milk.
Eggs
Eggs keep the beignets moist and tender and help them rise.
Butter Shortening
Shortening gives these beignets their tender texture. The butter-flavored kind mimics the brioche taste of king cake. Butter doesn’t work; its water content evaporates, while shortening’s fat keeps the dough soft.
Evaporated Milk
Evaporated milk adds a touch of sweetness and color, making the beignets look fabulous.
Cinnamon
Cinnamon goes in to match the classic king cake flavor.
Powdered Sugar
Powdered sugar is the base for the glaze and helps sprinkles stick.
Color Sprinkles
Sugar sprinkles are simple and easy to find at grocery stores.
How To Make King Cake Beignets
This king cake beignet recipe is light, fluffy, and incredibly easy to make. There’s no fancy equipment or complicated steps—everything can be mixed by hand and enjoyed in under an hour from start to finish.
Beignets
In a large bowl, combine the boiling water, shortening, sugar, kosher salt, and evaporated milk, and stir until the sugar has melted.
In a small bowl, combine the yeast and warm water. Stir the eggs into the yeast mixture. Then add to the shortening mixture. With a wooden spoon, stir in 1 ½ cups of flour and cinnamon to the yeast mixture, then add ½ cup of flour at a time until a soft dough forms. Transfer the dough to a greased bowl, cover with a towel, and refrigerate for 15 minutes.
Icing
To make the icing, mix the powdered sugar, vanilla extract, evaporated milk, and kosher salt together in a bowl.
Preheat oven to 200°F. Turn on the heat to medium-high. In a 5-quart pot, bring oil to 350°F. While the oil is heating, roll the dough out on a lightly floured surface to ⅛-inch thick, cut into squares, and fry 4-5 at a time for 45 seconds on each side, until golden brown. Drain on a paper-towel-lined baking sheet.
Dip slightly cooled beignets in icing; on one side, do four at a time, and sprinkle with green, purple, and yellow sugar sprinkles. Repeat until finished. Serve warm.
Storing Beignets
King cake beignets are best served immediately; you can store them in the refrigerator or on the counter for up to 2 days. If you plan to refrigerate them, let them cool, then place them in an airtight container or storage bag. You can also skip icing them and ice them right before you eat them.
If you want to store them at room temperature, dust them with powdered sugar and store them in a freezer storage bag.
Reheat beignets in a 350°F/176 °C oven for 8-10 minutes, until warm to your liking.
Pro Recipe Tips and Tricks
Here are my top tips for the best King cake beignets every time.
- If evaporated milk isn’t available, substitute whole or non-dairy milk instead.
- Crafting the perfect beignet means your oil reaches exactly 350°F with a food thermometer. Once you reach this temperature, start dipping away!
- The icing hardens quickly, so work quickly when sprinkling the colored sugar. If you move too slowly, it will not stick to the icing.
- Refrigerating the dough for 15 minutes before frying allows the yeast to develop gradually, preventing it from rising too much, an essential step that must not be overlooked. You can let the dough rest in the fridge for up to 8 hours.
- Enjoy the true flavors of beignets by serving them hot and fresh from the fryer. Storing them for later will never replicate the initial taste you get when you consume one straight out of the hot oil!
- Feel free to use whatever oil you have on hand. Peanut oil gives a great color and holds well to high heat, but canola or vegetable oil will work too.
- If you are wondering how to accompany beignets, the answer is simple: they don’t need much! For a delightful after-dinner treat or an indulgent breakfast meal, serve them with café au lait.
FAQ
Here are the top questions people have about making beignets at home.
What’s the difference between French beignets and New Orleans beignets?
Traditional French beignets vary by region and may resemble fritters or choux pastry. New Orleans beignets, on the other hand, are yeast-raised, square-cut pillows of dough that are deep-fried until light and airy, then buried under a snowfall of powdered sugar. They’re softer, fluffier, and designed to be eaten hot—usually with coffee and zero shame.
Are beignets just funnel cake?
Not quite. While both are fried and indulgent, beignets are yeast-based, giving them a bread-like structure and chew. Funnel cake is made by pouring batter directly into hot oil, resulting in a crisp, lacy texture. Beignets are richer, fluffier, and closer to a donut than a funnel cake.
What is traditionally in a king cake?
A classic king cake is a brioche-style dough flavored with cinnamon and filled with cinnamon sugar or cream cheese. It’s topped with icing and finished with purple, green, and gold sugar—colors symbolizing justice, faith, and power. And yes, there’s traditionally a small plastic baby hidden inside.
What is the most popular flavor of king cake?
Cream cheese reigns supreme as the most popular king cake flavor. Cinnamon remains a close second, while praline, strawberry, chocolate, and Bavarian cream have become modern favorites, especially during Carnival season.
What is the king cake capital of the world?
That title belongs to New Orleans. From January 6 (Twelfth Night) through Mardi Gras, king cakes are everywhere, in bakeries, offices, classrooms, and kitchens, each claiming its version as the best in the city.
What’s the most famous beignet place in New Orleans?
Without question, Cafe du Monde. Open 24 hours and serving beignets since 1862, it’s the gold standard for New Orleans beignets, hot, fluffy, and always dusted with generous amounts of powdered sugar.
More New Orleans Recipes
If you love the Creole-Cajun flavors, here are more desserts to try.
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Gather all the king cake beignet ingredients and place them on the counter.
Step 2: Measure each ingredient and place it into separate bowls.
Step 3: Follow the recipe instructions to make, cook, and serve your beignets for Mardi Gras!
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📖 Recipe
King Cake Beignets
My King Cake Beignets bring Mardi Gras to your kitchen, capturing the spirit of carnival season in a fun, festive treat.
Ingredients
Beignets:
- ½ cup boiling water
- 2 tablespoons butter flavored shortening
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- ½ cup evaporated milk
- 1 package active yeast
- ¼ cup warm tap water
- 1 large egg slightly beaten
- 4 cups unbleached all-purpose flour plus more for rolling
- 1 teaspoon cinnamon
- peanut oil for deep frying
Icing:
- 1 lb. powdered sugar
- 2 teaspoons vanilla extract
- ½ cup evaporated milk
- ½ teaspoon kosher salt
- yellow, purple and green sugar sprinkles
Instructions
Beignets:
-
In a large bowl add the boiling water, shortening, sugar, kosher salt and evaporated milk, stir until sugar melts.
-
In a small bowl mix yeast and warm water together. Stir in the eggs to the yeast mixture. Then add to the shortening mixture. With a wooden spoon, stir in 1 ½ cups of flour and cinnamon to yeast mixture, then add ½ cup flour at a time until soft dough forms. Transfer dough to a greased bowl, cover with a towel and pop in the refrigerator for 15 minutes.
Icing:
-
To make the icing, mix the confectioner sugar, vanilla extract, evaporated milk and kosher salt together in a bowl.
-
Preheat oven 200°F. Turn on the heat to medium-high, in a 5-quart pot bring oil to 350°F. While oil is heating up, roll dough out on a lightly floured surface to ⅛-inch thick, cut into squares and fry 4-5 at a time for 45 seconds per each side, until golden brown. Drain on a paper towel lined baking sheet.
-
Dip slightly cooled beignets in icing, on one side, do four at a time and sprinkle with green, purple and yellow sugar, repeat until finished. Serve warm.
Video
Notes
King cake beignets are best served immediately; you can store them in the refrigerator or on the counter for up to 2 days. If you plan to refrigerate them, let them cool, then place them in an airtight container or storage bag. You can also skip icing them and ice them right before you eat them.
If you want to store them at room temperature, dust them with powdered sugar and store them in a freezer storage bag.
Reheat beignets in a 350°F/176 °C oven for 8-10 minutes, until warm to your liking.
Pro Recipe Tips and Tricks
Here are my top tips for the best King cake beignets every time.
- If evaporated milk isn’t available, substitute whole or non-dairy milk instead.
- Crafting the perfect beignet means your oil reaches exactly 350°F with a food thermometer. Once you reach this temperature, start dipping away!
- The icing hardens quickly, so work quickly when sprinkling the colored sugar. If you move too slowly, it will not stick to the icing.
- Refrigerating the dough for 15 minutes before frying allows the yeast to develop gradually, preventing it from rising too much, an essential step that must not be overlooked. You can let the dough rest in the fridge for up to 8 hours.
- Enjoy the true flavors of beignets by serving them hot and fresh from the fryer. Storing them for later will never replicate the initial taste you get when you consume one straight out of the hot oil!
- Feel free to use whatever oil you have on hand. Peanut oil gives a great color and holds well to high heat, but canola or vegetable oil will work too.
- If you are wondering how to accompany beignets, the answer is simple: they don’t need much! For a delightful after-dinner treat or an indulgent breakfast meal, serve them with café au lait.
Nutrition
Calories: 247kcalCarbohydrates: 51gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 13mgSodium: 149mgPotassium: 78mgFiber: 1gSugar: 29gVitamin A: 48IUVitamin C: 0.3mgCalcium: 45mgIron: 1mg
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