There’s nothing quite like biting into a warm, sugar-dusted beignet—especially when it tastes like it came straight from the heart of New Orleans. Traditionally, beignets require yeast and hours of rising time, but if you're short on time or simply want instant gratification, this Beignet Recipe No Yeast is your answer.
Developed through countless test batches and a passion for Southern baking, this Beignet Recipe No Yeast uses baking powder as a clever swap, delivering that same airy, pillowy texture with a crisp golden edge—no waiting, no kneading, no fuss. The result? Authentic-tasting beignets in under 30 minutes.
Whether you're whipping up a quick weekend treat, impressing guests at brunch, or recreating the magic of Café du Monde at home, this Beignet Recipe No Yeast brings all the charm and flavor without the downtime.
Perfect for beginners and seasoned bakers alike, this is the Beignet Recipe No Yeast you'll come back to every time you want something sweet, simple, and unforgettable.
Why This No-Yeast Beignet Recipe Stands Out
Love Beignets but Hate Waiting? This Beignet Recipe No Yeast Is a Game-Changer
Traditional New Orleans beignets are famous for their airy texture and deep flavor, typically achieved through yeast fermentation and hours of rising. But what if you could enjoy that same irresistible puff and golden crispness—without the wait? This Beignet Recipe No Yeast delivers everything you love about classic beignets, minus the time-consuming steps.
Crafted through tested techniques and a precise blend of ingredients, this Beignet Recipe No Yeast mimics the texture and lightness of traditional beignets by using baking powder in place of yeast. The result is a foolproof Beignet Recipe No Yeast that’s fast, simple, and consistently delicious—ideal for beginners and seasoned bakers alike.
One of the biggest advantages of this Beignet Recipe No Yeast is its simplicity. There’s no need to monitor dough temperatures, activate yeast, or wait for rising. Just mix, roll, fry, and enjoy—perfect for spontaneous cravings or last-minute brunch plans.
These no-yeast beignets are especially delicious when paired with:
- A bold cup of café au lait, just like in the French Quarter
- Fresh seasonal fruit for a lighter, balanced breakfast
- Hot chocolate for a cozy dessert moment
- Homemade fruit preserves or melted chocolate for dipping
Whether you're channeling New Orleans vibes or simply treating yourself to something sweet, this Beignet Recipe No Yeast makes it easy—and unforgettable.
Jump to:
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Ground nutmeg
- Whole milk
- Large eggs
- Unsalted butter
- Vanilla extract
- Vegetable oil for frying
- Powdered sugar for dusting
See recipe card for quantities.
Ingredient Substitutions
- For gluten-free beignets: Substitute all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum
- For dairy-free option: Use almond milk or oat milk instead of whole milk and plant-based butter instead of regular butter
- For a richer flavor: Add ½ teaspoon of almond extract alongside the vanilla
- For less sweet beignets: Reduce sugar to ¼ cup in the dough mixture
- For extra fluffiness: Add an additional egg yolk to the batter
Instructions
Prepare and Cut the Dough
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg until well combined.
- In a separate bowl, beat the eggs lightly, then add the milk, melted butter, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Turn the dough onto a floured surface, dust with more flour, and gently roll to ½-inch thickness.
- Using a sharp knife or pizza cutter, cut the dough into 2-inch squares and place them on a floured baking sheet.
Fry the Beignets
- Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C).
- Carefully drop 3-4 beignets into the hot oil, making sure not to overcrowd the pot.
- Fry for about 1-2 minutes per side until golden brown, then remove with a slotted spoon and place on paper towels to drain.
Finish and Serve
- While the beignets are still warm, transfer them to a serving plate.
- Generously dust with powdered sugar using a fine-mesh sieve or powdered sugar shaker.
- Serve immediately while still warm for the best texture and flavor.
- Cut the Dough: Dough rolled out and cut into 2-inch squares on floured counter.
- Fry the Beignets: Beignets turning golden as they fry in a pot of hot oil.
- Finish and Serve: Finished beignets on a plate, dusted and ready to serve.
Equipment For Beignet Recipe No Yeast
- Dutch oven or heavy-bottomed pot: A heavy pot maintains oil temperature better than thin pots, ensuring even cooking
- Candy/deep-fry thermometer: Essential for maintaining the proper oil temperature
- Slotted spoon or spider strainer: Makes removing the beignets from hot oil much easier and safer
- Rolling pin: For even dough thickness (though a wine bottle works in a pinch!)
- Pizza cutter: Creates clean cuts for square beignets
- Fine mesh sieve: For that picture-perfect powdered sugar coating
Expert Tips for Perfect No-Yeast Beignets
- Keep the oil temperature consistent: Too hot, and the outside will burn before the inside cooks; too cool, and the beignets will absorb too much oil and become greasy.
- Don't overwork the dough: Gentle handling is key for light, fluffy texture. Overworking develops gluten and makes tough beignets.
- Use a thermometer: Since this beignet recipe no yeast relies on proper frying technique for its texture, a good thermometer is worth the small investment.
- Fry in small batches: Adding too many beignets at once will drop the oil temperature significantly, affecting the final texture.
- Oil-free hands trick: Lightly oil your hands when handling the dough to prevent sticking without adding excess flour, which can make the beignets dense.
Recipe Variations
Gluten-Free Beignets Recipe
For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free flour blend. Add ¼ teaspoon of xanthan gum if your blend doesn't already include it, and let the batter rest for 10 minutes before rolling out to improve texture.
Vegan Beignets Recipe
To make these beignets vegan-friendly:
- Replace the eggs with 6 tablespoons of aquafaba (the liquid from a can of chickpeas)
- Substitute dairy milk with full-fat coconut milk or oat milk
- Use vegan butter or coconut oil instead of dairy butter
Keto Beignets Recipe
For a low-carb version:
- Replace all-purpose flour with a mixture of almond flour (1½ cups) and coconut flour (¼ cup)
- Use a keto-friendly sweetener like erythritol or monk fruit instead of sugar
- Add ½ teaspoon of xanthan gum to help bind the dough
- Dust with powdered erythritol instead of powdered sugar
Baked Beignets Recipe Easy
If you prefer not to fry:
- Preheat your oven to 400°F (200°C)
- Place cut beignet squares on a parchment-lined baking sheet
- Brush lightly with melted butter
- Bake for 10-12 minutes until golden and puffed
- Dust with powdered sugar while still warm
While baked beignets won't have the same authentic texture as fried, they're a healthier alternative that still satisfies the craving.
Storage
Fridge Storage
These homemade beignets without yeast are best eaten fresh and warm, but if you have leftovers, store them in an airtight container at room temperature for up to 24 hours. Reheat in a 350°F oven for 3-5 minutes to restore some crispness.
Freezing Instructions
You can freeze the cut, uncooked dough squares:
- Place them on a baking sheet in a single layer and freeze until solid (about 2 hours)
- Transfer to a freezer bag and store for up to 1 month
- Fry directly from frozen, adding about 30 seconds to the cooking time
Make-Ahead Option
Prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Let it come to room temperature for 30 minutes before rolling and cutting.
The Secret Ingredient My Grandmother Swore By (And It’s Not What You Think)
When I first started experimenting with a beignet recipe no yeast, I was determined to match the airy, tender texture of the classic New Orleans version—but without the long wait. After a few flat batches and a lot of trial and error, I remembered something my grandmother once told me while making her famous Southern biscuits: “A spoonful of sour cream makes everything fluffier.” So I gave it a try—just 2 tablespoons of sour cream added to the wet ingredients. That tiny tweak changed everything. The acidity reacted beautifully with the baking powder, creating soft, pillowy beignets that puffed up like magic in the fryer. It’s a secret I’ve used ever since, and now it’s the secret behind the best beignet recipe no yeast I’ve ever made. Try it once—and you’ll never skip it again.
FAQ
Can beignets be made without yeast?
Yes, beignets can absolutely be made without yeast. A beignet recipe no yeast uses baking powder instead, creating pillowy, golden treats in a fraction of the time. These quick beignets puff beautifully when fried, delivering that signature airy interior and crispy exterior. Perfect for when you crave homemade beignets but don't want to wait hours for dough to rise.
What is the secret to making beignets?
The secret to perfect no-yeast beignets is maintaining oil at exactly 350°F and handling the dough minimally. Use fresh baking powder, add a pinch of nutmeg for authentic flavor, and incorporate a tablespoon of sour cream for extra lightness. Cut the dough slightly thicker (½-inch) than you might expect, and apply powdered sugar while still warm for best results.
What can I bake without using yeast?
Beyond no-yeast beignets, you can make plenty without yeast: quick breads, muffins, scones, biscuits, pancakes, cookies, brownies, and soda bread. For fried treats similar to beignets without yeast, try donuts made with baking powder, churros, or fritters. These alternatives use chemical leaveners like baking powder or soda for immediate rising with no waiting time.
Can I make beignets with pancake mix?
Yes, you can make quick beignets with pancake mix as a clever shortcut for a beignet recipe no yeast. Simply add an extra egg and vanilla extract to the prepared mix, reducing any liquid by 25% for a stiffer dough. Roll out to ½-inch thickness, cut into squares, and fry at 350°F until golden. Dust generously with powdered sugar while warm.
Final Bite: Beignets Without the Wait, Joy Without the Fuss
This Beignet Recipe No Yeast proves you don’t need hours—or yeast—to enjoy the melt-in-your-mouth magic of New Orleans’ most iconic pastry. With their crispy golden exterior and fluffy, sweet interior, these no-rise beignets are a celebration of simplicity, flavor, and spontaneity. Whether you're whipping up a last-minute brunch or indulging in a cozy late-night treat, these beignets always deliver that café-style charm—without the wait.
And if you’re loving the ease of this Beignets Recipe No Yeast, you’ll definitely want to check out a few more of our recent favorites: our ultra-fluffy, buttery Easy Drop Biscuits Recipe, and the pillowy, chewy Perfect Sourdough Naan Bread Recipe—both just as simple and satisfying.
Tried this Beignet Recipe No Yeast? We'd love to hear how your batch turned out! Drop a comment, share your creative twists, and don’t forget to rate the recipe if it brought a little extra sweetness to your day. Happy frying!
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Pairing
These are my favorite dishes to serve with Beignet Recipe No Yeast
Easy Beignet Recipe No Yeast
Equipment
- 1 Dutch oven or heavy pot For deep frying
- 1 Candy/deep-fry thermometer To monitor oil temp (aim for 350°F)
- 1 Slotted spoon To safely remove beignets from oil
- 1 Rolling pin For evenly rolling the dough
- 1 Pizza cutter or sharp knife For cutting dough squares
- 1 Fine-mesh sieve To dust with powdered sugar
Ingredients
- 2 cups All-purpose flour Spoon & level for accuracy
- ¼ cup Granulated sugar Adjust to taste
- 2 teaspoon Baking powder Make sure it’s fresh
- ½ teaspoon Salt
- ¼ teaspoon Ground nutmeg Optional but recommended
- ½ cup Whole milk Or use almond/oat milk for dairy-free
- 2 Large eggs Room temperature
- 2 tablespoon Unsalted butter Melted
- 1 teaspoon Vanilla extract Adds depth of flavor
- As needed As needed Vegetable oil For deep frying
- As needed Powdered sugar For dusting after frying
- 2 tablespoon Sour cream Secret tip for extra fluffiness
Instructions
- Whisk together flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat eggs, then add milk, melted butter, vanilla, sour cream.
- Combine wet and dry ingredients; stir until just combined.
- Roll dough to ½-inch thick; cut into 2-inch squares.
- Heat oil to 350°F in a heavy pot.
- Fry 3–4 at a time until golden brown, 1–2 mins per side.
- Drain on paper towels.
- Dust generously with powdered sugar.
- Serve warm and enjoy!
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