Overnight Beignets with Strawberry Powdered Sugar

Breakfast, Desserts, Holiday, Spring

Hello, Monday! We have Overnight Beignets with Strawberry Sugar!

I just spent the weekend in Palm Springs saying ‘peace out’ to my friend Whitney’s singleness. It was definitely a 30-something-year-old bachelorette party because by 11pm on Friday night all of us were in our pjs and in bed. Lol.

And then the next morning everyone got up at 7am to workout and do yoga. But I wasn’t mad AT ALL because it was super chill and relaxing and ridiculously enjoyable.

This recipe comes from my friend OVER EASY. It is a full encompassing brunch book. You really don’t need another. The recipes are creative and fun and so delicious-looking. And, of course, Joy’s familiar, friendly voice opens up each and every recipe.

The background of the book is Joy’s newly adopted city, New Orleans. I’ve been itching to go to New Orleans. I wanna go and eat all the beignets covered in mounds of powdered sugar and (hopefully) see Solange walking down the street looking angelic as she always seems to do.

So, it was no surprise that out of all the recipes in the book, Joy’s overnight beignets were calling my name!

I think the best part about this recipe—besides the taste—is the overnight part. It’s v v important because it makes the recipe totally easy and doable and not a gigantic drag, which frying and doughs can sometimes feel like.

I started it in the afternoon and then the next morning I was only, like, two steps away from pillowy, delicious fluffy beignets.

Also a bonus: these have brown butter in them and we all know that brown butter makes every single thing better.

I threw in the strawberry powdered sugar because I LOVE making flavored sugars. I turned to Billy and was like WHUT IF WE MADE STRAWBERRY POWDERED SUGAR.

Billy put a bunch of Vitamix and BOOM: pink, strawberry-flavored powdered sugar. Dust it on everything, I say!

The beignets were fluffy clouds of fried, delicious dough and the strawberry powdered sugar made it taste like spring.

Here’s a link to OVER EASY!


Overnight Beignets with Strawberry Powdered Sugar

CourseAppetizer, Breakfast, Dessert
CuisineAmerican, Louisiana
Keywordbeignets, easter recipes, homemade beignets, joy the baker, new orleans beignets, spring recipes, strawberry sugar
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 8 hours 40 minutes
Calories: 248kcal


To Make the Strawberry Powdered Sugar

  • 2 cups freeze-dried strawberries
  • 1 cup powdered sugar

To Make the Overnight Beignets:

  • 2 tablespoons warm water, 99 degrees F to 105 degrees F
  • 2 1/2 teaspoons 1 package active dry yeast
  • 1/4 cup plus a pinch of granulated sugar
  • 1/2 cup warm browned butter
  • 1 cup whole milk, warmed slightly
  • 1 large egg, lightly beaten
  • 3 1/2 cups to 4 cups all-purpose flour, plus more for rolling
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • Canola oil, for frying
  • 1 cup powdered sugar, for dusting the baking sheet


To make the Strawberry Powdered Sugar:

  • To a food processor or high-powered blender (such as a Vitamix), add the freeze-dried strawberries and powdered sugar. Pulse until powdery, about 1 minute.

To make the Overnight Beignets:

  • In the bowl of a stand-up mixer, whisk together the water, yeast, and a pinch of sugar. Let it rest for 5 minutes, until foamy. Add the browned butter, the warmed milk, 1/4 cup sugar, and egg.
  • Add 2 cups of flour, the salt, and baking powder. Beat on low speed, adding more flour (up to 1 1/2 to 2 cups more) until you have a soft, slightly sticky dough. Scrape down the sides of the bowl, sprinkle with a bit more flour, cover with plastic wrap, and let rest at room temperature for 30 minutes before placing in the refrigerator overnight.
  • In the morning, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes.
  • Punch down the dough and dump it onto a lightly floured work surface. Roll the dough out into a roughly 16 x 12-inch rectangle and, using a pizza cutter, cut it into 2-inch squares. Cover lightly with plastic wrap.
  • In a medium saucepan fitted with a deep-fry thermometer and set over medium heat, heat about 2 inches of oil to 375 degrees F.
  • Spread a generous amount of powdered sugar (not the strawberry kind, we'll use that later!). Working in batches of about four, gently lower the beignets into the hot oil and cook for 2 to 3 minutes total, until golden brown on each side. Using a slotted spoon, transfer them directly to the powdered sugar and then dust them with the strawberry powdered sugar immediately. Let the oil return to 375 degrees before each batch and repeat with the remaining beignets. Serve immediately.
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  • Avatar
    Reply Stacy March 20, 2017 at 7:39 am

    Boy is this recipe timely! I just returned from a week in New Orleans. My wife fell HARD for beignets and I promised to figure out how to make them at home. Will be trying this!

    • Adrianna Adarme
      Reply Adrianna Adarme March 20, 2017 at 2:56 pm

      these are VERY legit. i highly recommend joy’s recipe! 🙂

  • Avatar
    Reply heather (delicious not gorgeous) March 20, 2017 at 7:40 am

    can there be strawberry powdered sugar on everything? please and thank you.

  • Avatar
    Reply Ruby March 20, 2017 at 9:50 am

    I would now like to dust every single breakfast food with this powdered sugar. I’ve never attempted making beignets, but now they are seriously calling my name! <3

    • Adrianna Adarme
      Reply Adrianna Adarme March 20, 2017 at 2:57 pm

      same same. and they’re worth all the effort, which actually isn’t THAT much. 🙂

  • Avatar
    Reply Frank Mosher March 20, 2017 at 12:33 pm

    I have never in my life heard of freeze-dried strawberries, and who would ever use same for anything?? Strange??

    • Adrianna Adarme
      Reply Adrianna Adarme March 20, 2017 at 2:56 pm

      they’re great in baked goods!

    • Avatar
      Reply Violet March 30, 2017 at 6:23 pm

      I once had rice crispie treats with freeze dried strawberries in there and they were SO good!

  • Avatar
    Reply Brianna March 20, 2017 at 1:01 pm

    Is that a half cup of butter, browned and warmed? Or a half cup of browned butter? I’m thinking the second but just want to check?

    • Adrianna Adarme
      Reply Adrianna Adarme March 20, 2017 at 2:55 pm

      it’s the latter! so it’s a half cup of browned butter that’s warm. so joy has instructions for brown butter. i just texted my fiance (who is at home since I’m traveling) to get the measurement for the butter that you start with (before it browns). i believe it’s 3/4 cup of unsalted butter = 1/2 cup brown butter.

      stand by just texted him 🙂

  • Avatar
    Reply Izzy March 20, 2017 at 1:10 pm

    Wow these look amazing – and so fluffy!!!
    Izzy | Pinch of delight

  • Avatar
    Reply Courtney March 20, 2017 at 1:57 pm

    These look heavenly!
    Courtney {Cooking is My Therapy}

  • Avatar
    Reply Celia Becker @ AfterOrangeCounty.com March 20, 2017 at 4:20 pm

    Once again you have brought us another killer looking recipe with beautiful photography.

  • Avatar
    Reply Amaryllis @ The Tasty Other March 21, 2017 at 4:14 am

    As if beignets were not perfect enough, you HAD to dust them with this dreamy sugar. Damn. Just damn.

  • Reply Tuesday Things. | How Sweet It Is March 21, 2017 at 5:43 am

    […] 2. The prettiest things I’ve ever seen! Overnight beignets with strawberry powdered sugar. […]

  • Avatar
    Reply nicole March 21, 2017 at 6:49 am

    absolutely incredible, everything in my home will now be dusted in strawberry powdered sugar. as always, beautiful photos, thanks for sharing!!

  • Avatar
    Reply Steph March 21, 2017 at 1:18 pm

    I’m DYING to make these but I’m confused about when you add that second measurement of granulated sugar (the 1/2 C + a pinch). Does it go in with the rest of the flour? Also, the strawberry sugar is an amazing idea!

  • Reply Tuesday Things. – Fruitide March 21, 2017 at 5:15 pm

    […] 2. The prettiest things I’ve ever seen! Overnight beignets with strawberry powdered sugar. […]

  • Reply Fresh Spring Recipes + Cookbook Roundup | Bear & Bug Eats March 22, 2017 at 4:11 am

    […] Overnight Beignets with Strawberry Powdered Sugar […]

  • Avatar
    Reply Beth @ bethcakes March 22, 2017 at 9:09 am

    strawberry powdered sugar! What a wonderful idea, and even more wonderful paired with beignets 🙂

  • Avatar
    Reply Kirsten@humbledish March 22, 2017 at 1:07 pm

    Strawberry powdered sugar?? That is GENIUS. Thinking about all the yummy possibilities now…[heart eyes emoji].

  • Avatar
    Reply Liz | Flour de Liz March 25, 2017 at 6:28 pm

    So excited about Joy’s book!!! And strawberry powdered sugar…yes, please!!!

  • Avatar
    Reply Ellen @ Indigo Scones March 26, 2017 at 6:39 pm

    I saw this title and picture and immediately thought of Joy the Baker’s strawberry cream puffs she made (same idea, blended freeze dried strawberries) back in the day. So naturally, this was a combo that was mean to be! Great idea though, beignet fit for a unicorn <3

    • Adrianna Adarme
      Reply Adrianna Adarme March 27, 2017 at 8:04 am

      oh i remember those! i actually think that’s the first time i was introduced to putting freeze dried strawberries in baked goods. 🙂

  • Avatar
    Reply Lori March 26, 2017 at 7:40 pm

    Sounds like an awesome Bachelorette party to me 🙂 Also, I just got Joy’s book yesterday, and yay! And, strawberry powdered sugar is so clever!

    • Adrianna Adarme
      Reply Adrianna Adarme March 27, 2017 at 8:04 am

      oh that’s awesome. hope you enjoy her book (i think you will!)

  • Avatar
    Reply Janice March 27, 2017 at 6:38 am

    This is perfect because I’ve been searching for an excuse to buy some freeze dried berries. Now I have it!!!!
    Might just sneak in the book into my Amazon cart while I’m at it, hehe!

  • Avatar
    Reply Maddie March 31, 2017 at 9:20 am

    These look amazing! I’m kind of confused about the sugar being listed twice though (1/4 cup plus a pinch of granulated sugar and 1/2 cup plus a pinch of granulated sugar). Does all of this go into the batter?

    • Adrianna Adarme
      Reply Adrianna Adarme April 1, 2017 at 7:32 pm

      Ahh yes, that’s my mistake. It’s supposed to be 1/4 cup plus a pinch of granulated sugar. The second one has been deleted–sorry about that!

  • Avatar
    Reply Ruth May 4, 2017 at 2:55 pm

    Great breakfast ideas, I love it, thanks Adrianna.

  • Reply Friday Favorites – Lauren Conrad May 23, 2017 at 1:02 pm

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  • Avatar
    Reply Jerri May 26, 2017 at 3:22 am

    2 cups freeze dried strawberries seems like a lot. I used 2 oz for a different recipe and it was more than enough.

    Just curious if that was a typo.

    • Adrianna Adarme
      Reply Adrianna Adarme May 26, 2017 at 12:54 pm

      It yields a lot of strawberry powdered sugar. But yes, the 2 cups is correct (it should actually be less than 2 ounces). You know big pieces of freeze dried strawberries take up a lot of space in the cup measure so it’s not THAT much in the end. 🙂 But if you like, feel free to halve it to 1 cup of freeze dried strawberries and 1/2 cup powdered sugar.

  • Avatar
    Reply Elvi March 9, 2018 at 3:12 pm

    Hi! Can we freeze this dough if we don’t use all of it? Thank you!

  • Avatar
    Reply Katherine Warlund April 7, 2018 at 6:51 am

    Excellent idea to let the dough develop overnight! It builds flavour and can’t be beat! Thanks for the recipe! I also love that you don’t use evaporated milk! Much too processed for me 😉

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