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Overnight Beignets with Strawberry Powdered Sugar Recipe

Overnight Beignets with Strawberry Powdered Sugar are magical pillows of fried dough with tons of strawberry-flavored powdered sugar. They are glorious!
Prep Time20 mins
Cook Time20 mins
Total Time1 d 40 mins
Course: Appetizer, Breakfast, Dessert
Cuisine: American, Louisiana
Keyword: beignet recipe, beignets, beignets new orleans, cafe du monde, homemade beignets, joy the baker, spring recipes, strawberry sugar
Servings: 36 beignets
Calories: 248kcal
Cost: $8


  • 1 Candy thermometer or digital thermometer
  • 1 Dutch oven or heavy bottomed 4-quart pot


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
  • Neutral oil (canola or peanut 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.


*These beignets are best eaten straight from the fryer. 
*If you want to make them immediately, wait until they have proofed for 1 hour before dividing into pieces and frying. 
*Of course, you don't HAVE to top them with strawberry powdered sugar. Regular powdered sugar will work gloriously, too! 


Serving: 36g | Calories: 248kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Cholesterol: 100mg | Sodium: 4mg | Sugar: 12g