Easy Bacon Beignets

Craving beignets? These easy Bacon Beignets with warm maple syrup are the answer!

These are quick to put together because, unlike traditional beignets, they do not require yeast.

Quick, warm fluffy treats in no time. We love the added salty bacon hit but it’s optional, of course.

If you’ve been to New Orleans you know that a stop at Cafe du Monde for original beignets is a must. They make their famous, fluffy beignets with yeast which is always a bit of a project! You need to wait for the yeast to rise, then roll them out. This easy recipe is my go-to because when my hungry teenagers want beignets I know they need to be ready quickly!

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Ingredients needed for no-yeast Beignets

(See the recipe card below for the exact measurements)

• Flour – We use all-purpose
• Baking Powder – This gives the beignets their fluffy texture
• Sugar – Contrasts well with the bacon and helps activate the baking powder
• Salt – We used fine sea salt but any salt will work
• Milk – We used 2%
• Egg – This is what binds the mixture together and room-temperature eggs always work best
• Bacon – Optional but really adds flavor – see substitution ideas below though
• Powdered Sugar – Because you can’t have beignets without them!
• Pure Maple Syrup – For dipping the beignets, but again, it’s optional
• Canola Oil – For frying the beignets to golden goodness

How to make Beignets with Bacon

• Saute 3 pieces of bacon, let cool and crumble or chop into small pieces. Set aside.
• Prepare a deep fat fryer with 3-4 inches of canola oil and heat to 375˚F while preparing the dough. If you don’t have a fryer use a heavy-bottomed, deep pot instead.
• Line a baking sheet or platter with paper towels.
• In a large bowl combine flour, baking powder, sugar, and salt. Whisk to combine.
• In a small bowl whisk the milk, water, and eggs together. NOTE: It’s important to combine this part separately so that you don’t overwork the dough once it’s added to the flour.
• Add to the flour mixture, along with cooled, chopped bacon, and gently combine until completely mixed.
• Drop dough by heaping Tablespoons carefully into the deep fryer and cook for 3 minutes. Turn the beignets and finish cooking on the other side.
• Don’t crowd the beignets. I usually cook 4-6 at a time.
• The beignets should be light golden brown and they will float toward the top when ready.
• Carefully remove with a slotted spoon and place on prepared paper towels to cool.
• Repeat with all the batter.
• Roll the beignets in a bowl of powdered sugar to coat and remove with a slotted spoon to a plate or platter. Again you will likely want to work in batches and you can do this as they cool and others are frying.
• Serve with warm maple syrup for dipping and plenty of napkins!

Tips for making beignets:

• Because these beignets do not include yeast this will be a soft dough, and the best way to drop the dough into the fryer is with a cookie scoop or two spoons.

• I use a small fryer but it’s just as easy to use a heavy dutch oven or tall pot. You will need to fill either about 3 inches deep with vegetable or canola oil.
• It’s crucial that the oil is hot enough. Start at 375˚F because the oil will drop in temperature as you add beignet dough.

• The beignets will rise to the surface of the oil as soon as they begin to puff up and if they do not your oil is not hot enough. I like to cook one test beignet first to make sure my oil temperature is just right.

Finish beignets with powdered sugar

Once the beignets have cooled a bit add to a bowl of powdered sugar and gently coat.

Easy substitutions:

One of my favorite ways to prepare beignets is by adding an unexpected ingredient, such as smoky bacon. This recipe is a basic easy no yeast beignet recipe and can be prepared without any additions, but bacon really elevates this treat.

Other delicious additions and combinations I have tried include:

• Shredded crab
• Finely chopped shrimp and scallions
• Finely shredded Parmesan cheese
• Finely chopped jalapenos or red peppers
• Chocolate chips

We discovered that they make an amazing version of these at Tips Roadhouse when we were exploring Sonoma. Here’s what’s left after we devoured them: