Irresistible Maple Bourbon Beignets Recipe Perfect for Fall

Posted on November 6, 2025

Imagine the aroma of warm, golden beignets wafting through your kitchen, infused with the rich sweetness of maple syrup and a hint of smoky bourbon. It’s the kind of smell that makes you pause, close your eyes, and smile. I first stumbled upon the idea of maple bourbon beignets during a chilly fall afternoon, craving something cozy and indulgent. Little did I know, this recipe would become my ultimate autumn treat, perfect for lazy mornings or impressing guests at brunch.

These irresistible maple bourbon beignets are a twist on the classic New Orleans pastry, adding a seasonal flair that’s perfect for fall. The combination of fluffy dough, deep-fried perfection, and the luscious glaze of maple bourbon creates a dessert that feels indulgent yet approachable. Whether you’re a seasoned baker or just dipping your toes into frying, this recipe will quickly become a favorite.

What makes these beignets so special? For starters, the maple bourbon glaze is the kind of sticky, sweet topping that turns every bite into a celebration. And the beignets themselves? Pillowy soft with a slight crunch on the outside. Trust me when I say, once you make these, you’ll never look at store-bought pastries the same way again.

Why You’ll Love This Recipe

Perfect for Fall: The warm flavors of maple and bourbon make these beignets the ultimate autumn treat.
Easy to Make: This recipe breaks down the steps so even first-time fryers can feel confident.
Unique Twist: The combination of maple syrup and bourbon adds a depth of flavor that sets these apart from traditional beignets.
Crowd-Pleaser: Whether for brunch with friends or a cozy dessert, these beignets always get rave reviews.
Customizable: You can adapt the glaze to your taste, swap out bourbon for vanilla extract, or even try different toppings.

These maple bourbon beignets are not just delicious—they’re a moment of joy wrapped in powdered sugar. They’re the kind of treat that makes you close your eyes and savor every bite. Plus, they’re surprisingly quick to whip up, making them suitable for both special occasions and spontaneous indulgence.

What Ingredients You Will Need

This recipe uses simple ingredients to create a magical treat that’s both indulgent and comforting. Here’s what you’ll need:

For the beignets:
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup (60 ml) warm water (around 110°F/43°C)
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (120 ml) whole milk, warmed
- 1 large egg, room temperature
- 1/2 tsp salt
- 1/4 cup (57 g) unsalted butter, melted
- 3 cups (375 g) all-purpose flour, plus extra for dusting
- Vegetable oil, for frying
For the maple bourbon glaze:
- 1/2 cup (120 ml) pure maple syrup
- 2 tbsp (30 ml) bourbon (or vanilla extract for a non-alcoholic version)
- 1 cup (120 g) powdered sugar
- Pinch of salt
For dusting:
- Powdered sugar

Most of these are pantry staples, but feel free to experiment with substitutions if needed. For example, you can use almond milk instead of whole milk or swap out all-purpose flour for a gluten-free alternative.

Equipment Needed

Mixing bowls
Measuring cups and spoons
Whisk or wooden spoon
Rolling pin
Baking sheet
Deep-frying thermometer (optional but helpful)
Large heavy-bottomed pot or deep fryer
Slotted spoon or spider skimmer
Wire rack for cooling

If you don’t have a deep-frying thermometer, don’t worry—you can test the oil temperature by dropping a small piece of dough in. If it sizzles and rises to the top, you’re good to go!

Preparation Method

Activate the yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for 5–10 minutes until it becomes foamy.
Mix the wet ingredients: In a large mixing bowl, whisk together the sugar, warm milk, egg, salt, and melted butter. Add the activated yeast mixture and stir until combined.
Add the dry ingredients: Gradually incorporate the flour, one cup at a time, into the wet mixture. Stir until a soft dough forms. If it’s too sticky, add a tablespoon of flour at a time until manageable.
Knead the dough: Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic. Place it in a greased bowl and cover with a damp cloth. Let it rise for 1–2 hours, or until doubled in size.
Roll out the dough: Once risen, punch down the dough and roll it out on a floured surface to about 1/4-inch thickness.
Cut the beignets: Use a knife or pizza cutter to cut the dough into 2×2 inch squares. Place the squares on a baking sheet lined with parchment paper and let them rest for 15–20 minutes.
Heat the oil: In a large pot or deep fryer, heat the vegetable oil to 375°F (190°C). If you don’t have a thermometer, test the oil with a small piece of dough—it should sizzle and float to the top.
Fry the beignets: Carefully add a few pieces of dough to the hot oil, ensuring not to overcrowd the pot. Fry for about 1–2 minutes per side or until golden brown. Use a slotted spoon to remove and drain them on a wire rack lined with paper towels.
Make the glaze: In a small bowl, whisk together the maple syrup, bourbon, powdered sugar, and a pinch of salt until smooth.
Glaze and serve: Dip the warm beignets into the maple bourbon glaze or drizzle it on top. Dust with powdered sugar and serve immediately.

Pro tip: If your glaze feels too thick, add a teaspoon of warm water to thin it out to your desired consistency.

Cooking Tips & Techniques

Check your oil temperature: Keeping the oil at 375°F (190°C) is crucial for perfectly fried beignets. If the oil is too hot, they’ll burn; too cool, and they’ll absorb too much oil.
Don’t overwork the dough: Knead until just smooth—overworking can make the beignets tough.
Let the dough rest: Allowing the dough to rise ensures light, airy beignets. Don’t rush this step!
Use fresh oil: Stale or overused oil can affect the flavor and texture of your beignets.
Keep them warm: If you’re making a large batch, keep the cooked beignets warm in the oven at 200°F (93°C) while you finish frying the rest.

Variations & Adaptations

Non-Alcoholic Option: Swap the bourbon with vanilla extract for a kid-friendly version.
Seasonal Twist: Add a pinch of pumpkin spice to the glaze for an extra fall flavor.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan Adaptations: Swap the milk for almond or oat milk, and use a flax egg instead of a regular egg.
Chocolate Lover’s Option: Replace the maple bourbon glaze with a rich chocolate ganache for a decadent twist.

I once tried adding a sprinkle of crushed pecans on top, and let me tell you—it was life-changing!

Serving & Storage Suggestions

Maple bourbon beignets are best served warm, straight out of the fryer, with their glaze still sticky and fresh. Pair them with a hot cup of coffee or spiced apple cider for the ultimate fall experience.

Leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them in a 350°F (175°C) oven for 5–7 minutes or give them a quick zap in the microwave. Just make sure to reapply the glaze after reheating for that fresh taste.

If you want to freeze the beignets, skip the glaze and wrap them tightly in plastic wrap before placing them in a freezer-safe container. When ready to enjoy, thaw and reheat, then add the glaze and powdered sugar.

Nutritional Information & Benefits

While these beignets are certainly a treat, they do offer some surprising benefits. The maple syrup provides a natural sweetness and is a great source of antioxidants. Bourbon, in small amounts, adds depth and richness to the flavor without overwhelming the dish.

Each beignet contains approximately:

Calories: 190
Fat: 8g
Carbohydrates: 25g
Protein: 3g

Keep in mind that these numbers are approximate and can vary depending on ingredient brands and substitutions. For those watching their sugar intake, you can reduce the amount of powdered sugar or opt for coconut sugar instead.

Conclusion

If you’re looking for a cozy, indulgent dessert that’s perfect for fall, these maple bourbon beignets are calling your name. They’re easy to make, endlessly customizable, and bursting with flavor that feels like a warm hug. Whether you’re sharing them with friends or savoring them solo, they’re sure to become a seasonal favorite.

So, grab your apron, heat up that oil, and let the magic happen! I’d love to hear how your maple bourbon beignets turn out—drop a comment below and let me know if you tried any variations or have tips to share. Happy frying, and don’t forget to enjoy every bite!

FAQs

Can I make these beignets without bourbon?

Yes! You can substitute the bourbon with vanilla extract or even a touch of almond extract for a non-alcoholic alternative.

What’s the best oil for frying beignets?

Vegetable oil or canola oil works best because they have a high smoke point and won’t overpower the flavor of the beignets.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough the night before and let it rise in the refrigerator. Just bring it to room temperature before rolling it out.

Why are my beignets dense?

If your beignets are dense, it might be due to over-kneading the dough or not letting it rise enough. Be sure to follow the resting time for the best results.

Can I freeze leftover beignets?

Yes, you can freeze them before glazing. Wrap them tightly in plastic wrap and store in a freezer-safe container. Thaw and reheat before adding the glaze and powdered sugar.