Caviar Beignets
About These Caviar Beignets
I was sent some truly luxurious caviar from ROE Caviar, so I wanted to create a fun, bougie way to enjoy it. Since Mardi Gras was on my mind, beignets felt like the perfect New Orleans-inspired “utensil.” The dough is soft, warm, pillowy, and golden — and when you pair that with chilled caviar, crème fraîche, grated egg, capers, shallots, and chives… it becomes this decadent, salty-sweet, fancy little bite. The recipe makes a big batch, so you can absolutely use half for a savory caviar moment and the other half for dessert beignets (like my Vanilla Bean Cream Cheese Beignets). Or just serve them classically with powdered sugar. All versions? Delicious.
Why You’ll Love It
The perfect mix of indulgent + playful — caviar served with warm fried dough
Elegant bite-sized appetizer for parties, holidays, or date nights
Easy homemade beignet dough that fries up soft and pillowy
A luxurious way to enjoy a tin of high-quality caviar
Customizable toppings depending on how fancy you want to get
Inspired by New Orleans
Ingredients You’ll Need
Beignets
All-purpose flour
Warm whole milk + evaporated milk
Active dry yeast
Granulated sugar
Kosher salt
Egg
Softened butter
Neutral high-smoke-point oil (avocado, canola, peanut)
Caviar Accoutrements
High-quality caviar (50g+ recommended)
Hard-boiled eggs, grated
Minced shallots
Crème fraîche
Capers (patted dry)
Chives
Lemon wedges (optional)
How to Make Them
Bloom the yeast in warm milk and sugar, then add egg, evaporated milk, butter, and flour to form a soft dough. Knead until smooth and let rise until doubled. Roll out the dough, cut into squares, and fry until golden and puffed. Set up a caviar board with grated egg, minced shallots, capers, chives, and chilled caviar over ice. Split or lightly press the warm beignet to create a pocket, spread with crème fraîche, add a spoonful of caviar, and finish with toppings. Enjoy immediately while warm.
Tips for Success
Let the dough rise fully for the fluffiest, puffiest beignets.
Use a thermometer for frying — 350°F gives you golden, non-greasy dough.
Keep the caviar cold by leaving the tin on ice.
Pat the capers dry to prevent sogginess.
Split beignets gently — they’re soft and delicate.
Serve immediately — warm beignets + cold caviar is the magic combo.
Save half the batch to make a dessert version if you want!
Frequently Asked Questions
Can I make the beignets ahead?
You can make the dough ahead and let it rise in the fridge overnight. Fry fresh before serving.
What’s the best caviar to use?
A high-quality sturgeon caviar like ROE is perfect — its buttery, clean flavor pairs beautifully.
Can I bake the beignets?
Frying is traditional and gives the best texture; baking won’t puff the same.
Can I make them bite-sized?
Absolutely — cut smaller squares for party-friendly servings.
What if I don’t like one of the toppings?
Leave it out! They’re totally customizable.
What to Serve With Caviar Beignets
Champagne or sparkling wine
Vodka martinis
Fresh herbs + microgreens
A light salad to balance the richness
A dessert version of the beignets afterwards
More Recipes You’ll Love
Caviar Beignets
Ingredients
- 3 1/2 cups all-purpose flour
- 3/4 cup warm whole milk (110°F)
- 1/2 cup evaporated milk
- 2 1/4 teaspoons active dry yeast
- 3 tablespoons softened butter
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg
- High smoke point neutral oil (avocado, canola, peanut, etc.)
- 50g high-quality caviar
- 2 hard-boiled eggs, grated
- 1 small shallot, finely minced
- 1/2 cup crème fraîche
- 1/4 cup capers, patted dry
- 1/4 cup finely chopped chives
- Lemon wedges
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir and let sit for about 5 minutes, until foamy.
- Add salt, egg, and milk to the yeast mixture and stir to combine. Mix in 2 cups of flour, then add the softened butter. Gradually add the remaining 1 1/2 cups of flour until a soft dough forms.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Punch down the dough and roll it out to about 1/4-inch thickness. Cut into 2-inch squares using a knife or a pizza cutter.
- Heat about 2 inches of oil in a pot to 350°F
- Fry a few pieces at a time, flipping once, until golden brown on both sides (about 2-3 minutes per side). Use a slotted spoon to remove them and place them on a rack.
- Place the caviar in its original tin in a bowl of crushed ice to keep chilled.
- Arrange small bowls of grated eggs, minced shallots, capers, Arrange small bowls of grated eggs, minced shallots, capers, crème fraîche, and chives. and chives.
- Add lemon wedges if interested.
- Slice open or slightly press down the warm beignet to create a small pocket.
- Spread a thin layer of crème fraîche inside.
- Add a small spoonful of caviar and a pinch of chives.
- Top with grated egg and minced shallots.
- Enjoy immediately while the beignets are warm!
Some Cooking Essentials:
Pyrex Glass Bowls
All Clad Measuring Cups
Kitchen Aid
Staub Baking Dishes
GIR Pastry Brush
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Thank you!
