Beignet Recipe
These golden, airy beignets are SO EASY! Crispy fried dough pillows dusted generously with powdered sugar, perfect for breakfast, snacks, or dessert.
Equipment
- Mixing Bowls
- Whisk
- Wooden Spoon
- Rolling Pin
- Deep Fryer or Large Heavy Pot
- Thermometer
- Slotted spoon or spider strainer
- Cooling Rack or Paper Towels
- Sifter or Fine Mesh Strainer
- Serving plate
Ingredients
Dough Ingredients
- 3/4 cup warm water 105-110°F
- 2 1/4 teaspoons active dry yeast one standard packet
- 1/3 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup whole milk room temperature
- 1/2 teaspoon vanilla extract
- 4 cups all-purpose flour plus extra for rolling
- 3 tablespoons salted butter melted
For Frying and Topping
- 4-8 cups vegetable oil for frying
- 2 cups powdered sugar for dusting
Instructions
Activate the Yeast
- In a small bowl, combine warm water (105-110°F), granulated sugar, and active dry yeast. Stir gently and let sit for 5-7 minutes until foamy and bubbly.
Mix Wet Ingredients
- In a large mixing bowl, whisk together eggs, whole milk, melted salted butter, and vanilla extract. Add the yeast mixture and stir gently to combine.
Make the Dough
- Gradually add all-purpose flour, about one cup at a time, stirring with a wooden spoon until a sticky dough forms. The dough should be soft but not overly sticky.
- Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic, adding flour as needed to prevent sticking.
First Rise
- Lightly grease a clean bowl with vegetable oil. Place dough inside, turning to coat all sides. Cover and let rise in a warm, draft-free place for 1 to 1 1/2 hours until doubled in size.
Shape and Cut
- Punch down dough gently to release air. Turn onto floured surface and roll out to 1/4-inch thickness. Cut into 2-3 inch squares or rectangles.
Fry the Beignets
- Heat vegetable oil in a deep fryer or heavy pot to 350-375°F. Use thermometer to monitor temperature.
- Carefully drop a few dough pieces into hot oil, frying 2-3 minutes per side until puffed and golden brown. Use slotted spoon to flip and remove.
Drain and Serve
- Place fried beignets on cooling rack or paper towels to drain excess oil. While warm, dust generously with powdered sugar using a sifter or fine mesh strainer.
- Serve immediately, best enjoyed fresh and warm with coffee, tea, or honey drizzle.
Notes
- Use warm water between 105-110°F to activate yeast properly for light, airy beignets.
- Maintain oil temperature between 350-375°F to avoid greasy or undercooked dough.
- Beignets are best eaten fresh; store leftovers in an airtight container at room temperature for up to 24 hours.
- To revive leftover beignets, warm briefly in a 300°F oven for 5 minutes.
- Experiment with toppings like cinnamon sugar or chocolate sauce for delicious variations.