Best Beignets Recipe
These fluffy, pillowy beignets are SO EASY! Fried golden and dusted with powdered sugar, they make the perfect sweet snack or breakfast treat.
Equipment
- Mixing Bowl
- Whisk
- Rolling Pin
- Frying Thermometer
- Slotted Spoon
- Cooling rack
Ingredients
- 1 cup lukewarm water
- 1 teaspoon active dry yeast
- 1/4 cup granulated sugar
- 1 large beaten egg
- 1 cup evaporated milk
- 3 cups bread flour
- 1 teaspoon salt
- 2 quarts vegetable oil for frying
- 1 cup powdered sugar for dusting
- chocolate or caramel syrup for dipping (optional)
Instructions
- In a small bowl, combine the lukewarm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together granulated sugar, beaten egg, and evaporated milk. Add the frothy yeast mixture and stir until well blended.
- In another bowl, whisk together bread flour and salt. Gradually add to wet ingredients, mixing until a soft dough forms.
- Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if sticky.
- Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm place for 1-2 hours until doubled in size.
- Punch down dough and roll it out on a floured surface to 1/4 inch thickness.
- Cut dough into 2 inch squares using a sharp knife or pizza cutter.
- Heat vegetable oil in a pot or deep fryer to 350°F (175°C). Use a frying thermometer for accuracy.
- Fry dough squares in batches for 2-3 minutes on each side until golden brown. Remove with a slotted spoon to a cooling rack.
- While warm, dust beignets generously with powdered sugar. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat in oven or air fryer for crispiness.
- Freeze un-fried cut dough squares on a baking sheet, then transfer to freezer bag; fry without thawing for fresh beignets anytime.
- Ensure oil temperature stays steady at 350°F to avoid greasy or burnt beignets.
- Customize flavor with seasonal spices like cinnamon, nutmeg, or lemon zest for unique twists.
- Use bread flour for best chewy texture; all-purpose flour is an acceptable substitute but less authentic.