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Beignet Recipe

These beignets are a New Orleans classic! Soft, airy pastries dusted with powdered sugar, perfect for any time of day.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 3/4 cup warm water (between 105-110 degrees F to activate the yeast)
  • 2 1/4 teaspoons active dry yeast (this is one standard size yeast packet)
  • 1/3 cup granulated sugar
  • 2 eggs (room temperature for better mixing)
  • 1/2 cup whole milk (also at room temperature)
  • 1/2 teaspoon vanilla extract
  • 4 cups all-purpose flour (plus some extra for rolling if needed)
  • 3 tablespoons salted butter (melted for richness)
  • 4-8 cups vegetable oil (for frying, amount depends on your pot size)
  • 2 cups powdered sugar (for dusting)

Instructions

  • In a small bowl, combine the warm water and active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
  • In a large mixing bowl, whisk together the frothy yeast mixture, granulated sugar, eggs, whole milk, and vanilla extract until well combined.
  • In another bowl, whisk together the all-purpose flour and melted salted butter. Gradually add this mixture to the wet ingredients. Stir until a soft dough begins to form.
  • Transfer the dough to a lightly floured surface. Knead the dough for about 5-7 minutes, adding more flour if necessary, until it is smooth and elastic.
  • Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
  • Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and roll it out to about 1/4-inch thick. Cut the dough into squares or rectangles, about 2-3 inches in size.
  • Place the cut dough pieces on a floured baking sheet, cover them with a towel, and let them rise for another 30 minutes.
  • In a deep pot or Dutch oven, heat the vegetable oil to 350 degrees F.
  • Carefully drop a few dough pieces into the hot oil, making sure not to overcrowd the pot. Fry them for about 2-3 minutes on each side, or until they are golden brown. Use a slotted spoon to remove them and transfer them to a cooling rack lined with paper towels.
  • While the beignets are still warm, generously dust them with powdered sugar. Serve immediately and enjoy!

Equipment

  • Mixing bowls
  • Whisk
  • Rolling Pin
  • Deep frying pot or Dutch oven
  • Slotted spoon
  • Cooling rack

Notes

  • Store beignets in an airtight container at room temperature for up to 2 days.
  • For a dairy-free version, substitute whole milk with almond or oat milk.
  • Freeze un-fried dough squares in a single layer, then transfer to a zip-top bag for later use.