Fluffy Homemade Beignets

Bring the magic of New Orleans into your kitchen with these irresistibly soft and pillowy homemade beignets. Whether dusted in powdered sugar or served with a side of chocolate sauce, these golden pastries are a treat worth mastering. This foolproof recipe walks you through the process step-by-step, so even first-time fryers can achieve perfect results.

Ingredients:

• 1 cup (235 ml) warm water
• 2 teaspoons active dry yeast
• 1 tablespoon granulated sugar (for yeast)
• ⅓ cup (82 g) granulated sugar (for dough)
• ⅔ cup (158 ml) whole milk, room temperature
• 1 large egg + 1 egg yolk, lightly beaten
• 3 tablespoons (42 g) unsalted butter, melted
• 1 teaspoon sea salt
• 4⅓ cups (523 g) all-purpose flour
• Neutral oil, for frying (e.g., vegetable or canola)
• Powdered sugar, for dusting (optional)

Instructions:

1. Activate the yeast:
In the bowl of a stand mixer, combine the warm water, yeast, and 1 tablespoon of sugar. Whisk briefly by hand and let it sit for 7–10 minutes until a foamy raft forms on the surface. This means the yeast is active and ready.

2. Prepare the wet mixture:
Add the remaining ⅓ cup sugar, milk, beaten egg and yolk, and melted butter to the yeast mixture. Whisk until smooth.

3. Mix the dough:
Attach the bowl to a stand mixer fitted with the dough hook. Add the sea salt and flour. Knead on medium speed for 2–4 minutes, or until the dough becomes soft, smooth, and pulls away from the sides of the bowl.
Tip: If mixing by hand, knead for 10–15 minutes on a lightly floured surface.

4. First rise:
Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

5. Roll and cut the dough:
Once risen, transfer the dough to a floured work surface. Roll it out to about ½ to ¾ inch thickness. Using a sharp knife or pizza cutter, cut into 1½ to 2-inch squares or rectangles.

6. Heat the oil:
In a large, heavy-bottomed pot, heat 2–3 inches of neutral oil to 350°F (175°C). Use a thermometer to maintain a consistent temperature.

7. Fry the beignets:
Working in small batches (5–6 at a time), carefully lower the dough pieces into the hot oil. Fry for 1½–2 minutes per side, or until golden brown and puffed. Do not overcrowd the pot.

8. Drain and serve:
Transfer fried beignets to a tray lined with paper towels to drain excess oil. While still warm, dust generously with powdered sugar if desired. Serve immediately.

Tips for Success:

• Oil temperature matters: Too hot and your beignets will brown before cooking through; too cool and they’ll absorb too much oil.
• Serving suggestion: Pair with hot coffee or cocoa for a cozy, café-style treat.
• Storing: Beignets are best enjoyed fresh but can be reheated in a warm oven for a few minutes.