Classic Beignets Recipe – Soft, Fluffy, and Perfectly Sweet
Golden, airy, and dusted with powdered sugar, Beignets are a beloved New Orleans classic that brings a touch of café charm right into your kitchen. These light and fluffy pillows of dough are crisp on the outside, tender on the inside, and absolutely irresistible when served warm. Whether for breakfast, brunch, or an indulgent afternoon snack, this homemade version delivers that authentic flavor and texture every time.
Ingredients
- 1 cup (235 ml) warm water
- 2 teaspoons active dry yeast
- 1 tablespoon + ⅓ cup (82 grams) granulated sugar, divided
- ⅔ cup (158 ml) whole milk
- 1 large egg + 1 egg yolk
- 3 tablespoons (42.6 grams) unsalted butter, melted
- 1 teaspoon sea salt
- 4 ⅓ cups (523 grams) all-purpose flour
- Neutral oil for frying (vegetable or sunflower oil)
- Powdered sugar, for dusting
Instructions
1. Activate the yeast
In the bowl of a stand mixer, combine the warm water, yeast, and 1 tablespoon of sugar. Whisk lightly and let it sit for 7–10 minutes, until a frothy raft forms on the surface — this means your yeast is active.
2. Combine the wet ingredients
Add the remaining sugar, warm milk, egg, egg yolk, and melted butter to the yeast mixture. Whisk until fully combined and smooth.
3. Mix and knead the dough
Attach the dough hook to your mixer and add in the salt. Gradually add the flour while mixing on medium speed. Continue kneading until the dough is smooth, soft, and begins to pull away from the sides of the bowl — about 2–3 minutes. (If working by hand, knead for 10–12 minutes until elastic.)
4. First rise
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for about 1½ hours, or until it has doubled in size.
5. Roll and cut
Lightly flour a clean work surface and transfer the dough onto it. Roll it out evenly to about ½–¾ inch thickness, then use a sharp knife or pizza cutter to slice it into 1½–2 inch squares or rectangles.
6. Fry the beignets
In a deep pot or fryer, heat the oil to 350°F (175°C). Carefully add 5–6 beignets at a time, being careful not to overcrowd the pan. Fry for 1½–2 minutes per side, or until beautifully golden brown. Adjust the heat as needed to maintain the oil temperature.
7. Drain and serve
Transfer the fried beignets to a tray lined with paper towels or parchment paper to drain any excess oil. Repeat with the remaining dough.
Dust generously with powdered sugar and serve immediately while still warm and fluffy.
Tips for Success
- Oil temperature matters: Keep the oil between 340°F–350°F for even cooking and perfect texture.
- Use fresh yeast: If your yeast doesn’t foam, start again with a new batch.
- Best served fresh: Beignets taste best right after frying, but you can reheat them briefly in the oven to refresh their crispness.