Classic Beignet Recipe

Introduction

Beignets are a classic French-style fried dough treat, perfectly light and fluffy on the inside with a crisp golden exterior. These sweet pillows dusted with powdered sugar make an irresistible snack or breakfast indulgence.

Ingredients

• 1 cup warm water (110°F)
• 6 tablespoons granulated sugar (divided)
• 2 teaspoons active dry yeast
• 1 large whole egg + 1 large yolk
• 2/3 cup whole milk (warm)
• 1 1/2 teaspoons vanilla extract
• 4 1/3 cups all-purpose flour (plus more if needed)
• 3/4 teaspoon salt
• 3 tablespoons unsalted butter (melted)
• Vegetable oil (for deep-frying)
• 1/3 cup powdered sugar (for dusting)

Instructions

1. Step 1: In a medium bowl, combine the warm water, 3 tablespoons of granulated sugar, and the active dry yeast. Stir gently and let the mixture sit for 10 minutes until it becomes foamy and activated.
2. Step 2: In another bowl, whisk together the remaining 3 tablespoons of sugar, the whole egg and yolk, warm milk, and vanilla extract. In a large bowl, mix the flour and salt together.
3. Step 3: Gradually add the egg mixture, yeast mixture, and melted butter into the dry ingredients. Stir until a dough forms. If the dough feels too wet, add one tablespoon of flour at a time until it becomes manageable.
4. Step 4: Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1.5 hours or until doubled in size.
5. Step 5: Once risen, roll the dough out on a floured surface to approximately 1/2-inch thickness. Cut into 1.5- to 2-inch squares.
6. Step 6: Heat vegetable oil in a deep pot to 360°F. Fry the dough squares in small batches for 1-2 minutes per side, until golden and puffed.
7. Step 7: Use a slotted spoon to remove the beignets, and drain them on paper towels. Dust generously with powdered sugar while still warm and serve immediately.

Tips & Variations

• Make sure your water and milk are warm but not hot to properly activate the yeast without killing it.
• For a richer flavor, substitute some of the milk with cream or add a splash of orange blossom water to the dough.
• If you want to try a filled version, inject the beignets with fruit preserves or chocolate after frying.

Storage

Beignets are best enjoyed fresh and warm. If you need to store them, keep in an airtight container at room temperature for up to 1 day. Reheat briefly in a hot oven (about 350°F) for a few minutes to regain crispness. Avoid refrigeration as it will make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Take it out to come to room temperature before rolling and frying.

What oil is best for frying beignets?

Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil to achieve a crispy exterior without burning.

Classic Beignet Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 115 reviews

Traditional French-style beignets are light and airy deep-fried pastries dusted generously with powdered sugar. Made from a yeasted dough enriched with eggs, milk, and butter, these delightful treats are perfect for breakfast or as a sweet snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 50 minutes
• Yield: Approximately 20–24 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 cup warm water (110°F)
• 3 tablespoons granulated sugar
• 2 teaspoons active dry yeast

Wet Ingredients

• 3 tablespoons granulated sugar
• 1 large whole egg
• 1 large egg yolk
• 2/3 cup whole milk (warm)
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons unsalted butter (melted)

Dry Ingredients

• 4 1/3 cups all-purpose flour (plus more if needed)
• 3/4 teaspoon salt

For Frying and Serving

• Vegetable oil (for deep-frying)
• 1/3 cup powdered sugar (for dusting)

Instructions

1. Activate yeast: In a medium bowl, combine the warm water at 110°F, 3 tablespoons granulated sugar, and the active dry yeast. Stir to dissolve and let it sit undisturbed for about 10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
2. Whisk ingredients: In another bowl, whisk together the remaining 3 tablespoons of granulated sugar, the whole egg, egg yolk, warm milk, and vanilla extract until well combined. In a large mixing bowl, combine the all-purpose flour and salt.
3. Form dough: Gradually pour the egg mixture, yeast mixture, and melted butter into the dry ingredients. Stir continuously to form a shaggy dough. If the dough feels too wet and sticky, sprinkle additional flour one tablespoon at a time until it reaches a workable consistency.
4. Knead and rise: Transfer the dough to a lightly floured surface and knead gently for approximately 5 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl and cover it tightly with plastic wrap. Allow it to rise in a warm, draft-free location for about 1.5 hours, or until it has doubled in size.
5. Roll and cut: Once risen, punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Using a sharp knife or pizza cutter, cut the dough into squares approximately 1.5 to 2 inches wide. Prepare a deep pot by heating vegetable oil to 360°F, ensuring there is enough oil for deep frying.
6. Fry and serve: Fry the dough squares in small batches for 1 to 2 minutes on each side, or until they are puffed up and golden brown. Use a slotted spoon to remove the beignets and drain them on paper towels to remove excess oil. Generously dust the warm beignets with powdered sugar before serving to enjoy their classic sweet finish.

Notes

• Ensure the water used to activate yeast is warm, not hot, to avoid killing the yeast.
• If the dough is sticky, add flour gradually—too much flour can make the beignets dense.
• Maintain the oil temperature at 360°F for even cooking and puffiness.
• Serve beignets immediately after frying for the best texture and flavor.
• Be careful when frying to avoid overcrowding the pot, which can drop the oil temperature.

Keywords: Beignet, French pastry, deep-fried dough, powdered sugar, traditional dessert