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Classic Beignet Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/classic-beignet-recipe/