Print

Classic Deep-Fried Beignets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

Classic New Orleans-style beignets made from a rich, yeasted dough fried to golden perfection and generously dusted with powdered sugar. These airy, pillowy fried treats are perfect for breakfast, dessert, or anytime you crave a sweet indulgence.

Ingredients

Yeast Mixture

  • ¾ cup warm water (100-110°F)
  • ½ cup granulated sugar (100g), divided
  • 2¼ teaspoons active dry yeast (one 0.25-oz/7g packet)

Dough

  • 1 large egg, room temperature
  • ½ cup whole milk or evaporated milk (room temperature) (120ml)
  • 2 teaspoons vanilla extract (10ml)
  • 3¾ to 4 cups all-purpose flour (divided) (450-480g)
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter at room temperature (42g)

For Frying

  • Vegetable oil or peanut oil (for deep frying, about 3 inches depth)

For Dusting

  • ½ cup powdered sugar (60g)

Instructions

  1. Activate Yeast: Add the warm water to the bowl of a stand mixer or a large mixing bowl if working by hand. Stir in the yeast and half of the granulated sugar. Let the mixture sit undisturbed for about 5 minutes, until it becomes very foamy and bubbly, indicating the yeast is active.
  2. Combine Wet Ingredients: Once the yeast mixture is bubbly, pour in the milk, vanilla extract, remaining sugar, and add the egg. Whisk everything together until smooth. Then, add 1¾ cups (210g) of the flour and whisk again until the mixture is smooth and slightly thickened.
  3. Form Dough: Attach a dough hook to your mixer. Gradually add the remaining 2 cups (240g) of flour and the salt while mixing on medium speed. Once all the flour is incorporated, add the unsalted butter one tablespoon at a time, allowing each piece to fully mix into the dough before adding the next.
  4. Knead Dough: Stop to scrape down the sides of the bowl after all butter is added. Continue mixing on low speed for about 4 minutes until the dough becomes smooth and starts to pull away from the sides of the bowl. The dough should feel sticky but not adhere to your finger. If it is too wet, incorporate up to an additional ¼ cup (30g) flour gradually until the texture is right.
  5. First Rise: Transfer the dough into a large bowl lightly coated with oil, cover it, and let it rise in a warm place until doubled in size, approximately 2 hours. Alternatively, you can refrigerate the covered dough for up to 48 hours and then bring it to room temperature for an hour before frying.
  6. Prepare Oil for Frying: Pour about 3 inches of vegetable or peanut oil into a large pot fitted with a candy thermometer. Heat the oil over medium-high heat until it reaches 360°F. Meanwhile, prepare a wire cooling rack lined with several layers of paper towels for draining the beignets after frying.
  7. Shape Beignets: Once the dough has risen, turn it out onto a well-floured surface. Roll it into a ½ inch thick rectangular shape. Using a pizza cutter or sharp knife, cut the dough into 2 to 2½-inch squares.
  8. Fry Beignets: When the oil reaches 360°F, carefully add 3 to 4 beignet squares to the hot oil. Fry the beignets until the bottoms puff up and turn a golden brown color, then flip and fry the other side until golden as well. Remove with a slotted spoon or spider and place on the prepared paper towel-lined rack to drain excess oil.
  9. Serve: Generously dust hot beignets with powdered sugar and serve immediately while warm and fluffy.

Notes

  • For best results, use a candy thermometer to monitor oil temperature precisely to ensure proper frying and puffiness.
  • Dough can be refrigerated for up to 48 hours to allow slow fermentation and enhanced flavor.
  • Use peanut oil or vegetable oil due to their high smoke points, which is ideal for deep frying.
  • If the dough feels too sticky to work with, sprinkle extra flour gradually to prevent sticking, but avoid over-flouring to keep beignets tender.
  • Beignets are best enjoyed fresh and warm immediately after frying for the lightest texture and best taste.

Find it online: https://bitezly.com/classic-deep-fried-beignets-recipe/