Beignets
Light, pillowy squares of fried dough, generously dusted with a blizzard of powdered sugar. These New Orleans classics are crispy on the outside, soft and airy inside, and best enjoyed hot with a cafe au lait.
For 4 servings
- prep · ~10 min
Activate the yeast.
1.Pour warm water into a small bowl. The water should feel comfortably warm to the touch, about 110°F.2.Sprinkle yeast and a pinch of the granulated sugar over the water. Let it sit undisturbed for 8-10 minutes until frothy and bubbly.TIPIf the yeast doesn't foam after 10 minutes, the water was too hot or the yeast is dead — start over with fresh yeast. - knead · ~9 min
Make the dough.
1.In the bowl of a stand mixer, whisk together flour, the remaining granulated sugar, and salt.2.Add the frothy yeast mixture, egg, melted butter, and vanilla extract.3.Mix with the dough hook on low speed until a shaggy dough forms, about 2 minutes.4.Increase speed to medium-low and knead for 6-7 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.TIPThe dough should feel tacky but not sticky. If it's too wet, add flour one tablespoon at a time. - rest · ~60 min
First rise.
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 1 hour.
TIPA proofing spot inside a turned-off oven with the light on works perfectly. - prep · ~5 min
Roll and cut the dough.
1.Punch down the risen dough and turn it out onto a generously floured work surface.2.Roll the dough into a rectangle roughly 12x16 inches and about 1/4-inch thick.3.Using a pastry wheel or sharp knife, cut the dough into 3-inch squares. You should get about 12 squares.TIPCut cleanly without dragging the blade — this helps the edges puff up evenly when fried. - rest · ~30 min
Second rise.
Arrange the cut squares on a lightly floured baking sheet, spacing them apart. Cover loosely with a clean kitchen towel and let them rise for 25-30 minutes until slightly puffy.
- fry · ~10 min
Fry the beignets.
1.Pour oil into a heavy Dutch oven to a depth of at least 3 inches. Attach a deep-fry thermometer and heat oil to 360°F over medium-high heat.2.Carefully slide 2-3 dough squares into the hot oil, being careful not to overcrowd the pot.3.Fry for 1-2 minutes per side, flipping once with a spider strainer, until puffed and deep golden brown.4.Transfer to a paper towel-lined cooling rack and let drain briefly.TIPKeep a close eye on the oil temperature. If the oil drops below 350°F, the beignets absorb too much grease. Let it come back up before frying the next batch. - assemble · ~1 min
Dust generously with powdered sugar and serve.
While still warm, pile the beignets onto a plate and shower them generously with powdered sugar using a fine-mesh sieve. Serve immediately.
TIPDon't be shy with the powdered sugar — a thick coating falls off as you eat and creates that iconic snowy look.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest beignets, let the dough rise in a warm, draft-free spot like an oven with the light on.
- 2Use a pastry wheel or sharp knife to cut the dough cleanly; ragged edges can inhibit even puffing during frying.
- 3Maintain oil temperature at 360°F (measured with a deep-fry thermometer) to prevent greasy beignets.
- 4Fry only 2-3 squares at a time; overcrowding drops the oil temperature and leads to heavy, oily results.
- 5Dust the beignets with powdered sugar immediately after frying while they're still hot, so the sugar adheres and melts slightly.
- 6Make-ahead tip: After the first rise, punch down the dough and refrigerate overnight, then proceed with rolling and frying the next day.
Adapt it for your goals.
Cinnamon Sugar
Swap the powdered sugar for a mix of 1 cup granulated sugar and 1 tablespoon ground cinnamon. Toss hot beignets in the mixture for a warm, spiced coating that's popular in many Southern kitchens.
Chocolate DrizzleChocolate Drizzle
Melt 4 oz semisweet chocolate with 1 tbsp coconut oil, then drizzle over the beignets after the powdered sugar. Adds a rich, decadent layer perfect for chocolate lovers.
Savory Herb & CheeseSavory Herb & Cheese
Omit the vanilla extract and reduce the sugar to 1 tablespoon. Add 1 teaspoon dried rosemary and 1/2 cup grated Parmesan to the flour. Use coarse salt instead of powdered sugar for a savory appetizer or brunch bite.
Gluten FreeGluten-Free
Substitute all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. Follow the recipe as-is; the texture will be slightly more tender but still puffy and delicious.
Why this is on our healthy list.
Source of Protein from Egg
Each beignet contains egg, which provides high-quality protein that supports muscle repair and satiety.
Contains B Vitamins
The active dry yeast used in the dough is a natural source of B vitamins, including folate and niacin, which help convert food into energy.
Small Amount of Calcium
The butter and flour contribute a modest amount of calcium, important for bone health.
Frequently asked questions
Most likely the oil was too cool (below 350°F) or the dough wasn't given enough time for the second rise. Ensure the oil is at 360°F and the cut squares have puffed slightly before frying.
