Fluffy, pillowy beignets are the ultimate comfort food, with their light and airy texture that practically melts in your mouth. These deep-fried pastries are golden on the outside and soft on the inside, offering the perfect balance of crispy and tender. Lightly dusted with powdered sugar, they’re irresistibly sweet and addictive, making them the perfect treat for any occasion. Whether enjoyed with a cup of coffee or as a decadent dessert, beignets bring a touch of New Orleans charm to every bite.
Prep Time
3 1/2 Hours
Cook Time
10 minutes
Yields
18 Beignets
Ingredients
- 4 cups cups (500g) all purpose flour, more for dusting
- 1/4 tsp salt
- 3/4 cup water, warmed to touch
- 1 packet dried yeast
- 2 Tablespoons butter, melted
- 1/2 cup whole milk, warm
- 1/3 cup (70g) PLUS 1 tsp super fine sugar
- 1 large egg
- oil for shallow frying, canola, vegetable, or avocado
- lots of powdered sugar
Steps
1
Grease a large glass bowl and set it aside. In the bowl of a stand mixer add the flour and salt, attach the bowl to the mixer with the hook attachment. In a separate bowl (medium sized) add the warm water. The water should be warm to touch but not scolding hot. To the water add the yeast and a tsp of sugar. Let it bloom and become foamy for about 10 minutes. Once the yeast is ready add the butter, milk, egg, and the remaining sugar. Whisk it all the ingredients together.
2
Add the wet ingredients to the dry ingredients in the stand mixer bowl. Mix with the hook attachment until the dough has formed and becomes smooth. If the dough still feels sticky after 5 minutes, add a tablespoon of flour until it becomes smooth. Depending on my dough temperature I sometimes have to add 1-3 tablespoons of flour.
3
Put the dough in the greased bowl, cover loosely with saran wrap, and place it in a warm spot for 2 hours or until the dough has doubled in size. Once the dough is ready, prepare a clean surface and dust it with flour. Roll the dough out, 2 batches if needed, to about 1/4″ thick rectangle. Using a pizza cuter, cut the dough in equal 3″x3″ squares. Add more flour under the squares so that they don’t stick then cover the dough with a kitchen towel to rest for one more hour.
4
Tidy up the kitchen while the squares rise for a second time and prepare the oil. In a large skillet with tall sides, add enough oil to fill it halfway. Using a thermometer, heat up the oil to 370 degrees. Fry 3 squares at a time. This will go fast so stay close to the stove. As soon as you see the bottom is golden brown, flip the pillowy dough to cook the other side. This takes about 2 minutes each side. Take the dough out the oil and place on a drying rack or plate lined with paper towel. Repeat until all the dough has been cooked!
5
Once you are finished frying, wait for the beignets to cool slightly and this is your time to dust the snowy icing sugar all over the beignets! Once you think they are coated, dust more! Enjoy!
If you want to make this recipe download and print the recipe card!
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