Cinnamon Beignets Recipe

Activate and mix

Warm the milk to about 105–110°F (just warm to the touch). In a large mixing bowl or the bowl of a stand mixer, whisk the warm milk with the granulated sugar and instant yeast. Let sit 5 minutes until foamy. Add the egg, melted butter, and vanilla and whisk to combine.

Combine dry and wet

Add the flour and salt to the bowl. If using a stand mixer, fit with the dough hook and mix on low until a shaggy dough forms, then increase to medium-low for 3–4 minutes until the dough is smooth, slightly tacky but not sticky. If mixing by hand, stir with a wooden spoon until combined, then turn out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.

First rise

Lightly oil a clean bowl and transfer the dough to it, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on temperature.

Deflate and roll

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll into a rectangle about 12x10 inches and roughly 1/4 inch thick. If the dough springs back, let it rest 5–10 minutes and then continue rolling.

Cut beignets

Using a sharp knife or a bench scraper, cut the dough into 2-inch squares (about 24 squares). Transfer the squares to a parchment-lined baking sheet in a single layer, leaving a little space between pieces.

Second rise

Cover the tray loosely with lightly greased plastic wrap or a kitchen towel and let the pieces rise until puffy, about 30–45 minutes. Do not overproof — they should be airy but still hold their shape.

Prepare coating

While the beignets are undergoing the second rise, whisk together the powdered sugar and ground cinnamon in a wide shallow bowl or tray. Set aside near the frying station.

Heat oil

Pour the oil into a heavy-bottomed pot (Dutch oven or deep saucepan) to a depth of about 2 inches. Attach a deep-fry thermometer and heat the oil to 350°F (175°C). Maintain this temperature throughout frying; adjust heat as needed. If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and float with steady browning in about 60 seconds.

Fry beignets

Working in small batches (4–6 pieces depending on pot size), gently slide the risen beignet squares into the hot oil using a spider or slotted spoon. Fry, turning frequently, until evenly golden brown on all sides, about 90–120 seconds per side or 3–4 minutes total per batch. Avoid overcrowding, which drops oil temperature.

Drain and coat

Using a slotted spoon, transfer the fried beignets to a paper towel–lined baking sheet to drain briefly (10–20 seconds), then immediately toss each beignet in the powdered sugar–cinnamon mixture to coat thoroughly. For an even coating, place the sugar mixture in a large bowl and shake the beignets gently in the bowl or spoon the mixture over them.

Repeat

Repeat frying, draining, and coating with the remaining dough. Keep finished beignets in a warm oven (170°F/75°C) on a wire rack if making multiple batches so they stay crisp while you finish.

Serve beignets warm. Optionally dust with additional powdered sugar and serve with dipping sauces such as chocolate ganache or fruit jam. Best enjoyed the day they are made.