Beignets Recipe

Activate yeast and combine liquids

In a large bowl, whisk the warm water, warm milk, and granulated sugar until sugar dissolves. Sprinkle the instant dry yeast over the liquid, wait 2 minutes, then whisk gently to incorporate. Let sit 5–7 minutes until foamy. Whisk in the egg and melted butter until combined.

Mix dry and wet ingredients

In a separate large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the liquid mixture. Stir with a wooden spoon or a dough scraper until a shaggy dough forms. The dough will be slightly sticky but should come together into a ball.

Knead briefly

Turn the dough onto a lightly floured surface and knead for 3–4 minutes until smooth and elastic, adding small pinches of flour only if the dough is overly sticky. If using a stand mixer, knead on medium-low with the dough hook for 2–3 minutes.

First rise

Lightly oil a clean bowl. Place the dough ball into the bowl, turning once to coat with oil. Cover tightly with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 hour (time varies with room temperature).

Deflate and chill (optional but recommended)

Gently punch down the risen dough to release gas. Turn it out onto a lightly floured surface and flatten it into a rectangle about 1/2-inch thick. For best texture and easier handling, cover and refrigerate the dough for 30–60 minutes; chilled dough is easier to roll and cut and gives a lighter beignet.

Roll and cut

On a lightly floured work surface, roll the dough to about 1/4- to 1/3-inch thickness (roughly 9–10 inches square if you started with the quantity here). Use a sharp knife or a pizza cutter to cut the dough into 2 to 2 1/2-inch squares or rectangles. You should get roughly 18–24 pieces depending on exact thickness.

Final proof

Place the cut pieces on a lightly floured tray, spaced so they aren't touching. Cover loosely with plastic wrap or a clean towel and let them rest in a warm place for 20–30 minutes, until slightly puffed. They should be light and airy but not doubled.

Heat the oil

Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 4–6 cups depending on pot). Warm the oil over medium heat until it reaches 355°F (180°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of dough—it should sizzle and rise to the surface within a few seconds without browning instantly.

Fry beignets

Fry the dough pieces in batches of 3–6 (do not overcrowd) for about 2 to 3 minutes per side, turning once with a slotted spoon or spider. Cook until they are puffed and golden brown on both sides. Adjust heat to keep oil between 340–360°F (170–182°C); lower the heat if they brown too quickly, raise if they take too long to color.

Drain and sugar

Use a slotted spoon to transfer fried beignets to a wire rack set over a baking sheet or to paper towels to drain briefly (30–60 seconds). While still warm, generously dust each beignet with powdered sugar using a fine-mesh sieve or place several in a large sieve with powdered sugar and shake gently to coat. Serve immediately for best texture.

Serving suggestion

Serve beignets hot or warm with extra powdered sugar on the side and optional accompaniments such as café au lait, chocolate sauce, or fruit preserves.