Beignets Recipe

1. Activate yeast

In a small bowl combine the warm water (about 110°F / 43°C) and 1 teaspoon of the granulated sugar. Sprinkle the instant dry yeast over the water, stir gently, and let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—start again with fresh yeast.

2. Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), whisk together 2 1/2 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon fine salt until evenly combined.

3. Combine wet ingredients

In a separate bowl whisk the whole egg with the warmed milk and melted butter until blended. Add the activated yeast mixture and stir to combine.

4. Form dough

With the mixer on low, pour the wet mixture into the dry ingredients and mix until a soft, slightly sticky dough forms, about 3–5 minutes. If mixing by hand, stir with a wooden spoon then turn out and knead for 6–8 minutes until smooth. Add a little more flour (1 tablespoon at a time) only if dough is extremely sticky; the dough should be soft and slightly tacky but manageable.

5. First rise

Lightly oil a clean bowl with a small amount of vegetable oil. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 1/4 hours.

6. Shape beignets

Line a baking sheet with parchment and dust lightly with flour. Turn the risen dough out onto a lightly floured surface, gently deflate, and roll to a rectangle about 1/4 inch (6 mm) thick. Using a sharp knife or pizza cutter, cut into 4 equal squares (for four large beignets) or smaller rectangles if preferred. Place the cut pieces on the prepared sheet, cover loosely with a towel, and let rest 20–30 minutes for a short second rise while you prepare the oil and compote.

7. Heat 2 cups vegetable oil in a heavy-bottomed saucepan or a deep fryer to 350°F (175°C). Use a thermometer for accuracy. The oil should be deep enough to allow the beignets to puff and float (about 2–2 1/2 inches).

8. Fry beignets in batches to avoid crowding: carefully lower 1–2 pieces into the hot oil using a spider/skimmer or tongs. Fry, turning once, until golden brown and puffed, about 1 1/2–2 minutes per side (3–4 minutes total). Adjust heat to maintain 350°F; if oil is too hot they will brown before cooking through.

9. Transfer fried beignets to a wire rack set over a baking sheet or to paper towels to drain briefly. While still warm, dust generously with confectioners' sugar. Repeat with remaining pieces. If desired, keep warm in a low oven (200°F / 95°C) on the rack while finishing remaining batches.

10. Combine 1 cup raspberries, 2 tablespoons granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice in a small saucepan over medium heat.

11. Bring to a gentle simmer, then reduce heat and cook, stirring occasionally, until raspberries break down and the mixture thickens slightly, about 6–8 minutes. If you prefer a smoother compote, press through a fine-mesh sieve to remove seeds; otherwise leave as-is for a seed-forward compote.

12. Remove from heat and let cool slightly. Taste and adjust sweetness or lemon if needed. Keep warm or at room temperature until serving.

13. Place two beignets on each plate (total four beignets) and spoon 2–3 tablespoons of raspberry compote alongside or into a small ramekin for dipping. Dust any remaining confectioners' sugar over the beignets just before serving. Optionally sprinkle a very small pinch of coarse sea salt over the compote to brighten flavor.

14. Serve immediately while beignets are warm and puffy.