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Ingredients
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Beignet Dough
For Frying & Serving
Method
Beignet Dough
- 1
Activate yeast and combine liquids
In a small bowl, whisk together the warm water (about 105–115°F / 40–46°C) with 1 teaspoon of the granulated sugar and the instant dry yeast. Let sit 5–7 minutes until foamy. In a separate bowl or measuring cup, combine the warm milk, melted butter, vanilla extract and the remaining sugar. Whisk in the egg until evenly combined.
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, combine the all-purpose flour and salt. Stir to distribute the salt evenly.
- 3
- 4
Knead for smooth texture
Switch to the dough hook (if using a mixer) and knead on low to medium speed for 4–6 minutes until the dough is smooth, slightly tacky but not overly sticky. If too sticky, add up to 1 tablespoon of flour at a time. If very dry, add 1 teaspoon warm water.
- 5
- 6
Chill for easier handling (optional but recommended)
After the dough has doubled, punch it down gently to release air. Cover and refrigerate for 1–2 hours (or up to overnight). Chilling firms the dough and makes it easier to roll and cut into uniform beignets.
- 7
Roll and cut
On a lightly floured surface, roll the chilled dough to 1/4-inch (about 6 mm) thickness. Using a sharp cutter (2 to 2.5 inches square or round), cut into pieces about 2–2.5 inches. Reroll scraps once to get six beignets; for a half dozen target make 6 roughly equal pieces.
- 8
Rest before frying
Place cut beignets on a floured baking sheet, cover loosely with a kitchen towel, and let rest 15–20 minutes to puff slightly before frying.
Frying & Serving
- 9
Heat oil
Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 2–3 inches (roughly 4–6 cups depending on pot). Heat over medium heat until the oil reaches 360–370°F (182–188°C). Use a thermometer for accuracy. If you don't have a thermometer, test by dropping a small pinch of dough: it should sizzle and rise quickly without browning immediately.
- 10
Fry beignets
Carefully lower 2–3 beignets into the hot oil (do not overcrowd; maintain oil temperature). Fry 90–120 seconds per side, turning once with a slotted spoon or tongs, until golden brown and puffed. Adjust heat to keep oil between 350–375°F (177–190°C). Total frying time should be about 3–4 minutes per batch.
- 11
Drain
Using a slotted spoon, transfer fried beignets to a wire rack set over a baking sheet or to paper towels to drain briefly (1–2 minutes). This keeps bottoms crisp.
- 12
Powder and serve
While still warm, dust beignets generously with confectioners' sugar. Optionally mix the powdered sugar with the cinnamon before dusting for a spiced finish. Serve immediately with optional dipping sauce on the side. A half-dozen beignets make a nice hors d'oeuvre portion; keep extra warm in a low oven (200°F / 95°C) on a rack if making multiple batches.
- 13
Safety & tips
Monitor oil temperature closely; cooler oil yields greasy beignets and hotter oil will brown the exterior before the center cooks. Work in small batches for consistent color and texture. Leftovers are best reheated briefly in a 350°F oven for 5–7 minutes to re-crisp; re-dust with powdered sugar before serving.