Beignets Recipe

Proof yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and 1 tsp of the granulated sugar from the dough ingredients. Sprinkle the 2.25 tsp instant dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy. (If using active dry yeast, ensure it foams; if it doesn’t, discard and use fresh yeast.)

Warm milk

Gently warm the milk to about 100–110°F (37–43°C). It should feel warm but not hot to the touch. Set aside to cool slightly if needed.

Mix dry ingredients

In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, whisk together 3.5 cups all-purpose flour, 0.25 cup granulated sugar, and 1 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the 2 eggs lightly with the cooled melted butter and 1 tsp vanilla extract. Stir in the warmed milk and the foamy yeast mixture until combined.

Make the dough

With the mixer on low speed, pour the wet mixture into the dry ingredients and mix until a sticky, cohesive dough forms (about 1–2 minutes). Increase speed to medium and mix another 1–2 minutes to develop some structure. If mixing by hand, stir with a wooden spoon until combined and knead briefly in the bowl until cohesive.

First rise

Transfer the dough to a lightly oiled bowl (use a little oil or nonstick spray to coat). Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours. The dough should look puffy and airy.

Chill (optional but traditional)

After the first rise, gently deflate the dough, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to overnight. Chilling makes the dough easier to handle and improves flavor. If short on time, proceed immediately to shaping after a brief bench rest (15–20 minutes).

Roll and cut

On a lightly floured surface, roll the chilled or room-temperature dough to about 1/4 inch (6 mm) thickness. Using a 2½–3 inch round cutter or a sharp knife, cut into squares or circles (traditional New Orleans beignets are square with a single slit in the center to puff). Place cut pieces on a lightly floured baking sheet and cover with a towel while heating oil.

Heat oil

Pour about 3–4 cups neutral oil into a deep, heavy pot or deep fryer (oil depth should be at least 2–3 inches). Use a thermometer and heat oil to 360°F (182°C). If you don’t have a thermometer, test with a small piece of dough: it should sizzle immediately and brown in about 45–60 seconds when correct.

Fry beignets

Working in batches (do not overcrowd), gently slip 3–4 pieces into the hot oil using a slotted spoon or spider. Fry for about 1 to 1½ minutes per side, turning once, until puffed and deep golden brown. Adjust heat as needed to maintain 350–365°F (177–185°C). Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels for a brief moment.

Finish and serve

While still warm, generously dust the beignets with powdered sugar (use a sifter or fine-mesh sieve). Serve immediately, piping hot, with extra powdered sugar on the side for guests. Optionally sprinkle a tiny pinch (about 1/8–1/4 tsp) of the reserved salt over the piled beignets to enhance flavor.

Storage

Beignets are best eaten the day they are made. To keep briefly, store in a loosely covered container at room temperature for up to 8 hours; reheat briefly in a 350°F (175°C) oven for 3–5 minutes before serving and re-dust with powdered sugar.