Famous Beignets Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, stir the 2 tsp yeast into the warm water with 1 tsp of the granulated sugar and let sit 5–10 minutes until foamy. If using instant yeast, whisk the yeast into the dry flour and proceed; warm water can be added directly.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 3 3/4 cups of the flour, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. If using instant yeast, add it here and whisk briefly to distribute.

In a separate bowl or large measuring cup, whisk together the warm water (1 cup), warmed whole milk (1 cup), eggs (2, lightly beaten), and melted cooled butter (4 tablespoons).

With the mixer running on low, slowly pour the liquid mixture into the dry ingredients. Mix until a shaggy dough forms, then increase speed to medium-low and knead 4–6 minutes until the dough is smooth, slightly tacky, and elastic. If dough is very sticky, add up to the remaining 1/4 cup flour 1 tablespoon at a time; you want a soft sticky dough, not stiff.

Lightly oil a large bowl with 1 teaspoon vegetable oil. Transfer the dough to the bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel.

Let the dough rise in a warm draft-free place until doubled in size, about 1 1/2 to 2 hours. For a more flavorful dough, you may refrigerate the covered dough for 8–24 hours after the first rise; bring back to room temperature before rolling (about 1–2 hours).

Once the dough has risen, punch it down gently to deflate. Turn out onto a lightly floured work surface. Roll the dough to a rectangle about 1/4-inch thick (about 12 x 16 inches). Using a sharp knife or pizza cutter, cut into 2-inch squares (or traditional 3 x 3 inch pieces if you prefer larger beignets). Stack lightly and cover with a towel for 10–15 minutes to relax (this helps improve puffing).

Pour about 6 cups neutral frying oil into a heavy-bottomed Dutch oven or deep pot, filling it to about 2–3 inches deep. Clip a deep-fry thermometer to the side and heat the oil to 350°F (175°C). Maintain temperature between 350–360°F during frying for even puffing and minimal oil absorption.

While oil heats, prepare a tray lined with paper towels for draining and a large wire rack set over a sheet pan (optional) to keep beignets crisp. Also put the confectioners' sugar in a wide shallow bowl or sieve for dusting.

Using a bench scraper or spatula, separate the cut squares into individual pieces. Working in small batches (4–6 pieces at a time depending on pot size), gently slide the dough pieces into the hot oil, being careful not to overcrowd — overcrowding lowers the oil temperature and causes soggy beignets.

Fry each batch for about 2–3 minutes per side, turning once with a slotted spoon or spider when the underside is golden and puffed. Total frying time should be 3–5 minutes per piece depending on size; beignets should be golden brown and puffed with a hollow interior.

Remove the beignets to the prepared paper towel-lined tray to drain briefly (10–20 seconds), then transfer to the wire rack or into the bowl of confectioners' sugar.

Toss warm beignets in confectioners' sugar until well coated. For the classic look, place several beignets on a plate and dust generously with additional powdered sugar using a fine-mesh sieve.

Serve immediately while warm. Beignets are best the first hour; if you need to hold them briefly, keep them in a warm (not hot) oven at 200°F (95°C) on a wire rack for up to 20–30 minutes, but avoid covering them or they will steam and lose crispness.