Beignets Recipe

Bloom the yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C) and 1 tsp of the granulated sugar, then sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the all-purpose flour, remaining granulated sugar, and salt.

Mix wet ingredients

In a separate bowl, whisk the warm milk and eggs until combined. Add the softened butter and mix until incorporated.

Make the dough

With the mixer running on low, pour the yeast mixture into the wet mixture, then add the wet ingredients to the flour mixture. Knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, knead on a lightly floured surface for 10–12 minutes.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Chill (optional but recommended)

Punch down the dough gently, cover, and refrigerate for 1–2 hours or up to overnight. Chilling makes the dough easier to roll and improves texture.

Roll and cut

On a lightly floured surface, roll the chilled dough to about ¼-inch (6 mm) thickness. Use a 2½–3 inch round cutter (or square/rectangle) to cut beignet pieces. Re-roll scraps as needed.

Prepare jam (if needed)

If your jam is very loose, heat the wild berry jam briefly in a small saucepan over low heat. Stir in 1 tsp cornstarch mixed with 1 tsp cold water and simmer 1–2 minutes until slightly thickened. Cool to room temperature before using.

Fill beignets

For filled beignets: place about 1 tsp of jam in the center of half the cut dough pieces, leaving a small margin at the edge. Brush the edges lightly with water, then top with another cut piece and press the edges together firmly, sealing with a fork or by pinching. Alternatively, you can fry plain beignets and pipe jam into them after frying using a thin nozzle once cooled slightly.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to maintain temperature; too hot will brown the outside before cooking through, too cool will make beignets greasy.

Fry beignets

Working in small batches (3–4 at a time, depending on pot size), gently slide beignets into the hot oil. Fry for about 1.5–2 minutes per side, turning once, until puffed and golden brown. Adjust time for size and thickness.

Drain

Use a slotted spoon to transfer beignets to a wire rack set over a baking sheet or to several layers of paper towels to drain excess oil.

Dust with powdered sugar

While still warm, dust beignets generously with the finishing powdered sugar.

Make frosting

In a medium bowl, beat the softened cream cheese and softened butter together until smooth. Add the confectioners' sugar gradually and beat until thick and silky. Mix in the vanilla. If the frosting is too thick for piping, add milk 1 teaspoon at a time until it reaches desired consistency.

Top or fill

For open-faced beignets: pipe or spread a dollop of cream cheese frosting on top of each warm beignet, then add a small spoonful of wild berry jam and swirl lightly. For filled beignets: after frying and cooling 2–3 minutes, pipe a thin ring of frosting on top and dot with jam in the center, or simply serve jam-filled beignets with frosting on the side for dipping.

Serve

Serve warm (within 30 minutes) for best texture. Leftovers can be warmed briefly in a 325°F (160°C) oven for 5–7 minutes before serving. Store leftover frosting in the refrigerator and re-whip lightly if needed before using.