French Beignets Recipe

Bloom yeast

In a small bowl, combine 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 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive; start with fresh yeast.

Warm milk and melt butter

Heat the whole milk until just warm (not hot) — about 100°F / 38°C — either in the microwave for 20–30 seconds or on the stove. In a separate small bowl, combine melted butter and the remaining tablespoon of sugar; let cool slightly.

Combine dry ingredients

In the bowl of a stand mixer fitted with the paddle or in a large mixing bowl, whisk together the all-purpose flour and salt until evenly distributed.

Mix wet and dry

Add the foamed yeast mixture, warm milk, eggs, and melted butter to the flour. If using a stand mixer, mix on low speed until ingredients come together (about 1–2 minutes), then increase to medium and beat 2–3 minutes until a sticky, slightly elastic dough forms. If mixing by hand, stir with a sturdy spoon until combined and then knead in the bowl until cohesive.

Knead (optional)

If the dough is very sticky, lightly flour a work surface and knead by hand about 3–5 minutes until smooth and slightly elastic. The dough should still be soft and slightly tacky — do not add a lot of extra flour.

First rise

Transfer the dough to a lightly oiled bowl, turning to coat the surface. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours.

Chill (optional but traditional)

After the first rise, gently deflate the dough, cover tightly and refrigerate at least 2 hours or overnight. Chilling makes the dough easier to roll and improves flavor. If short on time, proceed after the first rise without chilling.

Prepare workspace

If chilled, remove dough from refrigerator and let rest at room temperature 30 minutes so it's pliable but still cool. Lightly flour a large work surface and a rolling pin. Have a large cutting board or baking sheet dusted with flour or parchment ready for cut pieces.

Roll and cut

Roll the dough to about 1/4-inch (6 mm) thickness. Using a 2.5–3 inch (6–8 cm) square cutter, biscuit cutter, or a knife, cut into squares or rounds. For classic beignets, cut into roughly 2½–3 inch squares. Re-roll scraps as needed (try not to overwork the dough). Arrange cut pieces on the prepared board, lightly dusted with flour, and cover with a clean towel while heating oil.

Heat oil

Pour vegetable oil into a deep, heavy pot (Dutch oven) to a depth of about 2–3 inches. Attach a candy/deep-fry thermometer and heat oil to 350°F (175°C). Maintain temperature between 350–360°F for even puff and browning.

Fry beignets

Carefully slide 3–6 beignets into the hot oil (do not overcrowd — they should have space to puff). Fry 2–3 minutes, turning once with a slotted spoon or spider, until golden brown on both sides and puffed. Transfer to a paper towel-lined baking sheet to drain. Repeat with remaining pieces, keeping cooked beignets warm in a low oven (200°F / 95°C) on a wire rack set over a baking sheet if desired.

Dust with powdered sugar

When beignets are slightly warm but not piping hot, generously dust both sides with powdered sugar. For best results, place powdered sugar in a fine-mesh sieve or sifter and shake over the beignets until well coated. If using vanilla extract, stir 1 teaspoon into the powdered sugar and sift once to combine before dusting for a subtle vanilla note.

Serve

Serve immediately while warm. Beignets are best the day they're made — they should be light, airy, and pillowy inside with a crisp exterior. Provide extra powdered sugar for guests to recoat if desired.