Beignets Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with 1 tsp of the granulated sugar and the instant dry yeast. Stir gently and let sit 5–7 minutes until foamy. If it does not foam, the yeast may be inactive—start with fresh yeast.

Mix wet ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle, whisk together the warm milk, remaining sugar, egg, melted butter and vanilla (if using) until combined.

Combine dry and wet

Add the flour and salt to the wet mixture. Pour in the activated yeast. Mix on low speed (or with a wooden spoon) until a rough shaggy dough forms, about 1–2 minutes.

Knead

Switch to a dough hook (if using a stand mixer) and knead on medium-low for 3–4 minutes until the dough is smooth and slightly tacky but not sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 6–8 minutes, adding up to 1 tbsp flour if dough is too sticky.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes.

Chill (important step)

After the dough has doubled, punch it down gently to release air, then cover and refrigerate the bowl for at least 2 hours or up to overnight. Chilling relaxes the dough and makes cutting easier and improves texture.

Prepare work surface and oil

Remove dough from refrigerator and turn onto a lightly floured surface. Roll the dough to about 1/4-inch (6 mm) thickness. Place a heavy-bottomed Dutch oven or deep frying pan on medium-low heat and pour in the vegetable oil. Heat oil to 350–365°F (175–185°C). Use a thermometer for accuracy.

Cut beignets

Using a pizza cutter or sharp knife, trim edges and cut dough into 2.5–3 inch squares (or 2 x 3 inch rectangles). You should yield approximately 18–24 beignets depending on thickness and exact size.

Fry in batches

Carefully slide 3–5 beignets (do not overcrowd) into the hot oil using tongs or a slotted spoon. Fry for about 1.5–2 minutes per side, flipping once, until puffed and golden brown. Maintain oil temperature; if it drops, increase heat slightly, if it browns too fast reduce heat.

Drain

Remove beignets with a slotted spoon to a wire rack set over a sheet pan or to a plate lined with paper towels to drain briefly for 30–60 seconds.

Dust with powdered sugar

While warm, place a generous handful of powdered sugar in a fine-mesh sieve or shaker and dust each beignet on both sides. For an extra-sweet finish, toss 2–3 beignets at a time in a bowl with powdered sugar to coat fully.

Serve

Serve immediately while hot and airy. Beignets are best the same day. If you must hold them briefly, keep in a low oven (200°F / 95°C) for up to 20 minutes but avoid long holds that make them soggy.