Beignet Bites Recipe

Activate yeast and warm liquids

Combine the warm water (about 105–110°F / 40–43°C), 1 tablespoon of the granulated sugar, and the instant dry yeast in a small bowl. Let sit 5–7 minutes until foamy. In a small saucepan or microwave-safe cup, warm the milk to lukewarm (about 100–110°F / 38–43°C); it should feel slightly warm but not hot. Stir the milk into the yeast once foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), whisk together the all-purpose flour, remaining 1 tablespoon sugar, and fine salt until evenly combined.

Combine wet and dry

Make a well in the dry ingredients. Add the foamy milk-yeast mixture, the large egg (lightly beaten), melted cooled butter, and vanilla extract. Mix on low speed until ingredients come together into a rough dough, scraping the bowl as needed (about 1–2 minutes).

Knead to smooth

Switch to the dough hook and knead on medium-low for 4–6 minutes until the dough is smooth, slightly tacky but not sticky. If kneading by hand, transfer to a lightly floured surface and knead 6–8 minutes until smooth.

First rise

Lightly oil a large bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Chill (optional but traditional)

After the first rise, gently deflate the dough, cover tightly, and refrigerate for 1–2 hours or overnight. Chilling makes the dough easier to roll and develops flavor. If short on time, proceed immediately to shaping after deflating.

Prepare frying oil

Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups depending on the vessel). Heat to 350°F (175°C). Use a candy/deep-fry thermometer to monitor temperature; adjust heat to maintain 350°F while frying.

Roll and cut dough

On a lightly floured surface, roll the chilled (or rested) dough to about 1/4-inch (6 mm) thickness. Using a small round cutter about 1 1/2 to 2 inches (4–5 cm) in diameter (or a sharp knife), cut approximately 8 rounds (you should get about eight beignet bites). Re-roll scraps if needed to reach 8 pieces. Keep cut dough covered with a towel while working to prevent drying.

Fry the beignet bites

Carefully lower 3–4 dough rounds into the hot oil (do not overcrowd). Fry for about 1.5–2 minutes per side, turning once with a slotted spoon or tongs, until golden brown and puffed. Maintain oil at 350°F; lower heat slightly if browning too quickly. Remove beignets and drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining rounds.

Dust with confectioners' sugar

While slightly warm, place the confectioners' sugar (and optional cinnamon if using) in a fine-mesh sieve or sifter. Generously sift the sugar over each beignet bite until well coated. For an extra-coating, toss the warm beignets lightly in a shallow bowl of powdered sugar using tongs.

Serve

Arrange eight beignet bites on a plate and serve immediately while warm. Leftovers: store cooled beignets in an airtight container at room temperature for up to 1 day; reheat briefly in a 350°F oven for 4–6 minutes before re-sifting with powdered sugar.