Beignets Recipe

Activate yeast

In a small bowl, whisk together the warm water (3 tbsp) and warm milk (3 tbsp) with 1 teaspoon of the granulated sugar (taken from the 2 tbsp). Sprinkle the instant yeast over the top. Let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast may be expired; discard and use fresh yeast.

Mix dry ingredients

In a large bowl or bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour (2.5 cups), remaining granulated sugar (1 tbsp), and fine salt (1 tsp). Whisk to distribute evenly.

Combine wet and dry

Make a well in the flour and add the foamy yeast mixture, the large egg (1, lightly beaten), and the melted cooled butter (3 tbsp). Mix on low speed or stir with a wooden spoon until a shaggy dough forms, about 1–2 minutes.

Knead

Knead the dough in the stand mixer on medium-low with the dough hook for 4–6 minutes, or turn onto a lightly floured surface and knead by hand for 6–8 minutes, until the dough is smooth, slightly tacky, and elastic. The dough should hold together and stretch without tearing easily.

First rise

Lightly oil a clean bowl, 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 1 to 1¼ hours.

Chill (optional but recommended for easier shaping)

After the first rise, gently deflate the dough and fold it into itself once. Cover and refrigerate for 30–60 minutes to make rolling easier and to improve flavor. If short on time, proceed immediately to shaping.

Shape

On a lightly floured surface, roll the dough to a 1/4-inch (6 mm) thickness. Using a 2.5–3 inch round cutter (or a knife), cut out rounds. You should get about 10–12 rounds; for this menu item portion five beignets per order, but make extra to allow for frying loss. Re-roll scraps once to use remaining dough.

Heat oil

Pour the vegetable oil (about 2 cups) into a heavy-bottomed saucepan or deep skillet to a depth of about 2 inches. Heat over medium to medium-high until a deep-fry thermometer reads 360°F (182°C). If you don’t have a thermometer, test with a small piece of dough — it should sizzle and turn golden in about 45–60 seconds.

Fry beignets

Working in batches (do not overcrowd), gently slide 3–4 rounds into the hot oil. Fry, flipping once, until puffed and deep golden brown, about 1 to 1½ minutes per side. Use a slotted spoon or spider to turn and remove beignets. Drain on a wire rack set over a sheet pan or on a plate lined with paper towels for 1–2 minutes to remove excess oil.

Dust with powdered sugar

While still warm (but not overly hot), transfer the beignets to a bowl or remaining wire rack and generously dust both sides with powdered sugar (about 3/4 cup total across the batch). For a fine coating, use a fine-mesh sieve to sprinkle the powdered sugar evenly.

Plate and serve

Arrange five beignets on each small plate. Serve immediately with 2–3 tablespoons of pure maple syrup per plate as a dipping sauce (portion from the 1/2 cup). Beignets are best enjoyed hot and fresh; if you must hold them, keep in a low oven (200°F / 95°C) for up to 15 minutes but dust with powdered sugar just before serving to maintain the coating.