Classic Beignets Recipe

Activate yeast (if using active dry)

In a small bowl combine 1/4 cup warm water (about 100–110°F / 38–43°C) with the pinch of sugar and the yeast. Stir gently and let sit 5–10 minutes until foamy. If using instant yeast, sprinkle it directly into the flour in the next step and skip this activation step.

In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl if mixing by hand), whisk together the all-purpose flour, granulated sugar and fine salt.

If you activated yeast separately, add the foamy yeast mixture to the dry ingredients. If using instant yeast, add 2 1/4 tsp directly to the dry ingredients.

Combine the warm water (1 cup) and warmed milk (1/2 cup). Add the egg, melted butter and 1 tablespoon oil to the liquid and whisk to combine.

With the mixer running on low, gradually add the liquid mixture to the dry ingredients until a shaggy dough forms. Increase speed to medium-low and mix 2–3 minutes until the dough becomes smooth and slightly sticky. If mixing by hand, stir with a sturdy spoon until combined, then turn onto a lightly floured surface and knead by hand for 6–8 minutes until smooth.

Scrape the dough into a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel.

Let the dough rise in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. For a deeper flavor and easier handling, refrigerate the covered dough for 8–24 hours after the first rise; bring back to room temperature for 30–60 minutes before proceeding.

After the first rise, gently punch down the dough to deflate. Turn it onto a lightly floured surface and roll out to approximately 1/4-inch thickness (0.6 cm). Use a sharp knife or pizza cutter to cut the dough into 2.5–3 inch squares or 2 x 3 inch rectangles.

Place cut pieces on a lightly floured baking sheet, cover loosely with plastic wrap or a towel and let rest 20–30 minutes to puff slightly before frying. They should be a bit airy but not fully doubled.

Pour the neutral oil into a heavy, deep pot or Dutch oven to a depth of about 2–3 inches (enough to float the beignets). Attach a deep-fry thermometer to the pot and heat the oil to 360°F (182°C). Maintain temperature between 350–365°F (177–185°C) while frying.

Test the oil with a small piece of dough: it should sizzle and brown in about 45–60 seconds. If it browns too quickly, lower the heat; if it takes too long, raise the heat slightly.

Working in batches to avoid crowding, gently slide 4–6 pieces of dough into the hot oil, turning once with a slotted spoon or spider so they brown evenly. Fry each side about 1 to 1 1/2 minutes per side until golden brown and puffed. Total frying time per beignet is typically 2–3 minutes.

Use a slotted spoon to transfer fried beignets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly (about 1 minute). Do not let them sit too long on towels or they will steam and soften; a short drain is enough.

While still warm (but not sizzling), generously dust the beignets with confectioners' sugar. For a lightly spiced variation, sift together the powdered sugar with 1/2 teaspoon ground cinnamon before dusting.

Serve immediately for best texture. Beignets are best eaten the day they are made, warm and fresh. Leftovers can be reheated briefly (about 10–15 seconds) in a microwave to refresh before dusting with more powdered sugar.