Savory Or Sweet Beignets Recipe

Activate yeast and combine liquids

In a medium bowl, whisk the warm milk and warm water together (temperature about 105–115°F / 40–46°C). Stir in the granulated sugar and sprinkle the instant dry yeast over the surface. Allow to sit 5–8 minutes until foamy. Add the melted cooled butter and crack in the eggs, whisking to combine.

Mix dry ingredients and combine

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl), combine the all-purpose flour and fine sea salt. Pour the liquid mixture into the flour and mix on low speed until a shaggy dough forms. Increase speed to medium and mix 2–3 minutes until a smooth, slightly sticky dough forms. If mixing by hand, stir with a wooden spoon until incorporated and then knead 5–7 minutes until smooth.

First rise

Lightly oil a clean bowl and transfer the dough, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours depending on room temperature.

Chill (recommended for easier handling)

After the dough has roughly doubled, punch it down gently and transfer to another lightly floured surface. Shape into a flattened rectangle, cover tightly, and refrigerate for at least 30 minutes — up to overnight. Chilling firms the dough and makes cutting cleaner.

Roll and cut

On a lightly floured work surface, roll the dough to about 1/4-inch (6 mm) thickness. Using a 2.5–3 inch (6–7.5 cm) round cutter or a sharp knife, cut rounds or squares (your preferred beignet shape). Re-roll scraps once. Aim for about 28–32 pieces depending on cutter size.

Heat oil

Pour vegetable oil into a heavy-bottomed Dutch oven or deep fryer to a depth of about 2–3 inches (5–7.5 cm). Heat to 350°F (175°C). Use a thermometer to monitor temperature carefully — maintaining a steady 350°F gives a golden exterior and fully cooked interior.

Fry beignets

Working in small batches (4–6 pieces depending on pot size), gently slide cut dough into the hot oil. Fry for about 1½–2 minutes per side, flipping once, until puffed and golden brown. Adjust heat to keep oil at 350°F. Avoid overcrowding, which lowers oil temperature and yields greasy beignets.

Drain

Using a slotted spoon or spider skimmer, transfer fried beignets to a wire rack set over a baking sheet or to paper towels to drain briefly (30–60 seconds) before finishing.

Cheddar-stuffed variation

For cheddar-stuffed beignets, place a small pinch (about 1 teaspoon) of shredded cheddar in the center of a rolled dough square before sealing. Pinch edges shut well and gently flatten slightly. Fry as directed above; cheese will melt inside during frying. Drain and sprinkle with coarse sea salt and chopped chives while warm.

Savory dusting

Toss warm beignets lightly with a mixture of garlic powder and a pinch of fine salt, or sprinkle directly with coarse sea salt and chopped chives for a savory bite.

Simple powdered sugar

While beignets are still warm, generously dust with powdered sugar using a fine-mesh sieve so they get a light, even coating.

Cinnamon-sugar

Combine powdered sugar with the cinnamon (or use granulated sugar + cinnamon if preferred). Toss or dust the warm beignets until coated.

Filled beignets (optional)

To make jam- or cream-filled beignets: after frying, let beignets cool slightly. Fit a piping bag with a small tip, fill with your choice of fruit preserves or pastry cream, and inject about 1–2 tablespoons into each beignet until slightly plump. Dust with powdered sugar before serving.