Sweet Beignets Recipe

Activate yeast and combine wet ingredients

In a small bowl, stir warm water (about 105-110°F / 40-43°C) with 1 teaspoon of the granulated sugar and the instant dry yeast. Let sit 5–7 minutes until foamy. In a separate bowl, whisk together warm milk, melted butter, remaining sugar, eggs, and vanilla.

Mix dry and wet

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour and salt. With the mixer on low, stream in the yeast mixture and then the egg/butter/milk mixture until a rough dough forms. Scrape down the sides as needed.

Knead

Knead on medium-low speed for 5–7 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

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

Chill (optional but recommended)

Punch down the risen dough, form into a rectangle about 1-inch thick, wrap in plastic, and refrigerate for at least 1 hour or up to overnight. Chilling makes the dough easier to handle and improves flavor.

Roll and shape

On a lightly floured surface, roll the chilled dough to about 1/4–1/3 inch thickness. Using a 2½–3 inch round cutter (or a knife), cut into squares or rounds. Transfer pieces to a baking sheet dusted lightly with flour or parchment. Cover loosely and let rest 20–30 minutes to puff slightly.

Heat oil

Pour oil into a deep, heavy pot or Dutch oven to a depth of about 2–3 inches and heat over medium to medium-high until a deep-fry thermometer registers 350°F (175°C). Maintain temperature between 350–360°F while frying; adjust heat as needed.

Fry beignets

Working in small batches (4–6 pieces depending on pot size), gently drop dough pieces into the hot oil, being careful not to overcrowd. Fry 1–2 minutes per side, flipping once, until they are puffed and golden brown on both sides. Use a slotted spoon or spider to remove and drain on a wire rack set over a baking sheet or on paper towels.

Keep warm

If frying in multiple batches, keep finished beignets warm and crisp in a 200°F (95°C) oven on a wire rack while you finish remaining batches.

Dust with sugar

Sift the confectioners' sugar (and optional cinnamon, if using) into a shallow bowl or fine-mesh sieve. While the beignets are still warm, generously dust each piece with powdered sugar so it adheres to the surface.

Serve

Serve immediately, up to 1 per person as noted. Offer optional jam or chocolate sauce on the side for dipping. Beignets are best eaten the day they’re made while warm and crisp.