Sweet Or Savory Beignets Recipe

Activate yeast and combine wet ingredients

In a small bowl or measuring cup, combine warm milk (should feel like warm bath, about 105–115°F / 40–46°C), 1 tablespoon warm water and the granulated sugar. Stir in the instant yeast and let it sit 5 to 8 minutes until foamy. In a separate bowl, whisk the eggs lightly, then stir in the melted butter. When yeast is foamy, add egg-butter mixture and stir to combine.

Mix dough

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), combine the flour and salt. With mixer on low, pour in wet mixture and mix until a shaggy dough forms, about 2–3 minutes. Increase speed to medium and knead about 4–5 minutes until smooth, slightly sticky, and elastic. If dough is too sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Lightly oil a clean bowl and transfer the dough, turning to coat. Cover loosely with plastic wrap or a clean kitchen towel. Let rise in a warm draft-free spot until doubled in size, about 1 to 1 1/2 hours depending on room temperature.

Turn the risen dough out onto a lightly floured surface and gently deflate. Roll the dough with a rolling pin to a rectangle about 1/4-inch thick (roughly 12 x 14 inches). Use a sharp knife or pizza cutter to cut into 2- to 3-inch squares (or 3-inch rounds). For filled beignets, cut slightly larger to allow sealing. Place cut pieces on a lightly floured tray, cover loosely with a towel, and let rest 20–30 minutes — they should puff slightly.

Heat oil

Pour neutral oil into a heavy-bottomed pot or deep fryer so it is about 2 inches deep. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough: it should sizzle and float, browning in about 45–60 seconds per side.

Fry beignets

Working in small batches (3–5 at a time depending on pot size), gently slide dough pieces into the hot oil. Fry until golden brown and puffed, about 45–60 seconds per side. Use a slotted spoon or spider to flip and remove. Avoid overcrowding the oil to maintain temperature.

Drain

Transfer fried beignets to a paper towel–lined baking sheet to drain for 1–2 minutes. If making sweet beignets, immediately dust generously with powdered sugar while warm so the sugar adheres. For savory versions, sprinkle with garlic powder, grated cheddar (if using), chopped chives and a pinch of coarse sea salt while still warm so cheese softens slightly. Repeat until all dough pieces are fried.

To make a simple glaze/dusting: combine powdered sugar and vanilla extract with 1–2 tablespoons hot water (or milk) to make a smooth glaze for dipping or drizzling. Alternatively, dust beignets heavily with powdered sugar using a fine mesh sieve. For filled beignets: fill a piping bag fitted with a small round tip with jam or chocolate sauce. Use the tip to pierce the side or bottom of a warm beignet and inject about 1 tablespoon of filling.

For a quick savory dip, whisk together Greek yogurt, lemon juice, hot sauce or Dijon, and 1/4 teaspoon salt until smooth. Taste and adjust seasoning. Serve alongside warm savory beignets.

Serve beignets warm within 30 minutes for best texture. Sweet beignets are best enjoyed dusted with powdered sugar and optionally filled. Savory beignets pair with the yogurt dip or can be served plain with a sprinkle of cheese and herbs. To store: keep cooled beignets in an airtight container at room temperature up to 24 hours; reheat in a 350°F (175°C) oven for 5–7 minutes to refresh. For longer storage, freeze unfilled beignets in a single layer on a baking sheet, then transfer to a freezer bag; reheat from frozen in a 350°F oven until warm.