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Ingredients
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Beignet Dough
Frying & Finishing
A La Mode (Serving)
Method
Beignet Dough
- 1
Bloom yeast
Warm the milk to about 100–105°F (warm but not hot). Stir in 1 tablespoon granulated sugar to the warm milk. In a small bowl combine warm water and active dry yeast, stir lightly, and let sit 5–8 minutes until foamy. If the yeast does not foam, discard and start with fresh yeast.
- 2
Mix wet ingredients
In a large mixing bowl or stand mixer bowl, whisk together the foamed yeast mixture and the warm milk mixture. Add the melted butter, eggs, and optional shortening or oil. Whisk until combined.
- 3
Add dry ingredients
Whisk the all-purpose flour and kosher salt together, then add to the wet mixture in two or three additions. If using a stand mixer, use the dough hook on low-medium speed. Mix until a soft, slightly sticky dough forms, about 3–5 minutes. The dough should pull away from the sides but remain tacky. Add up to 2 tablespoons more flour if dough is excessively sticky.
- 4
Knead & first rise
Turn the dough onto a lightly floured surface and knead by hand 2–3 minutes to smooth, or continue kneading in the mixer 2 minutes. Shape into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.
- 5
Chill dough (recommended)
After the dough has doubled, punch it down gently, cover, and refrigerate for at least 2 hours or up to overnight. Chilling makes the dough easier to roll and yields better textured beignets.
- 6
Roll & cut
Lightly flour a work surface. Roll the chilled dough to roughly 1/4-inch (6 mm) thickness. Using a sharp pizza cutter or bench scraper, cut into 2½–3 inch squares or 3x3 inch pieces. You can also cut into rectangles or rounds. For classic airy beignets, keep pieces uniform in size. Place cut pieces on a lightly floured tray and cover lightly with plastic while heating oil.
Frying & Finishing
- 7
Heat oil
Pour oil into a heavy deep skillet, Dutch oven, or deep fryer to a depth of 2–3 inches. Heat oil to 350°F (175°C). Use a thermometer — maintaining consistent temperature yields light, non-greasy beignets.
- 8
Fry beignets
Working in batches to avoid overcrowding, gently slide 4–6 pieces (depending on pan size) into the hot oil. Fry, turning once, until puffed and golden brown — about 2 minutes per side (total 3–4 minutes). The beignets should puff up and develop an even golden color. Adjust heat as needed to keep oil at ~350°F.
- 9
- 10
Dust with powdered sugar
While still warm, generously dust the beignets with confectioners' sugar using a sieve or sifter. If desired, sprinkle a light pinch of fine sea salt over a few to balance the sweetness.
A La Mode (Serving)
- 11
Serve
Place 2–3 warm beignets on each dessert plate. Top with 1 scoop (or 2 small scoops) of vanilla bean ice cream per plate. If you like, add a small drizzle of warm caramel or chocolate sauce (not included in ingredients) and serve immediately so the ice cream melts slightly against the warm beignets.