Classic Beignets Recipe

Prepare the pan and heat liquids

In a medium heavy-bottomed saucepan set over medium heat, combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter (cut into pieces), 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Bring mixture to a full rolling boil, stirring once or twice to help the butter melt evenly.

Add flour and cook paste

Remove the pan from heat, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan. Return to medium-low heat and cook the dough for 1 to 2 minutes, stirring constantly, to dry it slightly; you should see a thin film forming on the bottom of the pan.

Cool and incorporate eggs

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Let cool for 3 to 5 minutes (so it doesn't scramble the eggs). Beat in the eggs one at a time: add one egg, mix until fully incorporated and the dough becomes glossy, then add the next. Continue until all 4 eggs are incorporated and the dough is smooth, pipeable, and ribbons from the paddle. If the dough is too stiff, you can add a teaspoon of water or milk at a time; if too loose, add a tablespoon of flour.

Heat oil

Pour about 6 cups vegetable oil into a deep heavy pot or a deep-fryer and 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 rise steadily without browning immediately.

Fry the beignets

Fit a large piping bag with a plain round tip (about 1/2 inch) or use two spoons. Pipe or drop 1 1/2 to 2 inch mounds of dough into the hot oil, spacing so they don't touch. Fry in batches to avoid crowding, turning occasionally with a slotted spoon, until puffed and golden brown on all sides, about 3 to 4 minutes per batch. Maintain oil temperature around 350°F; adjust heat as needed.

Drain and keep warm

Remove beignets with a slotted spoon to a wire rack set over a rimmed baking sheet to drain and stay crisp. While still warm, dust generously with confectioners' sugar (see Finishing). Keep warm in a low oven (200°F / 95°C) briefly if making multiple batches.

Warm milk and vanilla

In a medium saucepan combine 1 1/2 cups whole milk, 1/2 cup heavy cream and the scraped seeds plus pod of 1 vanilla bean (or 1 teaspoon vanilla extract). Warm over medium heat just until it begins to steam and small bubbles form on the edges; do not boil. Remove from heat and let steep 10 minutes if using whole vanilla bean, then remove the pod.

Whisk yolks and sugar

In a bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, and 1/8 teaspoon salt until the mixture is pale and slightly thickened.

Temper the eggs

Slowly pour about 1/3 of the warm milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking to combine.

Cook custard

Cook the mixture over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). Do not let it boil or the eggs will curdle. This should take 5–8 minutes.

Strain and chill

Immediately strain the crème anglaise through a fine-mesh sieve into a clean bowl to remove any cooked bits. If you used vanilla extract, add it now and stir to combine. Let cool for 15 minutes, then cover with plastic wrap pressed onto the surface to prevent a skin and refrigerate until cold, at least 1 hour. Serve chilled or slightly warm with the beignets.

Dusting and serving

While beignets are still warm, place 1 cup confectioners' sugar in a fine-mesh sieve (optionally mixed with 1 teaspoon ground cinnamon). Dust each beignet generously so they are well coated. Serve the beignets on a platter with a bowl of chilled crème anglaise for dipping. Leftover crème anglaise can be kept refrigerated up to 3 days; beignets are best eaten the day they are fried.