Classic Beignets Recipe
Two Fresh Beignets dusted with Powdered Sugar and Honey Drizzle
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Ingredients
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Beignet Dough
For Frying
Finishing
Method
Beignet Dough
- 1
Activate yeast
In a small bowl, combine warm water (about 105–110°F / 40–43°C) and 1 teaspoon of the granulated sugar (from the 2 tbsp). Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive; start again with fresh yeast.
- 2
Mix wet ingredients
In a large mixing bowl (or bowl of a stand mixer fitted with a paddle), whisk together the warm milk, beaten egg, melted butter, remaining granulated sugar, salt, and vanilla extract until combined.
- 3
Combine with flour
Add the all-purpose flour to the wet mixture. When the yeast is foamy, pour it into the bowl. Mix with a wooden spoon or low-speed mixer until a soft, slightly sticky dough forms. The dough will be softer than a typical bread dough but should hold together without being batter-thin.
- 4
First rise
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm, draft-free place for 1 to 1¼ hours, or until roughly doubled in size.
- 5
Chill (optional but recommended for handling)
Punch down the dough to release air, then transfer to a lightly floured surface. Flatten into a rectangle about ½–¾ inch thick. Cover and refrigerate for 30 minutes to make cutting easier and to develop flavor. (If short on time, you can proceed immediately.)
- 6
Cut dough
Lightly flour a work surface and a rolling pin. Roll the dough to about ½-inch thickness if not already. Using a sharp knife or a 3–3.5 inch round cutter (or square cutter for classic look), cut out 2 beignets. Keep scraps lightly covered to prevent drying; you only need two for this menu portion.
For Frying
- 7
Heat oil
Pour 2 cups of neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1½–2 inches. Attach a candy/deep-fry thermometer and heat the oil to 360°F (182°C). Maintain temperature between 350–365°F (177–185°C) during frying.
- 8
Fry beignets
Carefully slide the 2 cut beignets into the hot oil, giving space so they don’t touch. Fry for about 1—1½ minutes per side, flipping once with a slotted spatula, until puffed and deep golden brown. Adjust time if your pieces are thicker or thinner. Use the thermometer to keep oil temperature steady; lower heat slightly if they brown too quickly.
- 9
Drain
Remove the beignets with a slotted spoon and transfer to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil for 1–2 minutes. Keep warm in a low oven (200°F / 95°C) if making ahead of serving.
Finishing
- 10
Dust with powdered sugar
Place the warm beignets on a plate and generously dust both sides with the powdered sugar using a fine-mesh sieve or sifter. For a classic look, be liberal so they are well coated.
- 11
Make honey drizzle
In a small bowl, whisk together 2 tablespoons honey and 1 teaspoon warm water until pourable. Add a pinch of fine sea salt if desired to balance sweetness.
- 12