Beignets Recipe

Activate the Yeast

In a small bowl, combine the warm milk (110°F or 43°C) with the active dry yeast and a teaspoon of sugar. Let it sit for about 5-10 minutes until frothy.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.

Combine Ingredients

Make a well in the center of the dry ingredients. Add the frothy yeast mixture, eggs, melted butter, and vanilla extract to the well.

Knead the Dough

Mix until a dough forms. Knead the dough on a floured surface for about 5-10 minutes until it is smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Shape the Beignets

Once risen, punch down the dough and roll it out to about 1/2 inch thickness. Cut into squares or diamonds.

Second Rise

Place the cut dough on a floured surface, cover with a cloth, and let it rise for another 30-45 minutes.

Heat Oil

In a deep fryer or large pot, heat oil to 350°F (175°C).

Fry the Beignets

Carefully drop a few beignets into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes per side, or until golden brown.

Drain and Coat

Remove the beignets with a slotted spoon and drain on paper towels. Immediately coat them in the cinnamon sugar mixture.

Garnish and Serve

Dust the beignets with powdered sugar and serve with caramel and raspberry sauces on the side for dipping.