Beignet Bites Recipe

Activate yeast and combine liquids

In a small bowl, whisk together warm water (about 110°F / 43°C), warm milk, and 1 tablespoon of the granulated sugar. Sprinkle the instant yeast over the liquid, wait 5 minutes until foamy. Stir in melted butter and the lightly beaten egg until combined.

Mix dry ingredients

In the bowl of a stand mixer fitted with a paddle or in a large mixing bowl, combine the all-purpose flour, remaining 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Mix briefly to distribute.

Form dough

With the mixer on low speed, pour the yeast-liquid mixture into the dry ingredients. Mix until the ingredients come together into a soft, slightly sticky dough (about 1–2 minutes). If mixing by hand, stir with a wooden spoon until combined. The dough should be soft but not wet; add up to 1 tablespoon more flour if excessively sticky.

First rise

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Chill (optional, improves handling)

After the dough has doubled, punch it down gently to release air. For easier shaping and to slow fermentation, cover and chill for 30 minutes in the refrigerator (optional). If short on time, proceed immediately.

Shape beignet bites

On a lightly floured surface, roll the dough to about 1/2-inch thickness. Using a 1 to 1 1/2-inch round cutter or the rim of a small glass, cut rounds. Re-roll scraps and cut additional rounds until dough is used. Aim for about 30–36 small rounds depending on cutter size.

Heat oil

Pour 3 to 4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 2–3 inches. Set over medium heat and warm to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough into the oil; it should sizzle and rise to the surface within 10–15 seconds without browning instantly.

Fry beignet bites

Working in batches (do not overcrowd), gently slide 6–8 dough rounds into the hot oil. Fry, turning with a slotted spoon or spider, until golden brown on both sides, about 1 to 1 1/2 minutes per side. Total fry time per batch should be about 2–3 minutes. Adjust heat to maintain 350°F; reduce if they brown too quickly.

Drain

Using a slotted spoon, transfer fried beignet bites to a paper towel–lined baking sheet to drain briefly (30–60 seconds). If desired, sprinkle a pinch (about 1/8 tsp) of the optional 1/4 tsp salt over a warm batch to enhance flavor.

Coat with powdered sugar

Place powdered sugar (and optional ground cinnamon) in a shallow bowl or fine-mesh strainer. While the beignets are still warm, either dust liberally with powdered sugar or toss a few at a time in the bowl to coat evenly. Shake off excess.

Serve

Serve immediately while warm with chocolate sauce or raspberry jam for dipping. Leftovers can be refreshed in a 350°F (175°C) oven for 5–7 minutes to regain crispness, then re-dust with powdered sugar.