Beignets Recipe

Activate yeast and mix wet ingredients

In a small bowl, combine warm water (105–115°F) and 1 tbs granulated sugar; sprinkle instant yeast over and let sit 5–7 minutes until foamy. In a separate bowl whisk together warm milk and eggs until blended.

Combine dry and wet

In the bowl of a stand mixer fitted with the dough hook, add 3 cups flour and 1 tsp salt. Start mixer on low and slowly pour in the foamy yeast mixture, the milk-egg mixture, and 4 tbs softened butter. Mix until a soft, slightly sticky dough forms, about 4–6 minutes. If dough is too sticky to handle, add up to 2 tbs more flour; if too dry, add 1 tsp water at a time.

First rise

Transfer dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape and second rise

On a lightly floured surface, roll dough to a 1/2-inch thickness. Using a 2.5–3 inch round cutter (or a knife to cut 2.5x2.5 in squares), cut into pieces. Place cut pieces on a parchment-lined tray, cover loosely with plastic wrap, and let rise 30–45 minutes until puffy.

Place chopped semisweet chocolate in a heatproof bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer (tiny bubbles at edge). Pour hot cream over chocolate and let sit 1 minute, then whisk gently until smooth. Whisk in 1 tbs butter, if using, for a glossy finish. Let ganache cool at room temperature until thickened but still pipeable, about 20–30 minutes. Transfer to a pastry bag fitted with a small round tip.

In a small saucepan, heat 1 cup whole milk with 1 tbs sugar over medium heat until just simmering. In a bowl, whisk together 3 egg yolks and 2 tsp cornstarch until smooth. Slowly temper the hot milk into the yolk mixture in a thin stream while whisking constantly. Return mixture to saucepan and cook over medium-low, whisking constantly, until it thickens and comes to a gentle boil, about 2–3 minutes. Remove from heat and whisk in 1 tbs butter and 1 tsp vanilla. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill until cool, about 1–2 hours. Once chilled, spoon or pipe into a pastry bag fitted with a small round tip.

Heat 4 cups vegetable oil in a heavy pot or deep fryer to 360°F (182°C). Use a candy/deep-fry thermometer to maintain temperature. Fry beignets in batches of 3–5 pieces, carefully lowering them into the oil using a spider or slotted spoon. Fry until the first side is golden, about 1–1½ minutes, then flip and fry another 1–1½ minutes until deep golden and puffed. Do not overcrowd the pot; keep oil temperature between 350–365°F.

Remove beignets to a rack lined with paper towels to drain briefly (30–60 seconds), then transfer while still warm to a bowl with the powdered sugar mixture (1 cup confectioners' sugar mixed with 1 tsp cornstarch). Toss or dust to coat evenly. Alternatively, dust with a sifter for a lighter coating.

Fill each beignet: Using the pastry bags with the ganache and pastry cream, insert the tip into the side or bottom of a warm beignet and pipe about 1–1½ tbs of filling. For a combination: pipe 3/4 tbs chocolate ganache and 3/4 tbs pastry cream into each beignet. Repeat until all are filled.

Serve warm, dusted with additional powdered sugar if desired. Beignets are best the day they are made; if needed, reheat briefly in a 300°F oven for 3–5 minutes to refresh before serving.