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Classic Beignet Recipe

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★★★★★

4.7 from 130 reviews

Classic New Orleans-style beignets are pillowy fried dough squares, perfect for a sweet breakfast treat or dessert. These fluffy, golden fritters are dusted generously with powdered sugar and best enjoyed warm with coffee or your favorite beverage.

Ingredients

Scale

Dough Ingredients

  • 3¾ – 4 cups all-purpose flour (480 g)
  • ¾ cup + 2 Tbsp warm whole milk (110°F)
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1¼ tsp salt
  • 2¼ tsp instant yeast
  • 3 Tbsp unsalted butter, softened
  • 1 tsp vanilla extract

For Frying and Serving

  • Neutral oil for frying (about 2 inches deep, such as vegetable or canola oil)
  • Powdered sugar, for dusting

Instructions

  1. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and instant yeast, ensuring even distribution.
  2. Add wet ingredients and knead: Pour in the warm whole milk, add the large egg, softened unsalted butter, and vanilla extract. Mix the ingredients until they come together, then knead the dough on a lightly floured surface or with a stand mixer until it becomes smooth and elastic, about 8-10 minutes.
  3. Let dough rise: Lightly oil a large bowl and place the dough inside, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap. Allow it to rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
  4. Shape the beignets: Once risen, punch down the dough and roll it out on a floured surface to about ½ inch thickness. Using a knife or pizza cutter, cut the dough into squares approximately 2 to 2½ inches wide.
  5. Heat oil and fry: Heat neutral oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the beignet squares in batches, avoiding overcrowding. Cook each batch for 1 to 2 minutes per side until they puff up and turn a golden brown color.
  6. Drain and serve: Remove the beignets with a slotted spoon and drain on paper towels to remove excess oil. Generously dust with powdered sugar while still warm. Serve immediately for the best texture and flavor.

Notes

  • Ensure the milk is warm but not hot to activate the yeast properly without killing it.
  • You can use a stand mixer with a dough hook to knead the dough if preferred.
  • The oil temperature should be maintained at 350°F for even cooking; too hot will burn the beignets, too cool will make them greasy.
  • Beignets are best eaten fresh but can be reheated briefly in the oven for a few minutes.
  • For a dairy-free version, substitute whole milk and butter with plant-based alternatives.

Keywords: beignet, fried dough, New Orleans beignets, powdered sugar dessert, breakfast pastry

Find it online: https://lucabites.com/classic-beignet-recipe/