Beignets are the ultimate indulgence, offering a heavenly combination of crispy edges and pillowy soft centers that melt in your mouth. These golden, powdered sugar-dusted delights are a celebration of texture and flavor, with a hint of sweetness that’s perfectly balanced. In just 15 minutes of prep and a quick 5-minute fry, you’ll create a treat that feels like a warm hug from New Orleans.
With a 2-hour rise, the dough develops a light, airy quality that’s worth the wait. Each bite delivers a satisfying crunch followed by a cloud-like interior, making them irresistible for breakfast or dessert. Share these 25 beignets with loved ones and watch smiles spread as quickly as the powdered sugar dusts your plate.
Ingredients for Perfect Beignets
- ½ cup (118 ml) whole milk
- ½ cup (118 ml) water
- 2 ½ teaspoons active dry yeast
- ¼ cup (50 g) granulated sugar (divided)
- ¾ teaspoon salt
- 3 Tablespoons unsalted butter, melted
- 1 large egg, lightly beaten (room temperature preferred)
- 3 ½ cups (438 g) all-purpose flour (divided, plus more as needed)
- Vegetable or canola oil for frying (any neutral cooking oil works)
- 1 cup (125 g) powdered sugar (for dusting)
Step-by-Step Instructions for Fluffy Beignets
- Activate the yeast: Combine water and milk in a heatproof container. Heat in the microwave in 20-second intervals until it reaches 105-115°F (40-46°C). Stir well, then pour into a large mixing bowl. Add yeast and 1 teaspoon of sugar. Stir and let sit until foamy, about 5-10 minutes.
- Mix the dough: Once foamy, add the remaining sugar, salt, melted butter, egg, and 2 cups (250g) of flour. Stir well. Add the remaining flour and mix until combined.
- Let the dough rise: Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm, draft-free place until doubled in size, about 1-2 hours.
- Heat the oil: Fill a medium saucepan with 2-3 inches of oil. Attach a thermometer and heat to 375°F (190°C). This should take about 15 minutes.
- Shape the dough: Lightly dust a clean surface with flour. Roll the dough into a 12×14-inch rectangle, about ¼-½ inch thick. Cut into 2.5-inch squares using a pizza cutter or knife.
- Fry the beignets: Fry 2 beignets at a time in the hot oil for about 1½ minutes per side, or until golden brown. Use a spider strainer or tongs to carefully lower and flip them.
- Cool and dust: Transfer the fried beignets to a cooling rack. Let cool for a few minutes, then generously dust with powdered sugar before serving.
Perfect Pairings: Sauce and Topping Ideas
While powdered sugar is a classic topping for beignets, you can elevate them with a drizzle of chocolate ganache or caramel sauce. For a fruity twist, serve with a side of raspberry coulis or strawberry compote. If you’re feeling adventurous, try a dollop of whipped cream or a sprinkle of cinnamon sugar for extra flavor.
Serve with Style: Presentation Tips
Beignets are best served warm and fresh! Arrange them on a wooden board or decorative platter for a rustic look. Pair with a cup of café au lait or hot chocolate for a cozy treat. For a party, set up a DIY topping station with powdered sugar, sauces, and fresh berries for guests to customize their beignets.
Keep Them Fresh: Storage and Reheating Tips
Beignets are best enjoyed immediately, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes or until warm and slightly crisp. Avoid microwaving, as it can make them soggy.
Time-Saving Hacks for Busy Bakers
Short on time? Use a stand mixer with a dough hook to knead the dough quickly. You can also prepare the dough the night before and let it rise in the fridge overnight. When ready to fry, let the dough come to room temperature for 30 minutes before rolling and cutting.
Essential Equipment for Beignet Success
Make sure you have a candy thermometer to monitor oil temperature accurately. A spider strainer or slotted spoon is perfect for safely frying and removing beignets. A rolling pin and pizza cutter will help you achieve even dough thickness and clean cuts.
Beignets
Ingredients
- ½ cup whole milk
- ½ cup water
- 2 ½ teaspoons active dry yeast
- ¼ cup granulated sugar
- ¾ teaspoon salt
- 3 Tablespoons unsalted butter melted
- 1 large egg lightly beaten (room temperature preferred)
- 3 ½ cups all-purpose flour divided, plus more as needed
- Vegetable or canola oil for frying (any neutral cooking oil will work)
- 1 cup powdered sugar for dusting
Instructions
- Combine water and milk in a heatproof container and heat in the microwave in 20-second intervals until it has reached a temperature between 105-115F (40-46C). Always stir before checking the temperature!
- Pour liquid into a large mixing bowl. Add yeast and about 1 teaspoon of your sugar and stir. Allow to sit until foamy, about 5-10 minutes¹.
- Once mixture is foamy, add remaining sugar, salt, melted butter and egg and 2 cups (250g) of flour. Stir well. Add remaining flour, stirring until combined.
- Transfer the dough into a large, lightly oiled bowl and cover. Allow to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
- Fill a medium-sized saucepan about 2-3” deep with oil. Fix a thermometer to the pan (make sure the tip is suspended in the oil and not touching the bottom) and turn heat to medium. Keep an eye on the oil, you want to heat it to 375F (190C). This should take approximately 15 minutes.
- Meanwhile, lightly dust a clean surface with flour and roll the dough into a rectangle that’s ¼-½” (0.6-1.3cm) thick (about a 12×14” rectangle).
- Use a pizza cutter or knife to cut into squares that are approximately 2.5” (6.5cm) wide.
- Once oil has reached temperature, fry beignets 2 at a time by gently lowering into oil with a spider strainer or with tongs. Cook about 1 ½ minutes on each side or until golden brown.
- Carefully remove from oil and transfer to a cooling rack. Wait for oil to get back to proper temperature before frying next batch of beignets.
- Cool beignets several minutes then dust generously with powdered sugar and serve.