Classic Beignet Recipe

Instructions

1. Active the yeast

   In a large bowl, combine the warm water, yeast and 1 tablespoon of brown sugar. Let sit for 5-10 mins until foamy.

2. Make the Dough

   Whisk in the remaining sugar, warm milk, egg, melted butter, vanilla, and salt. Add about 3 cups of flour and mix until a sticky dough forms. Gradually add the remaining ½ cup flour as needed. The dough should be soft and slightly sticky, not stiff.

3. Knead

   Turn the dough onto a lightly floured surface and knead for about 5–7 minutes, until smooth and elastic. Place it in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place for 1½–2 hours, or until doubled in size.

4. Roll and cut

   Punch the dough down and transfer it to a lightly floured surface. Roll it into roughly a 12 × 9-inch rectangle, about ¼-inch thick. Cut into 12 equal squares, approximately 3 inches each. Don't worry if they're not perfectly uniform, beignets are supposed to have a little character.

5. Second rise

   Place the squares on a lightly floured parchment-lined baking sheet, leaving space between them. Cover loosely and let them rest for 20–30 minutes.

6. Heat the oil

   Pour about 2–3 inches of oil into a heavy-bottomed pot or Dutch oven.

   Heat to 350°F. Keep the temperature between 345–360°F while frying.

7. Fry the beignets Carefully place 2–3 beignets into the hot oil at a time.

   Fry for approximately 1½–2 minutes per side, turning once, until puffed and golden brown.

   Don't overcrowd the pot because it will drop the oil temperature and make the beignets greasy.

   Transfer to a paper-towel-lined baking sheet or wire rack.

8. The best part: powdered sugar While they're still warm, generously coat the beignets with powdered sugar.

   For that classic café-style finish, put several warm beignets into a large paper bag, add powdered sugar, fold the top over, and shake aggressively.

A few important tips

• Don't over-flour the dough. A slightly sticky dough produces a much softer beignet.

• Serve immediately. Beignets are at their best within minutes of frying.

• For an especially fluffy interior, let the dough complete its full first rise rather than rushing it.

Yield: 12 beignets
Prep: ~25 minutes
Rise: ~2 hours
Fry: ~15 minutes
Total: ~2 hours 40 minutes

Ingredients

Dough

• 1 cup warm water (105-110 F)

• 2 1/4 tsp active dry yeast (ipacket)

• 1/4 cup granulated sugar

• 1/2 cup whole milk, warmed

• 1 large egg

• 2 tbsp unsalted butter melted

• 1/2 tsp salt

• 31/2 cups all purpose flour plus extra for rolling

• Neutral oil for frying(whatever you prefer)

For Finishing

• 1 1/4 - 2 cups powered sugar