Classic Beignet Recipe
Traditional New Orleans-style beignets are light, airy, and pillowy deep-fried pastries dusted generously with powdered sugar. This classic recipe uses a yeast-leavened dough that is rolled, cut into squares, deep-fried until golden and puffy, then served warm for a delightful treat perfect for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 50 minutes
- Yield: About 24 beignets 1x
- Category: Dessert
- Method: Frying
- Cuisine: Creole / New Orleans
Ingredients
Scale
Yeast Mixture
- 1 cup warm water (110°F)
- 3 tablespoons granulated sugar
- 2 teaspoons active dry yeast
Wet Ingredients
- 3 tablespoons granulated sugar
- 1 large whole egg + 1 large yolk
- 2/3 cup whole milk (warm)
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsalted butter (melted)
Dry Ingredients
- 4 1/3 cups all-purpose flour (plus more if needed)
- 3/4 teaspoon salt
For Frying and Serving
- Vegetable oil (for deep-frying)
- 1/3 cup powdered sugar (for dusting)
Instructions
- Activate yeast: In a medium bowl, combine the warm water, 3 tablespoons granulated sugar, and active dry yeast. Stir gently and let the mixture sit for 10 minutes until it becomes foamy, indicating the yeast is active.
- Whisk wet ingredients: In a separate bowl, whisk together the remaining 3 tablespoons sugar, whole egg and yolk, warm milk, and vanilla extract until combined. In a large mixing bowl, combine the flour and salt.
- Form dough: Gradually pour in the egg mixture, yeast mixture, and melted butter into the dry ingredients, stirring continuously until a cohesive dough forms. If the dough is too sticky, add more flour one tablespoon at a time until it is manageable.
- Knead and rise: Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and leave it in a warm spot for about 1.5 hours or until it doubles in size.
- Roll and cut: Once risen, roll the dough out on a floured surface to about 1/2-inch thickness. Cut into approximately 1.5- to 2-inch squares using a knife or pizza cutter. Preheat vegetable oil in a deep pot to 360°F for frying.
- Fry and serve: Fry the dough squares in small batches, cooking each side for 1 to 2 minutes until the beignets puff up and turn golden brown. Remove with a slotted spoon, drain on paper towels, then dust liberally with powdered sugar. Serve warm for best enjoyment.
Notes
- Ensure the water is at about 110°F to properly activate the yeast without killing it.
- Do not overcrowd the frying pot to maintain the oil temperature and ensure even cooking.
- If the dough is sticky, add flour cautiously to avoid making the dough too dense.
- Serve beignets fresh and warm for the best texture and flavor.
- Be careful when frying to avoid burns from hot oil.
Keywords: beignet, New Orleans beignets, classic beignet recipe, deep-fried pastries, powdered sugar beignets, yeast doughnuts
Find it online: https://thefoodrecipe.com/classic-beignet-recipe/
