French Beignets Recipe

Introduction

French beignets are light, airy fried dough squares dusted generously with powdered sugar. This classic New Orleans treat combines a delicate yeast dough with crispy perfection, making it an irresistible snack or dessert.

Ingredients

• 2.25 tsp active dry yeast
• 3/4 cup milk, warmed to 105°F
• 1 whole egg
• 1 egg yolk
• 3/4 cup granulated sugar
• 2 tbsp unsalted butter, softened
• 1.5 tsp vanilla extract
• 1/2 tsp kosher salt
• 3 cups all-purpose flour, plus more for dusting
• 2 cups vegetable oil, for frying
• Powdered sugar, for sprinkling on top

Instructions

1. Step 1: In a small bowl, add the dry yeast and warm milk. Stir lightly and let the mixture rest for 10 minutes until foamy.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
3. Step 3: Add the yeast mixture, whole egg, egg yolk, salt, and vanilla extract. Turn the mixer to low speed to combine.
4. Step 4: While mixing, gradually add the flour until a smooth dough forms. Shape the dough into a round, place it in a greased bowl, cover with plastic wrap, and let it rest in a warm spot for about 1 hour, until slightly expanded.
5. Step 5: Turn the dough onto a lightly floured surface and roll it out to about 1/4 inch thick in an oval or rectangle shape. Use a 3-inch biscuit cutter to cut rounds and place them on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rest for 30 minutes.
6. Step 6: Heat the vegetable oil in a saucepan to 350°F or until a small piece of dough bubbles immediately upon frying. Fry the rounds 2 or 3 at a time, flipping until golden brown on both sides. Remove and drain on paper towels.
7. Step 7: When warm but not hot, dust the beignets generously with powdered sugar and serve immediately.

Tips & Variations

• For an extra fluffy texture, allow the dough to rise in a warm, draft-free place, and avoid rolling it too thin.
• You can substitute vegetable oil with peanut oil for a slightly different flavor and higher smoke point.
• Try adding a pinch of cinnamon to the powdered sugar for a warm twist.
• If you don’t have a biscuit cutter, a sharp knife to cut squares or rectangles works perfectly.

Storage

Beignets are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day. To reheat, warm briefly in a hot oven or toaster oven to regain crispness. Avoid microwaving, as this makes them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance. After the first rise, punch it down, cover tightly, and refrigerate overnight. Bring to room temperature before rolling and cutting.

What if I don’t have a deep-frying thermometer?

If you don’t have a thermometer, test the oil temperature by dropping a small piece of dough into the oil; it should bubble vigorously and rise to the surface quickly without burning.

French Beignets Recipe

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This recipe for classic French Beignets guides you through creating these light, fluffy deep-fried pastries dusted generously with powdered sugar. Perfect for breakfast or an indulgent snack, the dough is enriched with eggs, butter, and vanilla, giving these beignets a tender crumb and a subtle sweetness. Fried golden brown in vegetable oil, they’re crispy on the outside and pillowy on the inside.

• Author: Elena
• Prep Time: 1 hour 40 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 55 minutes
• Yield: 20–24 beignets 1x
• Category: Dessert
• Method: Frying
• Cuisine: French

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2.25 tsp active dry yeast
• 3/4 cup milk, warmed to 105°F
• 1 whole egg
• 1 egg yolk
• 3/4 cup granulated sugar
• 2 tbsp unsalted butter, softened
• 1.5 tsp vanilla extract
• 1/2 tsp kosher salt
• 3 cups all-purpose flour, plus more for dusting

For Frying and Serving

• 2 cups vegetable oil, for frying
• powdered sugar, for sprinkling on top

Instructions

1. Activate Yeast: In a small bowl, combine the active dry yeast with the warm milk. Stir gently and allow it to rest for 10 minutes until frothy and activated, which ensures a light texture in the dough.
2. Mix Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy, about 2 minutes, giving the beignets a tender crumb.
3. Add Wet Ingredients and Salt: Add the yeast mixture, whole egg, egg yolk, kosher salt, and vanilla extract into the butter-sugar mix. Turn the mixer to low to combine all wet ingredients thoroughly.
4. Incorporate Flour: While the mixer is running on low, slowly add the all-purpose flour. Mix until a smooth dough forms. Remove the dough, shape it into a smooth ball, and place it in a large greased bowl. Cover with plastic wrap and let it rest in a warm place for about 1 hour, or until it has slightly risen.
5. Roll and Cut Dough: Transfer the dough onto a lightly floured surface and roll it out into an oval or rectangular shape approximately 1/4 inch thick. Using a 3-inch biscuit cutter, cut out rounds of dough. Arrange these rounds on a parchment-lined baking sheet, cover loosely with plastic wrap, and let them rest for another 30 minutes. This step allows the dough to relax and rise slightly before frying.
6. Heat Oil and Fry: In a saucepan, heat the vegetable oil to 350°F (or test by dropping a small piece of dough into the oil—if it bubbles immediately, it’s ready). Fry 2 to 3 dough rounds at a time, cooking each side until golden brown. Use a slotted spoon to transfer the fried beignets to a paper towel-lined plate to drain excess oil.
7. Serve: Allow the beignets to cool until just warm, then generously dust them with powdered sugar. Serve immediately to enjoy them at their freshest and crispiest.

Notes

• Maintaining the oil temperature is crucial; if too hot, the beignets will burn on the outside and remain raw inside, too cool and they will absorb oil and become greasy.
• Allowing the dough to rest after cutting helps to achieve a lighter, airier texture.
• Use a stand mixer if available, but dough can be mixed and kneaded by hand.
• Beignets are best enjoyed fresh; although they can be reheated, they are ideal when served right after frying.
• For a dairy-free version, substitute the milk and butter with plant-based alternatives.

Keywords: French Beignets, Fried Pastries, Powdered Sugar Beignets, Traditional French Doughnuts