Classic Beignets
Fluffy, golden New Orleans-style beignets dusted generously with powdered sugar—pillowy, sweet, and best served piping hot.
Equipment
Ingredients
Dough
whole milk (warm)
240 ml
whole milk (warm)
80 ml
granulated sugar
50 g
instant yeast
7 g
egg (room temperature)
1 piece
vanilla extract
10 ml
all-purpose flour
280 g
salt
7 g
unsalted butter (softened)
42 g
Frying & Serving
vegetable oil
1000 ml
powdered sugar
60 g
honey
30 ml
Instructions
Activate the yeast
In a small bowl, whisk together warm milk, sugar, and yeast.
Mix and knead the dough
Add melted butter, egg, and vanilla extract. Gradually stir in flour and salt until a soft dough forms. Knead 5-6 minutes until smooth and slightly tacky.
First rise
Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours until doubled in size.
Roll and cut
Punch down dough. Roll on lightly floured surface to 0.6 cm thick. Cut into 6 cm squares.
Fry the beignets
Heat oil to 175 °C. Fry 3–4 beignets at a time for 1–2 minutes per side until golden and puffed. Drain on paper towels.
Dust and serve
Generously dust warm beignets with powdered sugar. Serve immediately, optionally drizzled with honey.
Original recipe
Storage
Best eaten fresh. Reheat in oven to restore crispness; avoid microwaving.
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