Description
This Easy Beignets Recipe provides a classic New Orleans-style deep-fried doughnut that's light, fluffy, and perfectly sweetened. Crispy on the outside and soft inside, these beignets are generously dusted with powdered sugar and served with optional chocolate sauce or vanilla icing, making them an irresistible treat for breakfast, dessert, or any time snack.
Ingredients
Beignet Dough
- ¾ cup warm water (105°-110°F)
- 2¼ teaspoons active dry yeast
- ⅓ cup granulated sugar
- 2 large eggs (room temperature)
- ½ cup whole milk (room temperature)
- ½ teaspoon vanilla extract
- 4 cups all-purpose flour (plus more as needed)
- 3 tablespoons salted butter (melted)
Frying
- 4-8 cups vegetable oil (for frying)
Toppings and Serving
- 2 cups powdered sugar
- Chocolate sauce (for serving, optional)
- Vanilla icing (for serving, optional)
Instructions
- Activate Yeast: Pour the warm water into a medium-sized bowl, ensuring the temperature is between 105°-110°F using a kitchen thermometer. Whisk in the active dry yeast and granulated sugar, then let it sit for 5 to 10 minutes until the mixture becomes slightly foamy, indicating the yeast is active.
- Combine Wet Ingredients: Whisk in the eggs, whole milk, and vanilla extract into the yeast mixture until fully combined.
- Form Dough: Gradually mix in 2 cups of all-purpose flour followed by the melted butter, then add the remaining flour. Knead the dough by hand until smooth and elastic. If the dough is too sticky, add additional flour one tablespoon at a time until the texture is manageable.
- First Rise: Shape the dough into a ball and place into a lightly oiled bowl. Cover with plastic wrap or a damp towel and place in a warm area to rise, undisturbed, until doubled in size, about 1 to 2 hours.
- Roll and Cut: Roll out the risen dough to about ¼ inch thickness. Cut into 2½ inch squares. Do not rework leftover scraps; instead, fry them as they are for a tasty variation.
- Heat Oil: In a large heavy-bottomed pot, heat vegetable oil to 370°F, ensuring at least 2 inches of oil depth for proper deep frying.
- Deep Fry Beignets: Fry the beignets in batches to avoid crowding, which could cool the oil too much. The dough should immediately rise to the surface if the oil is hot enough. Spoon hot oil over the tops while frying and turn beignets once to cook each side until golden but not brown, approximately 1 to 2 minutes per side.
- Drain Excess Oil: Use a slotted spoon to remove beignets and place them on a plate lined with paper towels to drain excess oil.
- Serve: Generously dust the beignets with powdered sugar and serve warm. Optionally accompany with chocolate sauce or vanilla icing for dipping.
Notes
- Ensure the water temperature is not too hot or it will kill the yeast; ideal is 105°-110°F.
- Do not remix the dough scraps when cutting; frying them as-is yields deliciously crispy treats.
- Maintain oil temperature at 370°F to get light and airy beignets.
- Use a kitchen thermometer to monitor oil temperature for consistent frying results.
- Beignets are best served hot immediately after frying for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Creole
