Classic New Orleans Beignets
Crispy and golden on the outside, pillowy and cloud-soft on the inside. This foolproof enriched yeast dough recipe brings the magic of a New Orleans cafe straight to your kitchen.
Ingredients
- 3/4 cup warm water Must be between 100-110°F to activate yeast
- 1/2 cup granulated sugar Divided use (half for yeast, half for dough)
- 2 1/4 tsps active dry yeast Equals one standard 0.25-oz/7g packet
- 1 large egg Must be at room temperature for smooth mixing
- 1/2 cup whole milk Evaporated milk works nicely too; room temp
- 2 tsps vanilla extract Use pure extract for the best flavor
- 3 3/4 to 4 cups all-purpose flour Divided use
- 1 tsp salt Balances the sweetness of the dough
- 3 tbsp unsalted butter Must be very soft at room temperature
- frying oil As needed (vegetable oil or peanut oil work best)
- 1/2 cup powdered sugar Used generously for dusting the finished pastry
Instructions
- Activate the Yeast: Pour warm water into a large mixer bowl and ensure it sits between 100-110°F. Add the yeast and half of the granulated sugar. Stir gently and leave for 5 minutes until a thick, foamy layer forms on top.
- Mix the Wet Ingredients: Pour the room temperature milk, vanilla extract, remaining sugar, and the egg into the foamy yeast mixture. Whisk together until completely smooth and uniform.
- Begin Adding Flour: Measure 1¾ cups of all-purpose flour and add it to the bowl. Whisk into the wet mixture until smooth to form a very wet, sticky base batter.
- Knead the Dough: Attach the dough hook to your stand mixer. Add 2 more cups of flour along with the salt. Turn the mixer to medium speed until the flour disappears, then add the soft butter one tablespoon at a time, allowing each to incorporate before adding the next.
- Perfect the Texture: Scrape down the sides of the bowl. Mix on low speed for 4 minutes until the dough starts pulling away from the sides. If the dough looks like soup, add the final ¼ cup of flour.
- Let the Dough Rise: Transfer the dough into a large, lightly oiled bowl. Cover tightly with plastic wrap or a damp kitchen towel. Place somewhere warm to rise for 2 full hours until doubled in size.
- Roll and Cut: Fill a heavy pot with 3 inches of oil and heat to 360°F using a candy thermometer. Punch down the risen dough, transfer to a well-floured surface, roll it out to 1/2-inch thick, and use a pizza cutter to slice into rough 2-inch squares.
- Fry to Perfection: Carefully drop 3 to 4 squares into the hot oil without crowding. Fry the first side for 1 minute until deeply puffed and golden, flip with a slotted spoon or metal spider strainer, and fry the second side for another minute.
- Drain and Dust: Immediately transfer the beignets to a paper-towel-lined wire rack to drain for 1 minute. Dust heavily with a generous blizzard of powdered sugar while still hot. Serve immediately.
Notes
Pro-Tips & Troubleshooting:
• Make-Ahead Dough: Mix the dough, cover, and place straight in the fridge for up to 48 hours for a slow fermentation that improves flavor. Let sit at room temp for an hour before rolling.
• Why they didn't puff: Ensure your yeast foamed in step 1 (water temp is critical) and confirm your oil hits exactly 360°F before frying. Cool oil causes dense, greasy squares.
• Leftovers: Best eaten within an hour. Reheat leftovers in a 350°F oven for 4 minutes; avoid the microwave as it turns them rubbery.
• Make-Ahead Dough: Mix the dough, cover, and place straight in the fridge for up to 48 hours for a slow fermentation that improves flavor. Let sit at room temp for an hour before rolling.
• Why they didn't puff: Ensure your yeast foamed in step 1 (water temp is critical) and confirm your oil hits exactly 360°F before frying. Cool oil causes dense, greasy squares.
• Leftovers: Best eaten within an hour. Reheat leftovers in a 350°F oven for 4 minutes; avoid the microwave as it turns them rubbery.