Fluffy Beignet Recipe
Beignets date back to ancient Rome but were introduced to New Orleans by French settlers in the 18th century. These fried dough squares quickly became a part of Louisiana Creole cuisine. Today, beignets are iconic in New Orleans culture, especially served with coffee (often a chicory café au lait). They’re a symbol of the city’s French heritage and Southern hospitality.
Equipment
- Large mixing bowl
- Whisk
- Dough hook or spatula
- Rolling Pin
- Deep fryer or heavy-bottomed pot
- Slotted spoon or tongs
- Paper towels for draining
Ingredients
- 1 cup warm water (110°F/45°C)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup whole milk
- 4 cups all-purpose flour (plus extra for rolling)
- 2 tablespoons unsalted butter, melted
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
Instructions
- Activate the YeastIn a large mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the yeast starts to bubble and foam. This step ensures that your yeast is alive and active, which is crucial for the dough to rise.
- Mix the DoughOnce the yeast has activated, whisk in the sugar, salt, egg, and milk until smooth. Gradually add in the flour, one cup at a time, mixing after each addition. When the dough becomes thick and slightly sticky, stir in the melted butter.
- Knead the DoughIf you’re using a stand mixer, switch to a dough hook attachment and knead the dough for about 5 minutes on medium speed.
- If you're kneading by hand, turn the dough out onto a floured surface and knead for about 8 minutes, until it becomes smooth and elastic. Add a little extra flour if the dough is too sticky, but avoid adding too much, as it should remain soft.
- Let the Dough RisePlace the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for 1 ½ to 2 hours, or until it doubles in size.
- Roll Out the DoughOnce the dough has risen, punch it down to release the air. Turn it out onto a floured surface and use a rolling pin to roll it into a ¼-inch thick rectangle. Using a sharp knife or pizza cutter, slice the dough into 2-inch squares.
- Heat the OilIn a deep fryer or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). It’s important to keep the oil at this temperature for even frying.
- Fry the BeignetsCarefully drop a few squares of dough into the hot oil (do not overcrowd the pot). Fry for 1-2 minutes on each side, until they puff up and turn golden brown. Use a slotted spoon or tongs to remove the beignets and transfer them to a paper towel-lined plate to drain excess oil.
- Dust with Powdered SugarOnce the beignets have slightly cooled, generously dust them with powdered sugar. For a traditional New Orleans touch, serve them hot with a cup of coffee or a café au lait.