Description
This Fluffy Homemade Beignets recipe creates light, airy, and golden French-style doughnuts that are fried to perfection and generously dusted with powdered sugar. Perfect for breakfast or a sweet snack, these beignets combine a tender yeast dough with a crispy exterior for a classic New Orleans-inspired treat.
Ingredients
Scale
Dough Ingredients
- 1 cup warm water
- 1/4 cup sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 2 large eggs
- 1/2 cup milk
- 1 tsp salt
- 1/4 cup unsalted butter (melted)
- 4 cups all-purpose flour
Frying & Finishing
- Vegetable oil for frying
- Powdered sugar for dusting
Instructions
- Activate yeast: In a small bowl, combine the warm water and sugar, stirring to dissolve. Sprinkle the active dry yeast over the water and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Prepare the wet ingredients: In a large mixing bowl, beat the eggs and then add the milk, salt, and melted butter. Mix well to combine all liquid ingredients uniformly.
- Combine yeast mixture with wet ingredients: Pour the activated yeast mixture into the large mixing bowl containing the wet ingredients and stir to incorporate everything together evenly.
- Add flour and form dough: Gradually add the all-purpose flour into the bowl, mixing as you go, until the dough starts to come together and pull away from the sides of the bowl.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes until it is smooth, elastic, and no longer sticky.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
- Roll out and cut dough: Once risen, punch down the dough gently, then roll it out on a floured surface to about 1/4-inch thickness. Cut the dough into 2 to 3-inch squares using a knife or pizza cutter.
- Heat oil for frying: In a deep skillet or large pot, heat vegetable oil to 350°F (175°C). The oil should be deep enough to allow the beignets to float while frying.
- Fry the beignets: Carefully place a few dough squares in the hot oil, making sure not to overcrowd. Fry each side for about 2 to 3 minutes until they puff up and turn golden brown. Use a slotted spoon to flip and remove them.
- Drain and dust with sugar: Transfer the fried beignets onto paper towels to drain excess oil. While still warm, generously dust them with powdered sugar and serve immediately for the best fluffy, sweet experience.
Notes
- Make sure your water is warm but not hot to properly activate the yeast without killing it.
- If you don’t have a candy or deep-fry thermometer, test oil temperature by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
- Be careful not to overcrowd the pan to maintain the oil temperature and even frying.
- For best texture, serve beignets fresh and warm, as they lose crispiness when cooled.
- Leftover beignets can be reheated in a toaster oven to restore some crispiness.
