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Beignets are the heart and soul of New Orleans–style comfort food, boasting a pillowy, airy texture that begs for a generous dusting of confectioners’ sugar. These deep-fried delights pair perfectly with a hot cup of coffee or chicory-laced café au lait. Below is a recipe that’s tantalizingly simple, yielding puffy beignets that melt in your mouth with each sugary-sweet bite.
Ingredients
- ¾ cup warm water (about 110°F)
- 2¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ½ cup whole milk, warmed
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 3¼ cups all-purpose flour, plus more for dusting
- ¼ teaspoon salt
- Vegetable oil for frying
- 1 cup powdered sugar (for dusting)
Instructions
Sprinkle the yeast over the warm water in a small bowl, add a pinch of sugar, and let the mixture sit for about 5 minutes, or until it becomes foamy on top. This step ensures the yeast is alive and ready to work its magic on your dough.
In a separate bowl, whisk together the remaining sugar, warm milk, egg, and melted butter. Once combined, stir in the yeast mixture. Slowly fold in the flour and salt, mixing until a soft, slightly sticky dough forms. If the dough feels overly wet, sprinkle in a bit more flour, one tablespoon at a time, being careful not to overdo it.
Transfer the dough to a lightly floured surface and gently knead for about 5 minutes. The goal is to achieve a smooth, elastic feel—try not to add too much extra flour, so the beignets remain tender. Shape the dough into a ball, place it in an oiled bowl, and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for roughly 1 hour, or until doubled in size.
Once the dough has risen, tip it out onto a floured surface and press or roll it into a rectangle about ½ inch thick. Use a knife or pizza cutter to slice the dough into 2-inch squares. Lightly cover the squares with a cloth and allow them to rest for 15 minutes, so they can puff up a bit more.
In a heavy-bottomed pot or deep skillet, heat enough vegetable oil to submerge the dough squares, aiming for a temperature of about 350°F. Carefully drop two or three squares at a time into the hot oil, flipping them once they turn golden brown on the first side—this usually takes about 1–2 minutes per side. Remove the beignets with a slotted spoon and drain on paper towels.
Generously sift or shake powdered sugar over the hot beignets and serve immediately while they’re fluffy and warm.
Sweetly golden beignets offer a comforting indulgence to everyone who craves a taste of New Orleans. They’re perfect for leisurely weekend breakfasts or welcoming houseguests with a memorable treat. For a lighter twist, try baking them in a 400°F oven until puffed and lightly browned, then dust them with a sugar-and-cinnamon blend. If you’re dairy-free, swap out regular milk for almond or oat milk, and use a plant-based butter alternative. Versatile and crowd-pleasing, these heavenly pillows are sure to satisfy all who wander into your kitchen, sugar-dusted smiles and all.
