How to Make Beignets
Classic fried beignets made from a yeasted dough, rolled thin, cut into squares, fried until golden, and dusted heavily with powdered sugar.
Servings: 24 servings
Ingredients
Ingredients
- 1 cupwarm waterbetween 110 and 115 degrees F
- 1/2 cupgranulated sugar
- 1 1/2 teaspoonsactive dry yeast
- 1 large egg + 1 egg yolkat room temperature slightly beaten
- 2/3 cupevaporated milkat room temperature
- 2 teaspoonspure vanilla extract
- 1 teaspoonsalt
- 1/2-1 teaspoonground cinnamon optional
- 1/4 teaspoonground nutmeg optional
- 670 gramsbread flour SEE NOTES!
- 3 tablespoonsunsalted butter softened
- vegetable canola or cottonseed oilfor frying
- 2 cupspowdered sugar
Instructions
Instructions
- In the bowl of a stand mixer, whisk together 1 cup warm water (110–115°F), 1/2 cup granulated sugar, and 1 1/2 teaspoons active dry yeast; set aside about 10 minutes until the mixture is bubbly and foamy. If it does not foam, the water temperature or the yeast may be wrong.
- Add 1 large egg plus 1 egg yolk (slightly beaten), 2/3 cup evaporated milk (room temperature), 2 teaspoons pure vanilla extract, 1 teaspoon salt, and the optional 1/2–1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg, plus approximately half of the 670 grams bread flour to the foamy yeast mixture.
- Fit the mixer with the dough hook and mix on low to medium-low until the ingredients are combined.
- With the mixer still on low, add 3 tablespoons softened unsalted butter, then add the remaining bread flour; continue mixing until incorporated.
- Increase the mixer speed to medium and knead the dough about 2 minutes, until smooth, slightly tacky, and pulling away from the bowl. If the dough seems too wet, add additional flour 1 tablespoon at a time, up to 1/4 cup.
- Use a spatula to transfer the sticky dough to a large, lightly greased bowl (it will be too sticky to handle with your hands). Cover the bowl.
- Let the dough rise in a warm place until doubled in volume, about 2–4 hours.
- (Make-ahead option) If you prefer to refrigerate: cover the dough (before the first rise) and store in the refrigerator up to 3 days. Remove the dough when ready, let it come to room temperature about 1–2 hours, then proceed to the next step.
- Punch down the dough, cover, and let it rise again for another 30 minutes.
- While the dough finishes the second rise, prepare the oil and draining area: in a large deep fryer or a heavy Dutch oven, preheat about 3 inches of vegetable/canola/cottonseed oil over medium-high heat to 350°F; use a candy thermometer to monitor the temperature. Line a wire rack with layers of paper towels and set aside.
- On a well-floured work surface, roll the dough out to a 1/4-inch thickness (flour the rolling pin if it sticks). Cut the dough into 2 1/2-inch squares with a pizza cutter or knife.
- Fry the beignets in batches of about 5–6 pieces, keeping the oil temperature between 350°F and 360°F. Flip the pieces every ~20 seconds and fry until golden brown, about 1 minute total (adjust timing as needed to reach a golden color).
- Using a spider strainer or slotted spoon, transfer the fried beignets to the paper towel–lined wire rack and let drain for a few seconds, then heavily dust or toss them with the 2 cups powdered sugar.
- Serve the beignets immediately while warm.
Equipment
- Stand mixer
- dough hook
- Spatula
- Large Bowl
- deep fryer or heavy Dutch oven
- Candy thermometer
- Wire Rack
- Paper Towels
- Rolling Pin
- pizza cutter or knife
- spider strainer or slotted spoon
Notes
See post for step-by-step photos, more tips, tricks and variations!
Please usebread flour:Its higher protein content and Vitamin C strengthen the gluten structure in the flour, improving dough elasticity, helping the beignets hold their shape during rising and frying for extra puffy beignets.
Weigh the flour.There are too many variables when measuring flour, so please weigh it with a kitchen scale. If you don’t weigh the flour, I guarantee you will use too much which creates dense homemade beignets.
To speed up the dough rising process: Heat your oven to 200°F. Turn off the oven and place your dough (in a greased, oven safe bowl) inside, close the door. This creates a warm environment for your dough and will help it rise more quickly.
Don’t worry about them being identical.It’s difficult to create a perfect rectangle, so naturally cutting the dough into squares will yield some irregular shapes and sizes, which just adds to their rustic charm.
Make ahead:Making beignet dough ahead of time is my favorite way to make this recipe. Follow the recipe up through transferring the dough to a greased bowl. Cover with plastic wrap and store in the refrigerator for up to three days, during this time, the dough will rise slowly. When ready to enjoy, let the dough come to room temperature (1-2 hours), then proceed with the recipe.
To freeze dough:Cut the dough into squares on a parchment paper lined sheet pan. Freeze for 1-2 hours until solid. Transfer to an airtight container or freezer bag with parchment paper between the layers. When ready to make, transfer the desired number of squares to the counter without touching each other to thaw completely. Fry per the instructions.
Please usebread flour:Its higher protein content and Vitamin C strengthen the gluten structure in the flour, improving dough elasticity, helping the beignets hold their shape during rising and frying for extra puffy beignets.
Weigh the flour.There are too many variables when measuring flour, so please weigh it with a kitchen scale. If you don’t weigh the flour, I guarantee you will use too much which creates dense homemade beignets.
To speed up the dough rising process: Heat your oven to 200°F. Turn off the oven and place your dough (in a greased, oven safe bowl) inside, close the door. This creates a warm environment for your dough and will help it rise more quickly.
Don’t worry about them being identical.It’s difficult to create a perfect rectangle, so naturally cutting the dough into squares will yield some irregular shapes and sizes, which just adds to their rustic charm.
Make ahead:Making beignet dough ahead of time is my favorite way to make this recipe. Follow the recipe up through transferring the dough to a greased bowl. Cover with plastic wrap and store in the refrigerator for up to three days, during this time, the dough will rise slowly. When ready to enjoy, let the dough come to room temperature (1-2 hours), then proceed with the recipe.
To freeze dough:Cut the dough into squares on a parchment paper lined sheet pan. Freeze for 1-2 hours until solid. Transfer to an airtight container or freezer bag with parchment paper between the layers. When ready to make, transfer the desired number of squares to the counter without touching each other to thaw completely. Fry per the instructions.