Beignets

Why You’ll Love Beignets Recipe

I love this recipe because it creates incredibly fluffy beignets with a tender interior and lightly crisp exterior. The dough is simple to work with, and the long rise gives the beignets their signature airy texture. I also enjoy how special they feel, even though the ingredients are basic and approachable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢½ cup warm water,, (the warm water temperature should be about 105˚F to 110°F for proofing)
▢2 ¼ teaspoons (1 packet) active dry yeast
▢1 whole egg
▢½ cup milk
▢⅓ cup granulated sugar
▢1 teaspoon white vinegar
▢1 teaspoon pure vanilla extract
▢½ teaspoon kosher salt
▢½ teaspoon cinnamon
▢3 ¾ cups all purpose flour
▢2 tablespoons unsalted butter,, melted
▢3-4 cups canola oil,, for frying

Directions

I start by whisking together the warm water and yeast in the bowl of a stand mixer and letting it sit until the yeast activates. I add the egg, milk, sugar, vinegar, vanilla, salt, and cinnamon, then mix on low speed until combined.

I switch to the dough hook and gradually add the flour, kneading until the dough becomes smooth and elastic. If the dough feels too wet, I add flour a tablespoon at a time until it’s soft but manageable. I mix in the melted butter last, making sure it’s fully incorporated.

I cover the dough and let it rise in a warm spot until doubled in size. Once risen, I heat the canola oil to 350°F in a deep skillet or Dutch oven.

I roll the dough out on a floured surface to about ¼-inch thickness and cut it into squares. I fry the beignets in small batches, flipping them once they puff up, and cook until golden on both sides. I transfer them to a wire rack and dust generously with powdered sugar before serving.

Servings and Timing

I make this recipe to yield about 20 beignets. Prep time takes around 15 minutes, cook time is about 20 minutes, and the dough needs roughly 4 hours to rise. Altogether, I plan for about 4 hours and 35 minutes.

Variations

I sometimes add a pinch of nutmeg for extra warmth or swap cinnamon for cardamom. When I want something different, I drizzle the finished beignets with chocolate sauce or serve them with fruit preserves on the side.

Storage/Reheating

I enjoy beignets best fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to one day. To reheat, I warm them briefly in the oven until soft again, then add fresh powdered sugar.

FAQs

Why does the dough need such a long rise?

I find the long rise gives the beignets their light, airy texture.

Can I shorten the rising time?

I don’t recommend it, since the texture won’t be as fluffy.

What oil is best for frying?

I prefer canola oil because it has a neutral flavor and high smoke point.

How do I know when the oil is ready?

I use a thermometer and aim for 350°F for even frying.

Can I make the dough ahead of time?

I sometimes let the dough rise overnight in the refrigerator.

Why add vinegar to the dough?

I add it to help tenderize the dough and balance the sweetness.

Can I bake beignets instead of frying?

I’ve tried it, but frying gives the best texture and flavor.

How thick should I roll the dough?

I stick to about ¼ inch so they puff properly when fried.

Why dust with powdered sugar while warm?

I find it sticks better and melts slightly into the surface.

Are beignets supposed to be hollow inside?

I like them airy with some hollow pockets, which is typical.

Conclusion

These homemade beignets are one of my favorite treats when I want something warm, nostalgic, and indulgent. I love their soft, pillowy texture and simple sweetness, and they always feel like a special reward worth the wait.