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Beignets

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Classic New Orleans–style beignets that are soft, pillowy, and lightly crisp on the outside, dusted generously with powdered sugar and best enjoyed warm and fresh.

Ingredients

½ cup warm water (105°F–110°F)

2¼ teaspoons active dry yeast (1 packet)

1 large egg

½ cup milk

⅓ cup granulated sugar

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

½ teaspoon kosher salt

½ teaspoon ground cinnamon

3¾ cups all-purpose flour

2 tablespoons unsalted butter, melted

3–4 cups canola oil, for frying

Powdered sugar, for dusting

Instructions

  1. Whisk the warm water and yeast together in the bowl of a stand mixer and let sit until foamy.
  2. Add the egg, milk, sugar, vinegar, vanilla extract, salt, and cinnamon; mix on low speed until combined.
  3. Switch to the dough hook and gradually add the flour, kneading until the dough is smooth and elastic.
  4. Add melted butter and knead until fully incorporated. Add flour as needed if the dough is too sticky.
  5. Cover the dough and let it rise in a warm place until doubled in size, about 4 hours.
  6. Heat canola oil in a deep skillet or Dutch oven to 350°F (175°C).
  7. Roll the dough out on a floured surface to about ¼-inch thickness and cut into squares.
  8. Fry the dough pieces in small batches, flipping once, until golden brown on both sides.
  9. Transfer to a wire rack or paper towels to drain.
  10. Dust generously with powdered sugar and serve warm.

Notes

A long rise time is key for light, airy beignets.

Maintain oil temperature at 350°F for even frying.

Serve immediately for the best texture.

Dust with powdered sugar while warm so it adheres better.

Nutrition

Find it online: https://chocolatecoveredamy.com/beignets/