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    Home » Recipes » Breads » Beignets

    Beignets

    Published: February 19, 2021 · Modified: Feb 19, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Beignets - soft, pillowy, vanilla-scented French donuts fried until golden brown then dusted with powdered sugar. My recipe shows you how to make the best New Orleans style beignets that are impossible to resist!

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    A pinterest graphic of Beignets
    A pinterest graphic of Beignets
    A pinterest graphic of Beignets
    A pinterest graphic of Beignets
    A pinterest graphic of Beignets
    A pinterest graphic of Beignets

    Beignets are soft, sweet, and delicious square donuts that are insanely delicious and highly addicting, I mean is there anything better than freshly fried, warm donuts served with a cup of hot coffee? Making homemade beignets might seem daunting but they’re actually super easy to make. My step by step recipe guides you through the whole process and I have lots of helpful and important tips to ensure you make the very best beignets that you’ve ever tasted just like they do in New Orleans.

    If I can offer one top tip before you get started it’s to make sure you have a candy thermometer, it’s pretty essential for frying donuts so you get that perfect fluffy and airy center but golden and crispy outside too.

    What you need to make this recipe

    An overhead shot showing all the ingredients you need to make Beignets

    Water – warm water is used to help activate the yeast. A warm environment encourages the yeast to grow but it has to be warm water and not hot or it’ll do the opposite and your dough won’t prove at all.

    Yeast – dry active yeast or instant yeast is best for this recipe.

    All-purpose flour – regular AP flour is fine for this recipe there’s no need to use any fancy flours here.

    Butter – use unsalted butter because salt is added to the dough separately and make sure that it’s very soft, at room temperature.

    Whole milk – I use whole milk to make this recipe but you can also use evaporated milk.

    Sugar – white granulated sugar is used to sweeten the dough and help feed the yeast.

    Vanilla – this adds so much delicious flavor but make sure to use real vanilla extract and not essence.

    Powdered sugar – to make authentic Beignets you need to dust them in plenty of powdered sugar, delicious!

    Vegetable oil – use a vegetable oil for deep frying the beignets, I like to use canola oil.

    How to make Beignets

    Two photos showing to begin making beignets by activating yeast

    1. Add the warm water, yeast, and a little sugar to the bowl of a stand mixer and let it activate.

    2. Next, add the milk, vanilla, and egg and mix together.

    Two photos showing how to make dough for beignets

    3. Add half of the flour and mix together until smooth.

    4. Attach the dough hook and add the remaining flour while mixing on a medium speed. Once the dough comes together add the butter and continue to mix or knead the dough until it comes away from the bowl.

    Two photos showing risen beignet dough and how to cut them into squares

    5. Transfer the dough to a lightly oiled bowl and place is a warm place to rise.

    6. Roll the dough into 1/2 inch thick rectangle then cut out squares around 2 inches wide.

    Two photos showing how to fry beignets

    7. Fry the beignets in hot oil making sure to use a candy thermometer to keep an eye on the temperature, drain on kitchen paper.

    8. Transfer the donuts to a cooling rack and dust in plenty of powdered sugar, serve immediately.

    A pile of Beignets on a blue serving plate

    Pro tips for making this recipe

    • Make sure to use a candy thermometer for monitoring the temperature of the oil. It’s essential when frying the beignets that the oil stays at the same temperature or thereabouts so they cook all the way through and don’t burn on the outside. No one wants burnt, raw donuts.
    • Your water must be warm and not hot or it’ll damage your yeast and stop your dough from rising.
    • Check the expiration date of your yeast too because if it’s past its best used by date it won’t work.
    • Use a pizza wheel to cut out your beignets and don’t worry about them being identical they’re supposed to look rustic and homemade.
    • Don’t roll your dough too thin or they won’t puff up when fried. Aim for 1/2 inch thickness when rolling out the dough.
    • The dough is enriched and sticky but if it seems too wet you can add an additional 1/4 cup of flour.
    • Because the dough is very rich it takes a little time to rise but don’t be discouraged it’s worth the wait.
    • If you’re not using the dough right away you can store it in the fridge for up to 48 hours.
    • Make sure to fry the Beignets in batches and don’t overcrowd the pan or the oil will cool down too much.
    • Beignets are best served hot or warm straight after frying they don’t taste nearly as good the next day.

    Three Beignets on a china plate

    Frequently Asked Questions

    What’s the difference between a donut and a beignet?

    Beignets are traditionally cut into squares and made with fewer eggs so are slightly lighter and softer. Traditional American donuts are richer and have a classic round shape with a hole in the middle.

    What do they taste like?

    Sweet, soft, and light fried donuts with a delicious taste of vanilla and powdered sugar. Beignets are incredibly delicious and pretty hard to resist.

    What can I serve with them?

    Beignets are so delicious just as they are served with a dusting of powdered sugar but if you want to go a step further why not serve them with some chocolate dipping sauce. I also love to serve them alongside a hot cup of tea or coffee.

    Can I make these in advance?

    You can prepare the dough then instead of letting it prove in a warm place, you can store it in the fridge for up to 48 hours.

    How long do they last?

    These are definitely best served immediately when they are still warm, soft, and light so I don’t recommend storing them for later.

    Can I freeze the dough?

    Yes, you can freeze the raw dough. Cut the square and freeze them on a baking sheet making sure to keep a space between them so they don’t stick. Once frozen you can store them in a Ziploc bag or airtight container for up to 1 month. Make sure to thaw them without touching each other before frying.

    If you love this recipe try these out!

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    If you’ve tried this Beignets recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

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    5 from 47 votes

    Beignets

    How to make soft, sweet, and delicious New Orleans style Beignets. Don't forget to check out my step by step photos and tips above!
    Course Dessert
    Cuisine French
    Prep Time 30 minutes
    Cook Time 15 minutes
    Rising time 2 hours
    Total Time 2 hours 45 minutes
    Servings 20 beignets
    Calories 144kcal
    Author John Kanell

    Ingredients

    • 3/4 cup warm water between 110 (F)
    • 1/2 cup granulated sugar (100g)
    • 2 1/4 teaspoons active dry yeast (1 envelope)
    • 1 large egg room temperature
    • 1/2 cup milk or evaporated milk (120ml) room temperature
    • 2 teaspoons vanilla extract (10ml)
    • 3 3/4 cups All Purpose flour (450g)
    • 1 teaspoon salt
    • 3 tablespoons unsalted butter at room temperature (42g)
    • vegetable oil for deep frying or peanut oil
    • 1/2 cup powdered sugar (60g)

    Instructions

    • Add the warm water to the bowl of a stand mixer or a large bowl if making this by hand or an electric mixer. Add the yeast and half the sugar then set aside for about 5 minutes to the yeast can get to work.
    • Measure out 3 ¾ cups of flour and mix with the teaspoon of salt and set aside.
    • Once the yeast mixture is bubbly, pour in the milk, vanilla, remaining sugar, and add the egg. Whisk together then add half the flour mixture and whisk together until smooth.
    • Attach a dough hook then add the remaining flour and begin mixing on medium speed, once the dough comes together add the butter and keep mixing until the dough is smooth and will pull away from the bowl, about 4 minutes. This dough is enriched and sticky but if it seems too wet you can mix in an extra ¼ cup of flour.
    • Transfer the dough to a large, lightly oiled bowl then cover and allow to rise in a warm place for at least two hours, you can also store the dough in the refrigerator for up to 48 hours.
    • Add about 3 inches of oil to a large pot fitted with a candy thermometer and place over medium-high heat. Cover a wire cooling rack with a few layers of paper towels.
    • Once risen, roll the dough into a ½ inch thick rectangle on a well floured surface. Cut into 2-2 ½ inch squares using a pizza cutter.
    • Once the oil reaches 360F add the beignets 3-4 at a time; fry until the bottom is puffed and golden, flip over and remove with a spider or slotted spoon once the bottom is golden too. P
    • Place onto the paper towels then dust with powdered sugar and enjoy!

    Video

    Notes

    • Make sure to use a candy thermometer for monitoring the temperature of the oil. It's essential when frying the beignets that the oil stays at the same temperature or thereabouts so they cook all the way through and don't burn on the outside. No one wants burnt, raw beignets.
    • Your water must be warm and not hot or it'll damage your yeast and stop your dough from rising.
    • Check the expiration date of your yeast too because if it's past its best used by date it won't work.
    • Use a pizza wheel to cut out your beignets and don't worry about them being identical they're supposed to look rustic and homemade.
    • Don't roll your dough too thin or they won't puff up when fried. Aim for 1/2 inch thickness when rolling out the dough.
    • The dough is enriched and sticky but if it seems too wet you can add an additional 1/4 cup of flour.
    • Because the dough is very rich it takes a little time to rise but don't be discouraged it's worth the wait.
    • If you're not using the dough right away you can store it in the fridge for up to 48 hours.
    • Make sure to fry the Beignets in batches and don't overcrowd the pan or the oil will cool down too much.
    • Beignets are best served hot or warm straight after frying they don't taste nearly as good the next day.

    Nutrition

    Calories: 144kcal | Carbohydrates: 27g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 51mg | Fiber: 1g | Sugar: 8g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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