How to Make Beignets
Beignets are pillowy squares of yeasted dough fried until golden and dusted with powdered sugar. The key is a sticky, wet dough that puffs dramatically in hot oil. Mix flour, yeast, sugar, and milk into a shaggy dough, let it rise until doubled, then roll, cut, and fry at 365°F until they balloon and turn golden brown. Dust immediately with powdered sugar while still warm.
What goes in.
- 1 packetactive dry yeast
- ¼ cupwarm water
- 1 teaspoonsugar
- 4 cupsall-purpose flour
- ¼ cupsugar
- 1 teaspoonsalt
- ¾ cupwarm milk
- 2beaten eggs
- 2 tablespoonsmelted butter
- 3 inchesoil
The method.
Dissolve 1 packet active dry yeast in ¼ cup warm water with 1 teaspoon sugar
The water should feel barely warm on your wrist. The yeast will foam in about 5 minutes if it's alive.
Mix 4 cups flour, ¼ cup sugar, and 1 teaspoon salt in a large bowl
Use all-purpose flour. Bread flour makes them too chewy.
Combine the foamy yeast mixture with ¾ cup warm milk, 2 beaten eggs, and 2 tablespoons melted butter
The milk should be the same temperature as the yeast water. Hot milk will kill the yeast.
Pour the wet ingredients into the flour mixture and stir until it forms a sticky, shaggy dough
Don't overmix. The dough will look rough and feel quite wet. This is exactly right.
Cover the bowl and let rise in a warm place for 1-2 hours until doubled
The top of the refrigerator or a slightly warm oven (turned off) works well. The dough is ready when you poke it and it stays dimpled.
Turn the dough onto a heavily floured surface and roll to ½ inch thickness
Use plenty of flour. The dough will be sticky. Don't worry about perfect edges.
Cut into 3-inch squares with a knife or pizza cutter
Squares are traditional, but any shape works. Just keep them roughly the same size so they cook evenly.
Heat oil to 365°F in a heavy pot with at least 3 inches of oil
Use a thermometer. Too cool and they'll be greasy. Too hot and they'll brown before cooking through.
Fry 3-4 beignets at a time for 2-3 minutes per side until golden brown
They'll puff up dramatically. Turn them when the bottom is golden brown. Don't overcrowd the pot.
Drain on paper towels and dust immediately with powdered sugar
The powdered sugar needs to hit them while they're still hot and slightly damp so it sticks properly.
Other turns to take.
Cafe du Monde Style
Add a pinch of nutmeg to the dough and use equal parts all-purpose and bread flour for extra chew. Dust with even more powdered sugar than seems reasonable.
Filled Beignets
Roll the dough thinner and place a spoonful of jam, chocolate, or cream cheese in the center of half the squares. Top with remaining squares and seal the edges before frying.
Savory Beignets
Skip the sugar in the dough and add herbs like thyme or rosemary. Serve hot with honey or jam instead of powdered sugar.
When it doesn't go to plan.
Keep the oil temperature steady with a thermometer. Beignets are very sensitive to temperature changes.
Don't roll the dough too thin or they won't puff properly. Half an inch is the sweet spot.
Fry them immediately after cutting. Letting them sit makes them dense.
Have your powdered sugar ready in a fine-mesh sifter. You need to dust them the moment they come out of the oil.
Eat them warm. Beignets are never as good once they cool down.
The ones that keep coming up.
Why didn't my beignets puff up?
Either the oil wasn't hot enough, the dough was rolled too thin, or the yeast wasn't active. Check your oil temperature with a thermometer and make sure your yeast foamed when you first mixed it.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before rolling and cutting. The cold actually makes it easier to handle.
What's the best oil for frying beignets?
Vegetable oil or peanut oil work best because they have high smoke points and neutral flavors. You need at least 3 inches of oil in a heavy pot to maintain steady temperature.