Beignets
- Total Time
- 45 minutes, plus 3 hours’ rising
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 3 dozen
- 1½teaspoons active dry yeast
- ¼cup/50 grams granulated sugar
- ¾cup/180 milliliters warm water
- ½cup/120 milliliters whole milk
- 1large egg
- 2tablespoons unsalted butter, melted
- ½teaspoon kosher salt
- 3½cups/450 grams all-purpose flour, plus more for dusting
- Vegetable oil, for greasing the bowl and deep-frying
- Confectioners’ sugar, for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (36 servings)
65 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 2 grams protein; 30 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In the bowl of a stand mixer fitted with a dough hook attachment, combine yeast, 1 tablespoon granulated sugar and warm water; use a fork to mix well. Let stand until foamy, about 10 minutes. Add milk, egg, butter, salt and remaining 3 tablespoons granulated sugar and beat with fork to blend. With machine on low speed, gradually add flour. Increase speed to medium and beat just until a smooth dough forms, about 5 minutes.
- Step 2
Lightly grease a large bowl with vegetable oil. Transfer dough to the prepared bowl and turn to coat dough in oil. Cover bowl with plastic wrap and let stand at room temperature until doubled in size and very puffy, about 3 hours.
- Step 3
In a Dutch oven or cast-iron skillet, heat 2 inches of oil over medium to 350 degrees. On a lightly floured surface, turn out dough and cut in half. Working with one piece at a time and using a lightly floured rolling pin, roll dough into a 10-by-8-inch rectangle (about ¼-inch thick). Cut into 2-inch squares and transfer to a parchment-lined baking sheet. Repeat with remaining dough, transferring to a second parchment-lined sheet.
- Step 4
In batches, fry dough until puffed and golden underneath, about 2 minutes. Flip the beignets and fry until golden on second side, 1 minute more. Transfer beignets to a paper towel-lined baking sheet and let stand for 1 minute. Generously dust with confectioners’ sugar and serve warm.
Private Notes
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Cooking Notes
S. Green
Can you make these in an air fryer?
Rebecca
Can you leave it to rise overnight if you want to make them in there morning?
John C
This is a great, easy recipe. A couple of suggestions for folks: - I strongly recommend cutting the recipe in half if serving 4 or fewer people. It makes A LOT - Be sure the yeast has become properly frothy. - Cook at a temperature somewhat below 350. - You don't need a mixer. A wooden spoon and bowl work fine. - There's no need for the wax paper after you cut the dough into 2"x2" pieces. You can just rest the pieces on a plate or two. - This should be obvious, but serve HOT.
ally
Divided dough into thirds (there are just two of us). Froze two portions in oiled freezer bags and did an overnight rise in the refrigerator for the final portion which allowed us to have beignets first thing in the morning with our coffee. The overnight proof worked perfectly and the dough was really easy to handle. Frying temperature is a bit too high. I followed the advice from another note and reduced oil temp to 325
John.
I made these instead of fasnachts this year and they were very well received. A few notes: 350ºF was perhaps a bit too hot, they cooked a little too fast. Next time I will try 320ºF (I use a candy thermometer). They were delightful served warm, right out of the frying pan, but the leftovers the next day were mediocre at best. So next time I will prepare a half recipe so all get eaten right away (especially since the recipe says yield is 3 dozen and I got 4 dozen).
Liz
Then all I need is some chicory in my coffee to take me back to New Orleans. Divine.
Alexander
The absolute worst thing you can ingest, but the best tasting treat you will ever have!
Lee Norris
what would happen if you baked them instead of frying them?
Lindsay
Very delicious and easy recipe. I let the dough rise for a couple hours and then put in the fridge overnight for an easy Saturday morning. Let the dough rest about 20 minutes before rolling it out and frying and had no issues with rising. I fried in my deep fryer at temp 330-340. My beignets needed an extra minute longer than the recipe suggests.
Adam K
This is like the easiest recipe with the fewest ingredients that turns out something so close to the original I have ever cooked! A go-to, gold-standard from here on out!
Michele
You'll always come out better using self rising flour instead of all purpose flour. Self rising has the perfect amount of salt already in it and you just omit the additional salt the recipe calls for.
Fran
I've been making this and have had this all my life. Very easy, a real treat. I don't use confectioners sugar. I use granulated. Goes great with a cup of coffee.
Kitchen Ratz
We use the wood end of a spatula and hand mix. We rarely use a stand mixer unless baking humongous amounts. Hand mixing sometimes takes a bit longer but not by much. Try it.
Lori
They'd be dinner rolls and not beignets. ;)
Marie
Is a stand mixer required? I'd like to try this but don't have one.
Theo
You do NOT need to “cover bowl with plastic wrap”. Many mixing bowls have lids or just put a clean, damp kitchen towel over the bowl. The frivolous use of plastic wrap in NYT recipes is thoughtless.
Rooney
If you want these to tase like they do in Louisiana, fry them in cotton seed oil.
LP Duffey
My Creole grandmother taught me to make beignet with choux paste. I'm sure this recipe is delicious but it is a doughnut recipe.
DebS
gluten free options?
Brittany G
We made these for a mother's day brunch and they were a huge hit. This might be breaking tradition, but next time I might make half cinnamon and sugar instead of powdered sugar.
JVH
So tasty! I added a pinch of cinnamon so good.
Joe Allen
These must be deep fried. You can't bake them or use an air fryer. Pah-lease.
Joe Allen
Everyone knows fried foods can kill you. Instead, bake these babies in the oven, or as some have asked, in the air fryer...you will have perfect little squares of cardboard-like tasting dough-dough, which, when sprinkled with a cup of powdered sugar, will melt in your mouth, but be careful not to choke! Maybe just fry them instead, like we did, PER RECIPE? They are EXCELLENT!
celia
Great recipe, but a couple of notes: Like others have said, 350 is probably too high a temp. I fried them at 325-330 and they came out perfectly. I also got more than three dozen—more like four. Of course, YMMV based on how thin you roll out the dough. I rolled them out fairly thin before cutting and let them rest while I heated the oil. No issues with them puffing up, so just noting you may end up with lots. Consider halving the recipe if you are serving 4 or fewer eaters. They don’t keep.
avery
Surprised by how easy and delicious these were! Agree with all the other comments that 350F is too hot, 325F worked well for me!
Mike O’C
I grew up in New Orleans. Made an authentic New Orleans creole gumbo soup and cornbread last night for our kids and grandkids. Made beignets per this recipe for dessert. It was a BIG hit. Somehow I thought beignets were “magical” and weren’t something I could made at home. Turns out they are delicious, but not magic. Just follow the recipe.
Julia Jewels
Absolutely delisssh
Tarita
I made this dough at night, let rise at room temp for 3 hours then put in the fridge (still covered in plastic). Next morning I let sit on the counter for a few minutes while I prepped melted butter, trays, etc. I then brushed each w/ melted butter on both sides and popped in the air fryer: 350F for 6 min. With 2-3 min left I pulled them out, flipped over, gave a quick swipe with butter (not much) and put them back in. They came out perfect, & it was a lot easier than traditional frying
Collin S.
Is it possible to make the dough ahead for a quicker breakfast treat the next day? 3 hours of rising time isn’t quite conducive to getting up and making a batch with coffee in the morning.
david
Can make dough the night before; Refrigerate after first kneading; Take out of fridge at least an hour before you want make them; Punch down dough, and knead. Let it rest 15-20 minutes; then roll out and cut into desired shape. I put powdered sugar in a paper bag, drop in each batch and shake to coat the beignets. My old recipe calls for 1/4 tsp nutmeg. Subtle but tasty.
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