5.0 from 15 votes
Beignets
Learn how to make beignets at home with this easy recipe! A lightly sweetened dough is fried to golden brown perfection, then covered with powdered sugar to make this classic New Orleans style pastry.
Prep Time
20 mins
Cook Time
20 mins
Total Time
2 hrs 20 mins
Servings: 20 servings
Course:
Dessert
Cuisine:
American
Ingredients
- 3/4 cup warm water 105-110 degrees F
- 2 1/4 teaspoons active dry yeast this is one standard size yeast packet
- 1/3 cup granulated sugar
- 2 eggs room temperature
- 1/2 cup whole milk room temperature
- 1/2 teaspoon vanilla
- 4 cups all-purpose flour have some extra for rolling if needed
- 3 tablespoons salted butter melted
- 4-8 cups vegetable oil for frying
- 2 cups powdered sugar
Instructions
- Pour warm (105-110 degrees F) water into a large bowl. Sprinkle on the yeast and sugar and then whisk together. Cover with a light towel or wrap – you do not need to seal it, just cover it to protect from drafts. Let sit for 5-10 minutes. It should become slightly foamy. If it does not foam, than the yeast may be bad, or the water was too hot and killed the yeast.
- Add in eggs, milk and vanilla and whisk together. Mix in ½ of the flour, then the melted butter, then the rest of the flour.
- Knead the mixture with your hands until the dough is smooth. If it is too sticky, you may want to add more flour, one tablespoon at a time. Place the dough into a lightly oiled bowl.
- Cover the dough with plastic wrap or a warm damp towel, and leave it undisturbed in a warm, draft free place. Make sure you don’t sit it near a fan or an AC vent. Allow the dough to rise until doubled in size (1-2 hours).
- Roll out dough to ¼ inch thick. Cut into 2 ½ inch squares. A pizza cutter works well for this.
- Heat oil in a large pot to 370 degrees. You should have at least 2 inches of oil for the deep frying.
- Deep fry the beignets in batches, don’t crowd. They should pop up when you put them in the oil or the oil is not hot enough. Spoon the oil over the tops of the beignets as the bottoms are frying. Make sure to turn them over so they are golden (not brown) on both sides. It will only take 1-2 minutes per side.
- Drain on a plate lined with paper towels. Sprinkle generously with confectioners’ sugar and serve hot.
Cup of Yum
Notes
- Please read full post for advice, tips, step by step photos, substitutes and more.
- Storage – Like most fried bread products, beignets really are best fresh but will keep in an airtight container at room temperature for 2-3 days. Or you may freeze them for 1-2 months.
- Temperature – I highly recommend a candy thermometer. It will help both in getting the temperature where you need it for the water, to activate the yeast, and for the oil. You can pick them up online or find them at your grocery or big box stores. They are inexpensive and extremely helpful.
Nutrition Information
Calories
180kcal
(9%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
22mg
(7%)
Sodium
24mg
(1%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
86IU
(2%)
Vitamin C
0.004mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 22mg | 7% |
| Sodium | 24mg | 1% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.