Beignet Recipe
Indulge in the ultimate comfort food with these warm, fluffy beignets. Perfect for brunch or any sweet craving!
Equipment
- Wooden Spoon
- Skillet
- Mixing Bowl
- Whisk
Ingredients
- 1 cup warm water 110°F
- 6 tablespoons granulated sugar divided
- 2 teaspoons active dry yeast
- 1 large whole egg
- 1 large yolk
- 2/3 cup whole milk warm
- 1 1/2 teaspoons vanilla extract
- 4 1/3 cups all-purpose flour plus more if needed
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter melted
- 1/3 cup powdered sugar for dusting
Instructions
- In a medium bowl, combine the warm water, 3 tablespoons of granulated sugar, and the active dry yeast. Stir and let sit for 10 minutes until foamy.
- In another bowl, whisk together the remaining 3 tablespoons of sugar, whole egg, yolk, warm milk, and vanilla extract.
- In a large bowl, combine the all-purpose flour and salt.
- Gradually add the egg mixture, yeast mixture, and melted butter into the dry ingredients, stirring until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for about 1.5 hours, or until doubled in size.
- Roll the risen dough out on a floured surface to about 1/2-inch thickness. Cut into squares.
- Heat vegetable oil to 360°F in a deep pot.
- Fry squares in small batches for 1-2 minutes per side until golden and puffy. Drain on paper towels.
- Dust liberally with powdered sugar and serve warm.
Notes
Keep leftover beignets in an airtight container at room temperature. They’re best eaten fresh, but you can enjoy them for a day or two.
You can freeze fried beignets in a single layer on a baking sheet. Once frozen, transfer to an airtight container for up to one month.
To reheat, place frozen beignets in a preheated oven for about 10 minutes at 350°F.
Serve with a side of fruit preserves or chocolate sauce for dipping.
Consider adding citrus zest or spices like cinnamon into the dough for an exciting twist.