Introduction

Beignets are light, fluffy fried pastries dusted generously with powdered sugar, perfect for a sweet treat any time of day. This classic recipe yields soft squares with a delicate crisp exterior, ideal for sharing with friends or enjoying warm from the fryer.

A white plate holds four pieces of golden brown fried dough covered in a thick layer of white powdered sugar. The dough pieces have an uneven, slightly puffy shape, with three mostly rectangular ones stacked closely and one more rounded piece leaning on them. Powdered sugar is scattered around the plate's surface, adding extra texture. The background is a white marbled texture with a blurred orange container visible in the distance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons warm water (105°F)
1/2 teaspoon active dry yeast
2 teaspoons vegetable shortening
1 tablespoon sugar (plus a pinch for yeast proofing)
3 tablespoons whole milk
1 large egg white
3 tablespoons boiling water
1 1/4 cups all-purpose flour (plus extra for rolling)
Pinch of salt
2 cups neutral oil for frying (such as canola)
1 cup powdered sugar

Instructions

Step 1: Heat 2 tablespoons of water to 105°F in a small bowl.
Step 2: Add the yeast and a pinch of sugar to the warm water, stirring to dissolve. Let it sit until foamy to confirm the yeast is active. If no foam appears, discard and start again.
Step 3: In a separate cup, combine the shortening, 1 tablespoon sugar, milk, and egg white. Whisk together well, then add the boiling water. Once the mixture cools to between 105°F and 110°F, add it to the foamy yeast mixture and stir thoroughly.
Step 4: Add the flour and salt to the bowl. Gently stir until combined. Cover with plastic wrap and let the dough rest for 1 hour. You may refrigerate the dough for up to 3 days before frying if desired.
Step 5: Heat the oil in a deep pot to 360°F, using a thermometer for accuracy.
Step 6: Divide the dough in half. On a floured surface, roll out one half into a roughly 6-inch square. Use a pizza cutter or knife to cut into small squares.
Step 7: When the oil reaches 360°F, carefully drop in 3 dough squares. Fry for 1 to 2 minutes until the bottom is golden brown, then flip with a fork and fry the other side for about 1 minute until golden.
Step 8: Remove the fried beignets to a cooling rack set over paper towels to drain excess oil. Repeat with the remaining dough.
Step 9: After cooling for about 5 minutes, generously dunk each beignet in powdered sugar or pile the sugar on top. Serve immediately for best texture and flavor.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the wet ingredients before mixing.
Use a candy or deep-fry thermometer to maintain oil temperature for perfectly fried beignets.
Try dusting with cinnamon sugar instead of plain powdered sugar for a twist.
If you don’t have vegetable shortening, you can substitute with unsalted butter, but the texture may be slightly different.

Storage

Store leftover beignets in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh but can be gently reheated in a warm oven for a few minutes to regain crispness. Avoid microwave reheating as it will make them soggy.

How to Serve

The image shows a group of golden-brown, square-shaped fried pastries arranged on a black wire cooling rack. Each pastry has a slightly puffed, uneven surface with a light dusting of powdered sugar covering the entire top layer, creating a white, powdery texture. The pastries sit on a silver tray with some powdered sugar scattered around the edges. The background features a white marbled texture that enhances the brightness of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days after the initial rise. Just keep it covered tightly and bring to room temperature before frying.

What type of oil is best for frying beignets?

Neutral oils with a high smoke point, like canola, vegetable, or peanut oil, work best for frying beignets to achieve a crisp, golden crust without imparting unwanted flavors.

Classic Beignet Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

Classic New Orleans-style beignets, light and fluffy deep-fried dough squares generously dusted with powdered sugar. This recipe guides you through proofing yeast, mixing the dough, and frying to golden perfection for a delightful breakfast or dessert treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Yield: Approximately 12 beignets 1x
Category: Dessert
Method: Frying
Cuisine: French Creole

Ingredients

Scale

Dough

2 tablespoons warm water (105°F)
1/2 teaspoon active dry yeast
2 teaspoons vegetable shortening
1 tablespoon sugar (plus a pinch for yeast proofing)
3 tablespoons whole milk
1 large egg white
3 tablespoons boiling water
1 1/4 cups all-purpose flour (plus extra for rolling)
Pinch of salt

For Frying

2 cups neutral oil (canola oil recommended) for frying

For Topping

1 cup powdered sugar

Instructions

Activate Yeast: Heat 2 tablespoons of water to 105°F. In a small bowl, combine the warm water with 1/2 teaspoon active dry yeast and a pinch of sugar. Stir gently and let sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active. If there’s no foam, discard and restart the yeast activation.
Mix Wet Ingredients: In a separate small cup, whisk together 2 teaspoons vegetable shortening, 1 tablespoon sugar, 3 tablespoons whole milk, and 1 large egg white until well combined. Add 3 tablespoons boiling water to this mixture, then check the temperature to ensure it is between 105-110°F before adding it to the foamy yeast mixture. Stir thoroughly to combine.
Form the Dough: Add 1 1/4 cups all-purpose flour and a pinch of salt to the wet mixture. Stir gently until the ingredients come together into a dough. Cover the bowl with plastic wrap and allow the dough to rest and rise for 1 hour at room temperature. The dough can be refrigerated for up to 3 days before frying if desired.
Heat Oil: Pour 2 cups of neutral oil (canola) into a deep pot and heat it to 360°F, using a thermometer to maintain the temperature for frying.
Prepare Dough Squares: Divide the dough in half. On a floured surface, roll out one half into a roughly 6-inch square. Use a pizza cutter or knife to cut the dough into small squares approximately 1.5 to 2 inches wide.
Fry Beignets: Once the oil is at 360°F, carefully drop 3 squares of dough into the hot oil. Fry without disturbance for 1-2 minutes until the first side turns golden brown. Flip carefully using a fork and fry for an additional minute until the second side is also golden brown. Remove the fried beignets and place them on a cooling rack lined with paper towels to drain excess oil.
Repeat Frying: Roll out the remaining dough, cut into squares, and repeat the frying process with the rest of the dough until all beignets are cooked.
Coat with Powdered Sugar: After allowing the beignets to cool slightly for about 5 minutes, generously dust or dunk them in 1 cup powdered sugar. Serve immediately with extra powdered sugar piled on top for a classic, sweet finish.

Notes

You can prepare the dough up to the resting stage ahead of time and store it in the refrigerator for up to three days before frying.
Maintaining the oil temperature at 360°F is crucial for achieving light, fluffy beignets with a crisp exterior.
Use a slotted spoon or frying spider for easier handling and draining of the fried dough.
For best results, serve beignets fresh and warm right after frying and coating with powdered sugar.

Keywords: beignet, deep-fried dough, New Orleans dessert, powdered sugar pastry, yeast doughnuts