Easy Authentic Beignets

You are in for a treat with this classicBeignetrecipe. Beignets are like an easy version of donuts. They are pillowy, deep fried, dusted with powdered sugar, and to die for!

Beignets originate from France and can be translated in English to mean fritter. They are extremely popular in New Orleans. When you make these delicious treats at home it’s just like being transported to the French Quarter.

Classic beignets are best served warm. You can refrigerate the dough for up to 2 days and bring the dough back to room temperature when you are ready to fry them up. If I’m baking for a crowd I like to double this recipe because they disappear fast! Try serving them with a refreshingfruit platter and dip.

Why You’ll Love This Recipe

• Easy these are to make. I think they are much easier to make than donuts and faster too.
• You can pre-make the dough for a quicker day of preparation.
• While traditional beignets are sweet, they can be adapted to include various fillings or toppings, appealing to a wide range of tastes and preferences.
• They are light, airy and taste delicious

Recipe Ingredients

• Instant Yeast– Or rapid-rise yeast
• Sugar– Granulated for the dough
• Eggs
• Vegetable Oil– Or any light oil
• Flour– All-purpose
• Confectioners’ Sugar– For dusting
• Vegetable Oil– For frying, or any high heat oil
• Salt

See the recipe card below for full information on ingredients and quantities

How To Make Beignets

Step 1.Mix 1 cup warm water (110℉), 1 tablespoon yeast, and 3 tablespoons sugar. Let sit for 5 minutes.

Step 2.Add 2 eggs, 2 tablespoons oil, 3 cups flour, and ¾ teaspoon salt. Mix well. Cover and refrigerate for 4-18 hours.

Step 3.Heat 2 quarts of oil in a heavy pan to 350℉. 3. Roll out dough to ¼-inch thick on a floured surface. Cut into 3-inch squares.

Step 4.Fry until golden (about 3 minutes). Drain on paper towels. Dust with confectioners’ sugar and serve warm.

Recipe FAQs

Expert Tips

• Don’t let a little frying scare you! It’s so fun to know how to make things like this even if the cooking method might be new to you. A heavybottomed pan, athermometer, and aspider strainer(to get the food out of the hot oil) will make all the difference.
• Ensure theoil is precisely 350℉ for even frying. Athermometer is essential for accuracy.
• Don’tovercrowd your panby frying only a few beignets at a time to maintain the oil temperature andensure even cooking.
• Don’t bestingy on the powdered sugarand consider serving them with a shaker of powdered sugar on the side so folks can add more as they like while eating. That’s how they are served in New Orleans.
• Keep yourhands and rolling pin well-floured to prevent the sticky doughfrom sticking.

How to Serve and Store Beignets

Beignets are traditionally served with café au lait (coffee with hot milk) orhot chocolate.You can top them withchocolateorcaramelsauce. Berries or sliced fruit add a refreshing contrast to the fried dough. A dollop ofwhipped creamcan add a touch of decadence.

You can refrigerate the dough for up to 2 days and bring the dough back to room temperature when you are ready to fry them up. Store any leftover beignets in an airtight container at room temperature for up to 2 days. Reheat them in the oven at 350℉ for a few minutes to regain crispiness before serving.

More Breakfast Recipes to Consider

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