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Crispy Beignets Recipe Easy Homemade with Chicory Coffee Glaze

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These crispy beignets feature a light, airy dough fried to golden perfection and topped with a unique chicory coffee glaze that balances sweetness with a subtle coffee bitterness. Perfect for a quick sweet snack or cozy gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • ¼ cup granulated sugar (50 g)
  • 2 ¼ tsp instant yeast (one packet)
  • ¾ cup warm whole milk (180 ml, about 110°F / 43°C)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted and slightly cooled (56 g)
  • 1 tsp salt
  • Vegetable oil or peanut oil, for frying
  • 1 cup powdered sugar (120 g) for glaze
  • 2 tbsp strong brewed chicory coffee
  • ½ tsp vanilla extract
  • 1–2 tbsp milk or cream (optional, to adjust glaze thickness)
  • Powdered sugar for dusting

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (around 110°F / 43°C) with sugar and yeast. Stir gently and let it sit for 5-7 minutes until foamy.
  2. Make the dough: In a large mixing bowl or stand mixer, combine flour and salt. Add eggs, melted butter, and the yeast mixture. Mix with a dough hook on medium speed for about 7-10 minutes until smooth and elastic. If kneading by hand, knead about 12 minutes until slightly sticky but pulling away from bowl sides.
  3. First rise: Transfer dough to an oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
  4. Shape the beignets: Punch down the dough gently and roll it out on a lightly floured surface to about ¼ inch (6 mm) thickness. Cut into 2 to 3-inch (5 to 7.5 cm) squares or rectangles.
  5. Heat the oil: Pour about 2 inches (5 cm) of oil into a deep frying pan or Dutch oven. Heat to 350°F (175°C). Use a thermometer to maintain temperature.
  6. Fry the beignets: Fry dough pieces in batches, turning after 2-3 minutes, until golden brown and puffed, about 4-5 minutes total. Do not overcrowd the pan. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  7. Prepare the glaze: Whisk powdered sugar, chicory coffee, vanilla extract, and milk or cream in a small bowl until smooth. Adjust thickness as needed.
  8. Glaze and dust: Drizzle the glaze over warm beignets or dip each quickly before serving. Finish with a generous dusting of powdered sugar.

Notes

Maintain oil temperature at 350°F (175°C) to avoid greasy or burnt beignets. Do not overcrowd the pan while frying. Let dough rise fully for best texture. Glaze while beignets are warm but not hot to avoid melting glaze too quickly. Dough can be prepared the night before and refrigerated to deepen flavor. For dairy-free or gluten-free versions, substitute ingredients as noted.

Nutrition

Keywords: beignets, crispy beignets, chicory coffee glaze, fried dough, New Orleans dessert, homemade beignets, easy beignets recipe, coffee glaze, sweet snack

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