Light and Fluffy Classic Beignets Recipe Perfect for Easy Homemade Treats
These light and fluffy classic beignets are golden pillows of joy, perfect for potlucks, weekend breakfasts, or casual get-togethers. They offer a perfect balance of simplicity and airy texture with a sweet powdered sugar finish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: Southern, New Orleans
Ingredients
- 2 ½ cups (320g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup (240ml) warm water (about 110°F / 43°C)
- ½ cup (120ml) whole milk, warmed
- 2 large eggs, room temperature
- 4 tablespoons (56g) unsalted butter, melted
- 1 teaspoon salt
- Vegetable oil for frying (canola or peanut oil recommended)
- Powdered sugar for dusting
Instructions
- Activate the yeast: In a small bowl, combine 1 cup (240ml) warm water (110°F / 43°C) with 1 packet (2 ¼ tsp) active dry yeast and 1 tablespoon granulated sugar. Stir gently and let sit for 5–10 minutes until frothy and bubbly.
- Mix the dough: In a large bowl or stand mixer bowl, whisk together 2 ½ cups (320g) all-purpose flour, remaining sugar, and 1 teaspoon salt. Add the yeast mixture, ½ cup (120ml) warmed whole milk, 2 large eggs, and 4 tablespoons (56g) melted butter. Mix on low speed until dough starts to come together.
- Knead the dough: Knead by hand on a lightly floured surface for 8–10 minutes or use dough hook on medium speed for 5–6 minutes until dough is smooth, elastic, and slightly sticky but not wet.
- First rise: Lightly oil a large bowl, place dough inside, cover with a clean towel or plastic wrap. Let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
- Roll and cut: Punch down dough gently to release air. Turn onto floured surface and roll out evenly to about ¼ inch (6 mm) thickness. Cut into 2 ½-inch (6 cm) squares or rectangles.
- Heat the oil: Pour vegetable oil into a deep pot or heavy skillet to a depth of 2–3 inches (5–7.5 cm). Heat to 350°F (175°C) using a candy or deep-fry thermometer.
- Fry the beignets: Fry a few pieces at a time for 2–3 minutes per side, flipping gently, until puffed and golden brown. Adjust heat to maintain temperature.
- Drain and dust: Remove beignets from oil and place on wire rack over paper towels to drain. While warm, dust generously with powdered sugar.
Notes
Ensure yeast is fresh and water is warm but not hot to activate yeast properly. Maintain oil temperature at 350°F (175°C) to avoid greasy or undercooked beignets. Fry in small batches to keep oil temperature steady. Rest dough properly and roll evenly for best puffiness. For gluten-free, use a gluten-free flour blend with xanthan gum. For dairy-free, substitute milk and butter with plant-based alternatives.
Nutrition
- Serving Size: One 2 ½-inch square
- Calories: 165
- Sugar: 5
- Sodium: 150
- Fat: 7
- Saturated Fat: 3.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
Keywords: beignets, classic beignets, homemade beignets, fried dough, powdered sugar, New Orleans treats, easy dessert, Southern dessert