Easy Beignet Recipe! (Fried Dough)

I’m sharing my Easy Beignets, a classic New Orleans fried dough recipe that reveals the one simple trick pro bakers use to get reliably airy pieces dusted with powdered sugar.

I always thought beignets were only for visits to New Orleans, then I made my own and never looked back. This Easy Beignets recipe gives you pillowy fried dough that disappears under a flurry of powdered sugar.

I learned a tiny trick with warm water that makes the texture almost cloud like, but I wont spill all the secrets here. They come out messy, outrageously addictive, and somehow totally worth the dusting of sugar on your shirt.

Try them when you need to impress someone or when you just need a ridiculous treat, you might get hooked.

Ingredients

• Active dry yeast makes dough rise, creates airy pockets, feeds on sugars and carbs.
• All purpose flour gives structure, mostly carbs, little protein, not much fiber though.
• Eggs add richness and protein, help bind dough, make texture tender.
• Whole milk adds fat and flavor, boosts tenderness and a slightly sweeter taste.
• Granulated sugar feeds yeast, sweetens dough, increases browning and overall sweet flavor.
• Butter brings richness, fat for crisp edges, flavor depth, not exactly healthy.
• Vegetable oil for frying adds lots of fat, makes beignets golden and indulgent.

Ingredient Quantities

• 1 cup warm water (about 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar
• 1/2 cup whole milk, warmed
• 2 large eggs, room temperature
• 4 cups all purpose flour, plus extra for dusting
• 1 teaspoon fine salt
• 4 tablespoons (1/4 cup) unsalted butter, melted and cooled
• 1 teaspoon vanilla extract (optional)
• 2 quarts vegetable oil for frying (or enough for about 2 inches depth)
• 2 to 3 cups powdered sugar for dusting

How to Make this

1. In a large bowl stir 1 cup warm water (about 110°F) with 2 1/4 tsp active dry yeast and 1/4 cup granulated sugar, let sit 5 to 10 minutes until foamy, if it doesnt foam your yeast might be dead so try again.

2. Whisk in 1/2 cup warm whole milk, 2 room temp eggs, 4 tbsp melted cooled unsalted butter and 1 tsp vanilla extract if using, mix until smooth.

3. Add 4 cups all purpose flour and 1 tsp fine salt, stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

4. Knead about 5 to 7 minutes until dough is smooth and slightly springy, or use a stand mixer with dough hook 3 to 4 minutes; add a little flour if super sticky but dont add too much.

5. Put dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm spot about 1 to 1 1/2 hours until doubled in size.

6. Punch dough down, turn onto floured surface, roll to about 1/4 inch thick and cut into 2 to 3 inch squares or rectangles, flour the cutter so it doesnt stick.

7. Cover the cut pieces with a towel and let rest 20 to 30 minutes so they puff slightly, while you heat 2 quarts vegetable oil in a heavy pot to 350 to 360°F and set up paper towels for draining.

8. Fry beignets in small batches, 2 inches of oil is fine, gently drop pieces in and fry 1 to 2 minutes per side until golden, keep the oil temp steady and dont overcrowd the pot.

9. Remove with a slotted spoon or spider and drain briefly on paper towels, then immediately toss or dust heavily in 2 to 3 cups powdered sugar so it sticks while warm.

10. Serve hot, eat right away for best pillowy texture; if you want make ahead dough, refrigerate after first rise and chill overnight, bring to room temp before rolling and frying.

Equipment Needed

1. Large mixing bowl for proofing the yeast and mixing the dough
2. Measuring cups and spoons for water, milk, sugar, flour, salt and butter
3. Whisk and a wooden spoon for stirring and scraping
4. Stand mixer with dough hook or just your hands and a floured surface for kneading
5. Rolling pin plus a bench scraper or knife and a 2 to 3 inch cutter (cookie cutter or pizza wheel works)
6. Heavy pot or deep fryer and a frying thermometer to keep oil around 350 to 360 F
7. Slotted spoon or spider and long tongs for handling hot beignets
8. Rimmed baking sheet or tray lined with paper towels for draining, and a fine mesh sifter for dusting powdered sugar

Don’t forget a clean towel or plastic wrap to cover the dough while it rises.

FAQ

Easy Beignet Recipe! (Fried Dough) Substitutions and Variations

• Active dry yeast: instant (use same amount, mix with dry ingredients and skip proofing); rapid-rise/instant-rapid (same amount, shorter rise time); for a quick, non-yeasted version use 1 tbsp baking powder (no proofing, dough is cake-like).
• Whole milk: buttermilk (gives a tangy, lighter crumb); full-fat non-dairy milks like canned coconut or oat (use full fat for richness); skim or 2% will work but dough may be less tender.
• All purpose flour: bread flour (more chew and taller rise, may need a touch more liquid); pastry or cake flour (tender, lighter bite, might need a little less flour); swap half the AP for whole wheat pastry for nuttier flavor.
• Vegetable oil for frying: canola or sunflower (neutral, high smoke point); peanut oil (great flavor and high smoke point, avoid if nut allergies); light olive oil or lard for flavor but watch smoke point and dont let it burn.

Pro Tips

1) Always proof the yeast right away and use a thermometer if you can. Water thats too hot will kill the yeast and too cool wont wake it up, aim for about 105 to 115°F. If it doesnt foam in 10 minutes try new yeast or warmer water, and dont skip the sugar — it helps the proof.

2) Keep the oil temp steady with a candy or deep fry thermometer. Fry small batches so the oil doesnt drop too much, flip only once or twice, and drain on a wire rack over paper towels so they stay crisp instead of soggy.

3) Dont add a ton of extra flour while kneading or rolling, a slightly tacky dough gives the best pillowy texture. Dust your surface and cutter lightly, roll evenly to the same thickness so pieces cook at the same rate, and handle the dough gently.

4) Dust the beignets while theyre hot so the powdered sugar sticks, and if you need to hold them for a few minutes keep them in a single layer on a low oven rack (about 200°F) so they stay warm without getting oily. If making dough ahead, refrigerate after the first rise and bring back to room temp before shaping.