How to Make Beignets
You don't have to make a trip to the Big Easy to enjoy fluffy beignets. Learn how to make beignets from scratch right in your own home!
Servings 24 beignets
Calories 262kcal
Ingredients
- 1 (1/4-ounce) packet active dry yeast
- 1/4 cup warm water
- 3 tablespoons sugar divided
- 1/4 cup milk
- 3 tablespoons unsalted butter
- 2 1/2 cups all-purpose flour plus more for rolling out
- 1 egg yolk
- 1 teaspoon vanilla
- Oil for frying
- Powdered sugar
Instructions
- Dissolve the yeast in the warm water. Add one tablespoon of the sugar. Allow the yeast to sit for 10 minutes to activate.
- Heat milk and butter in a small saucepan over medium-low heat until the butter is melted and the temperature reaches 120 degrees with a candy thermometer.
- Combine the flour and remaining two tablespoons of sugar.
- Add the yeast mixture and warmed milk to the flour and mix for two minutes using a dough hook.
- Add the egg yolk and vanilla extract. Continue to whisk for another minute. Dough should pull away from the sides of the bowl and be sticky, but not wet. If it's wet, add a little flour. If the dough doesn't come together, add a little more warmed milk.
- Lightly coat the top of the dough with oil. Cover the dough with a towel and allow it to rise in a warm place for one hour.
- Heat 2-3 inches of oil over medium heat until it reaches 375 degrees.
- In the meantime, turn the dough out onto a flour cutting board or workspace.
- Roll the dough out to 1/4 inch thickness. Cut the dough into 2 x 3-inch strips.
- Place 3-4 dough strips at a time into the hot oil. Fry for 30-45 seconds. Carefully spoon some hot oil over the top of the dough.
- Turn the beignets over and fry for another 30-45 seconds.
- Strain the beignets from the hot oil and place them on a layer of paper towels to drain.
- Serve hot with powdered sugar.
Video
Notes
Store cooled beignets in a resealable plastic bag. They will last a couple days on the counter at room temperature, but any longer than that and they need to be stored in the fridge so they don’t mold.
Beignets lasting more than four days should be frozen. To thaw, simply place the beignet on the counter for about 30 minutes until it comes to room temperature. Do not attempt to fry a frozen beignet!
To reheat leftover beignets, preheat the oven to 350 degrees. Place the beignets on a cookie sheet and bake until heated through, about five minutes.
Nutrition
Serving: 1beignet | Calories: 262kcal | Carbohydrates: 40g | Protein: 6g | Fat: 8.5g | Saturated Fat: 2.1g | Cholesterol: 23mg | Sodium: 135mg | Potassium: 93mg | Fiber: 1.3g | Sugar: 7.7g