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Easy Authentic French Beignets

Close-up of three golden brown Easy French Beignets stacked on a white plate, generously dusted with powdered sugar.
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Make light, fluffy, traditional French beignets at home with this simple, step-by-step recipe.

Ingredients

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  • 1 cup warm water (about 105°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour, plus more for dusting
  • Vegetable oil, for frying
  • Confectioners’ sugar, for dusting

Instructions

  1. Combine the warm water and yeast in a large bowl. Let it stand for 5 minutes until foamy.
  2. Stir the sugar, beaten egg, and salt into the yeast mixture.
  3. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
  4. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
  5. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the risen dough. On a well-floured surface, roll the dough out to about 1/4-inch thickness.
  7. Cut the dough into 3-inch squares or circles.
  8. Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 360°F (182°C). Use a thermometer to monitor the temperature.
  9. Carefully drop 3 or 4 dough pieces into the hot oil, being careful not to overcrowd the pot.
  10. Fry for 1 to 2 minutes per side, until golden brown and puffed.
  11. Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  12. Dust generously with confectioners’ sugar while still warm. Serve immediately.

Notes

  • Maintain the oil temperature between 350°F and 375°F for the best results. If the oil is too cool, the beignets will absorb too much oil and be greasy.
  • If the dough sticks while rolling, add a small amount of flour, but avoid adding too much, as this will make the final product dense.
  • This recipe yields a texture closer to traditional French beignets, which are yeast-leavened, rather than the choux-based New Orleans style.

Nutrition

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