Homemade beignets are a fluffy, yeast-risen fried dough that emerges puffy and golden from hot oil, then gets dusted with confectioners' sugar. The signature trait is an overnight refrigeration that develops flavor and makes the dough easier to handle.
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Start by dissolving the yeast in warm water in a large bowl, then add the milk, oil, sugar, egg and 2 cups of flour. Beat until smooth (a stand mixer dough hook works great for this task). Stir in enough of the remaining flour to form a soft, sticky dough. Do not knead. Instead, cover and refrigerate the dough overnight.
Once the beignet dough is well-chilled, punch it down. Turn dough out onto a floured surface and roll it into a 16x12-inch rectangle. Use a pizza cutter to cut the dough into a beignet’s signature 2-inch square.
Now it’s time to fry the beignets! Heat oil in an electric skillet or deep-fat fryer until it reaches 375°. Place dough squares in oil, a few at a time, until both sides of the dough are puffy and golden brown. Remove squares from oil and drain on paper towels. Roll the warm beignets in confectioners' sugar. Editor's Tip: We love serving them as-is, or with a big bounty of fresh berries.
Store cooled beignets in an airtight container at room temperature for up to 2 days; reheat in a warm oven to restore texture.
stand mixer with dough hook (optional but recommended) · electric skillet or deep-fat fryer · pizza cutter · paper towels
Yes. The recipe requires overnight refrigeration, so prepare the dough up to 24 hours in advance. This also improves flavor development.
Heat oil to 375°F in an electric skillet or deep-fat fryer. Maintain this temperature while frying for even, puffy results.
Fry until both sides are puffy and golden brown, then drain immediately on paper towels. Avoid over-browning.
No. Self-rising flour contains leavening agents essential to this recipe's texture. Use the amount specified.
Store in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven before serving to restore softness.
