Best Beignets are pillowy fried pastries made from a yeasted dough, fried at 350° until golden brown, then heavily coated in powdered sugar. They replicate the texture and flavor of Café du Monde's iconic version and are ready in about 2 hours.
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Add the warm water, yeast, and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for 7-10 minutes until it forms a raft on top.
Next, pour in the remaining sugar, milk, eggs, and melted butter and whisk until combined.
Attach the bowl to the stand mixer with the hook attachment, add the salt and flour, and mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 90 minutes.
Transfer the dough to a large clean surface dusted with flour. Roll out until it is ½” to ¾” thick and cut into 1 ½” to 2” squares or rectangles.
Add 5-6 of the beignets to a pot with hot oil or a deep fryer set to 350° and cook for 1 1/2-2 minutes per side or until golden brown.
Cook in batches until the beignets have all been fried and set on a sheet tray lined with parchment paper or paper towels and drain.
Coat heavily in powdered sugar and serve.
Store cooled beignets in an airtight container at room temperature for up to 1 day; reheat gently in a 300° oven for 5 minutes, then re-dust with powdered sugar.
stand mixer with hook attachment · deep fryer or heavy-bottomed pot · instant-read or candy thermometer · rolling pin
Fry for 1½–2 minutes per side at 350°. They should be golden brown on both sides. Do not undercook, as the interior needs to set properly.
Yes. Prepare the dough through step 4, then refrigerate in a covered bowl overnight. Let it come to room temperature and rise again for about 30–45 minutes before rolling and frying.
Ensure your water is 105–110° (too hot kills yeast, too cold slows rise). Use active yeast, not instant or expired. Allow 90 minutes for the dough to double at room temperature.
Yes. Whisk the wet ingredients by hand, then mix in the salt and flour with a wooden spoon or by hand until a shaggy dough forms. Knead for 8–10 minutes until smooth.
Store in an airtight container at room temperature for up to 1 day. Reheat gently in a 300° oven for 5 minutes to soften, then dust with fresh powdered sugar.
