New Orleans beignets are pillowy-soft, airy French doughnuts generously dusted with powdered sugar. This recipe uses vanilla bean paste and a stand mixer to deliver authentic, scrumptious results in about 2.5 hours of total time.
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In the bowl of a stand mixer: combine the warm water, 1/4 cup of granulated sugar, and yeast. Stir the mixture well to combine. Let the mixture sit for 10 minutes to activate the yeast- or until the mixture gets bubbly and fragrant.
Once the yeast mixture is foamy: add in the egg, milk, butter, vanilla, remaining 1/4 cup of sugar, flour, and salt. Secure the dough hook attachment to the mixer and knead the dough on lowest setting for 1-2 minutes. Then increase the speed to medium and continue kneading until the dough becomes cohesive and smooth and pulls away from the sides of the bowl, about 4-5 minutes.
Shape the dough into a ball and place it into a lightly greased, large bowl. Cover the bowl with plastic wrap and place it into warm environment to rise for 2 hours. Alternatively- transfer the bowl into the refrigerator to proof for the same 2 hours or for up to 24 hours.
In a large, deep pot over medium-high heat with a candy thermometer in place, heat a couple inches of oil to 360°F. Then grab a large baking sheet fitted with a wire rack in place (or top with a generous layer of paper towels), set the baking sheet aside.
Once the dough has risen: on a lightly floured surface or pastry mat, roll out the dough into a 1/2-inch-thick rectangle. Using a sharp knife, bench scraper/pizza cutter, cut the dough into 3-inch pieces.
Once the oil temperature is reached, add the beignets into the oil, working in batches (about 3-4 at a time). Fry the beignets until they get puffy on the bottom with a golden color, about 1 minute- then flip the beignet over for a golden color on the other side. Use a slotted utensil to remove the beignets and set onto the prepared baking sheet. Repeat the process with the remaining beignets.
Dust the beignets all over with the powdered sugar immediately. For less mess, you can place them into a large bag and dust. Serve the beignets as is or alongside some chocolate, caramel/dulce de leche, or raspberry fruit sauces for dipping. Enjoy!
Store cooled beignets in an airtight container at room temperature for up to 2 days; reheat in a 300°F oven for 5 minutes, then re-dust with powdered sugar.
stand mixer with dough hook attachment · candy thermometer · large deep pot · slotted utensil or skimmer · baking sheet with wire rack
Yes. After shaping the dough into a ball, refrigerate it for up to 24 hours instead of the 2-hour room-temperature rise. Bring it to room temperature slightly before rolling and cutting.
Heat oil to exactly 360°F using a candy thermometer. This temperature ensures even cooking, golden color in about 1 minute per side, and fluffy, not greasy, results.
Dense beignets usually result from insufficient yeast activation (let the yeast mixture sit the full 10 minutes until bubbly), under-kneading the dough, or skipping the 2-hour rise. Ensure the dough pulls away cleanly from the bowl during mixing.
Yes. Use the same weight (one packet or 2.25 teaspoons) of instant yeast. The activation time may be slightly shorter, so check for bubbles around 8–10 minutes.
Store in an airtight container at room temperature for up to 2 days. Reheat gently in a 300°F oven for 5 minutes to restore texture before dusting with fresh powdered sugar.
