Ingredients

¾ cup lukewarm water (about 105°F)

¼ cup (50 g) granulated sugar

1 packet (2 ¼ teaspoons) active dry yeast

½ cup (122.5 g) whole milk, room temperature

1 large egg, room temperature

3 ½ cups (437.5 g) all-purpose flour

½ teaspoon kosher salt

2 tablespoons unsalted butter, softened

Vegetable oil, for frying

Confectioners’ sugar, for dusting

Instructions

Step 1: In a medium bowl, whisk together the lukewarm water, granulated sugar, and active dry yeast. Let the mixture sit for 5-10 minutes, or until it becomes foamy.

Step 2: Add the whole milk and egg to the yeast mixture and whisk until combined. Set aside.

Step 3: In the bowl of a stand mixer fitted with a dough hook, combine the flour and kosher salt.

Step 4: With the mixer on low speed, slowly add the yeast mixture and softened butter to the flour mixture. Mix until just combined.

Step 5: Increase the mixer speed to medium and knead the dough for 2-3 minutes until it is smooth and pulls away from the sides of the bowl.

Step 6: Transfer the dough to a large bowl sprayed with non-stick cooking spray. Cover and let it rise in a warm place until doubled in size, about 1-2 hours.

Step 7: Once risen, roll the dough out on a lightly floured surface into a rectangle about ¼ to ½ inch thick.

Step 8: Using a pizza cutter, cut the dough into 32 squares by slicing horizontally into 4 sections and vertically into 8 sections.

Step 9: In a large pot, heat about 3 inches of vegetable oil to 360°F (use a thermometer for accuracy).

Step 10: Working in batches, carefully fry 4-6 dough squares at a time without overcrowding. Cook each side for 30 seconds to 1 minute, or until golden brown.

Step 11: Remove the beignets with a slotted spoon and place them on a paper towel-lined baking sheet to drain excess oil.

Step 12: Dust the warm beignets generously with confectioners’ sugar and serve immediately.

Step 13: Repeat frying with the remaining dough, ensuring the oil temperature returns to 360°F before each batch.

Tips & Variations

Use a thermometer to maintain the oil temperature at 360°F for evenly cooked, non-greasy beignets.

For a richer flavor, try substituting half the milk with buttermilk.

Serve with fruit preserves or chocolate sauce for an extra special treat.

If you don’t have a stand mixer, knead the dough by hand for about 8-10 minutes until smooth.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Let it come to room temperature and rise again before rolling out and frying.

What oil is best for frying beignets?

Vegetable oil or peanut oil works best because they have high smoke points and neutral flavors, ensuring crispy and light beignets.