Description

Indulge in these rich and aromatic Glazed Coffee Beignets, a delightful twist on the classic New Orleans treat. These fluffy fried dough squares are infused with dark brewed coffee for a deep flavor, and then generously dipped in a smooth coffee glaze, making each bite irresistibly flavorful and perfect for coffee lovers seeking a sweet, caffeinated delight.

Ingredients

Scale

Beignets

3/4 cup ground dark coffee
3 cups cold water
1/3 cup granulated sugar
1 envelope (0.25-ounce) active dry yeast
7 ¼ cups all-purpose flour
1 ½ cups warm half and half (100-110°F)
2 large eggs, beaten
1/4 cup butter, melted
1 teaspoon salt
Vegetable oil, for frying

Glaze

4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup brewed coffee (reserved from beignet coffee)

Instructions

Brew Coffee: Brew 3/4 cup of ground dark coffee with 3 cups of water using your preferred coffee maker or brew method. After brewing, set aside 1/2 cup of the brewed coffee for the glaze; the remaining coffee will be used in the dough.
Activate Yeast: In the bowl of a stand mixer, combine granulated sugar and active dry yeast. Gradually add 1 1/2 cups of the warm brewed coffee (100-110°F) to the bowl. Let it stand for 10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
Mix Dough: With the stand mixer on low speed, add half of the all-purpose flour, the warm half and half, beaten eggs, melted butter, and salt into the yeast mixture. Mix until combined.
Add Remaining Flour: Continue to beat in the remaining flour 1/2 cup at a time until the dough no longer sticks to the sides of the bowl. Remove the dough from the mixer bowl and knead it by hand on a floured surface for about 2 minutes, adding flour as necessary to form a smooth, soft dough.
Let Dough Rise: Lightly spray a large bowl with nonstick cooking spray. Place the dough into the bowl and cover it with plastic wrap or a damp towel. Set the bowl in a warm place and let the dough rise for 1 hour. The dough should become puffy but does not need to double in size.
Prepare Glaze: While the dough rises, prepare the glaze by combining 4 cups confectioners’ sugar, reserved 1/2 cup brewed coffee, and 1 teaspoon vanilla extract in a medium bowl. Mix until smooth. Cover with plastic wrap to keep it fresh until ready to use.
Heat Oil: Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C). Be sure there is enough oil to submerge the beignets fully during frying.
Shape Beignets: Turn the risen dough out onto a floured surface and gently roll it out to about 1/4-inch thickness. Using a pizza cutter or sharp knife, cut the dough into 1 1/2-inch squares.
Fry Beignets: Place wire racks over paper towel-lined trays nearby to drain the fried beignets. Fry 4 squares of dough at a time in the hot oil. Fry each side about 1 minute until golden and puffed. Use a slotted spoon to remove beignets and place them on the wire racks to drain excess oil.
Glaze Beignets: While still warm, dip each beignet into the prepared coffee glaze, ensuring it is fully coated. Set glazed beignets back onto the wire racks to allow excess glaze to drip off before serving.

Notes

Ensure the warm coffee and half and half are at the right temperature (100-110°F) when activating yeast to avoid killing the yeast.
Do not overcrowd the fryer; frying in small batches ensures the oil temperature stays consistent for evenly cooked beignets.
For best results, serve beignets immediately after glazing for the freshest taste and texture.
Leftover glaze can be stored in the refrigerator and gently warmed before use.
Use a thermometer to accurately monitor oil temperature to avoid greasy or undercooked beignets.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Frying
Cuisine: Louisiana Creole

Nutrition

Serving Size: 3 beignets (approximately 90 g)
Calories: 350
Sugar: 30 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0.2 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 60 mg

Keywords: Coffee Beignets, Glazed Beignets, Fried Dough, New Orleans Dessert, Coffee Dessert