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Beignet Dessert Recipe

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4.3 from 11 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 24 servings

Description

This classic Beignet dessert recipe yields light, fluffy, and golden deep-fried pastries generously dusted with powdered sugar. With a tender, slightly sticky dough enriched with eggs and butter, these New Orleans-style beignets are a perfect sweet treat served warm, ideal for breakfast or dessert. The dough requires time for proofing and rising to develop its airy texture before being cut into squares and fried to perfection.

Ingredients

Wet Ingredients

  • 1 cup warm water (between 110 and 115 degrees F)
  • 1 large egg + 1 egg yolk (at room temperature, slightly beaten)
  • 2/3 cup evaporated milk (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter, softened

Dry Ingredients

  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1/2-1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 670 grams bread flour
  • 2 cups powdered sugar (for coating)

Frying Oil

  • Vegetable, canola, or cottonseed oil (for frying)

Instructions

  1. Proof yeast: In the bowl of a stand mixer, whisk together the warm water, sugar, and active dry yeast. Set aside for about 10 minutes until the mixture becomes bubbly and foamy to confirm the yeast is active.
  2. Add ingredients: Add the beaten egg, egg yolk, evaporated milk, vanilla extract, salt, optional cinnamon and nutmeg, and about half of the bread flour. Fit the mixer with the dough hook and mix on low to medium-low speed until combined. While running on low speed, add the softened butter followed by the remaining flour.
  3. Knead dough: Increase mixer speed to medium and knead the dough for approximately 2 minutes until it is smooth, slightly tacky, and pulls away from the sides of the bowl. If the dough feels too wet, gradually add flour, 1 tablespoon at a time, up to 1/4 cup to achieve the right tackiness.
  4. Let dough rise: Transfer the dough to a large, lightly greased bowl using a spatula as it will be too sticky to handle. Cover the bowl and let the dough rise in a warm spot for 2 to 4 hours until doubled in size. For better flavor and convenience, store the dough covered in the refrigerator for up to 3 days, allowing it to slowly rise, then bring to room temperature for 1 to 2 hours before proceeding.
  5. Rise again: Punch down the dough to release air and allow it to rise again for an additional 30 minutes covered to become slightly puffed.
  6. Prep fryer: In a large deep fryer or a Dutch oven, heat 3 inches of vegetable, canola, or cottonseed oil over medium-high heat to 350°F. Use a candy thermometer to maintain consistent oil temperature during frying. Prepare a wire rack lined with paper towels for draining the fried beignets.
  7. Cut squares: On a well-floured surface, roll out the dough to about 1/4-inch thickness. Use a pizza cutter to cut the dough into 2 1/2-inch squares, flouring the rolling pin or dough as needed to prevent sticking.
  8. Deep fry: Fry the dough squares in batches of 5 to 6 at a time, turning every 20 seconds, until they are golden brown all around, about 1 minute total. Carefully monitor and adjust oil temperature to maintain between 350°-360°F for even cooking.
  9. Coat with powdered sugar: Transfer the cooked beignets using a spider strainer or slotted spoon to the prepared wire rack lined with paper towels. Drain briefly, then dust heavily with powdered sugar or toss in a bag or bowl to evenly coat. Repeat with remaining dough squares.
  10. Serve: Serve the beignets immediately while still warm for the best texture and flavor. They are delicious on their own or dipped in chocolate or strawberry sauce.

Notes

  • Use bread flour for better gluten development, which gives the beignets their signature chew and structure.
  • The dough should feel slightly sticky but manageable; add flour cautiously to avoid dryness.
  • Maintaining the oil temperature between 350°F and 360°F is crucial to avoid greasy or undercooked beignets.
  • Beignets are best enjoyed fresh and warm; they tend to become dense and firm if left too long.
  • For enhanced flavor, allow the dough to rise slowly in the refrigerator for up to 3 days before frying.
  • Optional spices cinnamon and nutmeg add warmth but can be omitted based on preference.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Creole/New Orleans

Find it online: https://sarabaking.com/beignet-dessert-recipe/